Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter (softened)

• 1 ¾ cups granulated sugar

• 4 large eggs (room temperature)

• 2 tsp vanilla extract

• 1 cup sour cream (or plain yogurt)

• 1/3 cup milk

• ½ cup strawberry puree (from fresh or frozen strawberries)

• 2 tbsp strawberry powder (optional, for extra flavor)

For the Strawberry Milkshake Glaze:

• 1 cup powdered sugar

• 2 tbsp strawberry puree

• 2 tbsp milk

• ½ tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a Bundt pan, or line it with parchment paper.

2. Prepare Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large bowl, use an electric mixer to beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla:

• Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.

5. Alternate Adding Wet and Dry Ingredients:

• With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix.

6. Add Strawberry Puree:

• Gently fold in the strawberry puree (and strawberry powder, if using) until well incorporated. The batter will have a pink hue.

7. Pour the Batter into the Pan:

• Pour the batter into the prepared pan and smooth the top with a spatula.

8. Bake the Cake:

• Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top of the cake starts to brown too quickly, tent it with aluminum foil.

9. Cool the Cake:

• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. Make the Strawberry Milkshake Glaze:

• In a small bowl, whisk together the powdered sugar, strawberry puree, milk, vanilla extract, and a pinch of salt until smooth and well combined. If the glaze is too thick, add a little more milk; if it’s too thin, add more powdered sugar.

11. Glaze the Cake:

• Once the cake has cooled completely, drizzle the strawberry milkshake glaze over the top of the cake. Let the glaze set for a few minutes before slicing.

12. Serve and Enjoy:

• Slice the cake and enjoy the rich, creamy flavor of a strawberry milkshake in every bite!

Tips:

• Strawberry Puree: To make your own strawberry puree, blend fresh or frozen strawberries in a blender until smooth. You can also strain the puree to remove the seeds if you prefer.

• Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. You can also freeze the cake (without the glaze) for up to 3 months. Thaw before glazing and serving.

• Optional: For extra decoration, top the cake with fresh strawberry slices or whipped cream.

This Strawberry Milkshake Pound Cake is a sweet and indulgent treat with a tender crumb and refreshing strawberry flavor. Perfect for a summertime dessert or any occasion! 🍰🍓