Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries can be used in this recipe, but make sure to thaw and drain them before incorporating them into the batter. This will prevent excess moisture in the cake.

What makes pound cake different from other cake types?

Pound cake is usually denser due to its high butter and sugar ratio, resulting in a rich, moist texture. It's traditionally made with equal weights of flour, sugar, butter, and eggs.

How can I tell if my cake is done baking?

To check if your cake is done, insert a toothpick into the center. It should come out clean or with a few crumbs attached. If it has wet batter, give it more baking time.

Can I add nuts to this recipe?

Yes, you can incorporate nuts like walnuts or pecans to add a crunchy texture. Just be sure to lightly coat them with flour to avoid sinking in the batter.

How do I store leftover pound cake?

Store leftover pound cake in an airtight container at room temperature for up to three days or in the fridge for up to a week. If it starts to dry out, reheat slices briefly in the microwave.

Strawberry Milkshake Pound Cake Recipe: Delightful and Fluffy Dessert

Ingredients

Scale

1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1/2 cup strawberry milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup strawberry preserves
1/2 cup finely chopped fresh strawberries
1 cup powdered sugar
2–3 tablespoons strawberry milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

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Instructions

Preheat the oven to 325°F (163°C) and prepare a 10-inch bundt or loaf pan by greasing and flouring it.
Cream the softened unsalted butter and granulated sugar together using an electric mixer for about 3 to 4 minutes.
Beat in large eggs, adding one at a time, and mix thoroughly after each addition.
Whisk together the strawberry milk, sour cream, and vanilla extract in a separate bowl until smooth.
Sift the all-purpose flour, baking powder, and salt together in another bowl.
Incorporate the dry mixture and the wet mixture into the creamed butter gradually, mixing just until combined.
Fold in the strawberry preserves and finely chopped fresh strawberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
Whisk together the powdered sugar, strawberry milk, vanilla extract, and pinch of salt to make the glaze, and drizzle over the cooled cake.

Notes

Don’t overmix the batter! Store the cake in an airtight container at room temperature for up to three days.

Author: vivian-brooks
Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg