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Moist Strawberry Milkshake Pound Cake

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A delightful blend of fresh strawberries and rich pound cake that captures the essence of summer.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup strawberry puree (fresh or frozen strawberries blended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract (optional)
  • 1 cup chopped fresh strawberries (for added texture)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, or use a non-stick spray for easier release.
  2. Cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Whisk together the all-purpose flour, baking powder, and salt until well combined in another bowl.
  5. Combine the whole milk, strawberry puree, vanilla extract, and strawberry extract in a separate bowl. Mix well.
  6. Gradually add the flour mixture to the butter and sugar mixture, alternating with the milk mixture. Mix until just combined.
  7. Gently fold in the chopped fresh strawberries using a spatula.
  8. Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to remove air bubbles.
  9. Bake in the oven for about 60-70 minutes, or until a toothpick inserted comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for an extra day or two. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

Nutrition

Find it online: https://lunarecipez.com/moist-pound-cake-strawberry-milkshake-flavor/

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