Description
This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining the classic richness of pound cake with the fresh sweetness of strawberries. Topped with a luscious strawberry milk glaze, this cake offers a delightful balance of buttery crumb and fruity freshness, perfect for any occasion.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1½ cups fresh strawberries, diced
For the Glaze
- 2 cups powdered sugar
- Strawberry milk or regular milk mixed with strawberry syrup/powder (enough to make a smooth glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- 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 flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this mixture to the creamed butter and sugar, alternating with whole milk, beginning and ending with the flour mixture. Mix gently until just combined to keep the batter light.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to overmix to avoid breaking up the fruit.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes to avoid overbaking.
- Cool Cake: Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Prepare and Apply Glaze: Meanwhile, prepare the glaze by mixing the powdered sugar with strawberry milk (or milk mixed with strawberry syrup/powder) until smooth and pourable. Drizzle the glaze generously over the cooled cake before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Batter should be mixed gently after adding flour to keep the cake tender.
- Fresh strawberries add moisture and flavor; pat dry slightly if very juicy to avoid excess liquid.
- Use a bundt pan to achieve the traditional pound cake shape and texture.
- Glaze consistency can be adjusted by adding more powdered sugar or strawberry milk as needed.
- Store leftovers wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
