Moist Strawberry Milkshake Pound Cake (Printable)
Luscious tender pound cake with fresh strawberries and creamy milkshake goodness, perfect for dessert or afternoon tea.
# What You'll Need:
→ Cake Batter
01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 ¾ cups granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk
09 - ½ cup strawberry milk
10 - 1 cup fresh strawberries, chopped
→ Strawberry Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons strawberry milk
13 - Pinch of salt
14 - 2-3 fresh strawberries, finely chopped (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour a standard loaf or Bundt pan thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - In a measuring cup, stir together the whole milk and strawberry milk.
06 - Alternately add the flour mixture and milk mixture to the batter, beginning and ending with the flour. Mix until just combined.
07 - Gently fold in the chopped fresh strawberries until evenly distributed.
08 - Pour batter into the prepared pan and smooth the top with a spatula.
09 - Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 15 minutes.
10 - Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
11 - Whisk powdered sugar, strawberry milk, and salt until smooth. Stir in chopped strawberries if using. Drizzle over the cooled cake.
# Cooking Tips:
01 -
- The crumb stays impossibly moist for days, unlike typical pound cakes that dry out
- Strawberry milk in the batter gives it that nostalgic diner flavor without being artificial or cloying
02 -
- Room temperature ingredients are non-negotiable here—cold butter creates a curdled, separated mess that never bakes up right
- The glaze must be applied to a completely cool cake or it will slide right off and pool on your counter
03 -
- Toss your chopped strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom during baking
- Use strawberry-flavored Greek yogurt in place of half the milk for an extra tangy, moist crumb that people will beg you to recreate