Moist Strawberry Milkshake Pound Cake
A delightful blend of rich butter, sweet sugar, and juicy strawberries, capturing the essence of summer in a moist pound cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup strawberry milkshake (or blended strawberries with milk)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberries, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the strawberry milkshake and vanilla extract until combined.
- Combine the flour, baking powder, and salt in another bowl. Gradually add to the wet mixture.
- Fold in the chopped strawberries if using.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with whipped cream and fresh strawberries. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg