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Irresistible Strawberry Milkshake Pound Cake Delight

Irresistible Strawberry Milkshake Pound
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Experience the delightful fusion of a classic strawberry milkshake and a rich pound cake with this irresistible recipe. Perfect for any gathering, this cake is sure to impress with its vibrant flavor and stunning appearance.

Ingredients

Scale
  • 1 cup Unsalted Butter, at room temperature
  • 2 cups Granulated Sugar
  • 4 Large Eggs, at room temperature
  • 3 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1 cup Fresh Strawberries, pureed
  • 1/4 cup Freeze-Dried Strawberry Powder
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Strawberry Extract (optional)
  • 2 cups Powdered Sugar (for glaze)
  • 1/4 cup Whole Milk (for glaze)

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×13 inch loaf pan.
  2. Wash and hull your fresh strawberries. Blend them in a food processor or blender until completely smooth. Simmer in a saucepan if you want a thicker puree, then let it cool.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and freeze-dried strawberry powder. Set aside.
  4. In a large bowl, cream together the room temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
  5. Reduce the mixer speed to medium and add the room temperature eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, strawberry puree, and optional strawberry extract until just combined.
  6. With the mixer on low speed, gradually add the dry ingredients mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing only until no streaks of flour remain.
  7. Pour the batter into the prepared Bundt pan and gently tap it on the counter to release air bubbles. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, strawberry puree, and enough whole milk to reach a smooth consistency. Drizzle over the cooled cake.

Notes

    Nutrition

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