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Strawberry Milkshake Pound Cake

Delightful Strawberry Milkshake Pound Cake You’ll Adore

A delicious Strawberry Milkshake Pound Cake that captures the essence of springtime with strawberry swirls and a buttery texture, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter Ensure it's softened for easy creaming.
  • 2 cups Granulated Sugar Adds sweetness and contributes to a fluffy texture.
  • 4 large Eggs Add one at a time for best incorporation.
  • 1 tablespoon Vanilla Extract Enhances flavor.
  • 1 tablespoon Almond Extract Optional; adds nutty depth.
  • 3 cups All-Purpose Flour Measure carefully to avoid density.
  • 1 teaspoon Baking Powder Leavening agent.
  • ½ teaspoon Salt Balances sweetness.
  • 1.5 cups Whole Milk Can substitute buttermilk.
  • 2 cups Fresh Strawberries Diced; frozen can be used if thawed.
For the Glaze
  • 1 cup Powdered Sugar Adjust to taste.
  • 2-3 tablespoons Milk Add gradually until desired consistency.
  • 1 cup Fresh Strawberries Pureed; can use strawberry jam.

Equipment

  • 10-inch bundt pan
  • Mixing bowl
  • hand mixer
  • spatula
  • Wire Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter and dust with flour.
  2. In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of granulated sugar for about 3-4 minutes.
  3. Add 4 eggs one at a time, along with 1 tablespoon of vanilla extract and 1 tablespoon of almond extract. Mix until smooth.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  5. Gradually mix the dry ingredients into the wet ingredients, alternating with 1 ½ cups of whole milk.
  6. Fold in 2 cups of diced fresh strawberries carefully.
  7. Pour the batter into the prepared bundt pan and level it with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack.
  10. Prepare the glaze by mixing 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1 cup of pureed strawberries until smooth.
  11. Once the cake is completely cooled, drizzle the glaze over the top.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cake can be made ahead of time, and the glaze should be added just before serving for the best presentation.

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