Strawberry Milkshake Pound Cake

If you love the sweet, creamy indulgence of a milkshake, this Strawberry Milkshake Pound Cake is about to become your new obsession. It’s like taking the best parts of a strawberry milkshake—the rich, fruity sweetness and creamy texture—and turning it into a moist, decadent cake. Every bite is a little slice of heaven, with the perfect balance of strawberry flavor, a hint of vanilla, and a tender crumb that’s just irresistible. Trust me, this cake is a showstopper, and the vibrant pink hue makes it extra fun and festive. It’s perfect for birthdays, family gatherings, or any time you just want to treat yourself to something special!

Why You’ll Love Strawberry Milkshake Pound Cake

• Decadent and Delicious: If you’re a fan of strawberry milkshakes, you’ll love how this cake captures that creamy, dreamy flavor in every bite.
• Moist and Tender: The buttermilk in this recipe gives the cake a soft, melt-in-your-mouth texture that’s almost too good to be true.
• Visually Stunning: The light pink color of this cake makes it an instant eye-catching dessert at any event.
• Easy to Make: Even though it looks fancy, this cake is surprisingly simple to put together. If you’re looking to impress without all the fuss, this one’s for you.

Ingredients

Here’s what you’ll need to make this sweet and creamy cake:

• All-Purpose Flour: The base of the cake. It gives the cake structure and ensures a soft crumb.
• Granulated Sugar: Sweetness that balances out the tanginess of the buttermilk and the fresh strawberries.
• Butter: The secret to a rich and moist pound cake. Use unsalted butter for best results.
• Buttermilk: Adds a slight tang to the cake and keeps it moist.
• Eggs: Help bind the ingredients together and provide structure.
• Fresh Strawberries: Fresh, ripe strawberries are the star of the show, giving the cake its fruity flavor and color.
• Vanilla Extract: Enhances the overall flavor of the cake.
• Baking Powder: Provides the leavening needed for a fluffy cake texture.
• Salt: Balances out the sweetness.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Now, let’s turn those fresh strawberries and simple ingredients into a delicious cake!

1. Preheat Your Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare the Strawberries:

Wash and hull the strawberries, then chop them into small pieces. Puree about half of them in a blender or food processor until smooth. You’ll need around 1/2 cup of strawberry puree for the cake. Set the remaining chopped strawberries aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes with an electric mixer.

4. Add Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.

5. Add Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.

6. Add Strawberry Puree:

Fold in the strawberry puree gently, and then carefully add the remaining chopped strawberries. Mix until evenly distributed.

7. Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool and Serve:

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve!

Nutrition Facts

Servings: 12
Calories per serving: 280
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 150mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 25g
Protein: 3g

Preparation Time

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes

How to Serve Strawberry Milkshake Pound Cake

• With Whipped Cream: Serve each slice with a dollop of fresh whipped cream and extra sliced strawberries for an even more indulgent treat.
• With Ice Cream: For a real milkshake vibe, serve the cake with a scoop of vanilla ice cream or strawberry sorbet.
• As a Party Dessert: This cake is perfect for birthdays, picnics, or any special occasion. Its sweet flavor and pretty pink color are sure to wow your guests.

Additional Tips

• Add More Strawberry Flavor: For an extra burst of strawberry flavor, you can add a tablespoon of strawberry extract to the batter.
• Glaze It: Drizzle a simple strawberry glaze over the cake made with powdered sugar, strawberry puree, and a splash of milk for added sweetness and color.
• Make Cupcakes: If you prefer individual servings, you can bake this batter in a muffin tin. Just reduce the baking time to about 20-25 minutes.
• Store Properly: Keep leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

FAQ Section

Q1: Can I use frozen strawberries instead of fresh?
A1: Yes! Just make sure to thaw and drain the strawberries before using them in the cake. Frozen strawberries may release more moisture, so be sure to account for that when mixing the batter.

Q2: Can I make this cake in advance?
A2: Absolutely! This cake actually gets even better the next day as the flavors meld together. You can bake it a day or two ahead of time, then store it in an airtight container.

Q3: Can I freeze this cake?
A3: Yes! This cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Q4: Can I use a different type of fruit?
A4: You can! Blueberries, raspberries, or even peaches would work well in this recipe. Just make sure to adjust the moisture content if necessary.

Q5: How do I make this cake more decadent?
A5: For extra richness, try adding a bit of sour cream or cream cheese to the batter. This will make the cake even more moist and tender.

Q6: Can I use low-fat buttermilk?
A6: Yes, you can substitute low-fat buttermilk, but for the best texture and flavor, full-fat buttermilk is recommended.

Q7: Can I add chocolate chips to this cake?
A7: Definitely! Chocolate and strawberries are a classic combo. Fold in about 1/2 cup of chocolate chips for a fun twist.

Q8: How do I know when the cake is done?
A8: The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. You can also lightly press the top of the cake—it should spring back.

Q9: How can I make the cake less sweet?
A9: If you prefer a less sweet cake, reduce the sugar by about 1/4 cup. You can also skip the glaze or whipped cream topping.

Q10: Can I make this cake without a loaf pan?
A10: Yes! You can use a round or square cake pan instead. Just adjust the baking time slightly, as it may cook faster in a different pan.

Conclusion

This Strawberry Milkshake Pound Cake is a showstopper, with its moist texture, vibrant color, and irresistible strawberry flavor. Whether you’re serving it at a special occasion or enjoying a slice with a cup of coffee, it’s the perfect treat that’s both simple and indulgent. You won’t be able to resist another slice, so go ahead and treat yourself to this strawberry-packed masterpiece!

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