Moist Strawberry Milkshake Pound Cake
Introduction
Have you ever wondered how to combine the rich, buttery goodness of pound cake with the refreshing flavors of a strawberry milkshake? If you think it’s impossible, think again! This Moist Strawberry Milkshake Pound Cake is a delightful fusion that not only challenges conventional dessert boundaries but also delivers an explosion of flavor in every bite. With its soft texture and luscious strawberry notes, this cake is perfect for any occasion. Let’s dive into this delicious recipe that’s sure to become a family favorite!
Ingredients List
To create this delectable Moist Strawberry Milkshake Pound Cake, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour: For the perfect cake base. You can substitute with whole wheat flour for a healthier option.
- 1 tsp baking powder: To ensure the cake rises beautifully.
- ½ tsp salt: Enhances the flavors.
- ½ cup unsalted butter, softened: Adds moisture and richness. Coconut oil can be used for a dairy-free version.
- 1 cup granulated sugar: Sweetness is key! Consider using coconut sugar for a lower glycemic index.
- 3 large eggs: Provides structure; flaxseed meal can be used as an egg substitute for a vegan option.
- 1 tsp vanilla extract: For that classic flavor.
- ½ cup milk: Whole milk works best, but almond or oat milk are great alternatives.
- 1 cup fresh strawberries, pureed: The star of the show! Frozen strawberries can be used if fresh ones aren’t available.
- ½ cup strawberry milk: Adds an extra layer of flavor. You can make your own by mixing milk with strawberry syrup.
Timing
This Moist Strawberry Milkshake Pound Cake takes approximately 90 minutes from start to finish, which is 20% less time than many traditional pound cake recipes. Here’s the breakdown:
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Cooling Time: 20 minutes
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and achieves that perfect golden crust.
Step 2: Prepare the Pan
Grease a 9×5 inch loaf pan with butter or cooking spray and line the bottom with parchment paper. This will prevent the cake from sticking and make for an easy removal.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. This step ensures that the leavening agent is evenly distributed throughout the flour.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. This process typically takes about 3-5 minutes and is crucial for achieving a moist cake.
Step 5: Add Eggs and Vanilla
Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 tsp vanilla extract for that delightful aroma.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with ½ cup milk. Start and end with the flour mixture, mixing until just combined. Overmixing can lead to a dense cake.
Step 7: Incorporate Strawberry Puree
Gently fold in 1 cup of pureed strawberries and ½ cup strawberry milk until evenly distributed. This is where the magic happens—your cake will have vibrant color and flavor!
Step 8: Pour into Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to remove any air bubbles.
Step 9: Bake
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 10: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is crucial for maintaining moisture.
Nutritional Information
Here’s a breakdown of the nutritional content per slice (based on 12 slices):
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 3g
Healthier Alternatives for the Recipe
If you’re looking to make this cake a bit healthier, consider the following substitutions:
- Flour: Use whole wheat or almond flour for added fiber.
- Sugar: Substitute with honey or agave syrup for a natural sweetener.
- Butter: Replace with applesauce or Greek yogurt to reduce fat content.
- Eggs: Flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) can replace eggs for a vegan option.
Serving Suggestions
This Moist Strawberry Milkshake Pound Cake is versatile and can be served in various ways:
- With Whipped Cream: Top with freshly whipped cream and a sprinkle of crushed strawberries for an elegant touch.
- As a Dessert Parfait: Layer slices of cake with yogurt and fresh strawberries for a delightful dessert parfait.
- With Ice Cream: Serve warm with a scoop of vanilla ice cream for a comforting treat.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a dense cake. Mix until just combined.
- Not Measuring Ingredients Accurately: Baking is a science; use a kitchen scale for precision.
- Skipping the Cooling Step: Allowing the cake to cool properly helps maintain its moisture.
Storing Tips for the Recipe
To keep your Moist Strawberry Milkshake Pound Cake fresh:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep it in the fridge for up to a week.
- Freezing: Wrap tightly in plastic wrap and aluminum foil to freeze for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion
In summary, the Moist Strawberry Milkshake Pound Cake is a delightful dessert that combines the best of both worlds: the richness of pound cake and the refreshing taste of strawberries. Don’t hesitate to try this recipe and share your experience in the comments! Subscribe for more delicious updates and recipes!
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just ensure they are thawed and drained before pureeing.
2. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking mix.
3. Can I add other flavors to this cake?
Absolutely! Feel free to experiment with flavors like lemon zest or almond extract for a unique twist.
4. What should I do if my cake sinks in the middle?
This can happen due to underbaking or overmixing. Make sure to bake until a toothpick comes out clean and mix just until combined.
5. How can I enhance the strawberry flavor?
Consider adding a bit of strawberry extract or using a strawberry glaze on top after baking for an extra burst of flavor.
Moist Strawberry Milkshake Pound Cake
Ingredients
- 1 ½ cups all-purpose flour: For the perfect cake base. You can substitute with whole wheat flour for a healthier option.
- 1 tsp baking powder: To ensure the cake rises beautifully.
- ½ tsp salt: Enhances the flavors.
- ½ cup unsalted butter, softened: Adds moisture and richness. Coconut oil can be used for a dairy-free version.
- 1 cup granulated sugar: Sweetness is key! Consider using coconut sugar for a lower glycemic index.
- 3 large eggs: Provides structure; flaxseed meal can be used as an egg substitute for a vegan option.
- 1 tsp vanilla extract: For that classic flavor.
- ½ cup milk: Whole milk works best, but almond or oat milk are great alternatives.
- 1 cup fresh strawberries, pureed: The star of the show! Frozen strawberries can be used if fresh ones aren’t available.
- ½ cup strawberry milk: Adds an extra layer of flavor. You can make your own by mixing milk with strawberry syrup.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and achieves that perfect golden crust.
Step 2: Prepare the Pan
Grease a 9x5 inch loaf pan with butter or cooking spray and line the bottom with parchment paper. This will prevent the cake from sticking and make for an easy removal.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt. This step ensures that the leavening agent is evenly distributed throughout the flour.
Step 4: Cream Butter and Sugar
In a large mixing bowl, cream together ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. This process typically takes about 3-5 minutes and is crucial for achieving a moist cake.
Step 5: Add Eggs and Vanilla
Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 tsp vanilla extract for that delightful aroma.
Step 6: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with ½ cup milk. Start and end with the flour mixture, mixing until just combined. Overmixing can lead to a dense cake.
Step 7: Incorporate Strawberry Puree
Gently fold in 1 cup of pureed strawberries and ½ cup strawberry milk until evenly distributed. This is where the magic happens—your cake will have vibrant color and flavor!
Step 8: Pour into Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to remove any air bubbles.
Step 9: Bake
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 10: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step is crucial for maintaining moisture.