Description
A buttery, tender pound cake swirled with fresh strawberries and topped with a creamy strawberry milk glaze that tastes just like a milkshake. Perfect for spring gatherings, birthdays, or any sweet craving.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
- 1 tbsp strawberry puree (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time. Add vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Fold in diced strawberries.
- Pour batter evenly into prepared bundt pan.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool 15 minutes in pan, then invert onto wire rack to cool completely.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
- Drizzle glaze generously over cooled cake.
- Add fresh strawberries around the cake for presentation.
- Slice and serve with whipped cream or ice cream.
Notes
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg