Strawberry Milkshake Pound Cake

why make this recipe

Strawberry Milkshake Pound Cake is a delightful dessert that combines the rich, buttery texture of pound cake with the sweet, fruity taste of strawberries. It’s perfect for any occasion, whether you’re hosting a gathering or simply want a sweet treat at home. With its moist crumb and strawberry glaze, this cake captures the essence of summer in every bite. Plus, it’s an easy recipe to follow, making it a great choice for both novice and experienced bakers.

how to make Strawberry Milkshake Pound 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
• 1 cup powdered sugar
• 2–3 tablespoons strawberry milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• Pinch of salt (for glaze)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the strawberry milk, sour cream, and vanilla extract, mixing until combined.
5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the strawberry preserves and chopped strawberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.
11. Drizzle the glaze over the cooled cake before serving.

how to serve Strawberry Milkshake Pound Cake

Serve Strawberry Milkshake Pound Cake with a drizzle of strawberry glaze on top for extra sweetness. Slice it into pieces and enjoy it with a glass of milk or your favorite beverage. This cake is great for dessert after lunch or dinner, or as a snack during the day.

how to store Strawberry Milkshake Pound Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to wrap it tightly to prevent it from drying out.

tips to make Strawberry Milkshake Pound Cake

• Make sure your butter is softened for easier mixing.
• Use fresh strawberries for the best flavor, but frozen will work too if you don’t have fresh ones.
• Don’t overmix the batter once you add the flour to keep the cake light and fluffy.
• Check the cake for doneness a few minutes before the full baking time to avoid overbaking.

variation

You can replace the strawberry milk with regular milk if you prefer. For a chocolate twist, add cocoa powder to the batter for a chocolate strawberry pound cake. You can also add a layer of whipped cream or ice cream when serving for an extra treat.

FAQs

1. Can I use other fruits instead of strawberries?
   Yes, you can substitute strawberries with other fruits like blueberries or raspberries for a different flavor.

2. What can I do if I don’t have a bundt pan?
   You can use a regular loaf pan instead. Just adjust the baking time, as it may take longer to cook through.

3. Can I freeze this cake?
   Absolutely! Wrap it tightly in plastic wrap and keep it in the freezer. It can last up to three months. Just let it thaw at room temperature before serving.

Strawberry Milkshake Pound Cake

A delightful dessert that combines the rich, buttery texture of pound cake with the sweet, fruity taste of strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup unsalted butter (softened) Make sure your butter is softened for easier mixing.
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup strawberry milk You can replace with regular milk if preferred.
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour Don’t overmix the batter once you add the flour.
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup strawberry preserves or puree
• 1/2 cup finely chopped fresh strawberries Fresh strawberries provide the best flavor.

For the Glaze

• 1 cup powdered sugar
• 2-3 tablespoons strawberry milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the strawberry milk, sour cream, and vanilla extract, mixing until combined.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the strawberry preserves and chopped strawberries.
8. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glazing

1. For the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.
2. Drizzle the glaze over the cooled cake before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to three days. If refrigerating, wrap tightly to prevent drying out. For freezing, wrap in plastic wrap and keep in the freezer for up to three months.