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Strawberry Milkshake Pound Cake Recipe

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4.6 from 95 reviews

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining the richness of classic pound cake with the fruity freshness of strawberries and a luscious strawberry glaze. Perfect for brunch, afternoon tea, or a sweet treat, this cake features finely chopped fresh strawberries and strawberry preserves folded into a buttery batter and finished with a sweet strawberry milk glaze.

Ingredients

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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 together the softened butter and granulated sugar for 3 to 4 minutes until light and fluffy, incorporating air to achieve a tender crumb.
  3. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure a smooth, well-incorporated batter.
  4. Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth and evenly combined.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to distribute leavening agents and salt evenly.
  6. Alternate Adding Ingredients: Gradually add the dry flour mixture and wet mixture alternately into the creamed butter mixture, starting and finishing with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the strawberry flavor throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared 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, signaling the cake is fully baked.
  9. Cool Cake: Let the cake cool in the pan for 15 minutes to set, then carefully invert it onto a wire rack to cool completely, which prevents condensation and sogginess.
  10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
  11. Glaze the Cake: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving to enhance the flavor melding and presentation.

Notes

  • Use room temperature ingredients for best mixing results and a smooth batter.
  • Make sure not to overmix the batter once the flour is added to keep the cake tender.
  • Fresh strawberries can be replaced with frozen but ensure they are well-drained to avoid excess moisture in the cake.
  • If strawberry milk is unavailable, blend fresh strawberries with milk and a bit of sugar to substitute.
  • The glaze can be adjusted in thickness by adding more or less strawberry milk.

Keywords: Strawberry Pound Cake, Strawberry Milkshake Pound Cake, Strawberry Cake, Pound Cake Recipe, Strawberry Dessert, Summer Cake, Fruity Cake

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