Strawberry Milkshake Pound Cake (Printer-friendly)
Moist pound cake with classic strawberry milkshake flavor and 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
# How To Make It:
01 - Preheat oven to 325°F. Grease and flour a 10-cup bundt pan or 9×5-inch loaf pan.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Combine whole milk, strawberry milk, sour cream, and vanilla extract in a measuring cup.
06 - Add dry ingredients to butter mixture in three additions, alternating with milk mixture, beginning and ending with dry ingredients. Mix until just combined.
07 - Gently fold chopped strawberries into the batter.
08 - Pour batter into prepared pan and smooth top. Bake for 55-65 minutes until toothpick inserted in center comes out clean.
09 - Let cool in pan for 15 minutes, then turn out onto wire rack to cool completely.
10 - Whisk together powdered sugar, strawberry milk, pureed strawberries, vanilla, and salt until smooth and pourable.
11 - Drizzle glaze over cooled cake. Let set before slicing.
# Expert Tips:
01 -
- The strawberry milk infusion creates an incredibly tender crumb that practically melts on your tongue
- That creamy strawberry glaze transforms every slice into dessert that feels like a nostalgic hug
- Its the kind of cake that makes people pause mid bite and ask what you put in it
02 -
- Room temperature ingredients are non negotiable here, cold butter will leave you with a dense, lumpy cake
- Do not overmix after adding the flour or you will end up with a tough cake instead of tender
- The glaze should pour like warm honey, add more powdered sugar if it is too thin or more milk if it is too thick
03 -
- Toast your flour in the oven for 10 minutes before using to bring out a nutty depth that balances the sweet strawberry flavor
- Use the highest quality strawberry syrup you can find, or make your own by simmering frozen strawberries with a little sugar