Description
A delightful fusion of pound cake and strawberry milkshake, this cake is perfect for celebrations and gatherings.
Ingredients
Scale
- 2 cups all-purpose flour (substitute with almond flour for gluten-free)
- 1 cup fresh strawberries, chopped
- 2 cups granulated sugar (or coconut sugar)
- 1 cup unsalted butter, softened (or margarine)
- 4 large eggs (or flaxseed eggs for vegan)
- 1 tablespoon baking powder
- 1 cup whole milk (or almond/soy/coconut milk)
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Wash, pat dry, and chop the strawberries; toss them in a tablespoon of flour.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually combine the dry ingredients with the wet, alternating with the milk.
- Fold in the strawberries gently.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 15 minutes before transferring it to a wire rack.
Notes
For best results, let the cake sit overnight to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: strawberry cake, pound cake, summer dessert