Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Milkshake Pound Cake Recipe

★★★★★

4.7 from 143 reviews
  • Author: Naomi
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Milkshake Pound Cake is a tender, moist bundt cake infused with fresh strawberries and strawberry preserves, topped with a luscious strawberry glaze. Perfect for spring or summer, it combines the nostalgic flavor of strawberry milkshake in cake form, creating a delightful treat for any occasion.

Ingredients

Scale

Cake

  • 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

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons strawberry milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: 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.
  2. Cream Butter and Sugar: 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.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
  4. Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
  5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Alternate Adding Ingredients: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
  7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
  8. Bake the Cake: 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.
  9. Cool Cake: 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.
  10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
  11. Glaze the Cake: 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.

Notes

  • Ensure butter is properly softened for easier creaming with sugar.
  • Do not overmix the batter once the flour is added to keep the cake tender.
  • Fresh strawberries can be replaced with frozen but thaw and drain them first.
  • The glaze thickness can be adjusted by varying the amount of strawberry milk.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry pound cake, strawberry milkshake cake, strawberry preserves cake, bundt cake recipe, summer dessert, strawberry glaze cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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