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Moist Strawberry Milkshake Pound Cake

Delightful Moist Strawberry Milkshake Pound Cake Recipe

This Moist Strawberry Milkshake Pound Cake is a delightful twist on classic dessert, combining fresh strawberries for a flavorful experience.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 10-inch Bundt pan
  • mixing bowl
  • Electric Mixer
  • whisk
  • spatula
  • wire rack

Ingredients
  

For the Batter

  • 1 cup unsalted butter, softened ensures a rich, creamy texture in the cake
  • 2 cups granulated sugar provides sweetness and contributes to the cake’s moistness
  • 4 large eggs act as a binding agent to hold everything together perfectly
  • 3 cups all-purpose flour gives structure to the cake; make sure it’s measured accurately
  • 1 teaspoon baking powder helps the cake rise for that fluffy consistency
  • ½ teaspoon salt enhances the overall flavor of the cake
  • 1 cup whole milk adds moisture and richness, balancing the sweetness
  • ½ cup strawberry puree infuses the cake with a vibrant strawberry flavor
  • 1 teaspoon vanilla extract adds depth and warmth to the cake's taste
  • 1 teaspoon strawberry extract (optional) boosts the strawberry flavor
  • 1 cup chopped fresh strawberries adds delightful texture and bursts of fresh flavor

Instructions
 

Preparation Steps

  • Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
  • In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar for 4 to 5 minutes.
  • Add 4 large eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  • In another bowl, combine 1 cup of whole milk, ½ cup of strawberry puree, 1 teaspoon of vanilla extract, and 1 teaspoon of strawberry extract.
  • Gradually add the dry ingredients to the butter and sugar mixture, alternating with the wet mixture.
  • Fold in 1 cup of chopped fresh strawberries gently.
  • Pour the batter into the prepared bundt pan, smoothing the top, and tap gently to remove air bubbles.
  • Bake for 60 to 70 minutes, checking for doneness with a toothpick.
  • Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack.

Notes

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days. Freeze for longer storage.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 100mgIron: 1.2mg
Keyword baking, celebration cakes, easy recipes, moist strawberry milkshake pound cake, Pound Cake, strawberry dessert
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