Strawberry Milkshake Pound Cake
A delightful combination of sweet strawberries and creamy layers in a moist pound cake, perfect for any occasion.
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
This cake pairs well with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for 3-4 days. Refrigerate or freeze slices for longer storage.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 18g
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