Moist Strawberry Milkshake Pound Cake
A delightful pound cake infused with fresh strawberries and a creamy milkshake flavor, perfect for summer gatherings.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional)
- 1 cup chopped fresh strawberries (for added texture)
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare a 10-inch bundt pan by greasing and flouring it.
- Cream together the butter and sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Combine the dry ingredients in a separate bowl.
- Mix the wet ingredients in another bowl until fully combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk mixture.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for about 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Notes
This cake pairs well with vanilla ice cream or whipped cream. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg