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Strawberry Milkshake Pound Cake

This Strawberry Milkshake Pound Cake is a delightful twist on a classic, packed with fresh strawberry flavor and perfect for any gathering or sweet escape.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature is preferred.
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour Sifted for best results.
  • 1 tablespoon baking powder
  • 1 cup milk Whole milk recommended.
Fruit and Garnish
  • 1.5 cups fresh strawberries, chopped Plus extra for garnish.
  • 1 sprinkle powdered sugar For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan by greasing it or lining it with parchment paper.
  2. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts.
  4. In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating it with the milk until just combined.
  5. Gently fold in the chopped strawberries to ensure they're evenly distributed.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for about 60-75 minutes or until golden brown and a toothpick comes out clean.
  2. Once baked, let the pound cake cool in the pan for about 15 minutes before flipping it onto a wire rack to cool completely.
Serving
  1. Dust with powdered sugar and top with additional strawberries. Serve with a side of whipped cream for an extra touch of decadence.

Notes

Choose fragrant strawberries for better flavor. The cake can be stored in an airtight container for 3-4 days. You can also freeze it for up to three months.