Best Strawberry Milkshake Pound Cake
Bring back childhood memories with this Delicious Strawberry Milkshake Pound Cake, a moist and tender treat that tastes just like your favorite strawberry milkshake in cake form. This recipe is easy to make with simple ingredients, perfect for sharing with family or indulging in a comforting dessert. Whether it's for brunch, a sweet snack, or a nostalgic treat, this pound cake hits all the right notes with fresh strawberry flavor and a delightful texture.
Discover the ultimate homemade Strawberry Milkshake Pound Cake recipe bursting with sweet, nostalgic flavors. Easy to make and perfect for any occasion!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Delicious Strawberry Milkshake Pound Cake Recipe for Nostalgic Moments
Best Strawberry Milkshake Pound Cake - Ingredients
How to Make Delicious Strawberry Milkshake Pound Cake Recipe for Nostalgic Moments
Best Strawberry Milkshake Pound Cake - Final Result
Delicious Strawberry Milkshake Pound Cake Recipe for Nostalgic Moments
Discover the ultimate homemade Strawberry Milkshake Pound Cake recipe bursting with sweet, nostalgic flavors. Easy to make and perfect for any occasion!
Ingredients
Main Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup strawberry milkshake (store-bought or homemade)
- 1 teaspoon pure vanilla extract
- ½ cup fresh strawberries, chopped
- ½ cup sour cream
Optional Toppings
- Powdered sugar for dusting
- Whipped cream
- Fresh strawberry slices
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy—about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Incorporate Strawberry Milkshake and Vanilla: Add the strawberry milkshake and vanilla extract to the wet mixture, mixing until combined.
- Alternate Adding Flour Mixture and Sour Cream: Gradually add the dry ingredients and sour cream, alternating between them. Start and end with the flour mixture. Mix on low speed just until combined to avoid overmixing.
- Fold in Fresh Strawberries: Gently fold chopped fresh strawberries into the batter to distribute evenly.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream and fresh strawberries if desired.
Nutrition Information
Recipe Notes & Tips
- For best results, use fresh, ripe strawberries or good-quality strawberry milkshake for a natural fruity flavor.
- Substitute sour cream with full-fat Greek yogurt to add tang and moisture.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze wrapped pound cake slices in freezer bags for up to 2 months; thaw overnight in the fridge before enjoying.
- If homemade strawberry milkshake isn't available, blend 1 cup of milk with ½ cup crushed strawberries and a tablespoon sugar for a quick substitute.