Strawberry Milkshake Pound Cake
Rich, moist strawberry pound cake topped with creamy strawberry glaze.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1/2 cup strawberry milk at room temperature
- 1/2 cup sour cream at room temperature
- 2 1/2 teaspoons vanilla bean paste divided
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2 tablespoons strawberry milk
- Pinch of salt
Instructions
- Preheat the oven to 325°F and grease and flour a 10 inch bundt or loaf pan, making sure to coat all corners and curves.
- In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 4 to 5 minutes, scraping the bowl as needed, until very pale and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated and the batter looks smooth and silky.
- In a small bowl, whisk together 1/2 cup strawberry milk, 1/2 cup sour cream, and 2 teaspoons vanilla bean paste until smooth and no streaks remain.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt until evenly combined.
- With the mixer on low speed, add about one third of the flour mixture to the butter mixture and mix just until no dry flour remains.
- Pour in half of the strawberry milk mixture and mix on low just until combined, then repeat with another third of the flour mixture, the remaining strawberry milk mixture, and the final third of the flour, mixing only until the batter is smooth.
- Remove the bowl from the mixer and gently fold in the strawberry preserves and chopped fresh strawberries with a spatula until just dispersed, without fully streaking the batter pink.
- Pour the batter into the prepared pan, spread it evenly, and tap the pan lightly on the counter to release any large air bubbles.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs but no wet batter.
- Let the cake cool in the pan on a wire rack for 15 minutes, then run a thin knife around the edges if needed and carefully invert the cake onto the rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons strawberry milk, 1/2 teaspoon vanilla bean paste, and a pinch of salt until the glaze is smooth and thick but pourable.
- Once the cake is completely cool, drizzle the strawberry glaze evenly over the top of the cake, letting it drip down the sides, and allow the glaze to set for at least 20 minutes before slicing and serving.
Notes
- For the best texture and rise, bring the butter, eggs, strawberry milk, and sour cream to room temperature before mixing.
- Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days; bring chilled slices to room temperature before serving.
- Store leftover cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days; bring chilled slices to room temperature before serving.