Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!
Strawberry Milkshake Pound Cake combines the classic flavors of strawberries and cream into a moist, tender cake. This recipe is perfect for family gatherings, potlucks, or simply a cozy night at home. It’s a delightful way to showcase fresh strawberries, making it a great dessert from spring through summer. For busy home cooks and Pinterest enthusiasts, this pound cake is uncomplicated yet impressive. With its sweet strawberry glaze and inviting flavor, it’s bound to be a favorite!
Emma Hale’s Story
My journey into cooking took me by surprise. I’m Emma Hale, a professional chef from Portland, Oregon. Cooking wasn’t initially part of my life plan. I started in a small neighborhood diner at just sixteen, washing dishes to earn some gas money. However, as soon as I stepped into the kitchen, I felt at home. The joyous clatter of pots and pans, the aroma of delicious food, and the camaraderie of the kitchen team captured my heart. Over time, I immersed myself in the culinary world, developing a passion for creating sweet delights, like this Strawberry Milkshake Pound Cake.
Why You’ll Love This Recipe
This Strawberry Milkshake Pound Cake is truly special! The cake has a rich, buttery texture mingled with fresh strawberries, creating a deliciously moist dessert. It shines during weeknight dinners or special occasions like birthdays and holidays. Plus, it’s a perfect treat for game day! The vibrant pink glaze made from pureed strawberries and milk adds a beautiful finishing touch. Because it’s so easy to prepare, home cooks will find themselves returning to this recipe time and again. Save this Strawberry Milkshake Pound Cake on Pinterest, and impress your friends and family with a sweet delight that’s sure to be a hit!
Ingredients
1 cup (225g) unsalted butter, softened – Bring to room temperature for easy mixing.
2 cups (400g) granulated sugar – Adds sweetness and moisture to the cake.
4 large eggs, room temperature – Helps create a lighter texture.
1 tsp vanilla extract – Provides a lovely flavor base.
½ tsp almond extract (optional) – Adds a delightful hint of nuttiness.
3 cups (360g) all-purpose flour – Gives structure to the cake.
1 tsp baking powder – Ensures the cake rises well.
½ tsp salt – Balances the sweetness of the cake.
1 cup (240ml) whole milk – Adds moisture and richness.
1 ½ cups fresh strawberries, diced – Freshly diced strawberries add sweetness and texture.
2 cups (240g) powdered sugar – For the sweet glaze.
2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder) – For added strawberry flavor.
1 tbsp strawberry puree (optional) – Enhances flavor and adds a pretty pink hue.
How to Make Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!
1 – Preheat oven to 350°F (175°C).
2 – Grease and flour a 10-inch bundt pan.
3 – In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
4 – Beat in eggs, one at a time.
5 – Add vanilla and almond extract.
6 – In a separate bowl, whisk flour, baking powder, and salt.
7 – Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
8 – Fold in diced strawberries gently.
9 – Pour batter evenly into prepared bundt pan.
10 – Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
11 – Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.
12 – In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
13 – Drizzle glaze generously over the cooled cake.
14 – Add fresh strawberries around the cake for a beautiful presentation.
15 – Slice and serve with whipped cream or ice cream.
How to Serve Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!
When serving Strawberry Milkshake Pound Cake, think about complementary sides. Fresh whipped cream or a scoop of vanilla ice cream pairs wonderfully with the cake’s moist texture. For a festive touch, add sliced strawberries around the base of the cake. This Strawberry Milkshake Pound Cake stands out at birthday parties or holiday gatherings, inviting everyone to take a slice. You can also serve it with a side of strawberry sauce for extra flavor. Because it’s visually appealing and delicious, this cake is a fantastic centerpiece for any dessert table.
How to Perfect Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!
To achieve the best Strawberry Milkshake Pound Cake, pay attention to oven temperature. Ensure that your oven is preheated to 350°F (175°C) to allow for even baking. Adjust baking time based on your oven; every oven is different. Make sure to test for doneness with a toothpick. Also, consider folding in the strawberries gently to maintain their shape. If you prefer a stronger strawberry flavor, use more puree in the glaze. Balancing the sweetness with a hint of salt can elevate the cake’s overall flavor. Remember, this Strawberry Milkshake Pound Cake is all about the harmonious blend of flavors!
Common Mistakes to Avoid
– Overmixing the batter can lead to a dense cake. Mix only until combined.
– Using cold eggs can result in a less fluffy texture. Let eggs sit at room temperature.
– Failing to grease and flour the pan properly can cause sticking. Ensure it’s well-coated.
– Skipping the toothpick test can lead to undercooked cake. Always check for doneness.
– Ignoring the cooling time can affect the glaze application. Cool the cake completely before glazing.
Remember these tips to ensure your Strawberry Milkshake Pound Cake turns out perfectly every time.
Storage and Reheating Instructions
Store leftover Strawberry Milkshake Pound Cake in an airtight container in the fridge. It will keep for about 3–4 days. For longer storage, wrap pieces tightly in plastic wrap and place them in a freezer bag. The cake can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge or at room temperature. If desired, warm individual slices in the microwave for about 15 seconds to bring back its freshly baked taste.
Frequently Asked Questions
-
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just be sure to thaw and drain them well before adding them to the batter to avoid excess liquid. -
How can I make this cake gluten-free?
To make a gluten-free version of Strawberry Milkshake Pound Cake, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for structure. -
Can I add other fruits to the cake?
Absolutely! While strawberries are delightful, you can mix in blueberries, raspberries, or chopped bananas for a fruity twist. -
What’s the best way to serve this cake?
Serve the Strawberry Milkshake Pound Cake with fresh whipped cream or ice cream. Adding fresh fruit on the side makes it even more appealing.
Conclusion
In summary, this Strawberry Milkshake Pound Cake is a worthwhile recipe to try. With its delightful flavor and beautiful presentation, it’s perfect for any occasion. Whether you serve it for a special gathering or a cozy night in, it’s sure to impress everyone. Make it soon and discover why it will become a go-to favorite!
Strawberry Milkshake Pound Cake
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time.
- Add vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Fold in diced strawberries gently.
- Pour batter evenly into prepared bundt pan.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
- Drizzle glaze generously over the cooled cake.
- Add fresh strawberries around the cake for a beautiful presentation.
- Slice and serve with whipped cream or ice cream.