Strawberry Milkshake Pound Cake

A delightful and nostalgic strawberry milkshake pound cake that combines rich strawberry flavor with a creamy, tender texture.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the butter and sugar mixture, alternating with the whole milk.
Fold in the strawberry puree and vanilla extract gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-60 minutes or until a toothpick comes out clean.
Allow the cake to sit in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For a lighter version, use plant-based butter and almond milk. Enjoy with powdered sugar or whipped cream on top.