Description
Strawberry Milkshake Pound Cake is a soft, fluffy, and creamy plant-based dessert bursting with fresh strawberry flavor. This luscious cake blends the tender crumb of pound cake with the vibrant taste of juicy strawberries and smooth plant-based ingredients, making it perfect for any occasion from breakfast to celebrations.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon natural gelling agent
- ½ teaspoon salt
Wet Ingredients
- ½ cup plant-based butter, softened
- 1 cup granulated sugar
- ¾ cup plant-based milk
- 1 teaspoon natural vanilla extract
- ½ teaspoon vegetarian Worcestershire sauce
- 1 tablespoon lemon juice
Strawberries
- 1 ½ cups fresh strawberries, hulled and chopped (divided)
- ½ cup fresh strawberries, pureed with lemon juice and plant-based milk
Instructions
- Prepare Your Ingredients: Gather all your ingredients, wash and hull the strawberries, and preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake releases flawlessly after baking.
- Blend the Strawberries: Puree half of the fresh strawberries with the lemon juice and a tablespoon of plant-based milk until smooth. This strawberry puree will infuse the cake with vibrant color and juicy flavor.
- Cream the Butter and Sugar: In a large mixing bowl, beat the plant-based butter and granulated sugar together until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a soft and tender crumb.
- Mix the Wet Ingredients: Add the natural vanilla extract, vegetarian Worcestershire sauce, and the remaining plant-based milk to the creamed butter and sugar. Beat until combined, then stir in the strawberry puree gently.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, natural gelling agent, and salt. Gradually fold this dry mixture into the wet ingredients to avoid overmixing, ensuring the batter remains light.
- Add Fresh Strawberry Chunks: Fold in the remaining chopped strawberries to add bursts of fresh fruit throughout the cake that contrast beautifully with the creamy base.
- Bake to Perfection: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, rotating halfway through to ensure even baking. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Serve slightly warm or at room temperature to fully enjoy the creamy, fruity essence of the Strawberry Milkshake Pound Cake.
Notes
- Chop strawberries uniformly to ensure even distribution and consistent texture in every bite.
- Gently fold ingredients to keep the cake fluffy and tender without developing toughness.
- Check the cake around 50 minutes to avoid over-baking and drying out the crumb.
- Use room temperature ingredients to help the batter come together smoothly and prevent lumps.
- Allow the cake to cool completely before slicing to maintain neat and beautiful slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Strawberry cake, Pound cake, Plant-based dessert, Vegan cake, Fruit cake, Strawberry recipe
