Moist Strawberry Milkshake Pound Cake (Printer-friendly)

Tender pound cake infused with fresh strawberries and creamy milkshake flavor, topped with sweet strawberry glaze.

# What You'll Need:

→ Cake Batter

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 ¾ cups granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk
09 - ½ cup strawberry milk
10 - 1 cup fresh strawberries, chopped

→ Strawberry Glaze

11 - 1 cup powdered sugar
12 - 2–3 tablespoons strawberry milk
13 - Pinch of salt
14 - 2–3 fresh strawberries, finely chopped

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a standard loaf or Bundt pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat butter and sugar with a mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - In a measuring cup, stir together the whole milk and strawberry milk.
06 - Alternately add the flour mixture and milk mixture to the batter, beginning and ending with the flour. Mix until just combined.
07 - Gently fold in the chopped fresh strawberries until evenly distributed.
08 - Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 15 minutes.
09 - Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
10 - Whisk powdered sugar, strawberry milk, and salt until smooth. Stir in chopped strawberries if using. Drizzle over the cooled cake.

# Expert Tips:

01 -
  • The texture impossibly balances the richness of pound cake with the airy lightness of a milkshake
  • Fresh strawberries keep every bite moist and bursting with real fruit flavor
  • That pink glaze turns an ordinary afternoon into something worth celebrating
02 -
  • Cold ingredients will ruin your cake, so bring everything to room temperature before you start mixing
  • Overmixing once the flour is added will make the texture tough and dense, so stop as soon as ingredients are combined
  • The cake must cool completely before glazing or the icing will melt right off instead of setting into those pretty drips
03 -
  • Use the freshest strawberries you can find since theyre the star of the show
  • Let the glaze sit for 5 minutes before drizzling to reach the perfect consistency

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