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Strawberry Milkshake Pound Cake Recipe

Tantalizing Strawberry Milkshake Pound Cake Recipe to Savor

This Strawberry Milkshake Pound Cake Recipe captures nostalgic flavors, with a moist texture and vibrant bursts of strawberry for an extraordinary dessert experience.
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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
  • 1 cup Butter Softened
  • 2 cups Granulated Sugar Substitute with coconut sugar for a unique flavor
  • 4 large Eggs Add one at a time to prevent curdling
  • 1 cup Sour Cream Plain yogurt can be used as a substitute
  • 1 cup Strawberry Milk Use regular milk mixed with strawberry extract as an alternative
  • 1 teaspoon Vanilla Extract Swap for almond extract for a different twist
  • 3 cups All-Purpose Flour Ensure it is sifted to avoid lumps
  • 1 tablespoon Baking Powder Double-check for freshness
  • 1 teaspoon Salt Balances sweetness
  • 1 cup Strawberry Preserves Use fresh or frozen strawberries (thawed and well-drained) instead
For the Glaze
  • 1 cup Powdered Sugar Ensures a smooth finish
  • 3 tablespoons Strawberry Milk
  • 1 teaspoon Vanilla Extract Can be omitted
  • a pinch Salt Enhances sweetness and depth

Equipment

  • 10-inch bundt or loaf pan
  • Electric Mixer
  • Mixing Bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt or loaf pan by greasing it.
  2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs to the creamed butter mixture one at a time, mixing well after each addition until smooth.
  4. In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until well blended.
  5. Sift together the all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the sifted dry ingredients to the butter mixture, alternating with the wet mixture. Mix until just combined.
  7. Gently fold in the strawberry preserves and finely chopped strawberries using a spatula.
  8. Pour the prepared batter into the greased pan and smooth the top. Tap the pan on the counter to release air bubbles.
  9. Bake in the preheated oven for 60 to 70 minutes, checking doneness with a toothpick.
  10. Once baked, cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth to prepare the glaze.
  12. Drizzle the glaze over the cooled cake and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure proper creaming of butter and sugar for a light texture. Use room temperature eggs for better emulsification.

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