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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.5 from 127 reviews

This Strawberry Milkshake Pound Cake is a moist and tender dessert bursting with fresh strawberry flavor and a luscious strawberry glaze. Creamed butter and sugar create a light crumb, while the addition of sour cream and strawberry milk adds moisture and subtle tang. Fresh strawberries and preserves dispersed through the batter enhance the fruity sweetness, making it an irresistible treat perfect for any occasion.

Ingredients

Scale

Cake

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup strawberry milk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup strawberry preserves or puree
  • 1/2 cup finely chopped fresh strawberries

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons strawberry milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to prevent the cake from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air, which helps create a tender crumb.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and to maintain a smooth batter consistency.
  4. Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth to prepare the wet mixture.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Alternate Adding Ingredients: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing which can toughen the cake.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the fruity flavor throughout the batter without deflating it.
  8. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
  9. Cool Cake: Allow the cake to cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely. This prevents condensation and sogginess on the bottom of the cake.
  10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until you achieve a smooth, pourable glaze.
  11. Glaze the Cake: Once the cake has completely cooled, drizzle the strawberry glaze evenly over the top. Let the glaze set before slicing and serving to allow the flavors to meld beautifully.

Notes

  • For best results, use fresh, ripe strawberries to maximize flavor in both the cake and glaze.
  • If strawberry milk is unavailable, you can substitute with regular milk mixed with a teaspoon of strawberry syrup or puree.
  • Make sure to avoid overmixing the batter after adding flour to keep the cake tender.
  • The cake can be stored airtight at room temperature for up to 3 days or refrigerated for up to a week.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Keywords: strawberry pound cake, strawberry milkshake pound cake, strawberry cake, pound cake recipe, berry desserts, strawberry glaze, moist pound cake

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