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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.9 from 112 reviews

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining classic pound cake richness with a delightful strawberry twist. Infused with strawberry milk, preserves, and fresh strawberries, it boasts a tender crumb and a luscious strawberry glaze, perfect for any occasion.

Ingredients

Scale

For the Cake

  • 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

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons strawberry milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. 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.
  2. 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 process incorporates air, essential for a tender cake crumb.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. This ensures a smooth, well-mixed batter.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth, creating a flavorful wet mixture.
  5. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in another bowl to evenly distribute the leavening agents and salt.
  6. Alternate Adding Ingredients: Gradually add the flour mixture and wet mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can toughen the cake.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the strawberry flavor throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
  9. Cool Cake: Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. This prevents condensation and keeps the cake from becoming soggy.
  10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
  11. Glaze the Cake: Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow it to set before slicing and serving to enhance the flavor meld.

Notes

  • Make sure the butter is softened to room temperature for easy creaming with the sugar.
  • Avoid overmixing the batter once the flour is added to keep the cake tender.
  • Use fresh ripe strawberries for the best flavor in the cake and garnish.
  • The glaze can be adjusted in thickness by adding more or less strawberry milk.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Strawberry pound cake, strawberry milkshake cake, strawberry dessert, glazed pound cake, summer cake

Find it online: https://ellaeatsdaily.com/strawberry-milkshake-pound-cake-recipe/