Moist Strawberry Milkshake Pound Cake (Printable)

Tender pound cake infused with fresh strawberries and creamy milkshake goodness. Perfect for dessert or afternoon tea.

# What You'll Need:

→ Cake Batter

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→ Strawberry Glaze

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# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a standard loaf or Bundt pan, ensuring all surfaces are well-coated to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until uniformly blended. Set aside for later use.
03 - Beat butter and sugar in a large mixing bowl with a mixer until light and fluffy, approximately 3–4 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, beating thoroughly after each addition until fully absorbed. Mix in vanilla extract until combined.
05 - Stir together whole milk and strawberry milk in a measuring cup until uniform.
06 - Alternately add flour mixture and milk mixture to batter, beginning and ending with flour. Mix until just combined, taking care not to overwork the batter.
07 - Gently fold chopped fresh strawberries into batter using a spatula, distributing evenly while maintaining airiness.
08 - Pour batter into prepared pan, smoothing top with spatula to ensure even baking.
09 - Bake for 50–60 minutes until toothpick inserted in center emerges clean. If surface browns excessively, tent with foil during final 15 minutes.
10 - Allow cake to cool in pan for 15 minutes, then carefully remove to wire rack to cool completely before glazing.
11 - Whisk powdered sugar, strawberry milk, and salt until smooth and drizzle-consistency. Stir in finely chopped strawberries if using additional texture.
12 - Drizzle prepared glaze over completely cooled cake, allowing it to cascade down sides. Slice and serve.

# Expert Advice:

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  • The combination of strawberry milk and fresh berries creates that nostalgic milkshop flavor without any artificial aftertaste
  • This cake stays incredibly moist for days, thanks to the dairy rich batter and fresh strawberries folded throughout
  • Its just sweet enough to feel like dessert but not so rich that you cannot slice it for breakfast with coffee
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  • Room temperature ingredients are essential for proper batter incorporation and even baking
  • Overmixing after adding flour will make the cake tough, so stop as soon as you see no dry streaks
  • Tent foil over the cake if the top browns too quickly before the center is done
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  • Use strawberries that are slightly underripe so they hold their shape during baking
  • Wrap the cooled cake tightly in plastic wrap and let it rest overnight for even better flavor

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