Strawberry Milkshake Pound Cake
A dense, buttery pound cake infused with juicy strawberries and topped with a silky strawberry milk glaze, perfect for brunch or any occasion that calls for a slice of summer.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional) for extra flavor
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1½ cups fresh strawberries, diced (pat dry)
Glaze Ingredients
- 2 cups powdered sugar
- 2-3 tbsp strawberry milk or regular milk mixed with 1 tbsp strawberry syrup/powder
- 1 tbsp strawberry puree (optional) for stronger flavor + pink color
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating briefly after each. Stir in vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk, finishing with flour. Mix just until combined—don’t overmix.
- Gently fold in the diced strawberries by hand until evenly distributed.
Baking
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes, checking at 50 minutes for doneness.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Glazing
- For the glaze, whisk together powdered sugar with 2-3 tablespoons strawberry milk and optional strawberry puree until smooth and pourable.
- Drizzle glaze generously over the cooled cake and decorate with halved or sliced strawberries.
Notes
Store covered at room temperature for up to 2 days or refrigerated for 4-5 days. Freeze tightly wrapped for up to 3 months. For best texture, bring slices to room temperature before serving.