Strawberry Milkshake Pound Cake (Print Version)
Moist pound cake with strawberry milkshake flavors and creamy glaze
# Recipe Ingredients:
→ Cake Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
→ Cake Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/2 cup whole milk
08 - 1/2 cup strawberry milk
09 - 1/2 cup sour cream, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup finely chopped fresh strawberries
→ Strawberry Glaze
12 - 1 cup powdered sugar
13 - 2 tablespoons strawberry milk
14 - 1-2 tablespoons pureed fresh strawberries
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 325°F. Thoroughly grease and flour a 10-cup bundt pan or 9×5-inch loaf pan to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside for later use.
03 - Using an electric mixer on medium-high speed, beat butter and sugar together until light and fluffy, approximately 3-4 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even incorporation.
05 - In a measuring cup, whisk together whole milk, strawberry milk, sour cream, and vanilla extract until smooth.
06 - Add dry ingredients to the creamed butter mixture in three additions, alternating with the milk mixture. Begin and end with the dry ingredients. Mix only until just combined to avoid overmixing.
07 - Gently fold chopped strawberries into the batter using a spatula, taking care not to overmix.
08 - Pour batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
10 - Whisk together powdered sugar, strawberry milk, pureed strawberries, vanilla extract, and salt until smooth and pourable. Adjust consistency with additional milk or powdered sugar if needed.
11 - Drizzle the prepared glaze over the cooled cake. Allow glaze to set before slicing and serving.
# Expert Advice:
01 -
- The combination of strawberry milk and real strawberries creates this incredibly moist, fragrant crumb that tastes like childhood in the best way
- That creamy pink glaze transforms an already delicious pound cake into something that feels special enough for birthdays but simple enough for Tuesday
02 -
- Room temperature ingredients are absolutely crucial for proper aeration and that tender texture we are after
- Overmixing once you add the flour will make your cake tough, so stop as soon as everything is just combined
03 -
- Let your glaze sit for a few minutes before drizzling to thicken slightly for those gorgeous drips
- This cake actually tastes better on day two, giving all those strawberry flavors time to meld and deepen