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Strawberry Milkshake Pound Cake

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A nostalgic cake that blends the rich flavors of strawberry milkshakes with a moist buttery pound cake.

Ingredients

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  • 1 cup Buttery Unsalted Butter (Softened)
  • 2 cups Granulated Sugar
  • 4 large Eggs (Room temperature)
  • 1 cup Strawberry Milk (Can substitute with regular milk and strawberry extract)
  • 1 cup Sour Cream (Greek yogurt can be used)
  • 2 teaspoons Vanilla Extract (Pure extract preferred)
  • 3 cups All-Purpose Flour (Sifted)
  • 1 tablespoon Baking Powder (Ensure it’s fresh)
  • 1 teaspoon Salt
  • 1 cup Strawberry Preserves
  • 1 cup Fresh Strawberries (Chopped)
  • 2 cups Powdered Sugar
  • 1/4 cup Strawberry Milk
  • 1 teaspoon Vanilla Extract

Instructions

  1. Cream the Butter and Sugar: Preheat your oven to 350°F (175°C). In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next.
  3. Mix in the Wet Ingredients: Stir in the strawberry milk, sour cream, and vanilla to create a luscious batter.
  4. Combine Dry Ingredients: In another bowl, whisk together the sifted flour, baking powder, and salt.
  5. Incorporate Dry Ingredients: Gradually mix the dry ingredients into the wet mixture on low speed until just combined.
  6. Fold in Strawberries and Preserves: Gently fold in the chopped strawberries and strawberry preserves.
  7. Prepare the Pan: Grease and flour a bundt pan or a loaf pan, then pour the batter in.
  8. Bake the Cake: Place in the preheated oven and bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool the Cake: Remove from oven and cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  10. Prepare the Glaze: Whisk together powdered sugar, 1/4 cup strawberry milk, and 1 teaspoon vanilla until smooth.
  11. Glaze the Cake: Drizzle the glaze over the cooled cake and decorate with additional strawberries if desired.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze individual slices for up to 2 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/nostalgic-strawberry-milkshake-pound-cake/

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