Imagine a dessert that combines the creamy sweetness of a milkshake with the comforting heartiness of pound cake. That’s exactly what you get with Strawberry Milkshake Pound Cake! With fresh strawberries folded into the moist batter and a drizzle of luscious strawberry glaze, this cake is not only a treat for the tastebuds but also a feast for the eyes. Its vibrant pink hues and inviting aroma make it perfect for special occasions, garden parties, or simply a cozy afternoon at home.

Every bite of this delightful cake is bursting with flavor, capturing the essence of summer strawberries and creamy milkshakes. The blend of textures and tastes creates a decadent experience that you won’t soon forget. In this article, you will discover how to create this sweet delight, from the list of fresh ingredients to step-by-step directions that make baking enjoyable and straightforward. Get ready to impress family and friends with this charming cake!

Why You’ll Love This Recipe

Fresh Ingredients: Made with real strawberries for a burst of flavor.
Ease of Preparation: Simple steps make it ideal for bakers of all levels.
Nutrition: Offers a delightful take on dessert with fruit and dairy.
Versatility: Perfect for celebrations, brunch, or a casual get-together.
Presentation: The vibrant colors and glaze make it visually stunning.

With all of these lovely benefits, you will surely adore this cake!

Preparation and Cooking Time

Total time: 1 hour 30 minutes
Preparation time: 20 minutes
Cooking time: 55–65 minutes

Ingredients You’ll Need

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

How To Make Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!

Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Beat in the eggs one at a time, then add the vanilla and almond extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the flour. Mix just until combined.
Gently fold in the diced strawberries.
Pour the batter evenly into the prepared bundt pan.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
In a bowl, whisk the powdered sugar, strawberry milk, and optional strawberry puree until smooth and pourable.
Drizzle the glaze generously over the cooled cake.
Decorate with fresh strawberries around the cake for a beautiful presentation.
Slice and serve with whipped cream or ice cream.

How to Serve

Presentation: Display the cake on a beautiful platter for a striking centerpiece.
Accompaniments: Pair it with whipped cream, ice cream, or fresh fruit.
Portions: Cut into thick slices for a hearty dessert or smaller pieces for tea time.
Beverage Pairing: Enjoy with a cold glass of milk, iced tea, or sparkling water.

This cake will bring smiles to every gathering!

Additional Tips

Flavor Enhancement: Add a teaspoon of lemon zest to brighten the flavors.
Customization: Substitute other berries like raspberries or blueberries for different tastes.
Serving Suggestions: Serve warm for a comforting experience or chilled for a refreshing treat.

Recipe Variations

Chocolate Swirl: Add cocoa powder to the batter for a chocolate strawberry version.
Gluten-Free Option: Use a gluten-free flour blend to accommodate dietary needs.
Mini Cakes: Bake in a muffin tin for individual servings and quick desserts.

Freezing and Storage

Storage: Keep in the refrigerator for up to 5 days in an airtight container.
Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Special Equipment

10-inch bundt pan
Large mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Cooling rack

FAQ’s

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw them and drain excess moisture before adding to the batter.

2. Is this cake suitable for dietary restrictions?
You can easily make it gluten-free with substitutions, and it can be adapted for vegan diets as well.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it in the fridge.

4. Can I customize flavors?
Yes! Feel free to add your favorite fruits or extracts, like lemon or coconut, for a unique twist.

5. Can I use different cooking methods?
Yes, you can make this cake in a loaf pan or even as cupcakes; adjust the baking time accordingly.

Conclusion

With its delightful blend of flavors and stunning appearance, Strawberry Milkshake Pound Cake is a must-try for any dessert lover. This cake combines the rich, buttery texture of pound cake with the fruity sweetness of strawberries, making it a truly special treat for any occasion. Whether it’s a summer barbecue, a birthday celebration, or just a cozy family night, you’ll be sure to impress everyone at the table. So roll up your sleeves and give this delicious recipe a go—you won’t regret it!

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