Strawberry Milkshake Pound Cake
Introduction
This Strawberry Milkshake Pound Cake is a fun, nostalgic twist on a classic dessert. With strawberry milk, preserves, and fresh berries baked right into the batter, it delivers a moist crumb and a burst of fruity flavor. Finished with a sweet strawberry glaze, it’s perfect for birthdays, spring gatherings, or simply indulging in a slice of pink‑hued comfort.
Ingredients
Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
½ cup strawberry milk
½ cup sour cream
2 tsp vanilla extract
2½ cups all‑purpose flour
½ tsp baking powder
½ tsp salt
½ cup strawberry preserves or puree
½ cup finely chopped fresh strawberries
Glaze
1 cup powdered sugar
2–3 tbsp strawberry milk
½ tsp vanilla extract
Pinch of salt
Instructions
Preheat Oven
Heat oven to 325°F (165°C). Grease and flour a 10‑inch bundt or tube pan.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Mix Wet Ingredients
Stir in sour cream and vanilla until smooth.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Gradually add to batter, alternating with strawberry milk. Begin and end with flour.
Add Strawberries
Gently fold in strawberry preserves and chopped strawberries, swirling lightly for a marbled effect.
Bake
Pour batter into prepared pan. Bake 70–80 minutes, until a toothpick inserted in the center comes out clean.
Cool
Let cake cool in pan 15–20 minutes, then transfer to a wire rack.
Glaze
Whisk powdered sugar, strawberry milk, vanilla, and salt until smooth. Drizzle over cooled cake.
Time & Yield
Prep Time: 20 minutes
Bake Time: 70–80 minutes
Total Time: ~1 hour 40 minutes
Yield: 12–14 servings
Tips & Tricks
Extra pink color: Add a drop of red food coloring to the batter.
Flavor boost: Mix in a splash of almond extract for depth.
Moist crumb: Don’t overmix once flour is added.
Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days.
Variations
Chocolate‑Strawberry Pound Cake: Add ½ cup cocoa powder to the dry mix.
Berry Mix: Fold in raspberries or blueberries with strawberries.
Cupcake Version: Bake in muffin tins for 20–25 minutes.
Serving Suggestions
Serve with whipped cream and fresh strawberries.
Pair with a tall glass of strawberry milk for a nostalgic touch.
Add a scoop of vanilla ice cream for indulgence.
FAQs
Q: Can I use regular milk instead of strawberry milk?
A: Yes, but strawberry milk enhances the flavor and color.
Q: Can I make this ahead?
A: Absolutely — bake the cake a day in advance and glaze before serving.
Q: Can I freeze it?
A: Yes, wrap tightly and freeze for up to 2 months. Thaw and glaze fresh.
Nutritional Notes (Approx. per slice, 12 servings)
Calories: ~360 kcal
Protein: 5g
Fat: 18g
Carbs: 45g
Conclusion
This Strawberry Milkshake Pound Cake is moist, fruity, and irresistibly sweet. With its pink glaze and bursts of fresh strawberry, it’s a show‑stopping dessert that brings joy to any occasion.