Delightful Moist Strawberry Milkshake Pound Cake Recipe

This Moist Strawberry Milkshake Pound Cake combines fresh strawberries with a rich, buttery texture for a delightful dessert experience.

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Course: Dessert

Cuisine: American

Keyword: Baking, cake recipe, dessert, Moist Strawberry Milkshake Pound Cake, Pound Cake, strawberry cake

Prep Time: 15

Cook Time: 1 10

Cooling Time: 15

Total Time: 1 40

Servings: slices

Calories: 350kcal

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.

For best results, use room temperature eggs and avoid overmixing. Store covered at room temperature for up to 3 days or refrigerate for up to a week.