Description
This Strawberry Milkshake Pound Cake is a delightful twist on the classic pound cake, infused with fresh strawberries and topped with a luscious strawberry milk glaze. Perfect for summer gatherings or a sweet treat any time of year, this cake combines the rich, buttery texture of a traditional pound cake with the fruity freshness of strawberries and a creamy, sweet glaze that enhances every bite.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1½ cups fresh strawberries, diced
Glaze Ingredients
- 2 cups powdered sugar
- Strawberry milk or regular milk mixed with strawberry syrup/powder (enough to achieve desired glaze consistency)
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar. In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract and mix until well combined.
- Combine Dry Ingredients and Alternate with Milk. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the creamed butter mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Strawberries. Gently fold the diced fresh strawberries into the batter to distribute evenly without bruising the fruit.
- Pour Batter into Pan. Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully cooked.
- Cool the Cake. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Prepare and Drizzle Glaze. Mix the powdered sugar with strawberry milk or milk mixed with strawberry syrup/powder until smooth and pourable. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Notes
- Ensure butter is softened to room temperature before creaming for best texture.
- Fold strawberries in carefully to avoid breaking them and turning the batter pink.
- Use fresh strawberries for the best flavor, but frozen (thawed and drained) can be substituted.
- The glaze consistency should be pourable but not too runny; adjust milk quantity accordingly.
- Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
