Description
A nostalgic vanilla–strawberry swirl cake finished with a glossy pink milkshake glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup butter, softened
- 4 large eggs
- 1 cup strawberry puree
- 1 1/2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/4 cup strawberry milk or strawberry extract
- 1/2 cup heavy cream (for glaze)
Instructions
- Cream butter and sugar until light and fluffy; beat in eggs one at a time.
- Mix flour, baking powder, and salt; alternate adding dry ingredients and milk to the batter.
- Divide batter in half; blend strawberry puree into one portion.
- Spoon vanilla and strawberry batters alternately into a greased bundt pan; gently swirl.
- Bake at 350°F (175°C) until golden and a toothpick comes out clean; cool completely.
- Whisk powdered sugar with strawberry milk and cream to make a thick pink glaze.
- Drizzle glaze over the cooled cake, letting it drip naturally down the sides.
Notes
- Ensure the butter is softened for easier creaming.
- Use fresh strawberries for the puree for the best flavor.
- Let the cake cool completely before adding the glaze to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg