Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake is a delightful dessert that combines the nostalgic flavors of a creamy strawberry milkshake with the dense, rich texture of a pound cake. Perfect for any occasion, this cake brings together the best of both worlds: the sweetness of strawberries and the comforting heft of a classic pound cake. Its vibrant pink and white marbled appearance makes it not only a treat for the taste buds but also a feast for the eyes. Whether you’re hosting a summer picnic or looking for a unique addition to a holiday dessert table, this pound cake is sure to impress.

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/2 cup strawberry milkshake mix
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Red food coloring (optional)
  • Powdered sugar for dusting (optional)

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease a Bundt pan thoroughly with butter or non-stick cooking spray. Dust the pan lightly with flour to ensure the cake releases easily after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-5 minutes with an electric mixer on medium speed.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy. Then, mix in the vanilla extract.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Step 5: Prepare the Strawberry Portion

Divide the batter into two equal parts. To one half, add the strawberry milkshake mix and a few drops of red food coloring if you desire a more vibrant pink hue. Mix until the color is evenly distributed.

Step 6: Create the Marbled Effect

Spoon the plain batter and the strawberry batter alternately into the prepared Bundt pan. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix.

Step 7: Bake the Cake

Place the Bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired.

Variation:

For a chocolate twist, you can add a tablespoon of cocoa powder to the plain batter portion. This will create a strawberry-chocolate marble effect. Alternatively, mix in fresh diced strawberries into the strawberry batter for bursts of real fruit flavor.

Cooking Note:

Ensure all your ingredients are at room temperature before you begin. This helps in achieving a smoother batter and better consistency in the cake.

Serving Suggestions:

Serve this Strawberry Milkshake Pound Cake with a dollop of whipped cream and fresh strawberries on the side. A drizzle of strawberry syrup or a scoop of vanilla ice cream would also complement the flavors wonderfully.

Tips:

  • To prevent overbrowning, you can cover the top of the cake with aluminum foil during the last 15 minutes of baking.
  • Use a serrated knife to slice the cake for clean, even pieces.
  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Prep Time:

20 minutes

Cooking Time:

60-70 minutes

Total Time:

80-90 minutes

Nutritional Information:

  • Calories: 450 per slice
  • Protein: 6g
  • Sodium: 150mg

FAQs:

Q: Can I use fresh strawberries instead of the milkshake mix?

A: Yes, you can puree fresh strawberries and fold them into the batter. You may need to adjust the flour slightly to account for the extra moisture.

Q: How do I store leftovers?

A: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.

Q: Can I make this cake in advance?

A: Absolutely! This cake can be made a day ahead and stored at room temperature. It actually tastes better the next day as the flavors meld.

Q: Can I use a different type of milk?

A: Whole milk is recommended for the best texture, but you can use almond milk or coconut milk if you prefer a dairy-free version.

Conclusion:

Strawberry Milkshake Pound Cake is a delightful dessert that brings the classic flavor of strawberry milkshake into a dense, moist cake form. Its beautiful marbled appearance makes it a standout centerpiece for any dessert table, and its rich, buttery flavor will leave everyone asking for seconds. Whether you’re a fan of fruity desserts or looking to try something new, this cake is a must-bake for any occasion. Enjoy every slice with your favorite cup of coffee or tea, and savor the delicious blend of flavors and textures!

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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake


  • Author: Imili Johnson
  • Total Time: 80-90 minutes

Ingredients

Scale

Ingredients:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/2 cup strawberry milkshake mix
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Red food coloring (optional)
  • Powdered sugar for dusting (optional)

Instructions

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease a Bundt pan thoroughly with butter or non-stick cooking spray. Dust the pan lightly with flour to ensure the cake releases easily after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 3-5 minutes with an electric mixer on medium speed.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy. Then, mix in the vanilla extract.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Step 5: Prepare the Strawberry Portion

Divide the batter into two equal parts. To one half, add the strawberry milkshake mix and a few drops of red food coloring if you desire a more vibrant pink hue. Mix until the color is evenly distributed.

Step 6: Create the Marbled Effect

Spoon the plain batter and the strawberry batter alternately into the prepared Bundt pan. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix.

Step 7: Bake the Cake

Place the Bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired.

  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes

Nutrition

  • Calories: 450 per slice
  • Sodium: 150mg
  • Protein: 6g