Strawberry Milkshake Pound Cake Recipe

Prep Time 20 mins
Cook Time 55 mins
Rest Time 30 mins
Total Time 1 hr 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 170  C
Servings: 10
Best Season: Summer
Description

This Strawberry Milkshake Pound Cake is a rich, velvety, and ultra-moist dessert inspired by the nostalgic flavors of a classic strawberry milkshake. Made with fresh strawberries, real cream, and a hint of vanilla, this loaf-style pound cake bakes into a fragrant, buttery treat with a pretty pink hue. Perfect for summer parties, afternoon tea, or as a show-stopping homemade gift, this cake combines the best of creamy milkshake sweetness with the timeless charm of a traditional pound cake.

Ingredients
    For the Strawberry Puree
  • 1 cup fresh strawberries (hulled, chopped)
  • 2 tbsp sugar
  • 1 tbsp lemon juice
    • For the Pound Cake Batter
  • 1 cup unsalted butter (softened)
  • 1.5 cups granulated sugar
  • 3 large eggs (room temperature)
  • 2.5 cups all-purpose flour (sifted)
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup strawberry puree (from above, cooled)
  • 0.5 cup whole milk
  • 0.5 cup heavy cream
  • 1 tbsp vanilla extract
  • 0.5 tsp strawberry essence (optional for stronger flavor)
  • 2–3 drops pink natural food coloring (optional)
    • For the Strawberry Milkshake Glaze
  • 1 cup powdered sugar (sifted)
  • 2–3 tbsp strawberry puree
  • 1 tbsp milk
  • 0.25 tsp vanilla extract
    • For Garnish (Optional)
  • Fresh sliced strawberries
  • Crushed freeze-dried strawberries
  • Whipped cream
Instructions
    Make the Strawberry Puree
  1. 1
    Add chopped strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes until the strawberries break down and release their juices. Mash them lightly, then simmer until slightly thickened. Remove from heat and let the puree cool completely.
    2. Prepare the Cake Batter
  2. 2
    In a large mixing bowl, cream softened butter and sugar together for 3–4 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and (optional) strawberry essence.
    3. Combine Dry Ingredients
  3. 3
    In a separate bowl, whisk together sifted all-purpose flour, baking powder, and salt. This ensures even distribution and prevents lumps.
    4. Add the Wet Ingredients
  4. 4
    In another bowl, whisk together whole milk, heavy cream, and ½ cup of the cooled strawberry puree. Add optional pink food coloring for a deeper strawberry milkshake look.
    5. Build the Batter
  5. 5
    Add the dry ingredients to the butter mixture in 3 batches, alternating with the strawberry milk mixture. Stir gently and avoid overmixing to keep the cake tender.
    6. Fill the Loaf Pan
  6. 6
    Grease and line a 9×5-inch loaf pan with baking paper. Pour the batter inside and tap the pan gently to remove air bubbles.
    7. Bake
  7. 7
    Bake at 170°C for 55–65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too early, tent lightly with foil.
    8. Cool
  8. 8
    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool completely before adding the glaze.
    9. Make the Strawberry Milkshake Glaze
  9. 9
    Whisk powdered sugar, leftover strawberry puree, milk, and vanilla until smooth and pourable. Adjust thickness by adding more milk or more powdered sugar.
    10. Glaze and Garnish
  10. 10
    Drizzle the glaze generously over the cooled cake. Decorate with fresh strawberries, crushed freeze-dried strawberries, or a swirl of whipped cream.
Note

For deeper strawberry flavor, replace milk with strawberry-flavored milk (halal).

Ensure all extracts and colorings are.

Cake stays fresh for 3 days at room temperature or 5–6 days refrigerated.

Freeze slices tightly wrapped for up to 2 months.

Add white chocolate chips to the batter for extra richness.

Keywords: strawberry dessert, moist pound cake, easy baking, cake
Read it online: https://petitepanini.com/recipe/strawberry-milkshake-pound-cake-recipe/