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.

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 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.
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.
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.
Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
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.
Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
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.
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.
Prepare Glaze: Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
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