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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

  • Author: Eric
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegan, Plant-based

Description

Enjoy a moist and fluffy Strawberry Milkshake Pound Cake made with fresh strawberries and plant-based butter. This cake blends juicy strawberries with a rich, tender crumb that stays moist for days. Perfect for breakfast, dessert, or an anytime snack, it offers a naturally sweet, fruity, and comforting treat for all ages.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh strawberries, washed, hulled, and chopped
  • 1 cup plant-based butter, softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • Pinch of salt
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare Your Strawberries: Wash and hull fresh strawberries, then chop them into small pieces. Sprinkle them with a little sugar and let them macerate for about 10 minutes to bring out their natural juice and flavor.
  2. Cream the Plant-Based 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 creating that airy texture in the pound cake.
  3. Add the Wet Ingredients: Mix in the vanilla extract (natural), plant-based milk, and apple cider vinegar. These liquids help balance the batter and activate the rising agents for a tender crumb.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and natural gelling agent. Sifting the dry ingredients ensures they are evenly distributed and lump-free.
  5. Incorporate Dry Ingredients into Wet Mixture: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cake light and fluffy.
  6. Fold in Strawberries: Gently fold the macerated strawberries and their juices into the batter, ensuring even distribution without breaking down the fruit too much.
  7. Bake to Perfection: Pour the batter into a greased loaf or bundt pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This step ensures firm edges and easy slicing.

Notes

  • Use room temperature ingredients to ensure a uniform batter.
  • Do not overmix batter to avoid toughening the cake.
  • Choose vibrant, ripe strawberries for best flavor and color.
  • Check cake doneness starting at 50 minutes to avoid overbaking.
  • Allow the cake to rest before slicing to improve texture.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 280
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

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

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