Go Back
–+ servings
Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake That'll Take You Back

Delight in this nostalgic Strawberry Milkshake Pound Cake that brings the charm of summer afternoons to your table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened for the best results
  • 2 cups Granulated Sugar consider a sugar alternative if needed
  • 4 large Eggs beat until pale for good rise
  • 1 cup Strawberry Milk substitute with regular milk and a dash of strawberry extract if needed
  • 1 cup Sour Cream Greek yogurt works well as an alternative
  • 1 tbsp Vanilla Extract using pure extract brings out the best taste
  • 3 cups All-Purpose Flour sifted to avoid lumps
  • 1 tbsp Baking Powder check expiration for effectiveness
  • 1 tsp Salt balances sweetness
For the Add-ins
  • 1 cup Strawberry Preserves swap with other fruit preserves for a twist
  • 1 cup Fresh Strawberries or use thawed frozen strawberries if needed
For the Glaze
  • 2 cups Powdered Sugar adjust consistency with more sugar or milk
  • 1 cup Strawberry Milk
  • 1 tsp Vanilla Extract
  • a pinch Salt

Equipment

  • 10-inch bundt or loaf pan
  • Electric Mixer
  • mixing bowls
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan.
  2. Beat the softened unsalted butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing until fully incorporated, aiming for a pale, fluffy consistency.
  4. In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
  5. Sift together all-purpose flour, baking powder, and salt in another bowl.
  6. Gradually add the dry mixture to the butter mixture, alternating with the wet ingredients.
  7. Fold in the strawberry preserves and chopped fresh strawberries into the batter.
  8. Pour the batter into the prepared pan and bake for 60-70 minutes, checking for doneness.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze by whisking together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.
  11. Once the cake has cooled, drizzle the glaze over the top and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Freeze without glaze for up to 2 months.

Tried this recipe?

Let us know how it was!