Description
A nostalgic Strawberry Milkshake Pound Cake that captures the essence of summer with moist, buttery cake infused with strawberries and creamy glaze. Perfectly sweet and rich, this cake evokes memories of classic milkshakes while being easy to bake and sure to impress at any gathering.
Ingredients
Scale
For the Cake
- 1 cup Butter, softened
- 2 cups Sugar
- 4 large Eggs, room temperature
- 1 cup Strawberry Milk (or regular milk with strawberry extract)
- 1 cup Sour Cream (or plain yogurt)
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour, sifted
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 cup Strawberry Preserves (thawed if using frozen)
- 1/2 cup Chopped fresh strawberries (optional for folding into batter)
For the Glaze
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Milk
- 1/2 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan to ensure the cake releases easily once baked.
- Cream Butter and Sugar: In a mixing bowl, cream together softened butter and sugar for 3-4 minutes until the mixture is light and fluffy, forming a smooth base for the cake batter.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully and achieve a rich, moist texture.
- Mix Wet Ingredients: In a separate bowl, whisk together strawberry milk, sour cream, and vanilla extract to create a creamy liquid mixture that infuses fruity flavor into the cake.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, and salt together in another bowl to aerate and ensure even distribution of leavening and salt.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients and strawberry milk mixture alternately into the creamed butter mixture, starting and ending with the flour mixture to maintain a tender texture.
- Fold in Strawberry Preserves and Fresh Strawberries: Gently fold in the strawberry preserves and chopped fresh strawberries, taking care not to deflate the batter so the cake remains light and airy.
- Pour and Smooth Batter: Pour the batter into the prepared pan, smoothing the surface evenly with a spatula to ensure uniform baking.
- Bake: Bake in the preheated oven for 60-70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when ready.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely, setting the cake’s structure.
- Prepare the Glaze: Whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled cake for a sweet finish.
- Serve: Optionally serve with a scoop of vanilla ice cream or your choice of accompaniments for an enhanced dessert experience.
Notes
- Optional: Serve with a scoop of vanilla ice cream for a delightful pairing.
- Make ahead: Batter can be prepared and refrigerated up to 24 hours before baking; glaze can be stored in fridge for up to 3 days.
- To freeze: Wrap cake slices tightly and freeze up to 2 months; thaw overnight in fridge before serving.
- Gentle folding of strawberries keeps the batter light and fluffy.
- Ensure eggs are room temperature for better mixing and texture.
- Use toothpick test to avoid overbaking and dryness.
- Substitute all-purpose flour with almond flour for a gluten-free variation.
- For dairy-free option, replace butter and sour cream with vegan alternatives and use plant-based strawberry milk.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: strawberry pound cake, strawberry milkshake cake, dessert, easy cake recipe, nostalgic cake, summer cake, bundt cake, sweet cake
