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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.8 from 135 reviews

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining classic pound cake richness with fresh strawberries and a sweet strawberry glaze. It features a tender crumb infused with vanilla and almond extracts, fresh diced strawberries folded into the batter, and a luscious pink strawberry glaze drizzled on top. Perfect for summer gatherings or any time you want a fruity twist on traditional pound cake.

Ingredients

Scale

Cake

  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for extra flavor)
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk
  • 1 ½ cups fresh strawberries, diced

Glaze

  • 2 cups (240g) powdered sugar
  • 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup or powder)
  • 1 tbsp strawberry puree (optional, for stronger flavor and pink color)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.
  3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and optional almond extract to enhance the cake’s flavor profile.
  4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together until evenly combined. This ensures the leavening agents are well-distributed throughout the flour.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and whole milk alternately to the butter mixture, starting and ending with the flour mixture. Mix gently just until the batter is combined; avoid overmixing to keep the cake tender.
  6. Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
  7. Pour Batter and Bake: Pour the completed batter evenly into the prepared bundt pan. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan for about 15 minutes to set. Then invert the cake onto a wire rack and allow it to cool completely to room temperature before glazing.
  9. Prepare Strawberry Glaze: In a bowl, whisk together the powdered sugar, strawberry milk, and optional strawberry puree until the glaze is smooth and pourable. Adjust the thickness with additional milk or sugar if needed.
  10. Glaze and Serve: Generously drizzle the strawberry glaze over the cooled cake. Decorate with fresh strawberries around the cake for an attractive presentation. Slice and serve with whipped cream or a scoop of ice cream if desired.

Notes

  • Ensure all ingredients are at room temperature for best mixing results and cake texture.
  • For a more intense strawberry flavor, increase the amount of strawberry puree in the glaze.
  • This pound cake keeps well in an airtight container for up to 3 days, maintaining freshness.
  • Use fresh, ripe strawberries for the best flavor and texture contrast.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.

Keywords: strawberry pound cake, strawberry milkshake cake, bundt cake, strawberry glaze, summer desserts, American dessert

Find it online: https://dishedbydana.com/strawberry-milkshake-pound-cake-recipe/