Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

  • Author: Marcus
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 slices 1x
  • Diet: Plant-Based

Description

This Strawberry Milkshake Pound Cake combines the nostalgic, creamy sweetness of a strawberry milkshake with the rich, buttery texture of a classic pound cake. Made entirely with plant-based ingredients and a natural gelling agent, it offers a moist, tender crumb and vibrant fresh strawberry flavor. Perfect for dessert, tea, or breakfast, this recipe is easy to follow and sure to impress.

Ingredients

Scale

Wet Ingredients

  • 1 cup fresh strawberries, pureed
  • 1/2 cup plant-based (plant-based) butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup plant-based (plant-based) milk
  • 1 teaspoon pure vanilla extract (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon natural gelling agent
  • 1 teaspoon baking powder

Instructions

  1. Prepare Your Ingredients: Wash and puree fresh strawberries until smooth. Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly with plant-based (plant-based) butter to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the plant-based (plant-based) butter and granulated sugar together until light and fluffy. This step helps incorporate air for a soft cake texture.
  3. Incorporate Strawberry Puree and Milk: Slowly add the pureed fresh strawberries, plant-based (plant-based) milk, pure vanilla extract (natural), and vegetarian Worcestershire sauce (natural) to the butter mixture. Mix until smooth and well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, natural gelling agent, and baking powder to evenly distribute the rising and binding agents.
  5. Mix Dry and Wet Ingredients Gently: Gradually fold the dry mixture into the wet batter, taking care not to overmix. This preserves airiness while preventing a tough cake.
  6. Bake and Cool: Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature ingredients to ensure better mixing and texture.
  • Do not overmix the batter to keep the crumb tender.
  • Fresh strawberries provide the best flavor; if using frozen, thaw and drain excess liquid before pureeing.
  • Measure flour by spooning and leveling to avoid a dense cake.
  • Allow the cake to cool completely before slicing to set the texture and flavors.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 cake)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry pound cake, plant-based cake, dairy-free dessert, vegan pound cake, strawberry milkshake cake

Find it online: https://tastysoulkitchen.com/strawberry-milkshake-pound-cake/