Description
This Strawberry Milkshake Pound Cake is a moist and flavorful loaf cake infused with fresh strawberries and strawberry extract for an extra burst of berry goodness. The cake is tender and rich thanks to the sour cream and butter, and it’s topped with a sweet strawberry glaze that enhances the fruity flavor. Perfect for spring and summer desserts or a special treat, this cake pairs wonderfully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon strawberry extract (optional for extra flavor)
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped or mashed (or strawberry puree)
- 1/2 cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh strawberry puree (or a few mashed strawberries)
- 1 teaspoon milk (or more to reach desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract and, if desired, the strawberry extract for extra berry flavor.
- Incorporate the dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture, mixing just until combined to avoid overmixing.
- Add strawberries: Gently fold in the finely chopped or mashed fresh strawberries (or strawberry puree) along with the sour cream to keep the batter moist and fruity.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh strawberry puree, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if the glaze is too thick or more powdered sugar if it’s too thin.
- Glaze the cake: Once the cake is completely cooled, drizzle the strawberry glaze over the top. Allow the glaze to set before slicing and serving for a delicious finish.
Notes
- Fresh strawberries can be substituted with frozen, but thaw and drain excess liquid before using to avoid watering down the batter.
- The strawberry extract is optional but enhances the strawberry flavor in the cake.
- Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Letting the cake cool completely before glazing prevents the glaze from melting and sliding off.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
