Description
Strawberry Milkshake Pound Cake is a rich and moist dessert infused with sweet strawberry flavor and topped with a creamy strawberry glaze. Inspired by the classic strawberry milkshake drink, this cake combines the dense texture of traditional pound cake with fruity notes, making it perfect for spring gatherings, birthdays, or anytime you’re craving a nostalgic, indulgent treat.
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 the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, which incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
- Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Adding Ingredients: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
- Bake the Cake: 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 doneness.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely, preventing condensation and sogginess.
- Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top and let it set before slicing and serving to allow the flavors to meld.
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 flavor.
- Store the cake at room temperature, covered, for up to 3 days or refrigerate to extend freshness.
