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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake for a Sweet Summer Escape

Enjoy a delightful Strawberry Milkshake Pound Cake that combines buttery richness and vibrant strawberry flavor in each slice.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened, can substitute with vegan butter
  • 2 cups Granulated Sugar
  • 4 large Eggs can use flax eggs for vegan option
  • 1 cup Strawberry Milk regular milk with drops of strawberry extract can be used
  • ½ cup Sour Cream can substitute with Greek yogurt
  • 1 tablespoon Vanilla Extract use pure for best results
  • 3 cups All-Purpose Flour can substitute with gluten-free flour blend
  • 1 tablespoon Baking Powder ensure fresh for proper leavening
  • ½ teaspoon Salt don't omit for best taste
For the Glaze
  • 1 cup Powdered Sugar sift before using
  • 3 tablespoons Strawberry Milk adjust for desired consistency
  • ½ teaspoon Vanilla Extract
  • a pinch Salt enhances sweetness
For the Fresh Addition
  • ½ cup Strawberry Preserves homemade can be used
  • 1 cup Fresh Strawberries frozen can be used if well-drained

Equipment

  • 10-inch bundt or loaf pan
  • mixing bowls
  • electric mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.
  2. In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition until the mixture is smooth.
  4. Whisk together strawberry milk, sour cream, and vanilla extract in a separate bowl.
  5. Sift together flour, baking powder, and salt in another bowl.
  6. Gradually add the dry and wet ingredients to the creamed mixture, mixing until just combined.
  7. Gently fold in strawberry preserves and chopped fresh strawberries.
  8. Pour the batter into the prepared pan, smoothing the top, and tap to release air bubbles.
  9. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  11. Whisk together powdered sugar, strawberry milk, vanilla extract, and salt for the glaze.
  12. Drizzle the glaze over the cooled cake and slice to serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 53gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container. Can be refrigerated for up to a week or frozen for up to 2 months.

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