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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

  • Author: Kevin
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Vegetarian

Description

This Strawberry Milkshake Pound Cake is a creamy, fruity dessert made with plant-based ingredients that delivers a moist and airy texture infused with the natural sweetness of fresh strawberries. It features a tender crumb and a subtle pink hue, perfect for any occasion and easy enough for bakers of all levels to prepare.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup sugar
  • 3/4 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon natural vanilla extract
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Fruit

  • 1 cup fresh strawberries, washed, hulled, and lightly mashed or pureed (reserve a small amount for swirls)

Instructions

  1. Prepare the strawberries: Wash and hull fresh strawberries, then mash or puree them lightly. Set aside a small amount to swirl into the batter later for beautiful streaks of strawberry flavor.
  2. Cream the butter and sugar: In a large bowl, use a mixer to beat the plant-based butter with sugar until the mixture is fluffy and light, ensuring the sugar begins to dissolve thoroughly.
  3. Add wet ingredients: Mix in plant-based milk, apple cider vinegar, and natural vanilla extract to the creamed butter and sugar. Stir in the vegetarian Worcestershire sauce (natural) and blend everything evenly for a harmonious flavor base.
  4. Incorporate dry ingredients: Combine the all-purpose flour, baking powder, and natural gelling agent in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to maintain the airiness needed for a tender pound cake.
  5. Fold in strawberries: Carefully fold in the mashed strawberries, reserving some to create swirls. This step provides fresh bursts of strawberry taste and creates lovely pink marbling effects throughout the cake.
  6. Bake and cool: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted comes out clean. Let the cake cool completely before slicing to preserve its moist texture.

Notes

  • Ensure all wet ingredients are at room temperature for even mixing and better texture.
  • Stir the batter just enough to combine to keep your pound cake light and tender.
  • Use ripe and juicy fresh strawberries for maximum flavor and natural sweetness.
  • Use an oven thermometer to avoid uneven cooking or drying out the cake.
  • Allow the cake to cool fully before slicing for perfect, clean cuts.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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

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