Strawberry Milkshake Pound Cake (Printable)
Moist pound cake with strawberry milkshake flavors and creamy glaze
# Ingredient List:
→ Cake Components
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
→ 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
# How to Make:
01 - Preheat oven to 325°F. Grease and flour a 10-cup bundt pan or 9×5-inch loaf pan, ensuring all surfaces are thoroughly coated to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly distributed. Set aside for later use.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next egg.
05 - Combine whole milk, strawberry milk, sour cream, and vanilla extract in a measuring cup. Stir until smooth and homogeneous.
06 - Add dry ingredients to creamed butter mixture in three additions, alternating with liquid mixture. Begin and end with dry ingredients, mixing until just combined after each addition.
07 - Gently fold chopped fresh strawberries into batter using a spatula, being careful not to overmix.
08 - Transfer batter to prepared pan, spreading evenly and smoothing the top surface with a spatula.
09 - Bake for 55-65 minutes until a toothpick inserted into the center emerges clean or with just a few moist crumbs.
10 - Allow cake to cool in pan for 15 minutes, then carefully invert onto wire rack to cool completely before glazing.
11 - Whisk powdered sugar, strawberry milk, pureed strawberries, vanilla extract, and salt until smooth and pourable. Adjust consistency with additional milk or sugar as needed.
12 - Drizzle prepared glaze evenly over cooled cake. Allow glaze to set for 15-20 minutes before slicing and serving.
# Helpful Tips:
01 -
- Its like someone took your favorite diner milkshake and baked it into the most tender cake youve ever tasted
- The glaze alone is worth the effort and turns an already great cake into something people will talk about for weeks
02 -
- Room temperature ingredients are nonnegotiable here because cold butter or eggs will curdle your batter
- Overmixing after adding flour is the fastest way to turn a tender cake into a tough one
03 -
- If you want even more strawberry flavor, add 1/2 teaspoon of strawberry extract to both the batter and the glaze
- Greek yogurt can replace the sour cream in a pinch, but the texture will be slightly denser