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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

  • Author: Jonathan
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 servings 1x
  • Diet: Gluten Free, Vegan

Description

Experience the rich, creamy delight of Strawberry Milkshake Pound Cake, a luscious plant-based dessert bursting with fresh strawberries and natural strawberry extract. This moist, tender cake offers a nostalgic strawberry milkshake flavor with a soft crumb and versatile presentation, perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder (natural)
  • 1 tablespoon natural gelling agent

Wet Ingredients

  • 1 cup refined sugar
  • 1/2 cup plant-based butter
  • 1 cup plant-based milk
  • 1 teaspoon natural strawberry extract
  • 1/2 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 cup fresh strawberries, chopped

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Lightly grease and flour a loaf or bundt pan to prevent sticking. Chop fresh strawberries into small pieces and set aside. Measure all dry and wet ingredients to have them ready for mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder (natural), and natural gelling agent until evenly combined. This ensures even leavening and consistent texture throughout the cake.
  3. Cream Butter and Sugar: In a separate bowl, beat the plant-based butter with the refined sugar until light and fluffy. This step incorporates air to create a light crumb in the cake.
  4. Add Wet Ingredients: Slowly mix in the plant-based milk, natural strawberry extract, and vegetarian Worcestershire sauce (natural) to the butter and sugar mixture. Stir until smooth and creamy, forming the milkshake-like base that enhances the cake’s moistness.
  5. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Gently fold in the chopped fresh strawberries to distribute fruit pockets evenly throughout the batter.
  6. Bake Until Golden: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden top and moist interior.
  7. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This ensures each slice holds its perfect form and texture.

Notes

  • Use room temperature plant-based butter and milk for better mixing and texture.
  • Fold ingredients just until combined to prevent a dense or tough cake.
  • Fresh strawberries are preferred for optimal flavor and texture without excess moisture.
  • Begin checking for doneness at 50 minutes to avoid overbaking.
  • Cool cake fully before slicing to enhance flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 260
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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

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