Desserts
Flour
Cakes
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.Beverages
Stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
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Sugar
Baking Powder
Milk
2. Divide and Flavor the Batter
Divide the batter evenly into two bowls:Baked Goods
In one bowl, stir in the strawberry milkshake mix. Add a few drops of pink or red food coloring to enhance the color, if desired.
Leave the other bowl as-is for the vanilla layer.
3. Create the Marble Effect
Spoon dollops of each batter alternately into the prepared bundt pan, layering them randomly.
Use a skewer or knife to gently swirl the batters together for a marbled effect. Be careful not to over-mix.Dairy & Eggs
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Desserts
Food
Baked Goods
4. Bake the Cake
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.Food
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Flour
Sugar
Milk
5. Prepare the Optional Glaze
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a drop of pink food coloring, if desired.
Drizzle the glaze over the cooled cake for a decorative touch.
Tips
For extra strawberry flavor, serve with a dollop of strawberry whipped cream or fresh strawberries on the side.Fruits & Vegetables
This cake keeps well in an airtight container for up to 5 days at room temperature.
Enjoy your show-stopping Strawberry Milkshake Pound Cake! It’s as delightful to look at as it is to eat. 🍓🍰
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