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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake for Ultimate Spring Bliss

This Strawberry Milkshake Pound Cake is a buttery creation combining fresh strawberries with a creamy glaze, perfect for spring gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Butter softened
  • 2 cups Granulated Sugar
  • 4 large Eggs room temperature
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract can be omitted
  • 3 cups All-Purpose Flour sifted
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Whole Milk can substitute with any milk
  • 2 cups Fresh Strawberries diced, frozen can be used
For the Strawberry Milk Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Milk adjust for thickness
  • 1 cup Fresh Strawberry Puree blend strawberries until smooth

Equipment

  • 10-inch bundt pan
  • Electric mixer
  • Mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and dust with flour.
  2. In a large bowl, cream together softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Add the dry mixture and milk alternately to the creamed butter mixture, starting and ending with the flour. Mix until just combined.
  6. Gently fold in diced strawberries.
  7. Pour the batter into the prepared bundt pan, spreading it evenly.
  8. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  10. Prepare the glaze by mixing powdered sugar, milk, and strawberry puree until smooth.
  11. Drizzle the glaze over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake in an airtight container for up to 3 days at room temperature.

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