Description
A delightful pound cake that combines the classic taste of strawberries with the richness of butter, reminiscent of a strawberry milkshake.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs
- 1 cup whole milk
- 1 (3.4 oz) package instant strawberry pudding mix
- 2 tsp strawberry extract
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- Pink or red food coloring (optional)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry milk (or milk + 2 tbsp strawberry syrup)
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
- Cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and milk until well combined.
- Add the all-purpose flour, baking powder, and salt, mixing until smooth.
- Divide the batter into two bowls; leave one plain and tint the other with food coloring.
- Spoon alternate dollops of plain and pink batter into the bundt pan.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract. Drizzle over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg