Imagine sinking your fork into a slice of Strawberry Milkshake Pound Cake, where the luscious creaminess of ripe strawberries meets the soft, buttery texture of a perfectly baked cake. Each bite is a delightful blend of sweet nostalgia and summer bliss, wrapping you in a warm hug of flavor that invites you to savor every moment.
This cake isn't just a treat; it's an experience that transports you back to childhood afternoons spent sipping strawberry milkshakes under the sun. Whether it's for a birthday celebration or a cozy family gathering, this Strawberry Milkshake Pound Cake promises to bring smiles and laughter, leaving everyone craving just one more slice.
Why Is Strawberry Milkshake Pound Cake So Irresistibly Good?
Moist and flavorful, this pound cake combines rich butter and sugar with the delightful taste of strawberry milk, creating a dessert that’s hard to resist. Easy to make, with just 15 minutes of prep time, it’s perfect for both novice bakers and seasoned pros. Versatile enough to be enjoyed as a snack or a show-stopping dessert, this cake pairs beautifully with fresh strawberries on top. Crowd-pleasing appeal means everyone will be asking for seconds! Plus, the unique strawberry milk infusion sets it apart from traditional pound cakes, making each bite an unforgettable treat.
Strawberry Milkshake Pound Cake Ingredients
For the Batter
- 1 cup unsalted butter (softened) – This adds richness and moisture to your Strawberry Milkshake Pound Cake, ensuring a tender crumb.
- 2 cups granulated sugar – Sweetens the cake beautifully while helping it achieve a lovely golden color as it bakes.
- 4 large eggs – Provides structure and stability, contributing to that classic pound cake texture.
- 2 cups all-purpose flour (sifted) – Sifting helps aerate the flour, making your cake light and fluffy.
- 1 cup strawberry milk (or milk with strawberry syrup) – Infuses your cake with delightful strawberry flavor; feel free to use regular milk if needed.
- 1 teaspoon vanilla extract – Enhances the overall sweetness and complements the strawberry notes perfectly.
- 1 teaspoon baking powder – Gives your cake a lift, ensuring it rises beautifully in the oven.
- ½ teaspoon salt – Balances flavors and enhances the sweetness of your Strawberry Milkshake Pound Cake.
For the Strawberry Topping
- 1 cup fresh strawberries (sliced) – Adds a fresh, fruity element that brightens up every slice of your cake.
- 2 tablespoons granulated sugar – Helps macerate the strawberries, creating a sweet syrupy topping to drizzle over each slice.
Directions: Strawberry Milkshake Pound Cake
1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan to ensure your Strawberry Milkshake Pound Cake releases easily after baking.
2. Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar in a mixing bowl until the mixture is light and fluffy, about 3-5 minutes.
3. Add 4 large eggs one at a time, beating well after each addition. This helps incorporate air, giving your cake a lovely rise and texture.
4. Mix in 1 teaspoon of vanilla extract for that warm, inviting flavor that complements the strawberry essence beautifully.
5. Whisk together in another bowl 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until combined. This ensures an even distribution of ingredients.
6. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of strawberry milk (or milk with strawberry syrup), starting and ending with the flour mixture. This keeps the batter smooth and prevents clumping.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even bake. It should look luscious and creamy!
8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean. The top will be golden brown, signaling it’s ready to come out!
9. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is essential for maintaining its moistness.
For the Topping:
10. Combine 1 cup of sliced fresh strawberries with 2 tablespoons of granulated sugar in a small bowl. Let them sit for about 10 minutes to macerate, releasing their sweet juices.
11. Serve slices of pound cake topped with the macerated strawberries for an extra burst of flavor and freshness that perfectly complements your cake.
Optional: Garnish with whipped cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Tips for the Best Strawberry Milkshake Pound Cake
- Butter Temperature: Use softened butter, not melted. This ensures a light and airy texture in your Strawberry Milkshake Pound Cake.
- Egg Addition: Add eggs one at a time, mixing well after each addition. This helps to incorporate air, creating a fluffy cake.
- Sifting Flour: Always sift your flour before measuring. This prevents overpacking and keeps your pound cake light.
- Strawberry Milk Swap: If you can’t find strawberry milk, mix regular milk with strawberry syrup for that delightful flavor without compromising texture.
- Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to a dense pound cake instead of the moist, tender crumb we desire.
- Cooling Time: Allow the cake to cool in the pan before transferring it. This helps prevent breakage and keeps your Strawberry Milkshake Pound Cake intact.
How to Store and Freeze Strawberry Milkshake Pound Cake
- Room Temperature: Keep your Strawberry Milkshake Pound Cake wrapped in plastic wrap or in an airtight container for up to 3 days, ensuring it stays moist.
- Fridge: For longer freshness, store the cake in the refrigerator for up to 1 week. Wrap it well to prevent it from drying out.
- Freezer: If you want to save some for later, freeze slices of the pound cake in an airtight container or freezer bag for up to 3 months.
- Reheating: To enjoy a slice warm, simply microwave it for about 10-15 seconds or let it sit at room temperature before serving.
Strawberry Milkshake Pound Cake Your Way
Feel free to get creative and make this delightful dessert truly your own with these fun variations!
- Dairy-Free: Substitute unsalted butter with coconut oil and use almond or oat milk. This will give the cake a subtle nutty flavor that pairs beautifully with strawberries.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend. Just make sure to check the baking powder for gluten-free certification to keep it safe and delicious.
- Chocolate Twist: Add ½ cup of cocoa powder to the batter for a chocolate-strawberry delight. This extra layer brings a rich depth that contrasts wonderfully with the sweet strawberry notes.
- Nutty Crunch: Fold in ½ cup of toasted almonds or walnuts into the batter. This adds a delightful crunch, complementing the moistness of the cake while creating an inviting texture.
- Lemon Zing: Mix in 1 tablespoon of lemon zest and reduce the strawberry milk slightly. The zesty brightness will elevate the overall flavor, giving it a refreshing twist.
- Spiced Delight: Incorporate 1 teaspoon of ground cinnamon or nutmeg into the batter. These spices introduce warmth and richness, perfect for cozy gatherings.
- Berry Medley: Use mixed berries instead of just strawberries—blueberries, raspberries, or blackberries create a vibrant flavor explosion in every bite.
- Frosted Finish: Top with whipped cream cheese frosting instead of fresh strawberries. This indulgent touch transforms your pound cake into an elegant dessert that's perfect for special occasions.
Make Ahead Options
If you're looking to save time without sacrificing flavor, this Strawberry Milkshake Pound Cake is perfect for meal prep! You can easily prepare the cake batter in advance by creaming together 1 cup of softened unsalted butter and 2 cups of granulated sugar. After incorporating the 4 large eggs, mix in 1 teaspoon of vanilla extract before whisking together the dry ingredients: 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. You can store the batter in the refrigerator for up to 24 hours. When you're ready to bake, just preheat your oven to 350°F (175°C), pour the batter into a greased loaf pan, and bake for about 60 minutes. Additionally, slice up 1 cup of fresh strawberries and combine them with 2 tablespoons of granulated sugar; let them macerate for about 10 minutes ahead of serving. This Strawberry Milkshake Pound Cake is not only a delightful treat but also a time-saving dessert you can whip up quickly when needed!
Strawberry Milkshake Pound Cake Recipe FAQs
What type of butter should I use in the recipe?
Using unsalted butter is ideal for this Strawberry Milkshake Pound Cake. It allows you to control the saltiness of the cake, enhancing the sweet strawberry flavors without overpowering them.
Can I use a different type of milk instead of strawberry milk?
Absolutely! If you don’t have strawberry milk on hand, you can easily substitute it with regular milk mixed with a little strawberry syrup or even plain milk. This will still give you that delightful strawberry essence in your pound cake.
How should I store leftover pound cake?
To keep your Strawberry Milkshake Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze individual slices for up to 3 months.
What if my cake doesn’t rise properly?
If your cake doesn’t rise as expected, ensure that your baking powder is fresh and has not expired. Additionally, make sure to properly cream the butter and sugar until light and fluffy before adding the eggs; this step incorporates air into the batter, helping the cake rise beautifully.
How many servings does this recipe yield?
This recipe serves 4 generous slices of delicious Strawberry Milkshake Pound Cake. Perfect for sharing with family over dessert or enjoying a slice as a sweet snack!
Can I add other toppings besides strawberries?
Of course! While macerated strawberries are delightful, feel free to experiment with other fruits like raspberries or blueberries. You could also top the cake with whipped cream or a drizzle of chocolate sauce for an extra indulgent treat!
Strawberry Milkshake Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the strawberry milk, starting and ending with the flour mixture.
- 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.
- In a small bowl, combine sliced strawberries and granulated sugar. Let sit for 10 minutes to macerate.
- Serve the pound cake slices topped with the macerated strawberries.
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