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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.8 from 84 reviews

This Strawberry Milkshake Pound Cake is a moist, tender bundt cake infused with vibrant strawberry flavor from fresh strawberries, preserves, and strawberry milk. Topped with a sweet strawberry glaze, this delightful dessert combines classic pound cake richness with a fruity twist, perfect for any occasion.

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 mixing 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 incorporates air, ensuring a tender crumb.
  3. 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 consistency.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth and well combined.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute these ingredients.
  6. Alternate Adding Ingredients: Gradually add the sifted flour mixture and the wet mixture alternately to the creamed butter and sugar mixture, starting and ending with the flour mixture. Mix just until combined, being careful not to overmix to maintain cake tenderness.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the strawberry flavor throughout the batter.
  8. Bake the Cake: Pour the batter into the 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.
  9. Cool Cake: Let the cake cool in the pan for 15 minutes. Then carefully remove it from the pan onto a wire rack and allow it to cool completely to prevent condensation and sogginess.
  10. Prepare Glaze: In a small bowl, 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 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

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • Fresh strawberries add texture and bursts of flavor, but you can use all preserves if fresh strawberries are unavailable.
  • The glaze can be adjusted in thickness by adding more or less strawberry milk.
  • If a loaf pan is used instead of a bundt pan, baking time may vary slightly; begin checking for doneness at 55 minutes.

Keywords: strawberry pound cake, strawberry milkshake cake, bundt cake, strawberry preserves, pink glaze, summer dessert, moist pound cake

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