Vegan Strawberry Crunch Pound Cake

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan butter, softened
1 1/2 cups granulated sugar
2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
1 teaspoon vanilla extract
1/2 cup vegan sour cream
1/2 cup fresh strawberries, diced
1 cup vegan vanilla wafers, crushed
Additional fresh strawberries, sliced (for topping)
Instructions:
Preheat oven to 350°F (180°C). Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the vegan butter and sugar together until light and fluffy.
Add the flax eggs and vanilla extract, and beat until combined.
Gradually add the flour mixture to the butter mixture, alternating with the vegan sour cream. Mix until just combined.
Gently fold in the diced strawberries.
Pour half of the batter into the prepared loaf pan.
Sprinkle half of the crushed vanilla wafers over the batter.
Pour the remaining batter on top of the vanilla wafers.
Sprinkle the remaining crushed vanilla wafers over the top of the batter.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the pound cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Once cooled, top with sliced fresh strawberries and serve.