Strawberry Milkshake Pound Cake
A delightful pound cake infused with real strawberries, creamy butter, and vanilla, topped with a glossy glaze for a sweet treat that feels like a small celebration.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use real butter for the best flavor.
- 2 cups granulated sugar
- 4 large eggs Room temperature for better mixing.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 3 cups all-purpose flour Measure by weight for best results.
- 1 cup milk Whole milk will provide a richer crumb.
- 1 cup pureed strawberries Fresh strawberries give the best flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- a few drops pink food coloring Optional for color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the milk and strawberry puree. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Glazing
- For the glaze, mix the powdered sugar with milk and food coloring until smooth, then drizzle over the cooled cake.
Notes
Serve warm for a soft center and glossy glaze, or at room temperature for cleaner slices. It pairs beautifully with fresh strawberries or ice cream. Store in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 30g
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