Description
This Strawberry Milkshake Pound Cake is a moist, tender dessert bursting with fresh strawberry flavor. Enhanced with strawberry milk and preserves, this cake offers a delightful fruity twist on a classic pound cake. Finished with a sweet strawberry glaze, it’s perfect for any occasion where a luscious, berry-infused treat is desired.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to prevent sticking during baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth and evenly combined.
- Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to distribute leavening agents and salt evenly.
- Alternate Adding Ingredients: Gradually add the dry ingredient mixture and the wet mixture alternately into the creamed butter and sugar mixture, starting and ending with the dry ingredients. Mix gently just until incorporated to avoid toughening the cake.
- Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the flavor without breaking down the fruit.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Let the cake cool in the pan for 15 minutes to set, then transfer it carefully onto a wire rack to cool completely, preventing moisture buildup.
- Prepare Glaze: Whisk together powdered sugar, 2 to 3 tablespoons strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving to meld the flavors beautifully.
Notes
- Ensure butter is softened at room temperature to cream properly with sugar.
- Do not overmix after adding the flour to keep the cake tender.
- Fresh strawberries should be finely chopped to prevent large chunks and ensure even texture.
- If strawberry milk is unavailable, you can substitute regular milk with a teaspoon of strawberry syrup.
- The glaze can be adjusted for consistency by adding more milk or powdered sugar as needed.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
