Introduction
Nothing says summer quite like the sweet, luscious flavor of strawberries, and what better way to celebrate their arrival than with a Strawberry Milkshake Pound Cake? This delightful cake combines the rich and creamy essence of a classic milkshake with the tender crumb of a pound cake. With every slice, you’re treated to a burst of fresh strawberry goodness, making it a perfect afternoon treat or a delightful dessert for special occasions. So grab your mixing bowls and get ready to bake a lovely loaf that will surely impress family and friends!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup fresh strawberries, pureed
- ¼ cup strawberry milkshake mix
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure an easy release.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended. Set aside.
- 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.
- Beat in the eggs, one at a time, ensuring each one is well combined before adding the next. Stir in the vanilla extract for a delightful hint of flavor.
- Gently mix in the pureed strawberries and strawberry milkshake mix until everything is beautifully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry mixture, mixing just until combined to keep the cake tender.
- Pour the luscious batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, with a lovely golden top.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set perfectly!
Notes or Tips
For an extra touch, consider drizzling a simple glaze made from powdered sugar and a splash of milk over the cooled cake. Not only does it add a delicate sweetness, but it also enhances the cake’s feminine charm. If fresh strawberries aren’t available, frozen strawberries can be used, but be sure to thaw and drain them well.
Cooking Techniques
When creaming butter and sugar together, it’s key to ensure your butter is softened but not melted. This technique traps air into the mixture, giving your pound cake that wonderful light texture. Also, be gentle when mixing in the dry ingredients to prevent overworking the batter, which can lead to a denser cake. Lastly, testing for doneness with a toothpick will ensure your cake is perfectly baked, with the inside moist yet firm.
FAQ
Can I make this cake ahead of time?
No problem! This cake stays moist and delicious for several days at room temperature. Wrap it tightly in plastic wrap for the best results.
How should I store the leftover cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Conclusion
With its warm, inviting flavor and delightful texture, this Strawberry Milkshake Pound Cake is sure to become a beloved recipe in your home. It’s great for sharing at gatherings or simply enjoying on a cozy afternoon. So, gather your ingredients and let the sweet smell of strawberries fill your kitchen—happiness is just a slice away!