Baking Strawberry Milkshake Pound Cake is a straightforward process. Just follow these easy steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 10-inch bundt pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Incorporate Extracts: Stir in the vanilla and almond extracts until well combined.
5. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
6. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
7. Add Strawberry Puree: Gently fold in the pureed strawberries and strawberry milk powder if using, ensuring even distribution.
8. Pour Batter: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9. Bake: Place in the preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
10. Cool the Cake: Once baked, remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.

By following these steps, you’ll create a fantastic Strawberry Milkshake Pound Cake that’s sure to impress.