why make this recipe
Strawberry Milkshake Pound Cake is a delightful mix of classic flavors that brings the taste of summer to your kitchen. This cake is moist, fluffy, and has a sweet hint of strawberries that everyone loves. It’s perfect for any occasion, whether you’re celebrating a birthday, having a family gathering, or just want a tasty treat with your coffee. Plus, who can resist a pound cake that tastes like a strawberry milkshake?
how to make Strawberry Milkshake Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup strawberry milk or regular milk with strawberry flavoring
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh strawberries for garnish (optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- 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 and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve topped with fresh strawberries if desired.
how to serve Strawberry Milkshake Pound Cake
You can serve this delicious cake either warm or at room temperature. Slice the cake and place it on a plate. For a fun touch, add some fresh strawberries on top. You might also want to enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess!
how to store Strawberry Milkshake Pound Cake
To keep your pound cake fresh, store it in an airtight container at room temperature. It can last for about 3-4 days. If you want to keep it longer, wrap it well in plastic wrap and then in aluminum foil before placing it in the freezer. It can last up to three months frozen.
tips to make Strawberry Milkshake Pound Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the batter after adding the flour, or your cake may be tough.
- Allow the cake to cool completely before slicing for the best texture.
- Feel free to add extra strawberry flavor by mixing in some chopped fresh strawberries or a bit of strawberry jam.
variation
You can change this recipe by using different flavored milks, like chocolate milk for a chocolate twist or banana milk for a fruity variation. You could also add chocolate chips or nuts to the batter if you want to mix things up!
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding to the batter.
Q: Can I make this cake without a bundt pan?
A: Absolutely! You can use any cake pan you have, but baking times may vary. Just keep an eye on the cake as it bakes.
Q: How do I know when the cake is done?
A: It’s done when a toothpick inserted into the center comes out clean, and the edges start to pull away from the pan.
Strawberry Milkshake Pound Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup strawberry milk or regular milk with strawberry flavoring You can also use different flavored milks for variations.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- to taste Fresh strawberries for garnish (optional) Serve topped with fresh strawberries.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- 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 and vanilla extract. Mix until just combined.
- Pour the batter into the prepared bundt pan.
Baking
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice the cake and serve topped with fresh strawberries if desired.
