Description
Enjoy this Strawberry Milkshake Pound Cake. It offers a delightful strawberry flavor and a moist, tender crumb.
Ingredients
Scale
- 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 (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the strawberry milk, sour cream, and vanilla extract.
- Sift together the all-purpose flour, baking powder, and salt.
- Add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the strawberry preserves and fresh strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely.
- Whisk together the powdered sugar, strawberry milk, vanilla extract, and salt until smooth.
- Drizzle the glaze evenly over the cooled cake. Let it set before slicing and serving.
Notes
- Ensure butter and eggs are at room temperature for best results.
- Do not overmix the batter to avoid a tough cake.
- Cool the cake completely before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg