Description
This Strawberry Milkshake Pound Cake is a moist, tender bundt cake infused with creamy strawberry milk and chunks of fresh strawberries, topped with a sweet strawberry glaze. Perfect for dessert or teatime, it combines classic pound cake richness with vibrant strawberry flavor for a delightful treat.
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 Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
- Cream Butter and Sugar: 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, incorporating air for a tender crumb.
- Add Eggs: Add eggs one at a time, beating well after each addition to combine fully and maintain smooth batter.
- Mix Wet Ingredients: Whisk together strawberry milk, sour cream, and vanilla extract in a separate bowl until smooth.
- Sift Dry Ingredients: In another bowl, sift together all-purpose flour, baking powder, and salt to distribute evenly.
- Combine Mixtures: Gradually add the flour mixture and wet ingredients alternately to the creamed butter mixture, starting and ending with dry ingredients, mixing just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold in strawberry preserves and chopped fresh strawberries to disperse fruit evenly.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely to prevent sogginess.
- Prepare Glaze: Whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze and Serve: Once the cake is fully cooled, drizzle glaze evenly over the top, allow it to set, then slice and serve.
Notes
- Use room temperature ingredients for best texture and easier mixing.
- If strawberry milk is unavailable, substitute regular milk with a few drops of strawberry extract or syrup for flavor.
- Store the cake covered at room temperature for up to 3 days, or refrigerate to extend freshness.
Keywords: Strawberry pound cake, strawberry milkshake pound cake, fresh strawberry cake, strawberry preserve cake, strawberry glaze cake, moist pound cake