Strawberry Milkshake Pound Cake (Printable)
Moist pound cake with strawberry milkshake flavors and creamy glaze
# What You Need:
→ Cake Base
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
→ Liquid Ingredients
07 - 1/2 cup whole milk
08 - 1/2 cup strawberry milk
09 - 1/2 cup sour cream, room temperature
10 - 2 teaspoons pure vanilla extract
→ Add-ins
11 - 1/2 cup finely chopped fresh strawberries
→ Strawberry Glaze
12 - 1 cup powdered sugar
13 - 2 tablespoons strawberry milk
14 - 1-2 tablespoons pureed fresh strawberries
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# Steps:
01 - Preheat oven to 325°F. Grease and flour a 10-cup bundt pan or a 9×5-inch loaf pan, ensuring all surfaces are well-coated to prevent sticking.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly blended. Set aside for later use.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3-4 minutes.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next egg.
05 - In a measuring cup or small bowl, combine the whole milk, strawberry milk, sour cream, and vanilla extract. Stir until uniform.
06 - Add the dry ingredients to the creamed butter mixture in three additions, alternating with the milk mixture. Begin and end with the dry ingredients, mixing only until just combined after each addition.
07 - Gently fold the chopped fresh strawberries into the batter using a spatula, taking care not to overmix.
08 - Transfer the batter to the prepared pan, spreading evenly and smoothing the top with a spatula.
09 - Bake for 55-65 minutes, or until a wooden toothpick inserted into the center emerges clean or with just a few moist crumbs.
10 - Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
11 - Whisk together the powdered sugar, strawberry milk, pureed strawberries, vanilla extract, and salt until smooth and pourable. Adjust consistency with additional milk if needed.
12 - Drizzle the prepared glaze evenly over the completely cooled cake. Allow the glaze to set for 15-20 minutes before slicing and serving.
# Expert Advice:
01 -
- The combination of strawberry milk and fresh strawberries creates that authentic milkshake flavor without being artificial or cloying
- This pound cake stays incredibly moist for days, making it perfect for make ahead desserts or unexpected guests
02 -
- Overmixing the batter once the flour is added will make the cake tough, so stop as soon as you see no dry streaks
- The glaze consistency should be like honey, thick enough to cling but thin enough to drip beautifully down the sides
03 -
- Grinding the strawberries slightly smaller than you think you need prevents them from sinking to the bottom
- Room temperature ingredients are non negotiable here for proper emulsion and even baking