Strawberry Milkshake Pound Cake
A tender and moist pound cake bursting with strawberry goodness, topped with a beautiful pink glaze.
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.
Notes
For added flavor, consider adding a pinch of cinnamon or nutmeg. You can also substitute diced strawberries with raspberries or blueberries for a new twist.