Strawberry Milkshake Pound Cake
A soft, dense pound cake infused with strawberry flavor, reminiscent of a classic milkshake, perfect for nostalgic moments and gatherings.
Ingredients
For the Base
- 1 cup unsalted Butter, softened Room temperature butter is best for creaming.
- 1/2 cup Vegetable Oil (or melted coconut oil) Coconut oil adds a subtle coconut note.
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature) Bringing eggs to room temperature helps in mixing.
- 1 box Instant Strawberry Pudding Mix Can substitute with vanilla pudding mix plus extra strawberry extract.
- 1 teaspoon Strawberry Extract For strong strawberry flavor.
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk) Whole milk yields the richest result.
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional) For a brighter pink color.
For the Glaze
- 2 cups Powdered Sugar For glaze
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract (for glaze)
To Serve
- optional ice cream or fresh berries For serving alongside cake
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or bundt pan, or line the loaf pan with parchment.
- In a large bowl, beat the softened unsalted butter and vegetable oil with the granulated sugar until creamy and slightly fluffy. Add the eggs one at a time, mixing after each addition until fully incorporated. Stir in the strawberry and vanilla extracts.
- In another bowl, whisk together the all-purpose flour, instant strawberry pudding mix, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes for a loaf pan, or 45–60 minutes for a bundt pan. Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then turn it out onto a rack to cool completely.
Glazing
- For the glaze, whisk together the powdered sugar, strawberry milk, and vanilla until smooth. Pour over the cooled cake and let it set for at least 15 minutes before slicing.
Notes
This cake can be served warm with vanilla ice cream. It can also be refrigerated for storage. For freezing, wrap well and store for up to 3 months.