I can still remember the day my grandma first taught me how to make her famous Strawberry Milkshake Pound Cake. I was just a little girl, barely reaching the counter, but the aroma of fresh strawberries and vanilla wafting through the kitchen had me hooked. Grandma’s warm smile and patient guidance as she showed me how to cream the butter and sugar, fold in the fluffy eggs, and carefully pour the batter into the pan – it’s a memory I’ll cherish forever.
Over the years, that Strawberry Milkshake Pound Cake has become a staple in my own kitchen, a comforting treat that transports me back to those carefree summer days at Grandma’s house. The tender crumb, the burst of juicy strawberries, the sweet icing – it’s a flavor combination that never fails to satisfy. And let me tell you, there’s just something special about sharing this cake with loved ones, watching their eyes light up with that first heavenly bite.
Why This Strawberry Milkshake Pound Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Milkshake Pound Cake
What makes this Strawberry Milkshake Pound Cake recipe so irresistible? It’s all in the little details. First, we use a generous amount of fresh strawberry puree, which not only gives the cake an incredible flavor but also a beautiful pink hue. The addition of vanilla extract adds a comforting depth, while the powdered sugar glaze provides the perfect finishing touch – sweet, creamy, and just the right amount of indulgence.
But the real secret lies in the technique. By creaming the butter and sugar to a light and fluffy consistency, we create a tender, moist crumb that melts in your mouth. And by folding in the eggs one at a time, we ensure a perfectly smooth batter that bakes up tall and proud. Trust me, this Strawberry Milkshake Pound Cake is not your average quick bread – it’s a labor of love that’s well worth the effort.
Essential Ingredients You’ll Need
To make this Strawberry Milkshake Pound Cake, you’ll need a few key ingredients:
- 2 cups all-purpose flour: The foundation of the cake, providing structure and a delicate texture.
- 1 teaspoon baking powder: A crucial leavening agent that helps the cake rise to new heights.
- 1/2 teaspoon salt: A simple seasoning that enhances the sweetness and brings out the other flavors.
- 1 cup unsalted butter, softened: The rich, creamy base that gives the cake its luxurious mouthfeel.
- 1 1/2 cups granulated sugar: The perfect amount of sweetness to balance the tart strawberries.
- 3 large eggs: Responsible for adding moisture, binding the ingredients, and creating a light, airy crumb.
- 1 teaspoon vanilla extract: A fragrant, comforting flavor that complements the strawberries beautifully.
- 1 cup fresh strawberry puree: The star of the show, delivering that irresistible strawberry milkshake taste.
- 1 cup powdered sugar: Essential for creating the smooth, sweet glaze that tops the cake.
- 2-3 tablespoons milk: Just enough to thin out the powdered sugar and create the perfect drizzling consistency.
Step-by-Step Strawberry Milkshake Pound Cake Instructions
Preparing Your Strawberry Milkshake Pound Cake
With a total time of just 75 minutes, including 15 minutes of prep and 60 minutes of baking, this Strawberry Milkshake Pound Cake is the perfect treat to whip up on a leisurely weekend or for a special occasion. You’ll need a few basic tools, like a stand mixer or hand mixer, a large bowl, a loaf pan, and a few measuring cups and spoons.
1- Begin by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with butter or nonstick cooking spray. This will ensure your freshly baked Strawberry Milkshake Pound Cake releases easily from the pan.
2- In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set this dry ingredient mixture aside for later.
3- Using your stand mixer or hand mixer, cream the 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4- Next, add the 3 large eggs one at a time, beating well after each addition to incorporate them fully. Then, stir in 1 teaspoon of vanilla extract until combined.
5- Gradually fold in the dry ingredients from step 2, mixing just until no dry pockets remain. Finally, gently fold in the 1 cup of fresh strawberry puree until it’s evenly distributed throughout the batter.
6- Carefully pour the Strawberry Milkshake Pound Cake batter into your prepared loaf pan, smoothing the top. Bake for 60 minutes, or until a toothpick inserted in 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.
Pro Tips for Success
- Use room temperature ingredients for best results. This helps them incorporate more easily and ensures a smooth, even texture.
- Don’t overmix the batter! Gently fold in the dry ingredients and strawberry puree to avoid a tough, dense crumb.
- For an extra burst of strawberry flavor, try adding a handful of fresh, diced strawberries to the batter before baking.
- Adjust the consistency of the powdered sugar glaze to your desired drizzling thickness by adding a little more or less milk as needed.
Serving and Storing Your Strawberry Milkshake Pound Cake
Perfect Pairings for Strawberry Milkshake Pound Cake
This Strawberry Milkshake Pound Cake, which serves 12, is the perfect accompaniment to a variety of beverages and side dishes. For a classic pairing, serve it alongside a tall glass of cold milk or a scoop of vanilla ice cream. The cake’s sweetness also complements a hot cup of coffee or tea beautifully.
