Go Back
–+ servings
Strawberry Milkshake Pound Cake

Irresistible Strawberry Milkshake Pound Cake for Summer Bliss

A delightful Strawberry Milkshake Pound Cake that captures the essence of summer with moist texture and fruity flavor, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Butter softened
  • 2 cups Sugar granulated
  • 4 large Eggs room temperature
  • 1 cup Strawberry Milk
  • 1 cup Sour Cream
  • 1 tbsp Vanilla Extract pure
  • 3 cups Flour all-purpose
  • 1 tbsp Baking Powder fresh
  • 1 tsp Salt kosher or sea salt
  • 1 cup Strawberry Preserves fresh or frozen, thawed
For the Strawberry Glaze
  • 1 cup Powdered Sugar sifted
  • 2 tbsp Strawberry Milk
  • 1 tsp Vanilla Extract pure
  • a pinch Salt

Equipment

  • Bundt or loaf pan
  • electric mixer
  • mixing bowls
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease your bundt or loaf pan.
  2. In a mixing bowl, cream together softened butter and sugar for 3–4 minutes until fluffy.
  3. Add the eggs one at a time, mixing well after each addition until smooth.
  4. In another bowl, whisk together strawberry milk, sour cream, and vanilla extract. Pour into the creamed mixture and blend well.
  5. Sift together flour, baking powder, and salt in another bowl. Gradually add to wet mixture and combine gently.
  6. Alternate adding dry and wet ingredients to the creamed mixture, starting and ending with flour. Mix until just combined.
  7. Gently fold in strawberry preserves and any chopped strawberries.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes.
  10. Make the glaze by whisking powdered sugar, strawberry milk, vanilla extract, and salt until smooth.
  11. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

Tried this recipe?

Let us know how it was!