Description
This delightful Strawberry Milkshake Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, fruity flavors of strawberry milk and fresh strawberries. Finished with a luscious strawberry glaze, this cake is perfect for dessert, tea time, or any occasion that calls for a flavorful, moist cake.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to prevent the cake from sticking during baking.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This step is crucial to incorporate air, ensuring a tender crumb.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Mix wet ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth to combine the wet ingredients evenly.
- Combine dry ingredients: In another bowl, sift the all-purpose flour, baking powder, and salt to distribute the leavening agents and salt thoroughly.
- Alternate mixing dry and wet ingredients: Gradually add the flour mixture and the wet mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to distribute the fruity flavor evenly throughout the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Cooling fully prevents condensation and sogginess.
- Prepare the glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt in a bowl until smooth and pourable.
- Glaze and serve: Once the cake is completely cooled, drizzle the glaze evenly over the top. Let it set before slicing and serving to allow the flavors to meld beautifully.
Notes
- Use room temperature ingredients for best texture and easier mixing.
- If strawberry milk is unavailable, substitute regular milk with a few drops of strawberry extract or strawberry syrup for similar flavor.
- Store the cake at room temperature, covered, for up to 3 days or refrigerate to extend freshness.
Keywords: Strawberry Pound Cake, Strawberry Milkshake Cake, Strawberry Dessert, Bundt Cake, Fruity Pound Cake