Strawberry Milkshake Pound Cake sweet

Ingredients

● 1 cup unsalted butter, softened

● 2 cups granulated sugar

● 4 large eggs

● ½ cup strawberry milk

● ½ cup sour cream

● 2 tsp vanilla extract

● 2½ cups all-purpose flour

● ½ tsp baking powder

● ½ tsp salt

● ½ cup strawberry preserves or puree

● ½ cup finely chopped fresh strawberries

Glaze

● 1 cup powdered sugar

● 2–3 tbsp strawberry milk

● ½ tsp vanilla extract

● Pinch of salt

Instructions

1: Prepare the oven and pan: Preheat oven to 325°F (163°C) and grease and flour a 10-inch bundt pan or loaf pan so the cake releases easily.

2: Cream butter and sugar: In a large bowl beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.

3: Add eggs: Mix in the eggs one at a time, beating well after each addition until the batter stays smooth.

4: Mix the wet ingredients: In a small bowl whisk together strawberry milk, sour cream, and vanilla extract until smooth.

5: Combine dry ingredients: In another bowl whisk flour, baking powder, and salt until evenly combined.

6: Combine the batter: Add the flour mixture and strawberry milk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

7: Add strawberries: Gently fold in strawberry preserves and the finely chopped strawberries so the fruit spreads evenly through the batter.

8: Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

9: Cool the cake: Let the cake cool in the pan for about 15 minutes, then carefully remove and place on a wire rack to cool completely.

10: Make the glaze: Whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.

11: Finish the cake: Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before slicing.

Preparation Time: About 1 hour 30 minutes