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Strawberry Milkshake Pound Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Milkshake Pound Cake combines the rich, buttery texture of classic pound cake with the fresh, fruity flavor of pureed strawberries. Swirled layers of strawberry-infused batter create a beautiful marbled effect, while a sweet powdered sugar glaze adds the perfect finishing touch. Ideal for dessert or an indulgent snack, this cake is buttery, moist, and bursting with strawberry goodness.

Ingredients

Scale

For the Pound Cake

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

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light in color and fluffy in texture.
  3. Add Eggs and Vanilla: 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 for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening agents and seasonings.
  5. Combine Milk and Strawberries: In another bowl, stir together the whole milk and pureed fresh strawberries until smooth, creating a fruity liquid mix.
  6. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the milk-strawberry mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients to keep the batter balanced. Mix until just combined to avoid overmixing.
  7. Layer Batter in Pan: Pour half of the batter into the prepared loaf pan. Spoon the remaining batter on top, then gently swirl the layers together with a knife to create a marbled strawberry effect.
  8. Bake the Cake: Bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Cool: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to room temperature before glazing.
  10. Prepare and Drizzle Glaze: Whisk together the powdered sugar and milk until smooth to form the glaze. Drizzle the glaze evenly over the cooled cake and let it set before serving.

Notes

  • Use fresh, ripe strawberries for the best flavor in the puree.
  • Ensure butter is softened to room temperature for smooth creaming.
  • You can substitute whole milk with buttermilk for a tangier flavor.
  • Swirling the batter gently will give a beautiful marbled appearance without mixing the flavors too much.
  • The glaze can be adjusted in thickness by adding more powdered sugar or milk as needed.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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