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