As I stood in my kitchen, basking in the sweet aroma of strawberries wafting through the air, I couldn’t help but be transported back to summers spent picking the ripest berries. This is the inspiration behind my Moist Strawberry Milkshake Pound Cake—a delightful twist on a classic that brings together the rich, buttery texture of pound cake and the fresh, fruity vibrance of strawberries. In just a little over an hour, you can whip up this crowd-pleaser that's not only perfect for family gatherings but also an indulgent treat for those busy weeknights when fast food just won't do. What makes this cake truly irresistible is its freezer-friendly nature, allowing you to savor a slice whenever you crave a homemade dessert. Are you ready to taste the nostalgia? Let’s dive into the recipe!
Why is this pound cake a treasure?
Irresistible flavor: The combination of strawberry puree and chopped strawberries infuses every bite with refreshing fruitiness, making it a standout dessert.
Ease of preparation: With just a handful of ingredients, this recipe is simple enough for both novice and seasoned bakers alike.
Perfectly moist: The blend of butter and whole milk keeps this pound cake incredibly moist, ensuring each slice is a delightful treat.
Versatile delight: Enjoy it as is, or dress it up with whipped cream or fresh berries for a stunning presentation.
Crowd-pleaser: Your friends and family will beg for seconds—and the recipe! Perfect for gatherings or cozy nights at home, it’s a cake that brings everyone together.
Embrace the joy of baking with this Moist Strawberry Milkshake Pound Cake and make memories with each slice!
Moist Strawberry Milkshake Pound Cake Ingredients
Get ready to bake a deliciously irresistible cake!
For the Batter
- Unsalted butter – 1 cup, softened; enhances the cake's rich flavor and texture.
- Granulated sugar – 2 cups; sweetens the cake and helps achieve that lovely golden crust.
- Large eggs – 4; provide structure and moisture for your Moist Strawberry Milkshake Pound Cake.
- All-purpose flour – 3 cups; the base that gives the cake its wonderful density.
- Baking powder – 1 teaspoon; a leavening agent that helps the cake rise beautifully.
- Salt – ½ teaspoon; enhances the overall flavor, balancing the sweetness.
For the Milkshake Flavor
- Whole milk – 1 cup; keeps the batter moist and rich while adding liquid to balance the dry ingredients.
- Strawberry puree – ½ cup; adds vibrant strawberry flavor and color—use fresh strawberries or frozen ones blended.
- Vanilla extract – 1 teaspoon; a classic flavor that complements the strawberries perfectly.
- Strawberry extract (optional) – 1 teaspoon; intensifies the strawberry flavor for an even more delightful cake.
For Texture and Freshness
- Chopped fresh strawberries – 1 cup; stirred in for bursts of fruity goodness in every slice!
Step‑by‑Step Instructions for Moist Strawberry Milkshake Pound Cake
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). While the oven is warming, take a 10-inch bundt pan and grease it thoroughly with butter or non-stick spray, then dust it with flour. This will help your Moist Strawberry Milkshake Pound Cake release easily after baking. Set the prepared pan aside for later use.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together on medium speed for about 4-5 minutes until the mixture is light and fluffy. You’ll know it’s ready when it turns pale in color and has a creamy texture, which will provide a wonderful base for your cake.
Step 3: Incorporate the Eggs
Now, add the large eggs to the creamed butter and sugar, one at a time. Mix well after each egg addition to ensure they are fully incorporated into the mixture. This step is crucial for achieving a rich and moist texture in your pound cake, so take your time and enjoy the process!
Step 4: Whisk the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Whisk them until they're well combined, ensuring that there are no lumps. This dry mixture will provide the structure needed for your Moist Strawberry Milkshake Pound Cake to rise beautifully in the oven.
Step 5: Combine the Wet Ingredients
In another bowl, mix together the whole milk, strawberry puree, vanilla extract, and strawberry extract (if using). Ensure the strawberry puree is smooth; this fruity blend adds moistness and flavor to your cake, contributing to its delightful strawberry essence.
Step 6: Blend Dry and Wet Mixtures
Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the milk mixture. Start and end with the flour mixture to maintain the cake's texture. Mix until just combined; it's vital not to overmix to ensure a tender pound cake that is moist and flavorful.