If you’re looking to make it a more substantial dessert, try serving a slice of the Strawberry Milkshake Pound Cake with a dollop of freshly whipped cream and a sprinkle of toasted sliced almonds or shredded coconut. The cake’s soft texture and fruity flavor also pairs well with a simple green salad or fresh berries for a lighter, more balanced meal.
Storage and Make-Ahead Tips
The great news about this Strawberry Milkshake Pound Cake is that it keeps incredibly well. Once the cake has cooled completely, you can wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days.
For longer storage, the cake can be refrigerated for up to 1 week. To enjoy chilled, simply let it come to room temperature before serving. You can also freeze the Strawberry Milkshake Pound Cake for up to 3 months. Just be sure to wrap it tightly and thaw it in the refrigerator overnight before serving.
And if you’re the meal-prepping type, you’ll be happy to know that this recipe is perfect for making ahead. Simply bake the cake, let it cool, and then wrap and freeze it until you’re ready to enjoy. When the craving strikes, just thaw it in the fridge and serve with the powdered sugar glaze.
Variations and Dietary Adaptations for Strawberry Milkshake Pound Cake
Creative Strawberry Milkshake Pound Cake Variations
While the classic Strawberry Milkshake Pound Cake is a true delight, there are plenty of ways to put a twist on this recipe. For a summery twist, try folding in a handful of fresh blueberries or raspberries along with the strawberry puree. Or, for a more decadent version, swirl in a cream cheese filling before baking.
You could also experiment with different flavor extracts, like almond or lemon, to complement the strawberry. And if you’re feeling really adventurous, try topping the baked cake with a strawberry glaze or a strawberry cream cheese frosting for an extra burst of berry goodness.
Making Strawberry Milkshake Pound Cake Diet-Friendly
For those with dietary restrictions, don’t worry – you don’t have to miss out on the deliciousness of Strawberry Milkshake Pound Cake. To make a gluten-free version, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. You may need to adjust the baking time slightly, but the end result will still be just as moist and flavorful.
Looking to reduce the sugar content? Try using a sugar-free sweetener like erythritol or monk fruit in place of the granulated sugar. And for a vegan Strawberry Milkshake Pound Cake, replace the butter with a plant-based alternative, swap the eggs for a flax or chia egg, and use non-dairy milk in the glaze.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: Absolutely! Simply thaw the frozen strawberries, then puree them in a blender or food processor until smooth. The amount of puree should be the same as the recipe calls for.
Q: How long does it take to make this Strawberry Milkshake Pound Cake?
A: The total time for this recipe is 75 minutes, with 15 minutes of prep time and 60 minutes of baking time.
Q: Can I make this Strawberry Milkshake Pound Cake ahead of time?
A: Yes, this cake freezes very well! You can bake it, let it cool completely, then wrap it tightly and freeze it for up to 3 months. When ready to serve, thaw it in the refrigerator overnight before adding the powdered sugar glaze.
Q: How many servings does this Strawberry Milkshake Pound Cake make?
A: This recipe yields 12 servings of Strawberry Milkshake Pound Cake.
Q: What should I do if my Strawberry Milkshake Pound Cake doesn’t rise properly?
A: Make sure you’re using fresh baking powder and that you’re not overmixing the batter. Also, be sure your oven is properly preheated to the correct temperature. If the cake still doesn’t rise as expected, try increasing the baking powder slightly or reducing the amount of strawberry puree.
Strawberry Milkshake Pound Cake
- Total Time: 75
- Yield: 12 servings
Description
Indulge in the ultimate sweet treat with this irresistible Strawberry Milkshake Pound Cake. Perfectly moist and infused with the delightful flavor of fresh strawberries, this cake is a crowd-pleasing dessert that’s sure to satisfy your sweet tooth.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh strawberry puree
– 1 cup powdered sugar
– 2-3 tablespoons milk
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the strawberry puree, and mix until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a small bowl, whisk together the powdered sugar and milk until a smooth glaze forms. Drizzle the glaze over the top of the cooled cake.
9. Serve and enjoy your delicious Strawberry Milkshake Pound Cake!
Notes
For a creamier glaze, you can use heavy cream or half-and-half instead of milk. You can also add a touch of strawberry extract to the glaze for an extra burst of flavor.
- Prep Time: 15
- Cook Time: 60
- Category: Cake
- Method: Baking
- Cuisine: American
Conclusion
There’s just something so comforting and nostalgic about a slice of homemade Strawberry Milkshake Pound Cake, isn’t there? The perfect balance of sweet and tart, with a melt-in-your-mouth texture that takes you right back to grandma’s kitchen.
I hope this recipe has inspired you to give it a try and create some delicious memories of your own. Whether you’re baking it for a special occasion or simply because you’re craving a little slice of happiness, I guarantee this Strawberry Milkshake Pound Cake will become a new family favorite. So preheat your oven, gather your ingredients, and get ready to experience the magic of this truly special dessert. Enjoy!
