Can I make this cake into cupcakes?

Absolutely. Use the same batter and divide it into a lined cupcake tin. Bake at 325°F for 18 to 22 minutes and check with a toothpick. Drizzle the glaze over the top once fully cooled and finish with a small fresh strawberry on each one.

What if I do not have strawberry milk?

No problem at all. Mix regular whole milk with a few drops of strawberry extract or stir in a teaspoon of strawberry syrup. The flavor will be just as lovely and nobody at the table will know the difference.

Can I freeze this cake after glazing?

We recommend freezing before glazing for the best results. The glaze can become sticky and lose its pretty finish after freezing and thawing. Freeze the cake plain, thaw overnight in the refrigerator, then apply the glaze fresh right before serving.

Strawberry Milkshake Pound Cake Recipe You Will Adore

Name: Strawberry Milkshake Pound Cake The Most Nostalgic Slice You Will Bake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter, softened; 2 cups Granulated Sugar; 4 large Eggs; 1/2 cup Strawberry Milk; 1/2 cup Sour Cream; 2 tsp Vanilla Extract; 2 1/2 cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup Strawberry Preserves or Puree; 1/2 cup Fresh Strawberries, finely chopped; 1 cup Powdered Sugar; 2 to 3 tbsp Strawberry Milk; 1/2 tsp Vanilla Extract; Pinch of Salt

Description

A rich and moist Strawberry Milkshake Pound Cake infused with fresh strawberries and strawberry preserves, topped with a creamy strawberry glaze. Nostalgic, buttery, and absolutely irresistible.

Ingredients

Scale

1 cup Unsalted Butter, softened

2 cups Granulated Sugar

4 large Eggs

1/2 cup Strawberry Milk

1/2 cup Sour Cream

2 tsp Vanilla Extract

2 1/2 cups All-Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 cup Strawberry Preserves or Puree

1/2 cup Fresh Strawberries, finely chopped

1 cup Powdered Sugar

2 to 3 tbsp Strawberry Milk

1/2 tsp Vanilla Extract

Pinch of Salt

Instructions

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt or loaf pan.

2. Beat butter and sugar together 3 to 4 minutes until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Whisk together strawberry milk, sour cream, and vanilla in a small bowl.

5. Sift together flour, baking powder, and salt in another bowl.

6. Alternate adding dry and wet mixtures to the butter mixture, starting and ending with dry. Mix just until combined.

7. Fold in strawberry preserves and chopped fresh strawberries gently.

8. Pour into prepared pan and bake 60 to 70 minutes until toothpick comes out clean.

9. Cool in pan 15 minutes then transfer to wire rack to cool completely.

10. Whisk powdered sugar, strawberry milk, vanilla, and salt until smooth.

11. Drizzle glaze over cooled cake and let set before slicing.

Notes

Use room temperature butter, eggs, and sour cream for best texture.

Do not glaze until cake is completely cool.

Freeze before glazing for best results.

Frozen strawberries work if fresh are not available — thaw and pat dry first.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 180mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 110mg

Keywords: strawberry milkshake pound cake, strawberry pound cake, easy pound cake recipe, strawberry dessert