Description
This Strawberry Milkshake Pound Cake is a moist, fruity dessert with the sweet flavor of strawberries infused into a classic pound cake, topped with a strawberry glaze for a delightful treat.
Ingredients
- 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)
- 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 milk mixed with 1 tbsp strawberry syrup/powder)
- 1 tbsp strawberry puree (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients alternately with milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in diced strawberries gently.
- Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Meanwhile, prepare glaze: mix powdered sugar with strawberry milk (and puree if using) until smooth.
- Cool cake for 10 minutes, then drizzle glaze over warm cake. Allow to cool completely before slicing.
Notes
- Use fresh, ripe strawberries for the best flavor and color.
- Strawberry puree intensifies flavor and gives a pink hue.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American