Description
A decadent Strawberry Milkshake Pound Cake that brings the flavors of summer and nostalgia into each slice, featuring a tender crumb and a buttery crust.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pureed strawberries
- Strawberry slices for garnish (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10–12 cup bundt pan thoroughly.
- Cream the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, milk, and vanilla extract until smooth.
- Combine dry ingredients in a separate bowl; whisk together the flour, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the pureed strawberries until streaks of pink run through the batter.
- Bake for 60–70 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Garnish with fresh strawberry slices, if desired, and dust with powdered sugar before serving.
Notes
Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg