Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
Step 3: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined, being careful not to overmix.
Step 6: Stir in the vanilla extract until evenly distributed.
Step 7: Divide the batter roughly in half into two separate bowls. To one half, add the strawberry gelatin powder and strawberry puree (or syrup), mixing gently until fully incorporated and the batter is a uniform pink color.
Step 8: Pour the vanilla batter into the prepared bundt pan, spreading it evenly. Then, carefully layer the strawberry batter on top of the vanilla batter.
Step 9: Take a knife or a skewer and gently swirl through the batters a few times to create a marbled effect. Do not overmix.
Step 10: Bake for 60–70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.
Step 11: Let the cake cool in the bundt pan on a wire rack for 15 minutes. This allows the cake to firm up. After 15 minutes, carefully invert the cake onto the wire rack to cool completely before glazing.
Step 12: While the cake cools, prepare the glaze: In a medium bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth and free of lumps. Adjust cream quantity for desired thickness.
Step 13: For the crunch topping: In a separate small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix well until the crumbs are evenly coated.
Step 14: Once the pound cake is completely cool, drizzle the prepared glaze generously over the top of the cake, allowing it to naturally drip down the sides.
Step 15: Immediately sprinkle the strawberry crunch topping evenly over the wet glaze before it has a chance to set.
Step 16: Slice, serve, and enjoy this delightful Strawberry Crunch Pound Cake! It's perfect on its own or with a dollop of whipped cream.