This recipe is easy to follow and gives a bright pink cake that looks nice on the table. If you like easy baked treats, try a similar simple cookie idea like the moist carrot cake cookies for another sweet bite.
Why make this recipe
This cake gives you a soft, rich pound cake with a fresh strawberry twist. It tastes like a strawberry milkshake in cake form. The recipe uses simple steps and common ingredients. It works for parties, dessert, or a sweet snack.
How to make Strawberry Milkshake Pound Cake
Ingredients :
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup strawberry puree
- 1 teaspoon baking powder
- ½ teaspoon salt
- Pink glaze (powdered sugar and milk)
- Fresh strawberries (for serving)
- Ice cream (for serving)
Directions :
- Preheat the oven to 325°F (160°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture.
- Stir in vanilla extract and strawberry puree until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, prepare the pink glaze by mixing powdered sugar with a small amount of milk until desired consistency. Drizzle over the cake.
- Serve slices with fresh strawberries and optionally a scoop of ice cream.
How to serve Strawberry Milkshake Pound Cake
Slice the cake and put one slice on a plate. Add a few fresh strawberries on the side. A scoop of vanilla ice cream goes well with warm cake. For a relaxed brunch, serve with pancakes like the Cracker Barrel pancake recipe to make a full table.
How to store Strawberry Milkshake Pound Cake
Let the cake cool completely before storing. Wrap the cake or slices tightly in plastic wrap or keep in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days. You can freeze slices up to 3 months; thaw in the fridge before serving.
Tips to make Strawberry Milkshake Pound Cake
- Use room temperature butter and eggs for a smooth batter.
- Measure flour with a spoon and level method to avoid a dry cake.
- Do not overmix after adding flour. Mix until just combined.
- Check the cake at 60 minutes and cover with foil if the top browns too fast.
- Puree fresh strawberries for the best color and flavor, or use good-quality frozen berries.
Variation
- Add a cream cheese glaze instead of pink glaze for tang.
- Fold in small strawberry pieces or freeze-dried strawberry powder for more texture.
- Replace half the milk with sour cream for a denser crumb.
- Make mini loaves instead of one bundt for gifts.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them a bit, then puree. Frozen berries work fine.
Q: Can I use low-fat milk?
A: You can, but whole milk gives a richer cake.
Q: How do I know the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it is done.
Q: Can I make this in a loaf pan?
A: Yes. Bake time will be shorter. Check after 45 minutes and watch for doneness.
Q: Can I skip the glaze?
A: Yes. The cake is good on its own, but the glaze adds sweetness and color.
Conclusion
This Strawberry Milkshake Pound Cake is simple and full of strawberry flavor. For another version and ideas, see Strawberry Milkshake Pound Cake: A Sweet Delight Awaits! and read more about a classic take at Strawberry Pound Cake | Life, Love and Sugar.
Strawberry Milkshake Pound Cake
Ingredients
Main Ingredients
- 1.5 cups unsalted butter, softened Use room temperature for a smooth batter.
- 3 cups granulated sugar
- 6 large eggs Use room temperature for better mixing.
- 3 cups all-purpose flour Measure using the spoon and level method to avoid dryness.
- 1 cup whole milk Can use low-fat milk, but whole milk gives a richer cake.
- 1 teaspoon vanilla extract
- 1 cup strawberry puree Fresh strawberries recommended for best flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For Serving
- as desired Pink glaze (powdered sugar and milk) Mix to desired consistency.
- as desired Fresh strawberries For serving alongside the cake.
- as desired Ice cream A scoop goes well with warm cake.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture.
- Stir in vanilla extract and strawberry puree until just combined.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Finishing Touch
- Once cooled, prepare the pink glaze by mixing powdered sugar with a small amount of milk until desired consistency. Drizzle over the cake.
- Serve slices with fresh strawberries and optionally a scoop of ice cream.