Step 7: Fold in Fresh Strawberries
Using a spatula, gently fold in the chopped fresh strawberries until evenly distributed throughout the batter. This step is where your cake gets those bursts of fresh fruit, enhancing the sweetness and bringing the essence of summer into your Moist Strawberry Milkshake Pound Cake.
Step 8: Pour and Smooth the Batter
Carefully pour the batter into the prepared bundt pan. Use a spatula to smooth the top so it's even. To ensure there are no air bubbles, tap the bundt pan gently on the counter. This will help create a beautifully shaped cake once it’s baked.
Step 9: Bake the Cake
Place the bundt pan in the preheated oven and let it bake for approximately 60-70 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. You'll know the time is perfect when your kitchen fills with the delightful aroma of strawberries and cake.
Step 10: Cool and Invert
Once baked, carefully remove the cake from the oven and allow it to cool in the pan for about 15 minutes. After that, gently invert the bundt pan onto a wire rack to release your Moist Strawberry Milkshake Pound Cake. Let it cool completely before serving, allowing all those delicious flavors to mingle together perfectly.
What to Serve with Moist Strawberry Milkshake Pound Cake?
As you savor this sweet, buttery delight, think of side dishes that harmonize perfectly with its fruity goodness.
- Fresh Whipped Cream: The light, airy texture enhances the cake's moistness, adding a touch of indulgence with each slice.
- Vanilla Ice Cream: A scoop of creamy vanilla brings a delightful temperature contrast and classic flavor that pairs beautifully.
- Fruit Salad: A mix of colorful berries alongside the cake brightens the plate and adds a refreshing crunch.
- Chocolate Ganache: Drizzling rich chocolate ganache introduces a luscious sweetness that beautifully tempers the fruitiness of the cake.
- Tea or Coffee: A warm, comforting cup complements the cake's flavors while providing a lovely afternoon treat.
- Lemon Zest Sugar Dusting: A sprinkle of sugar mixed with lemon zest adds brightness and a surprising zing to each bite.
- Caramel Sauce: A drizzle of warm caramel adds a decadent touch, marrying the strawberry flavor with sweet richness.
- Sparkling Water with Lime: The effervescence and citrus notes create a refreshing contrast to the dense sweetness of the pound cake.
- Mini Cheesecakes: Individual bites of cheesecake offer a creamy texture contrast while enhancing the overall dessert experience.
Make Ahead Options
These Moist Strawberry Milkshake Pound Cake preparations are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance by mixing ingredients and storing it in an airtight container in the refrigerator to maintain its fresh flavor. Additionally, you can chop the fresh strawberries ahead and refrigerate them for up to 3 days, preventing any browning. When you're ready to bake, simply pour the chilled batter into your prepared bundt pan and follow the baking instructions as usual. This way, you’ll have a delightful dessert at your fingertips whenever a craving strikes, all with minimal effort on your busy weeknights!
Expert Tips for Moist Strawberry Milkshake Pound Cake
Use Room Temperature Eggs: Ensure your eggs are at room temperature to achieve a smooth batter and a beautifully risen cake.
Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and moist.
Fresh Strawberries: Use ripe, fresh strawberries to enhance the cake's flavor. Frozen ones can work, but they may add excess moisture.
Check for Doneness: Insert a toothpick to test if the cake is done. It should come out clean or with a few moist crumbs—avoid baking too long to prevent drying.
Cooling Time Matters: Allow the cake to cool in the pan for 15 minutes before inverting. This helps maintain its structure and prevents breakage.
Enjoy every bite of your delightful Moist Strawberry Milkshake Pound Cake!
Moist Strawberry Milkshake Pound Cake Variations
Feel free to personalize this delightful pound cake to suit your family's tastes and dietary needs—these variations make it even more exciting!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version that everyone can enjoy.
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Dairy-Free: Replace whole milk with almond milk or coconut milk, and use dairy-free butter for a delicious dairy-free alternative.
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Enhanced Flavor: Add a tablespoon of lemon zest to the batter to elevate the flavor profile with a zesty kick—it pairs wonderfully with strawberries!
