Description

This Strawberry Milkshake Pound Cake is a nostalgic summer treat that blends the creamy sweetness of strawberry milkshake flavors into a moist and tender pound cake. Infused with fresh strawberries and crowned with a luscious strawberry glaze, this cake offers the perfect balance of fruity and creamy in every bite, making it ideal for warm weather celebrations or any time you crave a delightful strawberry dessert.

Ingredients

Scale

Cake Ingredients

1 cup Unsalted Butter (softened)
2 cups Granulated Sugar
4 large Eggs
1 cup Strawberry Milk (or regular milk with strawberry extract)
1 cup Sour Cream
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour (sifted)
1 tablespoon Baking Powder (ensure it’s fresh)
1 teaspoon Salt
1/2 cup Strawberry Preserves
1 cup Finely Chopped Fresh Strawberries

Glaze Ingredients

1 cup Powdered Sugar
1/4 cup Strawberry Milk
1 teaspoon Vanilla Extract
a pinch Salt

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Instructions

Preheat oven and prepare pan: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to ensure the cake won’t stick during baking.
Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar using an electric mixer until the mixture becomes light and fluffy. This usually takes around 3-4 minutes and is crucial to incorporate air for a tender crumb.
Add eggs: Incorporate the eggs into the creamed butter mixture one at a time, beating well after each addition. This ensures an even texture and proper binding.
Mix wet ingredients: In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until well combined. These add moisture and strawberry flavor to the cake.
Combine dry ingredients: Sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and evenly distribute leavening agents.
Alternate adding dry and wet ingredients: Gradually add the dry ingredients and wet ingredients alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter while ensuring everything is well combined.
Fold in strawberry preserves and fresh strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries using a spatula. This adds bursts of fruity sweetness throughout the cake.
Pour batter and smooth: Transfer the batter into your prepared pan and use a spatula to smooth the surface evenly.
Bake the cake: Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures may vary, so begin checking around 60 minutes.
Cool the cake: Allow the cake to cool in the pan for about 15 minutes to set, then carefully remove it and transfer to a wire rack to cool completely.
Prepare the glaze: While the cake cools, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
Glaze the cake: Drizzle the strawberry glaze evenly over the cooled cake to add an extra layer of sweetness and strawberry flavor.

Notes

Ensure the baking powder used is fresh for proper rise.
Using fresh strawberries adds natural texture and flavor; frozen can be used but may add extra moisture.
If strawberry milk is unavailable, substitute regular milk with a few drops of strawberry extract for similar flavor.
Do not overmix the batter once flour is added to keep the cake tender.
Allow the cake to cool completely before glazing to prevent the glaze from melting off.
Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.