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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake
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A moist and tender pound cake infused with the nostalgic flavor of a strawberry milkshake, featuring fresh strawberries and a sweet glaze.

Ingredients

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1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1/2 cup strawberry milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup strawberry preserves or puree
1/2 cup finely chopped fresh strawberries
1 cup powdered sugar
2–3 tablespoons strawberry milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
  2. Cream butter and sugar until light and fluffy (3-4 mins).
  3. Add eggs one at a time, beating well after each.
  4. Whisk strawberry milk, sour cream, and 2 tsp vanilla in a bowl.
  5. Sift flour, baking powder, and 1/2 tsp salt in another bowl.
  6. Alternately add dry and wet mixtures to butter mixture, beginning and ending with dry. Mix until just combined.
  7. Gently fold in strawberry preserves and chopped strawberries.
  8. Pour batter into pan. Bake 60-70 mins, until a toothpick comes out clean.
  9. Cool in pan 15 mins, then transfer to wire rack to cool completely.
  10. Whisk powdered sugar, 2-3 tbsp strawberry milk, 1/2 tsp vanilla, and a pinch of salt for glaze. Drizzle over cooled cake.

Notes

  • Use room temperature ingredients for best results.
  • Toss very juicy chopped strawberries in a little flour to prevent sinking.
  • Cake can be frozen unglazed for up to 2 months.

Nutrition

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