An irresistibly moist pound cake infused with the flavors of strawberry milkshake, perfect for gatherings or a casual treat.

Scale

Preheat your oven to 350°F (175°C) and lightly grease a bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, ensuring to mix well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk until just combined.
Gently fold in the pureed strawberries, making sure they’re evenly distributed.
Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and food coloring until smooth. Drizzle generously over the cooled cake.
Serve with fresh strawberries or a scoop of ice cream for an extra treat.

This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. It freezes well for up to 3 months.

Keywords: cake, dessert, strawberry milkshake, pound cake, summer treat