Moist Strawberry Milkshake Pound Cake
A delightful blend of rich buttery pound cake infused with fresh strawberries, perfect for summer gatherings.
- 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 unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional)
- 1 cup chopped fresh strawberries
Instructions
- Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Combine the whole milk, strawberry puree, vanilla extract, and strawberry extract in a separate bowl.
- Gradually add the flour mixture to the butter and sugar mixture, alternating with the milk mixture.
- Fold in the chopped fresh strawberries until evenly distributed.
- Pour the batter into the prepared bundt pan and tap gently to remove air bubbles.
- Bake in the preheated oven for about 60-70 minutes.
- Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg