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strawberry milkshake pound cake

Strawberry Milkshake Pound Cake

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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon strawberry Jell-O powder
  • 2 tablespoons freeze-dried strawberry powder
  • 2 tablespoons strawberry Nesquik powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Wet Ingredients
  • 1 cup unsalted butter softened
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ cup milk if needed to adjust consistency
  • Glaze
  • 1 cup powdered sugar
  • 1 tablespoon strawberry powder freeze-dried
  • 2 –3 tablespoons milk

Method
 

  1. Preheat oven to 325°F. Grease a loaf pan and line with parchment.
  2. Cream butter and sugar for 3–4 minutes until fluffy.
  3. Add eggs one at a time.
  4. Mix in sour cream and vanilla.
  5. Whisk dry ingredients separately.
  6. Add dry ingredients to wet, mixing gently.
  7. Spread batter into loaf pan.
  8. Bake 70–80 minutes, until a toothpick comes out clean.
  9. Cool completely before glazing.
  10. Whisk glaze ingredients and drizzle over cake.

Notes

  • Use freeze-dried strawberries, not fresh. Fresh berries ruin the texture.
  • Cream the butter long enough—this impacts the entire cake.
  • Keep the oven at 325°F to avoid burning or doming.
  • Let it cool fully before slicing. Pound cakes taste better after resting.