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Rich Chocolate Twist: Fold in chocolate chips or chunks to the batter for a decadent chocolate-strawberry combo that chocolate lovers will adore.
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Nutty Crunch: Incorporate ½ cup of finely chopped nuts, like pecans or walnuts, for an added texture and nutty flavor boost that adds a satisfying crunch.
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Spiced Up: Mix in a teaspoon of cinnamon or nutmeg to add warmth and depth to your cake—perfect for cozy gatherings!
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Berry Medley: Swap out some of the strawberries for raspberries or blueberries to create a mixed berry pound cake bursting with vibrant flavors.
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Spicy Heat: For a fun twist, add a pinch of cayenne pepper or a splash of jalapeño syrup to the batter for a sweet, spicy surprise that packs a punch!
With these variations, you can create a Moist Strawberry Milkshake Pound Cake that caters to every palate and occasion. If you're looking for more dessert inspiration, be sure to check out my delightful Coconut Cream Cake or these scrumptious Lemon Blueberry Muffins for yet more tasty adventures in your kitchen!
How to Store and Freeze Moist Strawberry Milkshake Pound Cake
Room Temperature: Keep the cake covered at room temperature for up to 3 days to maintain its freshness and moisture without drying out.
Fridge: If you want to extend its life, refrigerate the cake in an airtight container for up to a week. Allow it to come to room temperature before serving for the best flavor.
Freezer: For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Simply thaw in the fridge overnight when you're ready to indulge in a slice of your Moist Strawberry Milkshake Pound Cake.
Reheating: To enjoy your cake warm, microwave a slice for about 10-15 seconds, just until it’s cozy and slightly warmed.
Moist Strawberry Milkshake Pound Cake Recipe FAQs
How do I choose ripe strawberries for this recipe?
Absolutely! When selecting strawberries, look for bright red ones that are firm and plump, with fresh green leaves attached. Avoid any with dark spots or signs of decay, as this can affect the flavor of your Moist Strawberry Milkshake Pound Cake.
What’s the best way to store leftover pound cake?
For room temperature storage, keep the cake covered with plastic wrap or in an airtight container for up to 3 days to maintain its moisture and flavor. If you want it to last longer, refrigerate it in an airtight container for up to a week, but remember to let it come to room temperature before enjoying to enhance the flavor.
Can I freeze my Moist Strawberry Milkshake Pound Cake?
Yes, you can! For freezing, cut the pound cake into individual slices and wrap them tightly in plastic wrap, followed by aluminum foil. This will prevent freezer burn and keep the flavors intact. It can be stored for up to 3 months. When you’re ready to indulge, simply thaw a slice in the fridge overnight, and it’ll taste delightful!
What should I do if my cake is dry or dense after baking?
Very good question! If your cake turns out dry, it may be due to overmixing the batter or incorrect oven temperature. Always mix until just combined once you've added the flour and wet ingredients. Make sure to use an oven thermometer to ensure your oven is at the right temperature. Also, check for doneness early to avoid overbaking; a toothpick should come out with a few moist crumbs, not completely clean.
Is this pound cake suitable for people with dietary restrictions?
Great question! This recipe contains common allergens like eggs and dairy. For a dairy-free version, you could substitute the whole milk with a nut milk, and use vegan butter in place of regular butter. If you're considering making it egg-free, I recommend experimenting with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Remember to check your baking powder for gluten if you're making a gluten-free version!
Delightful Moist Strawberry Milkshake Pound Cake Recipe
Equipment
- 10-inch Bundt pan
- Electric mixer
- Mixing bowls
- spatula
Ingredients
For the Batter
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Milkshake Flavor
- 1 cup whole milk
- ½ cup strawberry puree fresh or frozen
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract optional
For Texture and Freshness
- 1 cup chopped fresh strawberries
Instructions
Step-by-Step Instructions for Moist Strawberry Milkshake Pound Cake
- Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing it with butter or non-stick spray and dusting it with flour.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Add the large eggs one at a time to the creamed mixture, mixing well after each addition.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- In another bowl, mix the whole milk, strawberry puree, vanilla extract, and strawberry extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture. Mix until just combined.
- Gently fold in the chopped fresh strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake in the preheated oven for approximately 60-70 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
