Introduction
Welcome to a delightful burst of flavor that captures the essence of spring and summer! Our Strawberry Milkshake Pound Cake is a dreamy creation that combines the tender crumb of a classic pound cake with the sweet, fruity notes of fresh strawberries and a refreshingly creamy glaze. Perfect for a cozy afternoon tea or a festive dessert, this cake will surely impress your family and friends. Let’s dive into the delicious details!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh strawberries, pureed
- 1/2 cup strawberry milk
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 1 pound cake
Directions and Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan generously to ensure easy removal once baked.
- In a mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set this aside—the dry ingredients are the foundation of our fluffy cake!
- In a large mixing bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, embodying a beautiful pale color—this step is key for a tender cake.
- Add the eggs one at a time, mixing well after each addition. Stir in the fragrant vanilla extract, allowing the sweetness to come through.
- In a separate bowl, mix the buttermilk, pureed strawberries, and strawberry milk until fully combined. The vibrant color of this mixture will excite your senses!
- Gradually add the prepared dry ingredients to the butter mixture, alternating with the strawberry mixture. Start and end with the dry ingredients, mixing gently until just combined to maintain that lovely light texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean—your kitchen will fill with the irresistible aroma of strawberries!
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience is key here!
- For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle this over the cooled cake just before serving for that final touch of sweetness.
Notes or Tips
To ensure the perfect pound cake, be careful not to overmix the batter once you add the dry ingredients. This will help maintain that tender crumb. If fresh strawberries aren’t available, frozen strawberries can be used—just make sure to thaw and puree them before incorporating into the mixture.
Cooking Techniques
This recipe showcases the creaming method, which is vital for achieving a light and airy cake. Also, be sure to properly measure your flour, as too much can weigh down the cake. A kitchen scale can be very helpful for accuracy!
FAQ
Can I make this cake ahead of time?
Absolutely! This pound cake can be baked a day or two in advance. Just store it in an airtight container at room temperature, and it will stay moist and delicious.
How should I store leftovers?
Leftover cake should be wrapped well in plastic wrap or stored in an airtight container. It can be kept at room temperature for a couple of days or refrigerated for up to a week.
Conclusion
This Strawberry Milkshake Pound Cake is more than just a dessert; it’s a slice of sunshine on your plate! With its vibrant strawberry flavor and creamy glaze, it’s sure to be a hit at any gathering. Whether served at a brunch or as a sweet treat after dinner, this cake promises to bring smiles and satisfy sweet cravings. So gather your ingredients and let’s make some delicious memories!