Strawberry Milk Pound Cake is a fruity twist on the traditional pound cake. The addition of Binggrae strawberry milk not only imparts a light pink hue but also infuses each slice with a light and creamy strawberry flavour. It’s a simple yet elegant dessert that’s perfect for any occasion, whether it’s a casual afternoon tea or a celebration.
What is Binggrae Strawberry Milk?
Binggrae’s famous strawberry milk is known for its light authentic flavour, making it an ideal ingredient for the cake. It adds a depth of flavour that regular milk can’t match, enhancing the cake with a sweet, fruity taste that’s reminiscent of fresh strawberries. Keep in mind this milk has a mild sweet strawberry flavour!
I got my Binggrae Strawberry Milk from Walmart but you can likely find it at your local Korean supermarket.
Choosing a different brand of strawberry milk is completely fine if Binggrae isn't available.
Although Binggrae is recommended for its unique flavour, feel free to use any brand that you prefer or have on hand. Remember, Binggrae is a Korean brand and Asian products typically are not that sweet compared to their American counterparts like Nesquik Strawberry Milk Mix.
For those looking to make a gluten-free version of this recipe, swap out the all-purpose flour for your favourite gluten-free flour blend. This small adjustment will help you create a delicious treat that everyone, regardless of dietary restrictions, can enjoy.
Some tips and tricks
Room Temperature Ingredients: Ensure your butter, eggs, and strawberry milk are at room temperature to achieve a smooth, even batter.
Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a tough cake.
Bake Until Just Done: Keep an eye on your cake and test for doneness towards the end of baking time to ensure it remains moist and tender.
Did you know that pound cake got its name from the traditional recipe that called for a pound each of flour, butter, eggs, and sugar? While we’ve adjusted the proportions for our Strawberry Milk Pound Cake, we’re keeping the spirit alive with a perfectly balanced, deliciously moist cake.
In my opinion this Strawberry Milk Pound Cake embodies Asian desserts with the lightly sweet and flavoured strawberry infused in a simple moist cake! Don’t expect a flavour explosion but more of a subtle sweet without giving you a toothache. 🙂
I encourage you to give it a try, but you might get addicted!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Glazed Strawberry Milk Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
Ingredients
Cake
- 2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup strawberry milk
Frosting
- 3/4 cup powder sugar
- 2–3 tablespoon strawberry milk
Instructions
Cake
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Preheat oven to 350°F (200°C). Prepare a 9 x 5 inch loaf pan with parchment paper or butter.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In another large bowl, cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
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Beat in the eggs one at a time.
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On low speed, add in a half of the flour mixture, then half of the strawberry milk, mix until combined.
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Beat in the other half of the flour mixture, then the remaining milk, followed by the remaining flour mixture.
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Transfer the batter into the prepared pan and smooth the top.
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Bake for 1 hour, until the tester comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
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When the cake is cool, transfer it to a serving platter.
Frosting
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In a small bowl, mix together the powder sugar and strawberry milk. Add more milk as necessary to make a thick but pourable glaze.
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Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Loaf, Cake, Strawberry
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