Description
A rich and moist Strawberry Milkshake Pound Cake featuring a subtle strawberry flavor with fresh or freeze-dried strawberries folded into a tender pound cake batter. Topped with a smooth strawberry glaze and optional crushed freeze-dried strawberries or sprinkles, this cake is perfect for spring or summer gatherings.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk (store-bought or homemade)
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries or freeze-dried strawberries
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Topping:
- Crushed freeze-dried strawberries or sprinkles
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. This step ensures a tender, airy cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
- Mix Wet Ingredients: In a small bowl, stir together the strawberry milk and sour cream until blended.
- Combine Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the strawberry milk mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the chopped or freeze-dried strawberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 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 transferring it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled cake. Top with crushed freeze-dried strawberries or sprinkles if desired for added texture and decoration.
Notes
- This cake is rich and moist with a subtle strawberry flavor—ideal for spring or summer gatherings.
- For a stronger strawberry taste, add a drop of strawberry extract or a tablespoon of strawberry gelatin mix to the batter.
- Ensure the eggs are at room temperature for better incorporation into the batter.
- Use fresh or freeze-dried strawberries based on availability; freeze-dried will give a more intense strawberry flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
