Description
This Strawberry Milkshake Pound Cake is a delightful dessert that combines nostalgic flavors of strawberry milkshake with a moist and tender pound cake. Infused with fresh strawberries and strawberry preserves, and topped with a sweet strawberry glaze, this cake brings the essence of summer in every bite. Perfect for gatherings or a special treat, it’s a delicious way to savor the flavors of the season.
Ingredients
Scale
Cake Ingredients
- 1 cup Unsalted Butter (softened)
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 cup Strawberry Milk (or regular milk with strawberry extract)
- 1 cup Sour Cream
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder (ensure it’s fresh)
- 1 teaspoon Salt
- 1/2 cup Strawberry Preserves
- 1 cup Finely Chopped Fresh Strawberries
Glaze Ingredients
- 1 cup Powdered Sugar
- 1/4 cup Strawberry Milk
- 1 teaspoon Vanilla Extract
- a pinch Salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition to fully incorporate them into the batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until combined.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, and salt together in another bowl to ensure they are evenly mixed and to avoid lumps.
- Mix Batter: Alternately add the dry ingredients and the wet ingredients to the creamed mixture, beginning and ending with the flour mixture. Mix gently to combine after each addition to avoid overmixing.
- Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries into the batter to distribute them evenly without deflating the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth to make the glaze.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake before serving to enhance its flavor and appearance.
Notes
- Ensure the baking powder is fresh to help the cake rise properly.
- Use fresh strawberries for the best flavor and texture.
- Do not overmix the batter to maintain a tender crumb.
- You can substitute regular milk with strawberry extract if strawberry milk is not available.
- The glaze adds a sweet strawberry flavor and a beautiful finish but can be omitted if preferred.
- Cooling the cake before glazing is essential to prevent the glaze from melting off.
