Strawberry Milkshake Pound Cake
This cake combines the rich flavors of butter and sugar with the freshness of strawberries, creating a delightful dessert.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup strawberry puree or strawberry syrup
- Pink food coloring (optional)
For the Strawberry Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- 2 tablespoons strawberry syrup
- ½ teaspoon vanilla extract
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.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract and strawberry puree or syrup. If desired, add pink food coloring.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the strawberry glaze by mixing powdered sugar, milk, strawberry syrup, and vanilla extract until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top.
Notes
Store any leftover cake in an airtight container to keep it fresh.