Strawberry Milkshake Pound Cake
This Strawberry Milkshake Pound Cake combines rich flavors of butter, strawberries, and vanilla for a delightful dessert.
Equipment
- Mixing bowl
- Loaf Pan
Ingredients
Cake Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup strawberry milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the strawberry milk, sour cream, and vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the strawberry preserves and chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To prepare the glaze, mix powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth. Drizzle over the cooled cake.
Notes
For extra flavor, consider adding more chopped strawberries to the batter. You can adjust the consistency of the glaze by adding more or less strawberry milk.