Introduction
Indulging in a slice of Strawberry Milkshake Pound Cake is like savoring a warm hug on a sunny afternoon. This delightful cake captures the essence of summer with its fresh strawberry flavor and creamy texture, making it a perfect dessert for any occasion. Whether you’re celebrating a special event or just want to treat yourself and your loved ones, this pound cake will surely become a cherished favorite.
Ingredients
- 1 ½ cups butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups mashed strawberries
- ½ cup milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C) and generously grease and flour a bundt pan, ensuring an easy release for your beautifully baked cake.
- In a large mixing bowl, cream the softened butter and granulated sugar together. Beat them until the mixture becomes light and fluffy, filling your kitchen with a sweet aroma.
- Add the eggs to the mixture, one at a time, beating well after each addition. Stir in the luscious vanilla extract that will further enhance the cake’s flavor.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture to create a smooth batter.
- Gently fold in the mashed strawberries, ensuring they are evenly distributed throughout the batter for that delightful burst of flavor in every bite.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula to make it as even as possible.
- Bake in the preheated oven for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, leaving you with a golden-brown crust.
- Once baked, allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully transfer it to a wire rack to cool completely, filling your home with an irresistible scent.
Notes or Tips
For the best flavor, use fresh strawberries when in season. If fresh strawberries aren’t available, you can use frozen strawberries; just be sure to thaw and drain them well before mashing. This cake also pairs wonderfully with whipped cream or a scoop of vanilla ice cream for that extra indulgence!
Cooking Techniques
To achieve the perfect pound cake texture, make sure your butter is softened at room temperature before you start creaming it with sugar. This helps to incorporate air, resulting in a light and fluffy cake. Be careful not to overmix the batter once you add the flour; folding gently will ensure the cake remains tender and moist.
FAQ
Can I make this cake ahead of time?
If you plan to make this cake in advance, it stores beautifully. Wrap it tightly in plastic wrap and keep it at room temperature for up to three days, or refrigerate for up to a week.
Can I freeze the pound cake?
Absolutely! Once cooled, wrap the cake in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months. Simply thaw at room temperature when you’re ready to enjoy it.
Conclusion
The Strawberry Milkshake Pound Cake is a delightful ensemble of flavors and textures that will remind you of summer’s sweetest moments. It’s perfect for gatherings or simply as a sweet treat to enjoy anytime. Serve it with a smile and watch as everyone comes back for seconds. Happy baking!