Description
Experience pure nostalgia! This incredibly moist Strawberry Milkshake Pound Cake recipe relies on slow creaming and buttermilk for that legendary soft crumb.
Ingredients
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 2 cups
- All-purpose flour: 3 cups
- Large eggs: 5, room temperature
- Buttermilk: 1/2 cup, room temperature
- Fresh or frozen strawberries: 1/2 cup, finely pureed
- alcohol-free vanilla extract: 1 teaspoon
- Baking powder: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy (about 5-7 minutes).
- Step 2: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once the eggs are mixed, stir in the strawberry puree and alcohol-free vanilla extract until just combined.
- Step 3: In a separate bowl, whisk together the flour and baking powder. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk (begin and end with the flour mixture). Mix on low speed until the batter is smooth, being careful not to overmix.
- Step 4: Spoon the batter evenly into the prepared Bundt pan. Bake for 65 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Invert the cake onto a wire rack to cool completely before slicing or adding any optional glaze.
Notes
- Store slices in an airtight container at room temperature for up to three days, or freeze the cooled, unglazed cake wrapped tightly in plastic wrap and foil for longer preservation.
- The creaming stage is crucial for the pound cake's texture; don't rush the 5-7 minutes of mixing the butter and sugar, as incorporating enough air here determines how light the final crumb will be.
- If you prefer to serve the cake warm, wrap an individual slice loosely in foil and reheat it in a 300°F oven for about 5-8 minutes, avoiding the microwave to maintain moisture.
- For the ultimate milkshake experience, serve a slice slightly warm alongside a scoop of high-quality vanilla ice cream and an optional drizzle of condensed milk or strawberry glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 345
- Sodium: 38mg
- Fat: 12.6g
- Saturated Fat: 7.2g
- Trans Fat: 0.1g
- Protein: 32g