Description
Enjoy the flavors of summer with this Moist Strawberry Milkshake Pound Cake, packed with fresh strawberries and a creamy glaze.
Ingredients
Scale
- 1 cup Butter (softened)
- 2 cups Sugar
- 4 large Eggs
- 1 cup Strawberry Milk (or regular milk with strawberry extract)
- 1 cup Sour Cream (or plain yogurt)
- 2 teaspoons Vanilla Extract (real vanilla preferred)
- 2 cups All-Purpose Flour (sifted)
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Strawberry Preserves
- 1 cup Fresh Strawberries (chopped)
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Milk
- 1 teaspoon Vanilla Extract
- a pinch Salt
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.
- Cream the softened butter and sugar together for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time to the mixture, mixing well after each addition.
- Whisk together the strawberry milk, sour cream, and vanilla extract in another bowl.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients.
- Fold in the strawberry preserves and chopped fresh strawberries gently.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
Keywords: Moist Strawberry Milkshake Pound Cake, Strawberry Cake, Pound Cake, Summer Dessert