Name: Strawberry Milkshake Pound Cake – Moist, Sweet & Bakery-Style Dessert
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup strawberry milk (or milk + strawberry syrup); 2 teaspoons vanilla extract; ½ cup strawberry puree or strawberry syrup; Pink food coloring (optional); 1½ cups powdered sugar; 3–4 tablespoons strawberry milk; 1 tablespoon strawberry syrup or puree; ½ teaspoon vanilla extract; Fresh strawberries; White chocolate drizzle; Sprinkles

Ingredients

Scale

For the Pound Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup strawberry milk (or milk + strawberry syrup)
2 teaspoons vanilla extract
½ cup strawberry puree or strawberry syrup
Pink food coloring (optional)

For the Strawberry Glaze:

1½ cups powdered sugar
3–4 tablespoons strawberry milk
1 tablespoon strawberry syrup or puree
½ teaspoon vanilla extract

Optional Garnish:

Fresh strawberries
White chocolate drizzle
Sprinkles

Instructions

Step 1:

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.

Step 2:

In a large bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.

Step 3:

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 4:

In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the batter, alternating with strawberry milk. Mix gently until combined.

Step 5:

Fold in strawberry puree and food coloring (if using). Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick comes out clean. Cool completely, then drizzle with glaze.

Notes

Pound cakes bake slowly. Always bake at a lower temperature and avoid opening the oven door early to prevent sinking in the center.