Description
A delightful cake that combines the rich, buttery texture of pound cake with the sweetness of fresh strawberries, embodying the essence of a summer strawberry milkshake.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberry puree
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the strawberry puree.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and food coloring until smooth and drizzle over the cooled cake.
- Serve with fresh strawberries or a scoop of ice cream, if desired.
Notes
Using room temperature ingredients ensures better incorporation and texture. Consider using fresh strawberries for a more vibrant flavor.
