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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.5 from 112 reviews

This Strawberry Milkshake Pound Cake is a moist, tender dessert bursting with fresh strawberry flavor, made by folding strawberry preserves and fresh strawberries into a classic pound cake batter and topped with a sweet strawberry glaze. Perfect for any occasion, it combines creamy, fruity, and buttery notes in every bite.

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 your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to prevent the cake from sticking during baking.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step helps incorporate air into the batter for a tender crumb.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and that the batter remains smooth and emulsified.
  4. Combine Wet Ingredients: In a separate 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. This ensures even distribution of the leavening agents and salt throughout the batter.
  6. Alternate Adding Ingredients: Gradually add the dry ingredient mixture and the wet mixture alternately into the creamed butter and sugar mixture, starting and ending with the dry ingredients. Mix gently just until incorporated to avoid overmixing which could toughen the cake.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the strawberry flavor throughout the batter without breaking down the fruit.
  8. Bake the Cake: Pour the batter into your 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, ensuring the cake is fully cooked.
  9. Cool Cake: Let the cake cool in the pan for 15 minutes to set before transferring it carefully onto a wire rack to cool completely, which prevents moisture buildup and sogginess.
  10. Prepare Glaze: Whisk together the powdered sugar, 2 to 3 tablespoons of strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and easily pourable.
  11. Glaze the Cake: When the cake is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving to let the flavors meld beautifully.

Notes

  • Use room temperature ingredients to achieve the best texture and easier mixing.
  • If strawberry milk is unavailable, substitute regular milk with a few drops of strawberry extract or strawberry syrup for the 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, Strawberry cake recipe, Bundt cake, Dessert cake, Summer cake, Fruity pound cake

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