Strawberry Milkshake Pound Cake Recipe is pure joy baked into a loaf. Imagine tender, buttery cake bursting with little bursts of fresh strawberry, topped with a creamy, pink glaze that tastes like your favorite summer milkshake. It’s the perfect treat to brighten an afternoon coffee, impress guests at brunch, or just satisfy a sweet craving on any cozy night. Whether you’re a seasoned baker or giving pound cake a try for the first time, you’ll love how approachable and delicious this recipe is.
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What Makes This So Good
This Strawberry Milkshake Pound Cake Recipe nails the perfect balance between a dense, moist pound cake and the fresh, sweet flavor of strawberries infused throughout. You get both rich buttery notes and that juicy pop from fruit, all complemented by a smooth strawberry glaze that’s as vibrant in taste as it is in color.
- Big Flavor, Minimal Fuss: You don’t need fancy tools or complicated steps—just a few simple ingredients coming together beautifully.
- Family-Friendly: Kids and grown-ups adore this sweet comfort, making it a go-to for birthdays or weekend treats.
- Simple Ingredients: Most likely, you have everything in your pantry and fridge already, including fresh strawberries when they’re in season.
- Works Any Night: Whether it’s an impromptu dessert or you’re prepping in advance, this pound cake holds up wonderfully at room temp or refrigerated.
Ingredient Guide
Choosing the right ingredients makes all the difference in your Strawberry Milkshake Pound Cake Recipe. Here’s how to prep and pick the best so your cake turns out incredibly tender and vibrant with strawberry flavor.
- Unsalted Butter: Use softened, not melted, to cream well with sugar and trap air for a light crumb.
- Granulated Sugar: Sweetens evenly—get fresh sugar with no clumps for smooth beating.
- Fresh Strawberries: Dice them small so the fruit distributes without making the batter too wet.
- Milk: Whole milk adds richness, but you can use 2% in a pinch; the strawberry milk glaze really shines here.
- Vanilla & Almond Extract: Subtle but essential; the almond extract especially boosts that nostalgic strawberry milkshake vibe.
- Flour, Baking Powder & Salt: Make sure your baking powder is fresh for proper lift, and measure flour carefully—not too packed, so the cake stays tender.
- Powdered Sugar & Strawberry Puree: For the glaze, use powdered sugar for smoothness and strawberry puree to give a natural pink color and extra flavor depth.
Quick Reminder: Full measurements are in the recipe card below. Don’t rush—accurate measuring gives you the most reliable results!
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan really well, so none of that luscious cake sticks later. While the oven warms, dice fresh strawberries into small pieces—this prevents sinking and distributes juicy bursts evenly throughout. Make sure eggs are at room temperature; this helps the batter emulsify smoothly. Have your extracts and other ingredients measured and ready to go; baking moves quickly once you start!
Step 2 — Cook with Confidence
In a large bowl, cream the softened butter and granulated sugar with a mixer on medium speed until the mixture is light, fluffy, and pale—this can take 3–4 minutes, but it’s worth it for that airy texture. Add the eggs one at a time, beating well after each so the batter doesn’t split. Next, stir in vanilla and almond extract for that signature flavor punch.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Now, alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the flour blend. Mix gently; you want everything combined without overworking the batter to keep it tender. Fold in the diced strawberries carefully, preserving their shape and color.
Pour the batter into your prepared bundt pan, smoothing the top lightly. Pop it into the oven for 55 to 65 minutes. You’ll notice a cozy aroma wafting through your kitchen, and the cake will develop a beautiful golden crust. Test doneness by inserting a toothpick in the center — it should come out clean or with a few moist crumbs but no wet batter.
Step 3 — Finish & Serve
Once baked, let the cake rest in the pan for about 15 minutes—this helps it set and makes removing it easier. Carefully invert it onto a wire rack to cool completely. While the cake cools, whisk together powdered sugar, strawberry milk, and optional strawberry puree to make a luscious, pourable glaze. The glaze should be smooth and just thick enough to drizzle elegantly over the cake, soaking into the surface slightly for that irresistible shimmer.
