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Strawberry Milkshake Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Milkshake Pound Cake is a luscious, fruity dessert that combines the rich, buttery texture of a classic pound cake with the sweet, tangy flavors of strawberry milk and fresh strawberries. Perfectly moist and tender, this cake is enhanced with a hint of sour cream and brightened by optional pink food coloring and a strawberry glaze, making it a vibrant centerpiece for any occasion.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 4 large eggs
  • 1/2 cup strawberry milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Additional

  • 1/2 cup finely chopped strawberries (optional)
  • Pink food coloring (optional)
  • Strawberry glaze or icing for topping (optional)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or loaf pan to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–5 minutes, which provides a good base for the cake’s texture.
  3. Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate and maintain a smooth batter.
  4. Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract to create a flavorful liquid base for the cake.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
  6. Combine Mixtures: Add the dry ingredients alternately with the strawberry milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing and a dense cake.
  7. Add Strawberries and Coloring: Gently fold in the chopped strawberries and, if using, a drop or two of pink food coloring to enhance the cake’s appearance.
  8. Fill Pan and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely, preventing sogginess and ensuring even texture.
  10. Glaze and Serve: Drizzle the cake with strawberry glaze or icing if desired. To make a quick glaze, mix 1 cup powdered sugar with 2–3 tablespoons strawberry milk. This cake can be served chilled or at room temperature for the best flavor and texture.

Notes

  • To make a quick glaze, simply mix 1 cup powdered sugar with 2–3 tablespoons strawberry milk for a sweet, fruity topping.
  • This cake is delicious served chilled or at room temperature, making it versatile for different preferences and occasions.
  • Using fresh strawberries adds natural sweetness and texture, but they are optional depending on availability.
  • Pink food coloring is optional and only needed if you want a more vibrant pink color in the cake.

Find it online: https://slsrecipes.com/strawberry-milkshake-pound-cake-recipe/