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–+ servings
Slice of Strawberry Milkshake Pound Cake with fresh strawberries

Strawberry Milkshake Pound Cake

A dense, buttery bundt cake infused with real strawberry flavor and topped with a simple powdered sugar glaze. Perfect for brunch or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Room temperature is best
  • 2 cups granulated sugar Reduce by 1/4 cup if less sweetness is desired
  • 4 large eggs Use room temperature
  • 3 cups all-purpose flour
  • 1 cup milk Whole milk for richness; 2% can be used
  • 1 teaspoon vanilla extract
  • 1 cup strawberry puree Fresh or thawed frozen
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Glaze and Serving
  • Powdered sugar for glaze
  • Milk for glaze, adjust to desired thickness
  • Fresh strawberries for serving
  • Ice cream optional, for serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Start and end with the dry ingredients.
  6. Stir in the vanilla extract and the strawberry puree until the batter is smooth and evenly colored.
  7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
  1. Bake for 60 to 70 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
  2. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glazing and Serving
  1. For the glaze, whisk powdered sugar with a little milk until pourable but not runny. Drizzle over the cooled cake.
  2. Slice and serve with fresh strawberries and a scoop of ice cream if desired.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 25g

Notes

Store at room temperature in an airtight container for up to 2 days. Refrigerated cake keeps 4 to 5 days. Can be frozen for up to 3 months.

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