Description
This Strawberry Milkshake Pound Cake is a delightful blend of rich, buttery pound cake infused with the nostalgic flavors of strawberry milkshake. Moist and tender with bursts of fresh strawberry chunks and preserves, it’s topped with a luscious strawberry glaze that adds the perfect finishing touch for a sweet summer treat.
Ingredients
Scale
Cake
- 1 cup Unsalted Butter (softened)
- 2 cups Granulated Sugar
- 4 large Eggs
- 1 cup Strawberry Milk (or regular milk with strawberry extract)
- 1 cup Sour Cream
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour (sifted)
- 1 tablespoon Baking Powder (ensure it’s fresh)
- 1 teaspoon Salt
- 1/2 cup Strawberry Preserves
- 1 cup Finely Chopped Fresh Strawberries
Glaze
- 1 cup Powdered Sugar
- 1/4 cup Strawberry Milk
- 1 teaspoon Vanilla Extract
- a pinch Salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This incorporates air for a lighter cake texture.
- Add Eggs: Add eggs one at a time, mixing thoroughly after each addition to ensure even incorporation.
- Mix Wet Ingredients: In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract for a smooth liquid mixture that adds moisture and flavor.
- Sift Dry Ingredients: Sift together the all-purpose flour, fresh baking powder, and salt in another bowl to evenly distribute the leavening agent and salt.
- Combine Mixtures: Alternately add the dry ingredients and wet ingredients to the creamed butter mixture, starting and ending with the flour mixture. This method helps maintain the batter’s airiness.
- Fold in Strawberries and Preserves: Gently fold in the strawberry preserves and finely chopped fresh strawberries to infuse the batter with fresh bursts of strawberry flavor and texture.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely. This prevents the cake from breaking apart.
- Prepare Glaze: Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth to create a sweet, glossy glaze.
- Glaze the Cake: Drizzle the prepared strawberry glaze evenly over the cooled cake for a beautiful finish and added flavor.
Notes
- Ensure the baking powder is fresh for proper rise.
- Use room temperature eggs and butter for better mixing and texture.
- Fresh strawberries add the best flavor and texture; frozen can be used but should be thawed and drained.
- The glaze can be adjusted in thickness by adjusting the amount of strawberry milk.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
