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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake: A Creamy Slice of Bliss

Indulge in a Strawberry Milkshake Pound Cake that brings the joy of summer treats into your home.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Ensure even mixing with leavening for a light texture.
  • 1 cup Granulated Sugar Adds sweetness and contributes to the cake’s soft, golden crust.
  • 0.5 cup Unsalted Butter Bring to room temperature for easy creaming.
  • 3 large Eggs Binds ingredients and helps the cake rise.
  • 1 cup Whole Milk Use at room temperature for better incorporation.
  • 2 teaspoons Baking Powder Check for freshness to ensure optimal rise.
  • 0.5 teaspoon Salt Enhances flavor.
  • 2 teaspoons Vanilla Extract Infuses depth of flavor.
  • 0.25 teaspoon Almond Extract (optional) Adds nutty flavor; use more vanilla if preferred.
  • 1 cup Fresh Strawberries Diced; thaw and drain if using frozen.
For the Glaze
  • 1 cup Confectioners’ Sugar Sift to avoid lumps.
  • 2 tablespoons Milk Adjust for desired consistency.
  • 1 teaspoon Vanilla Extract Enhances the glaze's flavor.

Equipment

  • Bundt pan
  • mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing with butter and dusting with flour.
  2. Cream softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  3. Incorporate the eggs one at a time, followed by vanilla and almond extract; mix until creamy.
  4. Whisk together flour, baking powder, and salt in a separate bowl.
  5. Alternate adding dry ingredients with milk to the creamed mixture, mixing gently.
  6. Fold in diced strawberries, being careful not to overmix.
  7. Pour the batter into the bundt pan and bake for 55-65 minutes until golden and a toothpick comes out clean.
  8. Cool the cake in the pan for 15 minutes, then invert and glaze while it cools completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use fresh strawberries for best results. Allow the cake to cool completely before glazing.

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