Strawberry Milkshake Pound Cake Recipe

Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic pound cake, infused with the sweet and fruity flavors of strawberries. Moist and tender, it’s perfect for a summer dessert or a special occasion treat.

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
• 1 cup powdered sugar
• 2–3 tablespoons strawberry milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
2. Step 2: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
3. Step 3: Add eggs one at a time, beating well after each to fully incorporate.
4. Step 4: In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth.
5. Step 5: In another bowl, sift together the flour, baking powder, and salt to evenly distribute the dry ingredients.
6. Step 6: Gradually add the flour mixture and wet mixture alternately to the creamed butter, starting and ending with the flour mixture. Mix just until combined.
7. Step 7: Gently fold in the strawberry preserves and chopped fresh strawberries.
8. Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Step 10: To make the glaze, whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
11. Step 11: Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.

Tips & Variations

• For extra strawberry flavor, substitute fresh strawberry puree for the strawberry preserves.
• If you don’t have strawberry milk, regular milk with a teaspoon of strawberry syrup works well.
• Add a splash of lemon juice to the glaze for a subtle tangy contrast.
• Use frozen strawberries if fresh aren’t available, but drain them well to avoid excess moisture.

Storage

Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of strawberry milk?

Yes, you can substitute regular milk mixed with strawberry syrup or even almond milk for a dairy-free option, though the flavor will be slightly different.

Will the cake freeze well?

Yes, wrap the cooled cake tightly in plastic wrap and foil before freezing. It will keep well for up to 3 months. Thaw overnight in the refrigerator and reheat lightly before serving.

Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.5 from 111 reviews

• Author: Rafael
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Milkshake Pound Cake is a moist and tender dessert bursting with fresh strawberry flavor. Combining creamy butter, strawberry milk, sour cream, and fresh strawberries in a rich batter, this pound cake is baked to perfection and topped with a sweet strawberry glaze. Ideal for afternoon tea or a special occasion, it delivers a delightful fruity twist on the classic pound cake.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to ensure the cake doesn’t stick during baking.
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 to create a tender crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter and maintain a smooth texture.
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, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which could lead to a dense cake.
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 for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is done baking.
9. Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. This prevents condensation and sogginess on the bottom of the cake.
10. Prepare Glaze: 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 before slicing and serving to allow the flavors to meld beautifully.

Notes

• Use room temperature butter and eggs to ensure a smooth and well-emulsified batter.
• For extra strawberry flavor, you can increase the amount of fresh strawberries or preserves slightly.
• If strawberry milk is unavailable, substitute with regular milk plus a teaspoon of strawberry flavoring or puree.
• Ensure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
• The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry pound cake, strawberry cake, milkshake pound cake, bundt cake, fruit cake, strawberry dessert, homemade pound cake