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Strawberry Milkshake Pound Cake

Irresistibly Moist Strawberry Milkshake Pound Cake Recipe

This Strawberry Milkshake Pound Cake is a delightful dessert that combines fresh strawberries and creamy milk, creating a nostalgic and moist treat perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour Swap with gluten-free flour if needed.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1 tsp Salt Just a pinch enhances all flavors.
  • 1 cup Unsalted Butter Infuses richness and moisture.
  • 2 cups Granulated Sugar Feel free to use brown sugar for extra moistness.
  • 4 large Large Eggs You can substitute with flax eggs for a vegan variation.
  • 1 cup Strawberry Milk This is the star ingredient for fruity flavor.
  • 1 cup Sour Cream Plain yogurt can work as a substitute.
  • 2 tsp Vanilla Extract Real vanilla is always best.
  • 1 cup Strawberry Preserves Homemade or fresh-mashed strawberries can also be used.
  • 1 cup Fresh Strawberries If frozen, ensure they are well-thawed and drained.
For the Glaze
  • 2 cups Powdered Sugar Use finely sifted for smoothest texture.
  • 1/4 cup Strawberry Milk Adjust to desired consistency.
  • 1 tsp Vanilla Extract A touch enhances the glaze flavor.
  • 1 pinch Salt Balances sweetness.

Equipment

  • 10-inch bundt or loaf pan
  • mixing bowl
  • Electric mixer
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and thoroughly grease and flour a 10-inch bundt or loaf pan.
  2. In a mixing bowl, cream softened unsalted butter with granulated sugar for 3-4 minutes until light and fluffy.
  3. Add large eggs one at a time, beating well after each addition, until fully incorporated.
  4. In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract.
  5. Sift together the all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the creamed mixture, alternating with the wet ingredients, starting and ending with flour.
  7. Gently fold in the strawberry preserves and chopped fresh strawberries into the batter.
  8. Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes.
  9. Cool in the pan for about 15 minutes, then transfer to a wire rack.
  10. Whisk together powdered sugar, strawberry milk, vanilla extract, and salt for the glaze.
  11. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Ensure your butter is softened but not melted for a light texture. Always check the freshness of the baking powder to ensure the cake rises well.

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