Strawberry Milkshake Pound Cake (Recipe for Printing)

Savor a spring-inspired strawberry milkshake pound cake featuring fresh strawberries, creamy glaze, and soft crumb. Perfect for early summer gatherings or Mother’s Day desserts. Save & click.

# What You Need:

→ For the Cake Batter

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs
04 - 1/2 cup strawberry milk
05 - 1/2 cup sour cream
06 - 2 teaspoons vanilla extract
07 - 2 1/2 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1/2 cup strawberry preserves or strawberry puree
11 - 1/2 cup fresh strawberries, finely chopped

→ For the Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons strawberry milk
14 - 1/2 teaspoon vanilla extract
15 - Pinch of salt

# How to Make It:

01 - Preheat oven to 325°F and generously grease and flour a 10-inch bundt or loaf pan, ensuring all surfaces are coated to prevent sticking.
02 - In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
03 - Add eggs to the butter mixture one at a time, mixing thoroughly after each to maintain a cohesive, smooth batter.
04 - In a separate bowl, whisk together strawberry milk, sour cream, and vanilla extract until homogenous.
05 - Sift all-purpose flour, baking powder, and salt in a separate bowl to evenly blend the leavening agents.
06 - With the mixer on low, alternate adding dry and wet ingredient mixtures to the creamed butter, starting and ending with dry ingredients. Mix until just incorporated.
07 - Gently fold in strawberry preserves or puree and finely chopped fresh strawberries until evenly distributed throughout the batter.
08 - Pour the batter into the pan, smoothing the top. Bake for 30 to 45 minutes, or until a tester inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before glazing.
10 - In a small bowl, combine powdered sugar, strawberry milk, vanilla extract, and a pinch of salt. Whisk until smooth and fluid.
11 - Drizzle glaze evenly over cooled cake, allowing it to flow over the sides. Let set before slicing.

# Extra Tips:

01 - Ensure all ingredients are at room temperature for best texture and uniform mixing.
02 - If using strawberry puree, strain to avoid excess seeds for a smoother crumb.

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