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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.6 from 54 reviews

This Strawberry Milkshake Pound Cake is a delightful twist on a classic pound cake, infused with the sweet and fruity flavors of strawberry milk, fresh strawberries, and strawberry preserves. Moist and tender with a luscious strawberry glaze, this cake is perfect for spring and summer gatherings or anytime you crave a nostalgic, creamy 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

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan to prevent the cake from sticking.
  2. 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. This step incorporates air, resulting in a tender crumb.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
  4. Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. 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. Mix just until combined to avoid overmixing.
  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 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.
  9. 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. This step prevents condensation and sogginess.
  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 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 fresh, ripe strawberries for the best flavor in the cake and topping.
  • Ensure butter is softened to room temperature for proper creaming with sugar.
  • Do not overmix the batter to keep the cake tender.
  • Check the cake with a toothpick toward the end of baking to avoid overbaking.
  • The glaze can be adjusted in thickness by adding more or less strawberry milk.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Strawberry Pound Cake, Strawberry Milkshake Cake, Fruit Pound Cake, Strawberry Dessert, Summer Cake, Bundt Cake

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