Strawberry Milkshake Pound Cake
This irresistible pound cake combines the nostalgic flavor of strawberries and milkshakes with a rich, tender crumb, making it a crowd-pleaser for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened Use high-quality European-style butter for richer flavor.
- 2 cups granulated sugar Choose cane sugar with slightly larger crystals for better texture.
- 4 large eggs, room temperature Bringing eggs to room temperature helps with batter consistency.
- 1 tsp vanilla extract
- ½ tsp almond extract (optional) Adds extra flavor.
- 3 cups all-purpose flour Spoon into the cup and level for accuracy.
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk Bring to room temperature before mixing.
- 1 ½ cups fresh strawberries, diced Use firm-ripe berries for best results.
For the glaze
- 2 cups powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with strawberry syrup) Start with 2 tbsp; adjust for desired consistency.
- 1 tbsp strawberry puree (optional) For stronger flavor and color.
Instructions
Preparation and Baking
- Preheat oven to 350°F (175°C) and grease and flour a 10-inch bundt pan thoroughly.
- Cream softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then add vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in diced strawberries.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Making the Glaze
- Whisk powdered sugar with strawberry milk and optional strawberry puree until smooth.
- Drizzle glaze over cooled cake and decorate with fresh strawberries.
Serving
- Slice and serve, ideally with whipped cream or vanilla ice cream.
Notes
For clean slices, chill the cake slightly and use a sharp serrated knife. The cake benefits from resting a day to meld flavors.