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Strawberry Milkshake Pound Cake

A wonderfully moist cake that captures the essence of summer with strawberries and cream, perfect for gatherings or personal indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, pureed
Optional Garnish
  • to taste whipped cream
  • to taste fresh strawberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch fluted bundt pan.
  2. In a large bowl, using a mixer, beat the softened butter and sugar together until pale and fluffy—about 3-4 minutes.
  3. Add the eggs one at a time, ensuring each is fully integrated before adding the next. Mix in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to your creamed mixture, alternating with the milk. Start and end with flour.
  5. Gently fold in the pureed strawberries.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Serving
  1. Top with whipped cream and fresh strawberries before serving.

Notes

For the best flavor, use ripe, fresh strawberries. Store leftovers in an airtight container at room temperature for up to 3 days (or in the fridge for following week).