Strawberry Milkshake Pound Cake With Glossy Strawberry Glaze

Get ready to experience a slice of summer with this incredibly moist and flavorful Strawberry Milkshake Pound Cake! This isn’t your average pound cake; we’ve infused it with the sweet, fruity essence of strawberries, reminiscent of a creamy strawberry milkshake. Topped with a luscious, glossy strawberry glaze and a delicate dusting of powdered sugar, this cake is as beautiful to look at as it is delicious to eat. It’s perfect for afternoon tea, a summer picnic, or simply as a delightful treat any day of the week. This recipe balances classic pound cake techniques with a burst of fresh strawberry flavor, making it a guaranteed crowd-pleaser. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 225g (1 cup) Unsalted Butter, Softened: Using softened, unsalted butter is crucial for achieving a light and fluffy texture. Ensure the butter is truly softened – it should yield easily to gentle pressure but not be melted. This allows it to cream properly with the sugar, creating air pockets that contribute to the cake’s tenderness.
• 200g (1 cup) Granulated Sugar: Granulated sugar provides sweetness and helps create the cake’s structure. It also plays a vital role in creaming with the butter, contributing to the light and airy texture.
• 4 Large Eggs, at Room Temperature: Room temperature eggs emulsify more easily into the batter, resulting in a smoother, more even texture. They also add richness and structure to the cake.
• 240g (2 cups) All-Purpose Flour: All-purpose flour provides the main structure of the cake. Be sure to measure it accurately – spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can pack the flour and result in a denser cake.
• 2 tsp Baking Powder: Baking powder is a leavening agent that helps the cake rise, creating a light and airy crumb. Ensure your baking powder is fresh for optimal results.
• 60ml (1/4 cup) Whole Milk: Whole milk adds moisture and richness to the cake. The fat content in whole milk contributes to a tender crumb.
• 120g (½ cup) Fresh Strawberry Puree: Fresh strawberry puree is the star of the show! It infuses the cake with a vibrant strawberry flavor. To make the puree, simply blend fresh strawberries until smooth.
• 1 tsp Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and complexity. Using alcohol-free vanilla ensures it’s suitable for all audiences.
• ¼ tsp Fine Sea Salt: A pinch of salt balances the sweetness and enhances the other flavors in the cake. Fine sea salt dissolves easily into the batter.
• 120g (1 cup) Powdered Sugar (for glaze): Powdered sugar, also known as confectioners’ sugar, is the base of our glossy glaze. It dissolves easily into liquids, creating a smooth and sweet coating.
• 60ml (¼ cup) Strawberry Puree (for glaze): More fresh strawberry puree for the glaze! This intensifies the strawberry flavor and gives the glaze its beautiful pink hue.
• 15ml (1 Tbsp) Milk (for glaze): A small amount of milk helps to achieve the perfect consistency for the glaze – pourable but not too runny.
• 4 Fresh Strawberries, Thinly Sliced (garnish): Thinly sliced strawberries add a beautiful visual appeal and a fresh strawberry bite as a garnish.
• Extra Powdered Sugar for Dusting: A light dusting of powdered sugar adds a touch of elegance and visual contrast.

Ingredient Substitutions

While this recipe is designed for the best possible flavor and texture, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with cake flour for an even more tender crumb, but you may need to adjust the liquid slightly.
• Whole Milk: You can use 2% milk, but the cake may be slightly less rich.
• Fresh Strawberry Puree: In a pinch, you can use a high-quality strawberry jam, but reduce the sugar in the recipe slightly to compensate for the jam’s sweetness.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Thoroughly grease a 23 x 13 cm (9 x 5-inch) loaf pan with butter or baking spray. Lining the pan with parchment paper is crucial; it prevents sticking and allows for easy removal of the cake. Extend the parchment paper slightly over the sides of the pan to act as handles for lifting the cake out later.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed for approximately 3-4 minutes. The mixture should transform from a grainy texture to a light, fluffy, and pale yellow consistency. This process incorporates air, which is vital for a tender crumb.
3. Incorporate Eggs: Add the eggs one at a time to the creamed butter and sugar. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. This prevents the mixture from curdling. If the mixture appears slightly curdled, adding a tablespoon of flour with the last egg can help stabilize it.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Whisking ensures the baking powder is evenly distributed throughout the flour, which is essential for a consistent rise.
5. Blend Wet Ingredients: In a small bowl, combine the whole milk, fresh strawberry puree, and alcohol-free vanilla extract. Gently stir to combine. Adding the wet ingredients together first ensures they emulsify properly before being added to the butter mixture.
6. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Alternate adding the dry ingredients with the strawberry-milk mixture, beginning and ending with the dry ingredients. This prevents gluten development and results in a more tender cake. Mix only until just combined; overmixing can lead to a tough cake.
7. Bake to Perfection: Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even browning.
8. Cooling Process: Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan prevents the cake from breaking apart while still warm.
9. Prepare the Glaze: While the cake cools, prepare the glossy strawberry glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, and milk until smooth and glossy. Adjust the consistency with a few drops of milk if needed to achieve a pourable glaze.
10. Glaze and Garnish: Place the cooled cake on a serving plate. Slowly drizzle the strawberry glaze over the top, allowing it to cascade down the sides. Arrange the thinly sliced fresh strawberries on one side of the plate and lightly dust the cake with powdered sugar.

Strawberry Puree: The Heart of the Flavor

The quality of your strawberry puree significantly impacts the final flavor of this cake. Using ripe, fragrant strawberries is key. For the most intense strawberry flavor, consider roasting the strawberries briefly before pureeing them. This concentrates their sweetness and adds a subtle caramelized note. If fresh strawberries aren’t available, frozen strawberries can be used, but be sure to thaw and drain them thoroughly before pureeing to avoid a watery puree.

Achieving the Glossy Glaze

The glossy glaze isn’t just for aesthetics; it adds another layer of strawberry flavor and a delightful texture. The key to a truly glossy glaze is using a good quality powdered sugar and ensuring it’s thoroughly combined with the strawberry puree and milk. A small amount of corn syrup (about 1/2 teaspoon) can also be added to the glaze for extra shine, but it’s not essential.

Why This Recipe Works: The Science of a Perfect Pound Cake

Pound cakes traditionally rely on equal weights of butter, sugar, eggs, and flour. This recipe maintains that balance while incorporating the vibrant flavor of strawberries. The creaming method – beating butter and sugar together – is crucial for incorporating air, creating a light and airy texture. The addition of strawberry puree not only imparts flavor but also adds moisture, keeping the cake tender. The baking powder provides lift, resulting in a beautifully risen loaf.

Storage and Serving Suggestions

This Strawberry Milkshake Pound Cake is best enjoyed within 2-3 days. Store it in an airtight container at room temperature. For longer storage, you can refrigerate it, but the texture may become slightly denser. Before serving, allow the cake to come to room temperature for optimal flavor and texture. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can! Thaw and drain them well before pureeing to avoid a watery puree.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.

How can I prevent the cake from sticking to the pan?

Greasing the pan thoroughly and lining it with parchment paper is essential.

Enjoy this delightful Strawberry Milkshake Pound Cake with Glossy Strawberry Glaze! It’s a perfect treat for any occasion. Don’t forget to save this recipe to Pinterest for later!

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