Strawberry Milkshake Pound Cake (Print View)
Nostalgic strawberry milkshake flavors in a moist pound cake with creamy glaze
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1/2 cup whole milk
08 - 1/2 cup strawberry milk
09 - 1/2 cup sour cream, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup finely chopped fresh strawberries
→ For the Strawberry Glaze
12 - 1 cup powdered sugar
13 - 2 tablespoons strawberry milk
14 - 1-2 tablespoons pureed fresh strawberries
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt
# Step-by-Step Directions:
01 - Preheat oven to 325°F. Grease and flour a 10-cup bundt pan or a 9×5-inch loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 3–4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - In a measuring cup, combine the whole milk, strawberry milk, sour cream, and vanilla extract.
06 - Add the dry ingredients to the creamed butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
07 - Gently fold in the chopped strawberries.
08 - Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10 - For the glaze, whisk together powdered sugar, strawberry milk, pureed strawberries, vanilla, and salt until smooth and pourable.
11 - Drizzle the glaze over the cooled cake. Let set before slicing.
# Expert Suggestions:
01 -
- The tender crumb tastes like childhood but impresses everyone at the table
- The glaze transforms into this gorgeous pink drips that make it look bakery beautiful
02 -
- Room temperature ingredients are absolutely critical or your batter will curdle and seize
- Overmixing after adding flour will make the cake tough so stop as soon as you see no dry streaks
03 -
- Freeze your fresh strawberries for 15 minutes before chopping so they stay firm and distribute evenly
- Let the glaze sit for 5 minutes after whisking so it thickens slightly and drapes perfectly