Introduction
Imagine sinking your fork into a slice of Strawberry Milkshake Pound Cake, where each bite is a delightful combination of moist cake and sweet strawberry essence. This recipe brings the joy of summer in every slice, reminiscent of warm afternoons spent sipping milkshakes from your favorite diner. Perfect for gatherings or a sweet treat on quiet evenings, this pound cake will quickly become a treasured favorite!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, pureed
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- 2 tablespoons strawberry syrup
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Begin by greasing and flouring a 9×5-inch loaf pan to ensure your cake comes out beautifully.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, filling your kitchen with a sweet aroma.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for that extra depth of flavor.
- Gradually add the dry flour mixture to the creamed mixture, alternating with the milk until just combined. Be careful not to overmix; you want a tender cake!
- Gently fold in the pureed strawberries, distributing them evenly throughout the batter for bursts of fruity goodness in every bite.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, revealing a lovely golden brown crust.
- Allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which will enhance its texture.
- For the whipped cream topping, in a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form, transforming it into fluffy clouds of sweetness.
- Once the cake has cooled, slice it generously and serve with a dollop of whipped cream adorned with a drizzle of strawberry syrup. Enjoy!
Notes or Tips
- For the best flavor, use ripe, juicy strawberries to make the puree. Fresh strawberries will give you a more vibrant taste.
- This cake can be enjoyed plain or enhanced with other toppings like chopped nuts or chocolate drizzle for an extra flair.
- If you want to make the cake ahead of time, it can be stored wrapped in plastic wrap at room temperature for 2-3 days.
Cooking Techniques
Mastering the technique of creaming butter and sugar is key to achieving a light and fluffy texture in your pound cake. Be sure to allow your butter to soften at room temperature, which will make it easier to blend. Also, folding in the strawberry puree gently ensures that you maintain the airiness of the batter while delivering luscious strawberry flavor.
FAQ
Can I use frozen strawberries?
Yes, you can! Just ensure that they are thawed and drained of excess liquid before pureeing.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for best results.
Can I freeze the pound cake?
Absolutely! The cake freezes well. Wrap it tightly in plastic wrap, then aluminum foil, and it should keep for up to three months.
Conclusion
Your journey to creating the ultimate Strawberry Milkshake Pound Cake is complete! Each slice offers a warm embrace of nostalgic flavors that will delight your friends and family. Whether it’s a summer gathering or a cozy evening with loved ones, this cake is sure to bring smiles and sweet memories. Bake, share, and enjoy this delicious treat!