Description
This Strawberry Milkshake Pound Cake combines the nostalgic flavors of creamy strawberry milkshake with the rich, dense texture of a classic pound cake. Featuring fresh strawberries, strawberry preserves, and a delicate strawberry glaze, this cake is perfect for a sweet summer treat that feels both refreshing and indulgent.
Ingredients
Scale
Cake
- 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 (fresh)
- 1 teaspoon Salt
- 1/2 cup Strawberry Preserves
- 1 cup Finely Chopped Fresh Strawberries
Glaze
- 1 cup Powdered Sugar
- 1/4 cup Strawberry Milk
- 1 teaspoon Vanilla Extract
- a pinch Salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure a smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until fully combined.
- Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in another bowl to evenly distribute the leavening and salt.
- Combine Ingredients: Alternately add the dry ingredients and the wet strawberry mixture to the creamed mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
- Fold in Strawberries and Preserves: Gently fold the strawberry preserves and finely chopped fresh strawberries into the batter, distributing evenly without deflating the mixture.
- Fill Pan 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 comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully remove and transfer the cake to a wire rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Let it set before serving.
Notes
- Use fresh baking powder to ensure the cake rises properly.
- Allow the cake to cool fully before glazing to prevent the glaze from melting.
- Fresh strawberries can be substituted with frozen, but ensure they are thawed and drained to avoid excess moisture.
- The strawberry milk can be homemade by adding strawberry extract to regular milk if strawberry milk is unavailable.
