Introduction:
If you’ve ever had the craving for a sweet, creamy strawberry milkshake, imagine enjoying those same indulgent flavors in the form of a cake. The Strawberry Milkshake Pound Cake brings the best of both worlds — the dense, buttery texture of a pound cake with the refreshing, fruity sweetness of strawberry milkshake. This cake is perfect for spring and summer gatherings, or as a delightful treat any time you want to add a little extra sweetness to your day.
The Strawberry Milkshake Pound Cake is infused with the taste of fresh strawberries, vanilla, and a creamy milkshake-like richness. The result is a moist, flavorful cake that’s sure to impress your friends and family. Whether you’re serving it at a birthday party, family get-together, or just want a slice with your afternoon coffee, this cake is a true crowd-pleaser.
In this recipe, we will guide you through every step, from the ingredients to the baking instructions. We will also cover variations, tips for making a keto or low-carb version, and answer frequently asked questions to help you bake the perfect Strawberry Milkshake Pound Cake. So, grab your mixer and get ready to make this deliciously sweet treat!
Ingredients
To make the Strawberry Milkshake Pound Cake, you’ll need a few simple ingredients that come together to create a cake with a lovely strawberry flavor and creamy texture.
For the Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon strawberry extract (optional for an extra strawberry kick)
- 1 cup sour cream or Greek yogurt (for moisture)
- ½ cup fresh or frozen strawberries, pureed (or use strawberry puree concentrate)
- ¼ cup milk (whole or buttermilk)
- 2 tablespoons strawberry milk powder (optional, for enhanced strawberry flavor)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons strawberry puree (or fresh strawberry juice)
- 1-2 teaspoons milk, depending on desired consistency
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan. You can also line the pan with parchment paper for easier removal after baking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the dry ingredients are well-combined and prevents any clumps in the batter.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium-high speed. Beat until the mixture is light and fluffy, about 4-5 minutes. This step is crucial to ensure the cake has a light and airy texture.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Make sure each egg is fully incorporated before adding the next.
Step 5: Add the Vanilla and Strawberry Extracts
Add the vanilla extract and strawberry extract (if using) to the mixture and continue to beat until fully combined. The strawberry extract will enhance the fruity flavor of the cake.
Step 6: Alternate the Wet and Dry Ingredients
Gradually add the flour mixture and sour cream to the butter mixture, alternating between the two. Start with the flour mixture and end with it. Mix on low speed until just combined, being careful not to overmix.
Step 7: Add the Strawberry Puree and Milk
Fold in the strawberry puree and milk until the batter is smooth. The strawberry puree will give the cake a gorgeous pink hue and an intense fruity flavor. If you’re using strawberry milk powder, add it at this point and mix well.
Step 8: Pour the Batter Into the Pan
Pour the batter into the prepared Bundt pan. Smooth the top with a spatula to ensure even baking. Gently tap the pan on the counter to remove any air bubbles.
Step 9: Bake the Cake
Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Baking times may vary, so start checking the cake around the 60-minute mark.
Step 10: Cool the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 15 minutes. Afterward, transfer the cake to a wire rack to cool completely. This will prevent the cake from breaking apart when you remove it from the pan.
Step 11: Make the Glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and strawberry puree. Add a teaspoon of milk at a time until the glaze reaches your desired consistency — it should be thick but pourable.
Step 12: Drizzle the Glaze Over the Cake
Once the cake has cooled completely, drizzle the glaze over the top of the cake. The glaze will drip down the sides, adding a glossy finish and extra sweetness.
Cook Notes
- Room Temperature Ingredients: For the best results, make sure the butter, eggs, and sour cream are at room temperature before mixing. This helps create a smooth batter and a light texture.
- Strawberry Puree: You can use fresh or frozen strawberries for the puree. Just blend the strawberries until smooth, then measure out the required amount. For a stronger strawberry flavor, you can also use concentrated strawberry puree.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to avoid overworking the batter. Overmixing can result in a dense cake.
- Bundt Pan Alternatives: If you don’t have a Bundt pan, you can use a regular 9×13-inch cake pan or loaf pans. Adjust the baking time as needed.
- Storing the Cake: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake (without glaze) for up to 3 months.
Variations
1. Strawberry Cheesecake Pound Cake For a creamy twist, add 8 ounces of cream cheese to the batter along with the butter and sugar. The cream cheese will add a tangy, cheesecake-like flavor that pairs beautifully with the strawberry.
2. Chocolate Strawberry Milkshake Pound Cake For a decadent chocolate version, swirl in some cocoa powder into the batter, or add mini chocolate chips. The combination of chocolate and strawberry is always a winning flavor.
3. Lemon Strawberry Milkshake Pound Cake For a refreshing citrusy kick, add the zest of one lemon to the batter. The bright lemon flavor complements the sweetness of the strawberries and balances the richness of the pound cake.
Keto Strawberry Milkshake Pound Cake
For those following a keto diet, you can still enjoy the delicious flavors of strawberry milkshake in a low-carb version of this pound cake. Here’s how you can adapt the recipe:
Keto Ingredients:
- Use almond flour or coconut flour instead of all-purpose flour.
- Replace the granulated sugar with a keto-friendly sweetener like erythritol, monk fruit, or stevia.
- Use sour cream or Greek yogurt for moisture, both of which are low-carb.
- Skip the milk powder or use a sugar-free alternative.
Keto Glaze:
- Use powdered erythritol for the glaze instead of powdered sugar.
- Add a bit of heavy cream or almond milk to achieve the desired consistency for the glaze.
With these substitutions, you can enjoy a keto-friendly Strawberry Milkshake Pound Cake without the carbs!
Low-Carb Strawberry Milkshake Pound Cake
For a more moderate low-carb version (not strictly keto), you can make the following adjustments:
Low-Carb Ingredients:
- Replace the flour with a low-carb flour blend that contains almond flour, coconut flour, and/or oat fiber.
- Use a natural low-carb sweetener like stevia or monk fruit.
- Use Greek yogurt or sour cream to keep the cake moist without adding too many carbs.
This version provides a great balance between low carbs and the delicious taste of strawberry milkshake.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Store it in an airtight container at room temperature. The cake will stay moist for up to 2-3 days.
2. Can I use frozen strawberries?
Absolutely! Frozen strawberries work just as well as fresh. Just make sure to thaw and drain them before pureeing to avoid excess moisture in the batter.
3. Can I freeze this cake?
Yes, you can freeze the cake. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the cake at room temperature before serving.
4. Can I substitute the sour cream with something else?
Yes, you can substitute the sour cream with Greek yogurt or even buttermilk for a slightly different flavor and texture. Each substitution will result in a slightly different final product, but all are delicious.
5. How do I store leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can freeze individual slices.
Conclusion
The Strawberry Milkshake Pound Cake is a delightful dessert that combines the creamy richness of a pound cake with the fruity sweetness of a strawberry milkshake. With its beautiful pink hue, irresistible flavor, and versatility in variations, it’s perfect for any occasion. Whether you’re baking for a special celebration or just craving a delicious treat, this cake will surely be a hit. And with the option to make it keto or low-carb, everyone can enjoy this sweet indulgence! So, grab your ingredients and start baking — your taste buds will thank you!
