Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
2 cups fresh strawberries, stems removed and chopped
1/3 cup crushed graham crackers
For the glaze:
3 tablespoons strawberry jam
2 tablespoons water
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 loaf pan.
Mix the flour, baking soda, baking powder, and salt in a medium-sized basin. Put aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. One egg at a time, adding and thoroughly mixing after each addition.
. Stir in the vanilla extract.
Beginning and finishing with the flour combination, gradually add the buttermilk and flour mixture to the butter mixture while running the mixer on low speed., beginning and ending with the flour mixture. Mix just until combined.
Fold in the chopped strawberries.
Pour the batter into the prepared loaf pan. Sprinkle the crushed graham crackers over the top.
When a toothpick put into the center comes out clean, bake for 55 to 60 minutes. Ten minutes after the cake has set in the pan, remove it and allow it to cool completely on a wire rack.
The strawberry jam and water should be heated in a small saucepan over medium heat while swirling to melt the jam and smooth up the glaze. After the cake cools, pour the glaze over it.
Enjoy the delicious Strawberry Crunch Pound Cake!