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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.6 from 121 reviews

This Strawberry Milkshake Pound Cake combines the rich, buttery texture of a traditional pound cake with the sweet, fruity flavor of fresh strawberries and strawberry milk. Enhanced with strawberry preserves and a luscious strawberry glaze, this cake is perfect for dessert or a special occasion treat.

Ingredients

Scale

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

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 to prevent the cake from sticking during baking.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is light and fluffy, incorporating air for a tender crumb.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and ensure a smooth batter.
  4. Mix Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
  5. Sift Dry Ingredients: In another bowl, sift together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Combine Mixtures: Alternately add the flour mixture and wet mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix 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 disperse the fruity flavor throughout the batter.
  8. Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done.
  9. Cool: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. This prevents condensation and sogginess.
  10. Prepare Glaze: Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until the mixture is smooth and pourable.
  11. Glaze Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow it to set before slicing and serving, letting the flavors meld for the best taste.

Notes

  • Use room temperature ingredients for optimal texture and easier mixing.
  • If strawberry milk is unavailable, substitute regular milk with a few drops of strawberry extract or strawberry syrup.
  • Store the cake at room temperature covered for up to 3 days or refrigerate to extend its freshness.

Keywords: Strawberry pound cake, strawberry milkshake cake, berry dessert, bundt cake, strawberry glaze, fruit cake, summer cake

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