Why Make This Recipe

Strawberry Milkshake Pound Cake is a delightful treat that combines the rich taste of pound cake with the refreshing flavor of strawberries. It is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon snack. This recipe will not only satisfy your sweet tooth but also impress your guests with its beautiful pink hue and delicious glaze.

How to Make Strawberry Milkshake Pound Cake

Ingredients:

1 ½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup pureed strawberries
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons strawberry milk or milk
- Pink food coloring (optional)

Directions:

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk and mixing well.
Stir in the vanilla extract and pureed strawberries until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
For the glaze, mix the powdered sugar with the strawberry milk until smooth. Add food coloring if desired.
Drizzle the glaze over the cooled cake and serve with fresh strawberries or ice cream.

How to Serve Strawberry Milkshake Pound Cake

Serve the Strawberry Milkshake Pound Cake on its own or with a drizzle of the strawberry glaze. It pairs wonderfully with fresh strawberries or a scoop of vanilla ice cream. This cake is also great with a cup of coffee or tea.

How to Store Strawberry Milkshake Pound Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To maintain the glaze’s freshness, it’s best to store it without the glaze applied and add it just before serving.

Tips to Make Strawberry Milkshake Pound Cake

Make sure the butter is softened to room temperature for easy creaming with the sugar.
Use fresh strawberries for the puree to enhance the cake’s flavor.
If you prefer a denser cake, you can reduce the milk slightly.
Feel free to adjust the amount of strawberry milk in the glaze depending on your desired thickness.

Variation

You can switch things up by using other berries, such as raspberries or blueberries, instead of strawberries. This will give the cake a different flavor profile while still keeping it delicious.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before pureeing.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it properly until you’re ready to serve.

Is there a non-dairy option for the milk?
Yes! You can use almond milk or any other non-dairy milk as a substitute for whole milk in this recipe.