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Slice of Strawberry Milkshake Pound Cake topped with fresh strawberries

Strawberry Milkshake Pound Cake

A nostalgic pound cake infused with real strawberry flavor and topped with a creamy glaze, capturing the essence of childhood summers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour For a lighter texture, consider using cake flour.
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup buttermilk Can substitute with plain yogurt for a tangy flavor.
  • 1 tsp vanilla extract For richer flavor, consider high-quality vanilla.
  • 1 cup fresh strawberries, pureed Using fresh strawberries will impart the best flavor, but frozen can work if thawed and drained.
For the Glaze
  • 1 cup powdered sugar
  • 2 tbsp heavy cream Can substitue with milk for a lighter option.
  • 1 dash vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the buttermilk and vanilla extract, then add the pureed strawberries. Mix until just combined.
  6. Gradually fold in the dry ingredients until no flour streaks remain. The batter should be thick and smooth.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. The top should be golden brown and a bit springy to the touch.
  3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
  2. Drizzle over the cooled cake before serving.

Notes

To store, wrap the pound cake in plastic wrap and keep at room temperature for up to three days or in the fridge for a week. It can also be frozen for up to three months. To reheat, simply slice and warm in the microwave for about 15-20 seconds. For a unique twist, consider using almond extract instead of vanilla.