Strawberry Milkshake Pound Cake is the perfect dessert that combines the classic flavors of strawberries and cream into a tender, moist cake. This delightful treat bursts with strawberry goodness, features a beautiful pink glaze, and is sure to impress at any gathering. Whether you’re hosting a summer barbecue, a birthday celebration, or simply enjoying a cozy afternoon at home, this cake is bound to steal the spotlight and satisfy your sweet tooth.
Biting into a slice reveals a lovely blend of creamy vanilla and fresh strawberries that dances on your taste buds. Its vibrant colors not only allure the eyes but also elevate the overall eating experience, making each slice feel extra special. In this article, you’ll learn how to create this delicious cake, including its easy preparation steps, serving suggestions, and some fun variations.
Why You’ll Love This Recipe
- Fresh Ingredients: The use of diced fresh strawberries gives the cake a juicy and vibrant flavor.
- Ease of Preparation: Simple steps make this cake a breeze to bake, perfect for all skill levels.
- Nutrition: Using whole ingredients and strawberries provides vitamins and nutrients, making it a somewhat healthier dessert option.
- Versatility: Enjoy it as-is or jazz it up with whipped cream and fresh fruit for a more indulgent treat.
- Presentation: The adorable pink glaze and fresh strawberry decoration make it a stunning centerpiece for any table.
This cake is sure to become a favorite!
Preparation and Cooking Time
- Total time: 1 hour 40 minutes
- Preparation time: 20 minutes
- Cooking time: 55-65 minutes
Note that times may vary.
Ingredients You’ll Need
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk
- 1 tbsp strawberry puree (optional)
How To Make Strawberry Milkshake Pound Cake
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the flour. Mix just until combined.
- Gently fold in the diced strawberries.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
- In a bowl, whisk the powdered sugar, strawberry milk, and optional strawberry puree until smooth and pourable.
- Drizzle the glaze generously over the cooled cake.
- Decorate with fresh strawberries around the cake for a beautiful presentation. Slice and serve with whipped cream or ice cream.
How to Serve
- Presentation: Serve the cake on a large platter with a gorgeous glaze and fresh strawberries.
- Accompaniments: Pair with whipped cream, ice cream, or a dollop of yogurt.
- Portions: Slice the cake into generous pieces to share with family and friends.
- Beverage Pairing: Complement the cake with a refreshing glass of iced tea or milk for the ultimate treat.
Your guests will love it!
Additional Tips
- Flavor Enhancement: Add a pinch of cinnamon or nutmeg for a warm flavor twist.
- Customization: Substitute diced strawberries with other fruits like raspberries or blueberries for a new berry cake.
- Serving Suggestions: Top slices with extra whipped cream for a touch of elegance.
Recipe Variations
- Chocolate Strawberry Cake: Mix in cocoa powder to create a chocolate version of this pound cake for added richness.
- Vegan Option: Substitute eggs with applesauce and use plant-based butter and almond milk for a dairy-free version.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.
Freezing and Storage
- Storage: Keep the cake in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store them in a freezer container for up to 3 months for a convenient treat later.
Special Equipment
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Wire rack
FAQ’s
1. Can I use frozen strawberries instead of fresh?
While fresh strawberries give you the best flavor and texture, you can use frozen ones. Just thaw them and drain excess moisture.
2. Is this cake kid-friendly?
Definitely! The Strawberry Milkshake Pound Cake is sweet and fun, appealing to both kids and adults.
3. Can I make it ahead of time?
Absolutely! The cake can be made a day in advance and stored in the fridge. Just glaze it before serving.
4. Can I customize the flavors?
Of course! Feel free to add your favorite extracts or use different fruits to make it your own.
5. What if I don’t have a bundt pan?
You can use a regular loaf pan instead. Just adjust the baking time as needed.
Conclusion
This Strawberry Milkshake Pound Cake is not only delicious but also visually stunning, making it a fantastic choice for any gathering. The sweet flavors blend beautifully, and it’s a treat that guests of all ages will enjoy. Whether you’re celebrating a special occasion or simply want to satisfy a craving, this cake will uplift your spirit and brighten your day. Give it a try, and relish the delightful results!
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Strawberry Milkshake Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened Ensure the butter is at room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional) Can be omitted if not desired
- 3 cups all-purpose flour Sift before measuring
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk At room temperature
- 1 ½ cups fresh strawberries, diced Use ripe strawberries for best flavor
For the Glaze
- 2 cups powdered sugar
- 2-3 tbsp strawberry milk Adjust for desired consistency
- 1 tbsp strawberry puree (optional) To enhance the flavor and color
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the flour. Mix just until combined.
- Gently fold in the diced strawberries.
- Pour the batter evenly into the prepared bundt pan.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
Glazing
- In a bowl, whisk the powdered sugar, strawberry milk, and optional strawberry puree until smooth and pourable.
- Drizzle the glaze generously over the cooled cake.
Serving
- Decorate with fresh strawberries around the cake for a beautiful presentation.
- Slice and serve with whipped cream or ice cream.
