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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.7 from 53 reviews

This Strawberry Milkshake Pound Cake is a moist, tender, and flavorful cake infused with fresh strawberries and strawberry preserves, complemented by a creamy strawberry glaze. Perfect for dessert or an afternoon treat, this cake combines classic pound cake richness with fruity freshness and a touch of sweetness from strawberry milk.

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 thoroughly to prevent the cake from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This process incorporates air for a tender crumb.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, fully incorporated batter.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until fully blended and smooth.
  5. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in another bowl for even distribution of leavening and salt.
  6. Alternate Adding Ingredients: Gradually add the dry flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which could toughen the cake.
  7. Fold in Strawberries: Carefully fold in the strawberry preserves and finely chopped fresh strawberries to spread the fruity flavor evenly throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, signaling the cake is done.
  9. Cool Cake: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely, which prevents condensation from making the cake soggy.
  10. Prepare Glaze: In a bowl, whisk together 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. Let the glaze set for a few minutes before slicing and serving, allowing the flavors to meld nicely.

Notes

  • Ensure butter is properly softened for easier creaming and better texture.
  • Do not overmix the batter after adding the flour to avoid a dense cake.
  • Use fresh ripe strawberries for the best flavor intensity.
  • The glaze consistency can be adjusted with more or less strawberry milk depending on desired thickness.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: strawberry pound cake, strawberry milkshake cake, fruit pound cake, strawberry preserve cake, glazed pound cake, easy baking recipe

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