Strawberry Milkshake Pound Cake That Stays Ultra Moist
A moist and rich Strawberry Milkshake Pound Cake made with strawberry milk and freeze-dried strawberries, topped with a creamy pink glaze. A nostalgic, fruity twist on a classic loaf.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
Ingredients
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup strawberry milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup ground freeze-dried strawberries
For the glaze:
1 cup powdered sugar
2–3 tablespoons strawberry milk
Optional: fresh strawberries or sprinkles for garnish
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, beating after each.
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Mix in sour cream, vanilla, and strawberry milk.
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In a separate bowl, whisk flour, baking powder, salt, and freeze-dried strawberries.
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Add dry ingredients to wet and mix just until combined.
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Pour batter into pan and smooth the top.
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Bake for 55–65 minutes until a toothpick comes out clean.
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Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
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Mix glaze ingredients until smooth. Drizzle over cooled cake and garnish as desired.
Notes
Use all room temperature ingredients for best results. Cake stays moist for several days when stored properly.