Why Make This Recipe
Strawberry Milkshake Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs Add eggs one at a time.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Gradually add to the batter.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry milk Substitution possible with regular milk and strawberry extract.
- 1 cup fresh strawberries, chopped Use fresh over frozen for best results.
- to taste powdered sugar for dusting Optional topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a pound cake pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the strawberry milk, starting and ending with the dry ingredients.
Baking
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then remove and let cool completely on a wire rack.
- Dust with powdered sugar before serving, if desired.
Notes
Nutrition
If you love the sweet, fruity taste of strawberries and the creamy richness of milkshakes, then this Strawberry Milkshake Pound Cake is a must-try! This cake combines the classic flavor of strawberries with the dense, moist texture of pound cake, making it perfect for any occasion. Whether you enjoy baking for friends and family or just want to treat yourself, this cake will satisfy your sweet tooth.
How to Make Strawberry Milkshake Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry milk
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a pound cake pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the strawberry milk, starting and ending with the dry ingredients.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for about 10 minutes, then remove and let cool completely on a wire rack.
- Dust with powdered sugar before serving, if desired.
How to Serve Strawberry Milkshake Pound Cake
This pound cake is delightful on its own, but you can also serve it with a scoop of vanilla ice cream or whipped cream on top. Fresh strawberries as a garnish add a nice touch. This cake is excellent for family gatherings, birthday parties, or just a cozy dessert at home.
How to Store Strawberry Milkshake Pound Cake
To keep your Strawberry Milkshake Pound Cake fresh, store it in an airtight container at room temperature. It will stay delicious for about 3 to 4 days. If you want to keep it longer, you can refrigerate it or freeze slices for later enjoyment.
Tips to Make Strawberry Milkshake Pound Cake
- Make sure the butter is softened to room temperature for easy mixing.
- Use fresh strawberries for the best flavor; frozen strawberries may add extra moisture.
- Avoid overmixing the batter when adding the flour to keep the cake light and fluffy.
Variation
For a twist on this recipe, try adding chocolate chips to the batter for a chocolate-strawberry combination. You can also use other flavors of milk, like chocolate milk, to create a unique cake.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid extra moisture in the cake.
Can I use a different type of milk?
Yes, while the recipe calls for strawberry milk, you can experiment with regular milk and add strawberry extract for flavor.
How do I know when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, the cake is done. If there’s wet batter, bake it a bit longer.