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Strawberry Milkshake Pound Cake

Delightful Strawberry Milkshake Pound Cake for Sweet Memories

This Strawberry Milkshake Pound Cake combines rich flavors and moist texture, making it a delightful dessert for sweet memories.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Using cake flour can make it even softer.
  • 2 teaspoons Baking Powder Check it’s fresh for optimal fluffiness.
  • 0.5 teaspoon Salt Balances the sweetness while enhancing flavors.
  • 1 cup Butter Opt for unsalted to control saltiness.
  • 2 cups Granulated Sugar Substituting with brown sugar provides a deeper flavor.
  • 4 large Eggs Use room temperature eggs for better mixing.
  • 1 cup Strawberry Milk Can substitute with regular milk and a touch of strawberry syrup.
  • 0.75 cup Sour Cream Greek yogurt is a great alternative for a lighter choice.
  • 2 teaspoons Vanilla Extract A pure extract will give the best results.
  • 0.75 cup Strawberry Preserves Other fruit preserves can be used for variation.
  • 1 cup Chopped Fresh Strawberries Ensure they’re well-drained if using frozen.
For the Glaze
  • 1 cup Powdered Sugar Sift it to avoid clumps.
  • 2-3 tablespoons Strawberry Milk Regular milk or cream is a suitable alternative.
  • 1 teaspoon Vanilla Extract Stick with pure for best taste.
  • 1 pinch Salt Balances out the sweetness, enhancing the flavors overall.

Equipment

  • 10-inch bundt pan or loaf pan
  • electric mixer
  • mixing bowls
  • rubber spatula
  • Sifter

Method
 

Step-by-Step Instructions for Strawberry Milkshake Pound Cake
  1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan thoroughly.
  2. Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar using an electric mixer until light and fluffy.
  3. Add 4 room-temperature eggs one at a time to the butter-sugar mixture, mixing until fully incorporated.
  4. In a separate bowl, whisk together 1 cup of strawberry milk, ¾ cup of sour cream, and 2 teaspoons of vanilla extract.
  5. Sift together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt in another bowl.
  6. Gradually alternate adding the wet mixture and dry ingredients to the creamed butter mixture, being careful not to overmix.
  7. Fold in ¾ cup of strawberry preserves and 1 cup of chopped fresh strawberries using a rubber spatula.
  8. Pour the batter into the prepared pan, smoothing the top, and gently tap the pan to eliminate air bubbles.
  9. Bake for 60-70 minutes, checking for doneness with a toothpick inserted into the center.
  10. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  11. Whisk together 1 cup of powdered sugar, 2-3 tablespoons of strawberry milk, 1 teaspoon of vanilla extract, and a pinch of salt until smooth for the glaze.
  12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure eggs and butter are at room temperature for a smooth batter. Avoid overmixing to maintain a light, fluffy texture.

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