Strawberry Milkshake Pound Cake Recipe

If you adore the sweet, fruity charm of a classic strawberry milkshake and love tender, buttery cakes, then you are in for a treat with this Strawberry Milkshake Pound Cake Recipe. This delightful cake combines the nostalgic flavors of fresh strawberries and creamy vanilla into a moist and dense pound cake that’s drizzled with a luscious strawberry glaze. Every bite is like sipping your favorite milkshake, but in cake form! Whether it’s for a summer gathering, a cozy afternoon tea, or just a special indulgence, this recipe perfectly blends simple ingredients to create an unforgettable dessert that’s bound to become a household favorite.

Ingredients You’ll Need

This Strawberry Milkshake Pound Cake Recipe calls for ingredients that are straightforward but vital to achieving that splendid texture and flavor. Each ingredient plays its part, from the richness of butter to the brightness of fresh strawberries, contributing to a cake that’s both flavorful and irresistibly moist.

• Unsalted butter (1 cup, softened): Provides a creamy base for the cake, giving it richness and tenderness.
• Granulated sugar (2 cups): Sweetens the cake and helps create a light, fluffy texture in the batter.
• Large eggs (4): Bind the mixture and add moisture while enhancing structure.
• Vanilla extract (1 tsp): Enhances the strawberry flavor with a warm and familiar aroma.
• All-purpose flour (3 cups): Builds the cake’s sturdy yet tender crumb.
• Baking powder (1 tsp): Gives the cake a gentle lift and a soft texture.
• Salt (½ tsp): Balances the sweetness and enhances all flavors.
• Whole milk (1 cup): Adds moisture and richness for a perfect cake consistency.
• Fresh strawberries (1½ cups, diced): Infuse the cake with natural sweetness and a burst of strawberry goodness.
• Powdered sugar (2 cups): For creating the silky strawberry glaze that tops the cake.
• Strawberry milk or milk mixed with strawberry syrup/powder: Used to make the glaze extra flavorful and tie the whole cake together.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and greasing a bundt pan thoroughly. This step ensures your cake won’t stick and will bake evenly, giving you those lovely edges every pound cake should have.

Step 2: Cream Butter and Sugar

Using softened unsalted butter, cream it with the granulated sugar until the mixture looks light and fluffy. This process is crucial because it incorporates air into the batter, helping to create a tender crumb that’s not too dense.

Step 3: Add Eggs and Vanilla

Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. This keeps the batter smooth and stable. Then mix in the vanilla extract, which brings a fragrant backdrop that perfectly complements the strawberries.

Step 4: Combine Dry Ingredients and Alternate Mixing

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your creamed mixture, alternating with whole milk. This alternating method helps maintain a uniform batter, preventing the flour from clumping and ensuring a moist, even cake.

Step 5: Fold in Fresh Strawberries

Gently fold the diced fresh strawberries into the batter. This step requires a delicate touch to prevent the berries from breaking apart and bleeding their juice into the batter too much, which keeps pockets of fresh strawberry intact throughout the cake.

Step 6: Pour Batter into Pan and Smooth

Transfer the luscious batter into your prepared bundt pan, smoothing out the top for an even bake. This slick surface will bake beautifully and helps keep the glaze sitting nicely once drizzled.

Step 7: Bake the Cake

Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. It’s worth keeping an eye on the cake toward the end to make sure it doesn’t over-bake and dry out.

Step 8: Cool Your Creation

Once baked, let the pound cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. This step is important because it allows the cake to set and makes it easier to glaze without melting the icing.

Step 9: Make and Drizzle the Strawberry Glaze

Mix the powdered sugar with strawberry milk or milk mixed with strawberry syrup until smooth and glossy. Drizzle this luscious glaze over your cooled cake generously, letting it drip down the sides for that perfect sweet finish.

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

Top your pound cake with fresh strawberry slices or a few whole berries to add vibrant color and enhance the berry flavor. A small sprig of mint can add a refreshing contrast and beautiful presentation, turning your cake into a feast for the eyes as well as the palate.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch spread, serve alongside a fresh fruit salad or a light citrus sorbet to brighten up the richness of the cake.

Creative Ways to Present

Try cutting the pound cake into thick slices and serving it atop a dessert plate with a drizzle of additional strawberry syrup or a dusting of powdered sugar. You can also make mini versions in muffin tins for charming individual treats, perfect for parties or gifts.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. After this, refrigeration is best to keep it fresh, though bring it back to room temperature before serving for the best texture.

Freezing

You can freeze this pound cake for up to three months. Wrap it securely in plastic wrap and then in foil or use an airtight freezer-safe container. Thaw overnight in the refrigerator and bring to room temperature before glazing or serving.

Reheating

To enjoy the cake warm, gently reheat individual slices in the microwave for about 15 seconds or in a low oven (300°F) covered in foil for 10–15 minutes. This softens the cake and revives the buttery texture, making it just as delightful as fresh.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries give the best texture and flavor bursts, frozen strawberries can be used if thawed and well-drained to avoid excess moisture that could affect the cake’s crumb.

What if I don’t have strawberry milk or syrup for the glaze?

You can easily make your own strawberry milk by mixing regular milk with strawberry syrup, powder, or even a bit of strawberry jam. It adds the signature flavor you want in the glaze.

Can this cake be made in a loaf pan?

Yes, you can bake this batter in a loaf pan, but adjust the baking time to around 50–60 minutes and check with a toothpick for doneness, as loaf pans tend to bake faster than bundt pans.

How do I prevent the strawberries from sinking to the bottom?

Lightly tossing the strawberries in a bit of flour before folding them into the batter helps suspend them evenly throughout the cake, keeping the distribution consistent.

Is it necessary to use whole milk?

Whole milk adds richness and moisture, but you can substitute with 2% milk or even cream for an extra decadent cake, though skim milk might make the cake slightly less tender.

Final Thoughts

This Strawberry Milkshake Pound Cake Recipe is a true celebration of fresh, sweet strawberries combined with the nostalgic comfort of a classic milkshake. It’s surprisingly simple to make yet utterly impressive, perfect for sharing with friends and family or treating yourself. Don’t let this easy, flavorful cake stay a secret—bake it soon and watch hearts melt with every bite!

Print