Ingredients:

  • 360g All-Purpose Flour
  • 25g Freeze-dried strawberry powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 340g Unsalted butter, softened to 65°F
  • 600g Granulated sugar
  • 300g Large eggs (about 6 eggs)
  • 240g Full-fat sour cream, room temperature
  • 25g Strawberry milkshake powder
  • 1 tbsp Pure vanilla extract
  • 240g Powdered sugar, sifted
  • 45g Whole milk
  • 12.5g Strawberry milkshake powder for glaze

Instructions:

  1. Preheat your oven to 325°F (165°C). Liberally grease and flour a 10-12 cup heavy-duty Bundt pan.
  2. In a stand mixer, cream the softened butter and granulated sugar on medium-high speed for a full 5 minutes until the mixture is pale white and voluminous.
  3. Add eggs one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl frequently to ensure a stable emulsion.
  4. In a separate medium bowl, sift together the all-purpose flour, freeze-dried strawberry powder, baking soda, and salt.
  5. Stir 25g strawberry milkshake powder and 1 tbsp vanilla into the 240g sour cream.
  6. Reduce the mixer speed to low. Gradually add the dry ingredients alternately with the sour cream mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 1 hours 15 mins, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack. Let cool completely before glazing.
  9. To make the glaze, whisk together the powdered sugar, whole milk, and remaining strawberry milkshake powder until smooth. Drizzle over the cooled cake.