If you’re on the hunt for a dessert that feels like a nostalgic summer treat wrapped up in a cozy cake, the Strawberry Milkshake Pound Cake Recipe is your new best friend. This delightful pound cake captures the essence of a classic strawberry milkshake with every bite—rich buttery texture, subtle vanilla notes, and those bursts of fresh strawberry magic, all baked into a moist, tender crumb. Whether you’re craving something special for a brunch gathering or a sweet finish to weeknight dinner, this cake promises joyful flavors that’ll have everyone asking for seconds.
Ingredients You’ll Need
This Strawberry Milkshake Pound Cake Recipe thrives on simple, everyday ingredients that come together beautifully. Each one plays a crucial role in creating that perfect balance of flavor, moisture, and texture that defines this cake.
- 1 cup unsalted butter (softened): Provides richness and ensures a tender crumb.
- 2 cups granulated sugar: Sweetens the cake while helping it brown nicely.
- 4 large eggs: Bind ingredients and add structure, giving the cake its classic pound cake density.
- 1 tablespoon vanilla extract: Adds aromatic warmth and depth.
- 3 cups all-purpose flour: The backbone of the cake, balancing moisture and stability.
- 1/2 teaspoon baking powder: Gives just enough lift to keep the cake light.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1 cup strawberry milk or strawberry-flavored milk beverage: Brings that signature fruity flavor and keeps the cake moist.
- 1/2 cup finely chopped fresh strawberries (patted dry): Adds natural sweetness and fresh bursts of strawberry in each slice.
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons strawberry milk, 1/2 teaspoon vanilla extract – the perfect sweet topper.
- Optional toppings: Pink sprinkles or sliced strawberries to dress up your glaze.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt or loaf pan thoroughly. This step ensures your cake releases effortlessly, preserving those beautiful edges that make it so Instagram-worthy.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aeration is the secret behind the cake’s tender crumb and slight lift, setting the stage for a perfect bake.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with its warm, inviting aroma. Taking your time here means a smooth, well-emulsified batter for the best texture.
Step 4: Combine Dry Ingredients and Alternately Add to Wet Mixture
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the wet mixture alternately with the strawberry milk, beginning and ending with the flour. Mixing gently until just combined avoids overworking the batter, keeping your cake soft and tender.
Step 5: Fold in Fresh Strawberries
Gently fold in the finely chopped fresh strawberries, making sure they are patted dry to prevent extra moisture from thinning the batter. These strawberries provide juicy pockets of flavor that surprise and delight with every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top for an even rise. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Patience here means a cake that slices beautifully.
Step 7: Make and Apply the Glaze
Whisk together powdered sugar, strawberry milk, and vanilla extract until smooth and pourable. Drizzle this luscious glaze over your cooled cake. If you’re feeling festive, sprinkle pink sprinkles or lay sliced strawberries on top to add a pop of color and extra sweetness.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
Simple garnishes like fresh strawberry slices or a light dusting of powdered sugar can elevate your cake’s presentation. For a fun twist, a handful of pink sprinkles adds whimsy and makes this dessert perfect for celebrations.
Side Dishes
Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess that complements the strawberry flavors. Fresh berries or a small fruit salad on the side can round out the dessert as a light, refreshing balance.
Creative Ways to Present
Try slicing the pound cake and serving it with a drizzle of strawberry syrup and mint leaves for a café-style dessert. You can also layer cubes of the cake in a trifle with whipped cream and berry compote for an impressive yet easy treat that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This helps maintain moisture and freshness so every slice tastes just baked.
Freezing
You can freeze the pound cake without glaze by tightly wrapping it in plastic wrap and then in aluminum foil. Freeze for up to 3 months, and thaw overnight in the fridge before glazing and serving.
Reheating
Warm slices gently in the microwave for about 10 to 15 seconds or until just heated through. This brings back that fresh-out-of-the-oven feeling and keeps the cake tender without drying it out.
FAQs
Can I use regular milk instead of strawberry milk?
Absolutely! If you don’t have strawberry milk on hand, mixing regular milk with a tablespoon of strawberry syrup works wonderfully to keep that signature strawberry flavor intact.
Do I have to use fresh strawberries in the cake?
Fresh strawberries give the best flavor and texture, but if they’re out of season, you can use frozen berries—just make sure to thaw and pat them very dry before folding into the batter.
Is this cake suitable for beginners?
Definitely! The steps are straightforward and don’t require any advanced techniques, making this Strawberry Milkshake Pound Cake Recipe a perfect baking project for novices and seasoned bakers alike.
Can I make this recipe dairy-free?
With a few swaps like using dairy-free butter and a plant-based strawberry milk, you can adapt this recipe to fit dairy-free diets without sacrificing flavor or texture.
How long does the glaze keep on the cake?
The strawberry glaze stays fresh for about 1 to 2 days when the cake is stored in the fridge. For best presentation, it’s ideal to glaze the cake just before serving.
Final Thoughts
There’s something truly special about indulging in a cake that tastes like everyone’s favorite milkshake, and this Strawberry Milkshake Pound Cake Recipe nails it with its perfect balance of flavors and textures. It’s a wonderful way to share a bit of joy, whether you’re serving it for a special occasion or simply treating yourself on a cozy afternoon. I hope you enjoy baking and eating it as much as I do—it might just become one of your all-time favorites!
Print
Strawberry Milkshake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful Strawberry Milkshake Pound Cake, featuring fresh strawberries and strawberry milk for a unique twist on the classic pound cake. Finished with a delicate strawberry glaze and optional pink sprinkles or sliced strawberries, this dessert is perfect for spring gatherings or any time you crave a sweet, fruity treat.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry milk or strawberry-flavored milk beverage
- 1/2 cup finely chopped fresh strawberries (patted dry)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pink sprinkles or sliced strawberries for topping (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt or loaf pan to prevent sticking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine wet and dry ingredients: Alternately add the dry ingredients and strawberry milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in strawberries: Gently fold in the finely chopped fresh strawberries that have been patted dry. This prevents excess moisture in the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, strawberry milk, and vanilla extract until the glaze is smooth and pourable.
- Glaze and decorate: Drizzle the glaze over the cooled cake and decorate with pink sprinkles or sliced strawberries if desired.
Notes
- Ensure that the fresh strawberries are patted dry before folding them into the batter to avoid making the cake too moist.
- If strawberry milk is not available, substitute with regular milk mixed with strawberry syrup for similar flavor.
- Use a toothpick test to check for doneness; the toothpick should come out clean or with a few moist crumbs attached.
