Description
A moist and flavorful Strawberry Milkshake Pound Cake featuring fresh strawberries folded into a classic buttery pound cake batter, baked to perfection and topped with a luscious strawberry glaze for an extra burst of fruity sweetness.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1½ cups fresh strawberries, diced
For the Glaze
- 2 cups powdered sugar
- Strawberry milk or regular milk mixed with strawberry syrup or powder, enough to thin glaze
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even mixing, then stir in the vanilla extract to infuse the batter with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Strawberries: Gently fold diced fresh strawberries into the batter to distribute them without breaking them down.
- Pour and Smooth Batter: Pour the batter into the greased bundt pan and smooth the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Let the cake cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely, which prevents sogginess.
- Prepare Glaze: Mix the powdered sugar with strawberry milk or milk combined with strawberry syrup or powder, adjusting the amount of liquid until you reach a smooth, pourable glaze consistency.
- Glaze Cake: Drizzle the strawberry glaze evenly over the cooled pound cake, allowing it to set before serving.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Use fresh, ripe strawberries for the best flavor; frozen can be used but may add extra moisture.
- Be careful not to overmix batter after adding flour to keep the cake tender.
- The glaze consistency can be adjusted by adding more or less strawberry milk.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
