Strawberry Milkshake Pound Cake Recipe
This easy Strawberry Milkshake Pound Cake recipe delivers a moist and fluffy dessert bursting with sweet berry flavor. Inspired by the classic drink, it’s a simple, crowd-pleasing treat perfect for any occasion. For another delightful strawberry dessert, try the Strawberry Crunch Salad Recipe. Chocolate lovers might also enjoy the decadent Triple Chocolate Mousse Cake Recipe.
PrintStrawberry Milkshake Pound Cake Recipe
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
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- 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.
- 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.
- Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
- In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- 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.
- Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
- 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.
- 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.
- Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- 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.
Frequently Asked Questions
How do I keep this pound cake from becoming dry?
The key to a moist Strawberry Milkshake Pound Cake Recipe is using full-fat dairy like sour cream or yogurt and not over-baking. Always check for doneness a few minutes before the timer ends with a toothpick that should have a few moist crumbs attached.
Can I use frozen strawberries instead of fresh?
Yes, but you must thaw and thoroughly drain them first to remove excess liquid. Pat them dry with paper towels to prevent the extra moisture from affecting the texture of your Moist Strawberry Milkshake Pound Cake.
What’s the best way to get a strong strawberry flavor?
For intense flavor, use a high-quality strawberry emulsion or extract along with freeze-dried strawberry powder in the batter. This concentrates the taste without adding more liquid, ensuring your pound cake is both flavorful and moist.
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.