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Create the Ultimate Strawberry Milkshake Pound Cake at Home!

Strawberry Milkshake Pound Cake 7 Ingredients Easy Delicious
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Get ready for a sweet and dreamy dessert that’ll transport you straight to strawberry milkshake heaven! Our Strawberry Milkshake Pound Cake is a moist, flavorful cake that combines the refreshing taste of strawberries with the rich creaminess of a classic pound cake. This recipe is a must-try for anyone who loves the classic summertime treat.

Ingredients

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  • 3 cup all-purpose flour
  • 2 1/2 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 package (3.4 ounce) instant strawberry pudding mix
  • 2 teaspoon strawberry extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Pink or red food coloring (optional, for swirl effect)
  • 2 cup powdered sugar (for glaze)
  • 3–4 tablespoon strawberry milk (or regular milk + 2 tablespoon strawberry syrup)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter & sugar: In a large bowl, beat softened butter, vegetable oil, and granulated sugar until light and fluffy.

4. Add eggs & milk: Beat in eggs one at a time. Add milk, pudding mix, strawberry extract, and vanilla extract until smooth.

5. Combine: Gradually add dry ingredients to wet ingredients and mix until just combined. Add food coloring if desired and swirl lightly.

6. Bake: Pour batter into prepared pan. Bake 60-70 minutes or until a toothpick inserted into the center comes out clean.

7. Cool: Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

8. Make glaze: Whisk together powdered sugar, strawberry milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

To ensure your Strawberry Milkshake Pound Cake turns out moist, flavorful, and picture-perfect, here are a few tips:

Measure Ingredients Accurately: Precise measurements are key to achieving the perfect texture and rise in pound cakes. Use a digital scale or level off measuring cup and spoons for the best results.

Don’t Overmix: Be careful not to overmix the batter, as this can lead to a tough, dry cake. Mix the dry and wet ingredients just until they’re combined.

Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. Overbaking can result in a dry, crumbly texture.

Store Leftovers Properly: Keep the cooled cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

Nutrition

Keywords: cake, strawberry, dessert

Find it online: https://www.basterecipes.com/strawberry-milkshake-pound-cake/