I can still remember the first time I baked Strawberry Milkshake Pound Cake. It was a warm summer afternoon, and the aroma of fresh strawberries and creamy vanilla wafted through the kitchen, luring my family in like a siren’s call. As I pulled the golden-brown cake from the oven, the sight of those ruby-red berries peeking out from the soft, fluffy crumb had us all eagerly awaiting the first slice.
From that moment on, Strawberry Milkshake Pound Cake became a cherished staple in our household. Whether we were celebrating a special occasion or simply craving a comforting treat, this recipe never failed to satisfy. The combination of sweet strawberries, rich butter, and the subtle hint of almond extract creates a flavor that’s truly out of this world. And let’s not forget the irresistibly moist and tender texture that melts in your mouth with every bite.
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Why This Strawberry Milkshake Pound Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Strawberry Milkshake Pound Cake
What sets this Strawberry Milkshake Pound Cake apart is the attention to detail in the preparation. By carefully creaming the butter and sugar, then gently folding in the fresh strawberries, you end up with a cake that’s bursting with flavor and has a wonderfully soft, pillowy crumb. The addition of a touch of almond extract also helps to enhance the natural sweetness of the berries, creating a truly irresistible treat.
Essential Ingredients You’ll Need
To make this Strawberry Milkshake Pound Cake, you’ll need a few key ingredients:
- 1 cup (2 sticks) unsalted butter, softened – The foundation of the cake, providing richness and a tender texture.
- 1 1/2 cups granulated sugar – Sweetens the cake and helps create a moist, fluffy crumb.
- 4 large eggs – Binds the ingredients together and contributes to the cake’s structure.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- 1/4 teaspoon almond extract (optional) – Adds a subtle, yet delightful, nutty note that complements the strawberries.
- 2 cups all-purpose flour – Provides the structure and shape of the cake.
- 1 teaspoon baking powder – Helps the cake rise and achieve a light, airy texture.
- 1/4 teaspoon salt – Balances the sweetness and brings out the other flavors.
- 1 cup fresh strawberries, hulled and chopped – The star of the show, adding pops of juicy sweetness throughout the cake.
Step-by-Step Strawberry Milkshake Pound Cake Instructions
Preparing Your Strawberry Milkshake Pound Cake
With a prep time of 20 minutes and a cook time of 60 minutes, this Strawberry Milkshake Pound Cake is a relatively easy and straightforward recipe to make. You’ll need a few key tools, such as a stand mixer or handheld electric mixer, a large mixing bowl, and a 9×5-inch loaf pan.
1- Start by preheating your oven to 350°F (175°C) and greasing the loaf pan with butter or nonstick cooking spray.
2- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for achieving the perfect tender crumb.
3- One by one, add the eggs to the butter-sugar mixture, beating well after each addition. This ensures the eggs are fully incorporated and the batter remains smooth.
4- Stir in the vanilla extract and, if using, the almond extract. The combination of these two extracts will create a delightful flavor profile.
5- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a tough, dense cake.
6- Gently fold in the chopped fresh strawberries, taking care not to crush them. Transfer the batter to the prepared loaf pan and smooth the top.
Pro Tips for Success
- Use room-temperature ingredients for best results. This helps them incorporate more easily and ensures a consistent texture throughout the cake.
- Be patient when creaming the butter and sugar. Allowing this step to take 3-5 minutes will result in a light, airy cake with a fine crumb.
- Avoid overmixing the batter once the dry ingredients are added. This can lead to a tough, dense texture.
- Test for doneness by inserting a toothpick or cake tester into the center of the cake. It should come out clean when the cake is fully baked.
Serving and Storing Your Strawberry Milkshake Pound Cake
Perfect Pairings for Strawberry Milkshake Pound Cake
This Strawberry Milkshake Pound Cake serves 8 and pairs beautifully with a variety of beverages and side dishes. Consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert. For a refreshing contrast, a glass of chilled lemonade or iced tea would be the perfect accompaniment. If you’re looking to enjoy it as a snack or for a casual gathering, a cup of hot coffee or a cold glass of milk would also be delightful.
Storage and Make-Ahead Tips
Strawberry Milkshake Pound Cake can be stored at room temperature for up to 3 days, covered with a cake dome or wrapped in plastic wrap. For longer storage, you can refrigerate the cake for up to 1 week. To reheat, simply place a slice on a microwave-safe plate and heat for 10-15 seconds.
If you’d like to make the cake in advance, you can bake it and let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw the cake overnight in the refrigerator, then bring it to room temperature before slicing and enjoying.
Variations and Dietary Adaptations for Strawberry Milkshake Pound Cake
Creative Strawberry Milkshake Pound Cake Variations
For a fun twist on this classic recipe, try adding a swirl of strawberry jam or a layer of fresh sliced strawberries before baking. You could also experiment with different extracts, such as using a touch of lemon or orange zest to complement the strawberry flavor. Another delightful variation would be to top the cake with a simple glaze or a sprinkle of powdered sugar.
Making Strawberry Milkshake Pound Cake Diet-Friendly
To make this recipe more diet-friendly, you can substitute the all-purpose flour with a gluten-free flour blend. For a vegan version, replace the butter with a plant-based alternative, such as coconut oil or vegan margarine, and use flax or chia eggs instead of regular eggs. If you’re watching your carb intake, you can reduce the amount of granulated sugar and use a low-calorie sweetener instead.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries in this recipe. Simply thaw them and pat them dry before chopping and folding them into the batter.
Q: How long does it take to bake the Strawberry Milkshake Pound Cake?
A: The total time for this recipe is 80 minutes, with a prep time of 20 minutes and a cook time of 60 minutes.
Q: Can I make this cake ahead of time?
A: Yes, Strawberry Milkshake Pound Cake can be made ahead of time. It can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.
Q: How many servings does this recipe make?
A: This Strawberry Milkshake Pound Cake recipe yields 8 servings.
Q: What if my cake doesn’t rise properly?
A: Make sure to cream the butter and sugar thoroughly, and don’t overmix the batter once the dry ingredients are added. Ensure your baking powder is fresh, and avoid opening the oven door during baking, as this can cause the cake to fall.
Strawberry Milkshake Pound Cake
- Total Time: 80
- Yield: 8 servings
Description
This Strawberry Milkshake Pound Cake is a decadent and moist treat, bursting with fresh strawberry flavor and a creamy, milkshake-like texture. It’s the perfect balance of sweetness and richness, making it an indulgent dessert or satisfying brunch option.
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract (optional)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh strawberries, hulled and chopped
Instructions
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.
2. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Fold in the chopped strawberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For an extra milkshake-like flavor, you can add a splash of milk or cream to the batter. The cake can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Strawberry Milkshake Pound Cake is a true delight, a perfect blend of sweet, creamy, and fruity flavors that’s sure to become a family favorite. With its moist, tender crumb and pops of juicy strawberries, this cake is a showstopper that’s easy to make and even easier to enjoy. Whether you’re serving it for a special occasion or simply indulging in a slice on a lazy afternoon, this Strawberry Milkshake Pound Cake is sure to bring a smile to your face and a taste of summer to your taste buds. So what are you waiting for? Preheat your oven and get ready to bake up a little slice of heaven!
