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Strawberry Milkshake Pound Cake

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This delightful Strawberry Milkshake Pound Cake is soft, flavorful, and perfect for any occasion, combining fresh strawberries and creamy strawberry milk.

Ingredients

Scale
  • 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
  • For the glaze: 1 cup powdered sugar
  • 2–3 tablespoons strawberry milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Whisk together the strawberry milk, sour cream, and vanilla extract in a small bowl.
  5. Sift together the all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients.
  7. Fold in the strawberry preserves and finely chopped fresh strawberries.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 60 to 70 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
  11. Whisk together the powdered sugar, strawberry milk, vanilla extract, and pinch of salt for the glaze.
  12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Notes

Store the cake wrapped in plastic wrap or in an airtight container in the fridge for up to four days. Can be frozen for up to two months.

Nutrition

Find it online: https://voxrecipes.com/strawberry-milkshake-pound-cake-recipe/