Description

This Strawberry Milkshake Pound Cake is a moist and flavorful treat, perfectly combining the classic pound cake texture with the sweet, fruity essence of strawberry milkshake. Enhanced with fresh strawberries and strawberry preserves, and topped with a smooth strawberry glaze, this cake makes an irresistible dessert for any occasion.

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 your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to ensure the cake doesn’t stick during baking.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This step is crucial for incorporating air that leads to a tender crumb.
Add Eggs: Crack in the eggs one at a time, beating well after each addition to fully incorporate them and maintain a smooth, stable batter.
Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until the mixture is smooth and uniform.
Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt. Sifting distributes the baking agents evenly, ensuring consistent rise and texture.
Alternate Adding Ingredients: Gradually add the sifted flour mixture and the wet mixture alternately to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can make the cake tough.
Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to disperse the fruity flavor evenly throughout the batter without deflating it.
Bake the Cake: Pour the prepared batter into the greased pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely, preventing moisture accumulation and sogginess.
Prepare Glaze: In a small bowl, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
Glaze the Cake: Once the cake is completely cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving, so the flavors can meld beautifully.

Notes

Ensure the butter is softened to room temperature for easier creaming and better texture.
Do not overmix the batter once the flour is added to maintain a tender crumb.
Fresh strawberries add a nice texture and freshness; you can substitute with frozen berries but thaw and drain excess liquid first.
The glaze can be thickened or thinned by adjusting the amount of strawberry milk used.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry pound cake, strawberry milkshake cake, fruit pound cake, strawberry glaze cake, bundt cake recipe