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Strawberry Milkshake Pound Cake

This Strawberry Milkshake Pound Cake is a delightful dessert filled with pockets of strawberry flavor and topped with a sweet glaze reminiscent of the pink milk we enjoyed as kids.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature
  • 2 cups granulated sugar
  • 4 large eggs Room temperature
  • 1/2 cup strawberry milk
  • 1/2 cup sour cream Room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour Sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup strawberry preserves or puree
  • 1/2 cup finely chopped fresh strawberries Pat dry if too watery
Glaze
  • 1 cup powdered sugar
  • 2–3 tablespoons strawberry milk
  • 1/2 teaspoon vanilla extract
  • a pinch of salt

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (3 to 4 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth.
  5. In another bowl, sift together the flour, baking powder, and salt.
  6. Gradually add dry and wet mixtures alternately to the butter mixture, beginning and ending with dry ingredients.
  7. Gently fold in strawberry preserves and chopped strawberries.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake in preheated oven for 60 to 70 minutes or until a toothpick comes out clean.
  2. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Glazing
  1. Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.
  2. Drizzle the glaze evenly over the cooled cake and let it set before slicing.

Notes

Serve with whipped cream or vanilla ice cream. Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.