Get ready to pack your taste buds for a vibrant journey! Imagine strolling through bustling street markets, where the tantalizing aroma of sweet confections dances through the air, mingling with laughter and the sound of sizzling delights. That’s where this Strawberry Milkshake Pound Cake takes its cue from, promising a symphony of flavors that celebrate sunshine and laughter in every decadent slice.
Why make this recipe? Because life is too short for boring desserts! This dazzling pound cake dazzles with a burst of sweet strawberry flavor and a charming swirl of color that could make even the grayest day feel like a carnival. It’s a sensational way to bring the whole family together and spark joy with something as simple as cake. Plus, let’s be honest—who could resist a cake that tastes like a strawberry milkshake?
How to make Strawberry Milkshake Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs
- 1 cup whole milk
- 1 (3.4 oz) package instant strawberry pudding mix
- 2 tsp strawberry extract
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- Pink or red food coloring (optional, for swirl effect)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract (for glaze)
Directions:
- Let’s crank up the heat! Preheat your oven to a toasty 325°F (165°C) and embrace the magic by greasing and flouring a lovely bundt pan. It’s like giving your cake a cozy hug!
- In a mixing bowl, whip together the softened butter, vegetable oil, and granulated sugar until it’s as light and fluffy as a cloud—you want to bring that airiness to life!
- One by one, introduce the large eggs, beating well after each addition. It’s like a party, and each egg is a special guest!
- Next, toss in the strawberry pudding mix, the extracts of strawberry and vanilla, and the whole milk. Mix until everything is melded together in a creamy dream.
- Now, bring in the flour, baking powder, and salt, blending until everything sings in perfect harmony and creates a smooth batter.
- Divide that luscious batter into two bowls. One will be the star of the show (the plain version), and the other gets a splash of pink/red food coloring for that eye-popping swirl!
- In your greased bundt pan, alternate spoonfuls of the plain and colored batter, creating art with every drop. Think of it as a masterpiece in the making—get swirling!
- Time for some baking magic! Slip the pan into the oven for about 60–70 minutes, or until a toothpick comes out clean. Patience is key; good things come to those who wait!
- Let it cool in the pan for 15 minutes; then, gently invert it onto a wire rack to cool completely. The aroma? It will have you dancing in your kitchen!
- Whisk together the powdered sugar, strawberry milk, and vanilla until smooth, creating a glaze that’s ready to drench your cake in sweetness. Drizzle it over your cooled Marvel of a Cake and watch the magic happen!
How to serve Strawberry Milkshake Pound Cake
Slice it up with gusto! Serve this dazzling delight at birthday parties, afternoon teas, or just because you need a slice of happiness. Pair it with a scoop of vanilla ice cream for that extra luxurious experience. The cake looks stunning on a dessert table, just ready to be captured in your Instagram stories. Snap away!
How to store Strawberry Milkshake Pound Cake
Keep your strawberry dreams intact! Wrap your leftover cake in plastic wrap or store it in an airtight container at room temperature. It’ll stay fresh for about 3 to 4 days. If you manage to have any leftovers after that (highly unlikely), you can freeze it for up to 3 months! Just thaw and indulge.
Tips to make Strawberry Milkshake Pound Cake
- For that extra flair, feel free to zest a bit of lemon into the batter—zest is like the cherry on top of your flavor factory!
- Don’t rush into adding too much food coloring. Start small, and build up to your desired shade. It’s a delicate art, like painting a sunset.
- Embrace the drizzle! Feel free to add toppings like crushed strawberries or whipped cream to enhance that ice cream parlor vibe.
Variations
- If you’re feeling adventurous, mix in some chopped strawberries for a fun texture twist!
- Switch things up with flavors! Use chocolate pudding mix for a chocolate strawberry experience or vanilla pudding for a classic twist. Remember, the world is your oyster — or in this case, your cake!
FAQs
Can I use fresh strawberries instead of pudding mix?
Absolutely! You might need to adjust the sugar levels since fresh strawberries can vary in sweetness, but fresh fruit will add a delightful twist to your cake.
How can I make my pound cake even more strawberry-flavored?
Try adding strawberry puree into the batter! You can also blitz up some fresh strawberries and fold them into your glaze for a seriously luscious topping.
Can I bake this cake in a different pan?
Definitely! You can use a regular cake pan or even mini loaf pans. Just keep an eye on the baking time since smaller cakes will take less time.
Now go forth, my frying-fanatic friend, and create the most delightful Strawberry Milkshake Pound Cake that the world (and your kitchen) has ever seen! Adventure awaits, one bite at a time! 🍓✨
Strawberry Milkshake Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
- In a mixing bowl, whip together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until well combined.
- Add the flour, baking powder, and salt, mixing until smooth.
- Divide the batter into two bowls. Leave one plain and add food coloring to the other for a swirl effect.
- Spoon alternating dollops of the plain and colored batter into the greased bundt pan.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
- Whisk together powdered sugar, strawberry milk, and vanilla extract until smooth, then drizzle over the cooled cake.