Strawberry Crunch Pound Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.

Gently fold in the chopped strawberries.

Pour batter into prepared loaf pan and smooth the top.

In a small bowl, mix crispy rice cereal, brown sugar, and melted butter. Sprinkle evenly over the batter.

Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Serving and Storage Tips