Description
A moist and flavorful Strawberry Milkshake Pound Cake, featuring fresh strawberries and strawberry milk for a unique twist on the classic pound cake. Finished with a delicate strawberry glaze and optional pink sprinkles or sliced strawberries, this dessert is perfect for spring gatherings or any time you crave a sweet, fruity treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry milk or strawberry-flavored milk beverage
- 1/2 cup finely chopped fresh strawberries (patted dry)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pink sprinkles or sliced strawberries for topping (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt or loaf pan to prevent sticking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine wet and dry ingredients: Alternately add the dry ingredients and strawberry milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in strawberries: Gently fold in the finely chopped fresh strawberries that have been patted dry. This prevents excess moisture in the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, strawberry milk, and vanilla extract until the glaze is smooth and pourable.
- Glaze and decorate: Drizzle the glaze over the cooled cake and decorate with pink sprinkles or sliced strawberries if desired.
Notes
- Ensure that the fresh strawberries are patted dry before folding them into the batter to avoid making the cake too moist.
- If strawberry milk is not available, substitute with regular milk mixed with strawberry syrup for similar flavor.
- Use a toothpick test to check for doneness; the toothpick should come out clean or with a few moist crumbs attached.
