Description
This Strawberry Milkshake Pound Cake is a moist and flavorful dessert that combines the classic richness of pound cake with the fresh, fruity taste of strawberries. Made with strawberry-flavored milk and fresh strawberries, this cake is perfect for any occasion and can be beautifully topped with whipped cream and extra strawberries for a delightful finish.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup strawberry milk or strawberry-flavored milk syrup
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
Additional Ingredients
- 1/2 cup finely chopped fresh strawberries
- Pink or red food coloring (optional)
- Whipped cream and extra strawberries for topping (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-cup bundt pan or a standard loaf pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process helps create a tender crumb in the finished cake.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them and maintain the batter’s structure.
- Mix Wet Ingredients: In a separate small bowl, combine the strawberry milk, whole milk, and vanilla extract. This mixture adds moisture and strawberry flavor to the cake.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients and wet milk mixture alternately to the creamed butter and sugar, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Add Strawberries and Coloring: Gently fold in the finely chopped fresh strawberries and, if desired, a drop or two of pink or red food coloring to enhance the cake’s color.
- Pour and Smooth Batter: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely to room temperature.
- Serve: Optionally, top the cake with whipped cream and fresh strawberries before serving for an extra touch of flavor and presentation.
Notes
- For a stronger strawberry flavor, add 1–2 teaspoons of strawberry extract to the batter.
- You can drizzle the cooled cake with a simple glaze made from powdered sugar and strawberry milk for added sweetness and moisture.
- Ensure eggs are at room temperature for better emulsification and texture.
- If fresh strawberries are not available, frozen strawberries can be used but drain excess moisture before chopping.
- Do not overmix the batter to keep the cake tender and soft.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
