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–+ servings
Strawberry Milkshake Pound Cake

Irresistible Strawberry Milkshake Pound Cake Recipe to Savor

This Strawberry Milkshake Pound Cake combines the delightful flavors of strawberries in a moist and buttery treat, perfect for any occasion.
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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 Batter
  • 2 cups All-Purpose Flour substitute with cake flour for lighter texture
  • 1.5 cups Granulated Sugar brown sugar can be used for more flavor
  • 1 cup Unsalted Butter softened to room temperature
  • 4 large Eggs can use flax eggs as vegan alternative
  • 1 cup Sour Cream Greek yogurt can be a substitute
  • 1 cup Strawberry Milk can substitute with regular milk and strawberry extract
  • 1 tablespoon Vanilla Extract pure vanilla recommended
  • 2 teaspoons Baking Powder ensure freshness
  • 0.5 teaspoon Salt balances sweetness
  • 0.5 cup Strawberry Preserves can swap with raspberry or peach preserves
  • 1 cup Fresh Strawberries chopped; frozen can be used if thawed
For the Glaze
  • 1 cup Powdered Sugar sift to avoid lumps
  • 0.25 cup Strawberry Milk can replace with regular milk

Equipment

  • 10-inch bundt or loaf pan
  • Electric mixer
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Strawberry Milkshake Pound Cake
  1. Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time to the mixture, mixing well after each addition to ensure a smooth batter.
  4. In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until blended.
  5. Sift together the flour, baking powder, and salt, then gradually add this to the creamed mixture alternating with the wet ingredients.
  6. Gently fold in the strawberry preserves and chopped strawberries until just combined.
  7. Pour the batter into the prepared pan, smoothing the top, and bake for 60-70 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack.
  9. Make the glaze by whisking together the powdered sugar, strawberry milk, and vanilla extract until smooth.
  10. Once the cake is completely cool, drizzle the glaze generously over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use the freshest ingredients for best flavor. Allow the cake to cool properly to maintain its moistness.

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