Go Back

Moist Strawberry Milkshake Pound Cake

This indulgent cake blends the delightful flavors of strawberries and milkshakes into a buttery pound cake, perfect for any family occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream can substitute with plain yogurt
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, pureed use ripe strawberries for best flavor
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully combined before adding the next.
  4. Mix in the sour cream and vanilla extract.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
  6. Gently fold in the pureed strawberries and milk.
Baking
  1. Pour the batter into a greased and floured bundt or loaf pan. Bake for 60-70 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for 3 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat by thawing and warming in the oven.