Description
A delightful pound cake infused with strawberry milk and fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 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 or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F and grease and flour a 10-inch bundt or loaf pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Whisk together strawberry milk, sour cream, and vanilla until smooth.
- Sift the flour, baking powder, and salt.
- Add the dry and wet mixtures to the creamed butter alternately, starting and ending with dry.
- Fold in the strawberry preserves and chopped fresh strawberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk powdered sugar, strawberry milk, vanilla, and a pinch of salt until pourable.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
For healthier options, swap half the sugar for a natural sweetener or use Greek yogurt instead of sour cream. You can also add oats or mashed bananas for added texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pound cake, strawberry milkshake, summer dessert, baking, fruity treats