Description
This Strawberry Milkshake Pound Cake is a delicious, moist dessert that combines the flavors of creamy strawberry milkshake with a buttery, dense pound cake. With fresh strawberries, a hint of vanilla, and a soft crumb, this cake is perfect for any occasion, from afternoon tea to dessert at family gatherings. A true crowd-pleaser!
Ingredients
Scale
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped or mashed (or strawberry puree)
- 1/4 teaspoon strawberry extract (optional for extra flavor)
- 1/2 cup sour cream (for extra moistness)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh strawberry puree (or a few mashed strawberries)
- 1 teaspoon milk (or more to reach desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
-
For the cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry extract (if using).
- Incorporate the dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Add strawberries: Gently fold in the mashed or finely chopped fresh strawberries (or strawberry puree) and sour cream until fully incorporated.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For the glaze:
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, strawberry puree, milk, and vanilla extract until smooth. Add more milk if the glaze is too thick or more powdered sugar if it’s too thin.
- Glaze the cake: Once the cake has completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- For extra strawberry flavor, you can add a few drops of strawberry extract or stir in some finely diced strawberries into the glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- You can freeze the cake (without the glaze) for up to 2 months. Thaw completely before glazing and serving.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg