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Strawberry milkshake pound cake garnished with fresh strawberries

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.