Here’s a delicious recipe for Strawberry Milkshake Pound Cake—a moist, fruity twist on the classic pound cake with a sweet strawberry flavor and creamy texture.
Ingredients (for 1 loaf cake)
Cake:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- ½ cup strawberry milkshake (or strawberry puree mixed with a little milk)
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries (optional, for extra fruitiness)
Strawberry Glaze:
- ½ cup powdered sugar
- 2–3 tbsp strawberry milkshake or fresh strawberry juice
Instructions
- Preheat oven:
Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. - Cream butter and sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes). - Add eggs:
Beat in eggs one at a time, mixing well after each addition. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. - Combine wet ingredients:
Mix milk, strawberry milkshake, and vanilla extract. - Incorporate ingredients:
Add dry ingredients to the butter mixture in batches, alternating with wet ingredients, starting and ending with the flour. Fold in diced strawberries if using. - Bake:
Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. - Make glaze:
Mix powdered sugar with strawberry milkshake or juice until smooth. Drizzle over the cooled cake. - Serve:
Slice and enjoy your strawberry-infused, moist pound cake!
💡 Tip: For a stronger strawberry flavor, you can fold in a few tablespoons of strawberry preserves into the batter before baking.
If you want, I can also give a quick one-bowl version that’s even faster to make but just as tasty.
Do you want me to do that?
