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Moist Strawberry Pound Cake with Creamy Glaze

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This moist strawberry milkshake pound cake blends classic pound cake texture with sweet strawberry flavor, thanks to nostalgic strawberry milk powder. Soft, rich, and beautifully pink — it’s a dessert that’s as fun as it is delicious.

Ingredients

Scale

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1/3 cup strawberry milk powder (or ground freeze-dried strawberries)

  • 3 large eggs, room temperature

  • 1/2 cup whole milk or buttermilk

  • 1 tsp vanilla extract

  • 1/2 cup finely chopped fresh strawberries (optional)

  • Powdered sugar or strawberry glaze (optional)

Instructions

  • Preheat oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper.

  • In a bowl, whisk together flour, baking powder, and salt.

  • In a large bowl, beat butter and sugar until fluffy, 3–4 minutes.

  • Add eggs one at a time, mixing well after each.

  • Stir in vanilla and strawberry milk powder.

  • Add half the dry mix, then milk, then remaining dry mix. Mix until just combined.

  • Fold in chopped strawberries if using.

  • Pour batter into prepared pan and smooth the top.

  • Bake for 50–60 minutes, or until a toothpick comes out with moist crumbs.

  • Cool 10 minutes in pan, then transfer to a rack.

  • Once cool, glaze or dust with powdered sugar.

Notes

Avoid overmixing the batter to keep the crumb soft. Use freeze-dried strawberry powder for a more natural flavor.

Find it online: https://thefoodaunt.com/moist-strawberry-pound-cake-with-creamy-glaze/