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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake: Your New Favorite Dessert Delight

Experience the sweet nostalgia of a Strawberry Milkshake in a pound cake form, perfect for summer festivities.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup unsalted butter softened
  • 2 cups sugar coconut sugar can be a healthier alternative
  • 4 large eggs substitute with flax eggs for a vegan version
  • 1 cup strawberry milk or regular milk mixed with strawberry extract
  • 1/2 cup sour cream Greek yogurt is a substitute
  • 2 teaspoons vanilla extract opt for pure vanilla for the best results
  • 2 1/2 cups all-purpose flour use gluten-free blend if preferred
  • 1/2 teaspoon baking powder ensure it's fresh
  • 1/2 teaspoon salt
For the Mix-Ins
  • 1/2 cup strawberry preserves or raspberry preserves for a twist
  • 1/2 cup fresh strawberries finely chopped, thawed frozen strawberries can be used

Equipment

  • 10-inch bundt or loaf pan
  • Mixing Bowl
  • electric mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 10-inch bundt or loaf pan thoroughly.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of sugar until light and fluffy, about 3 to 4 minutes.
  3. Add 4 large eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together 1 cup of strawberry milk, 1/2 cup of sour cream, and 2 teaspoons of vanilla extract.
  5. Sift together 2 1/2 cups of flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add this to the creamed mixture, alternating with the wet ingredients.
  6. Gently fold in 1/2 cup of strawberry preserves and 1/2 cup of finely chopped fresh strawberries.
  7. Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack.
  9. Prepare the glaze with powdered sugar, 1/4 cup of strawberry milk, 1 teaspoon of vanilla, and a pinch of salt. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is softened but not melted for the best texture. Check baking powder for freshness.

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