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Moist Strawberry Milkshake Pound Cake

Moist Strawberry Milkshake Pound Cake for Sweet Happiness

Delight in this Moist Strawberry Milkshake Pound Cake, a vibrant treat that combines the essence of strawberries with a rich, buttery texture.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert Recipes
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup strawberry puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract optional
  • 1 cup chopped fresh strawberries

Equipment

  • 10-inch bundt pan
  • electric mixer
  • Mixing Bowls

Method
 

Step-by-Step Instructions for Moist Strawberry Milkshake Pound Cake
  1. Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing it and lightly flouring it.
  2. In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy, about 4–5 minutes.
  3. Add in the eggs one at a time, mixing well after each addition until fully blended.
  4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
  5. Combine the milk, strawberry puree, vanilla extract, and optional strawberry extract in another bowl and blend well.
  6. Gradually add the flour mixture to the creamed butter and sugar while alternating with the milk mixture, mixing gently until just combined.
  7. Fold in the chopped fresh strawberries gently with a spatula.
  8. Pour the batter into the prepared bundt pan, smooth the top, and tap gently to eliminate air bubbles.
  9. Bake for 60–70 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store the cake in an airtight container for up to 3 days at room temperature, or refrigerate for 5 days. Can be frozen for up to 3 months.

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