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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake for Sweet Summer Bliss

This Strawberry Milkshake Pound Cake captures summer joy with fresh strawberries and creamy glaze, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter softened
  • 2 cups Granulated Sugar
  • 4 Large Eggs
  • 1 cup Strawberry Milk or regular milk with strawberry extract
  • 1 cup Sour Cream or Greek yogurt
  • 2 teaspoons Vanilla Extract
  • 3 cups All-Purpose Flour gluten-free blend can be used
  • 1 tablespoon Baking Powder must be fresh
  • 1 teaspoon Salt
  • 1/2 cup Strawberry Preserves
  • 1 cup Fresh Strawberries chopped
For the Glaze
  • 1 cup Powdered Sugar add more for thickness
  • 2 tablespoons Strawberry Milk optional
  • 1 teaspoon Vanilla Extract

Equipment

  • 10-inch bundt or loaf pan
  • electric mixer
  • Mixing Bowls
  • spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 10-inch bundt or loaf pan thoroughly with unsalted butter, then dust it lightly with flour.
  2. In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat for 3-4 minutes until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until combined.
  5. In another bowl, sift together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry flour mixture to the creamed butter and sugar, alternating with the wet ingredients.
  7. Gently fold in the strawberry preserves and chopped fresh strawberries into the batter.
  8. Pour the batter into the prepared bundt or loaf pan, smoothing the top.
  9. Place the pan in the oven and bake for 60-70 minutes. Check for doneness with a toothpick.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.
  12. Drizzle the glaze over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, monitor baking time and ensure the cake cools completely before glazing.

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