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Strawberry Milkshake Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 85 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Strawberry Milkshake Pound Cake is a moist and tender dessert that combines the classic richness of pound cake with the sweet, fruity flavor of strawberries and creamy milkshake-inspired ingredients. This delightful cake features fresh strawberries and strawberry syrup folded into a buttery batter, baked to golden perfection, and often topped with a luscious strawberry glaze. Perfect for celebrations or a special treat, this cake captures the magic of a strawberry milkshake in an irresistible baked form.

Ingredients

Cake Batter

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup strawberry syrup
  • 1/2 cup whole milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped

Strawberry Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons strawberry syrup
  • 1 tablespoon milk

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prepare it for the batter.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes. This step ensures a tender crumb.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract and strawberry syrup to infuse the batter with flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
  6. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, ensuring they are well distributed without crushing them.
  7. Pour into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely before glazing.
  9. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, strawberry syrup, and milk until smooth and pourable.
  10. Glaze the Cake: Once the cake is completely cool, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture in the cake.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • If fresh strawberries are not available, frozen ones can be used but should be thawed and drained to prevent excess moisture.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • To enhance the strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.

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