Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, combining the rich texture of a pound cake with the sweet, fruity flavors of fresh strawberries and strawberry milk. Perfect for gatherings or a special treat, this cake is both moist and flavorful with a luscious glaze on top.

A pink, white, and yellow swirled bundt cake sits on a clear glass plate on a white marbled surface. The cake has three visible color layers smoothly mixed together, showing a soft texture with gentle air bubbles. The pink layer is the most dominant, with soft patches of white and yellow creating a marbled effect across the whole cake. The bundt shape has deep curving ridges that give the cake a wavy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 cup powdered sugar

2–3 tablespoons strawberry milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to ensure the cake doesn’t stick.

Step 2: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, which incorporates air for a tender crumb.

Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.

Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.

Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.

Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.

Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.

Step 8: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.

Step 9: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely, preventing condensation and sogginess.

Step 10: Whisk together the powdered sugar, strawberry milk (2 to 3 tablespoons), vanilla extract, and a pinch of salt until smooth and pourable to prepare the glaze.

Step 11: Once the cake is completely cooled, drizzle the glaze evenly over the top and let it set before slicing and serving to allow the flavors to meld.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and aroma in both the batter and the glaze.

If you prefer a stronger strawberry flavor, increase the amount of strawberry preserves or add a few drops of strawberry extract.

For a dairy-free version, substitute the butter and sour cream with suitable plant-based alternatives and use a dairy-free strawberry milk or flavored almond milk.

Try adding chopped nuts like pecans or almonds to the batter for a crunchy texture contrast.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can use regular milk, but the cake will have a more subtle strawberry flavor. To boost the taste, consider increasing the amount of strawberry preserves or adding fresh strawberries.

What pan size should I use for this recipe?

A 10-inch bundt or loaf pan is recommended to ensure even baking and the ideal shape. If using a different size, adjust the baking time accordingly and test doneness with a toothpick.