Strawberry Milkshake Pound Cake
A soft, tender loaf that tastes like a creamy strawberry drink in cake form, made with real strawberry puree for a bright, natural flavor.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar Reduce by 2 tablespoons for a less-sweet cake.
- 0.5 cups unsalted butter (softened) Can use salted butter, omit added salt.
- 2 large eggs Bring to room temperature.
- 0.5 cups milk Whole milk gives best richness; alternatives include 2% or almond milk.
- 1 tsp vanilla extract Pure vanilla is recommended.
- 0.5 cups strawberries, pureed Fresh or thawed frozen strawberries can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan well and lightly flour it, or line it with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–4 minutes.
- Add the eggs one at a time, mixing well after each addition, scraping the sides of the bowl for even mixing.
- Stir in the milk, vanilla extract, and strawberry puree until well combined.
- Gradually add the all-purpose flour and fold until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Cooling
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Great for brunch or as a dessert. Serve with whipped cream and strawberries or ice cream.