Drizzle your glaze generously, and adorn the cake with fresh strawberry slices if you want to turn up the wow factor. Serve slices with whipped cream or a scoop of vanilla ice cream for that complete strawberry milkshake experience. You’ll love the way each bite melts softly, layered with creamy frosting and fruity zing.
Extra Helpful Tips
Baking this Strawberry Milkshake Pound Cake Recipe is straightforward, but these insider tips will ensure even better results and fewer surprises in the kitchen.
- Watch for This Sign: The edges will pull slightly away from the pan when the cake is done, signaling it’s time to check the center.
- Temperature Trick: Let ingredients come fully to room temp before mixing to avoid curdling and ensure a smooth batter.
- Prep-Ahead Option: You can make the cake a day ahead; store it wrapped tightly, and add the glaze just before serving.
- Avoid This Common Mistake: Don’t overmix after adding flour—overworked batter can lead to a dense, tough cake instead of tender crumb.
Serve & Enjoy
Easy Enhancements
Want to kick your Strawberry Milkshake Pound Cake Recipe up a notch? Try adding a splash of lemon zest to the glaze or sprinkle chopped toasted almonds on top for crunch. A dollop of mascarpone or cream cheese frosting pairs beautifully, or swirl in some raspberry sauce alongside your strawberries for a fruity contrast. Little twists like these can transform your cake into a stunning centerpiece.
Tasty Pairings
This cake pairs wonderfully with fresh berries and a strong cup of coffee or tea. If you prefer a cold drink, iced chai or a creamy latte complements the cake’s sweetness perfectly. For brunch, serve alongside a light salad with tangy vinaigrette to balance richness.
Quick Plating Tips
A quick sprinkle of powdered sugar over the glazed cake adds a snowy finish, or scatter edible flower petals for a pretty spring touch. Serve on a simple white platter to make those pink shades pop, and add a few whole strawberries on the side for that inviting, fresh-picked look.
Store, Freeze & Reheat
Fridge Storage
Keep leftover pound cake in an airtight container in the fridge for up to 4 days. The glaze helps keep it moist but do expect the cake to firm up slightly. Let pieces come to room temperature before eating for the best texture and flavor.
Freezer Friendly?
Absolutely! Wrap the cake tightly in plastic wrap and then foil, or slice and freeze pieces in freezer bags. Thaw in the fridge overnight to prevent sogginess, and refresh the glaze after thawing for that fresh-out-of-the-oven experience.
Reheat Like New
To warm slices, microwave for 15–20 seconds to keep moist or pop them in a preheated 300°F oven for 5–7 minutes for a lightly crisp crust. Avoid overheating— you want tender, not dry. A quick re-drizzle of the strawberry glaze revives that sweet milkshake magic.
Strawberry Milkshake Pound Cake Recipe FAQs
Yes, but thaw and drain them thoroughly to prevent excess moisture, which can make the cake soggy. Fresh is preferred for best texture and flavor.
No problem! You can substitute with a bit of strawberry syrup or simply omit it—the glaze will still be tasty and have a nice texture.
Coating strawberries lightly in flour before folding them into the batter helps suspend them evenly throughout the cake.
You can try using a gluten-free flour blend that measures cup for cup like regular flour, but results may vary slightly in texture.
Final Flavor Thoughts
This Strawberry Milkshake Pound Cake Recipe has become one of my favorite go-to treats for its cozy, nostalgic taste with a fresh twist. If you try it, I’d love to hear what you think—feel free to leave a star rating or drop a comment with your favorite variations. Maybe next time, you’ll add a swirl of chocolate or a sprinkle of toasted coconut! Either way, enjoy every bite of this sweet, satisfying cake made just for you.
Print📖 Recipe
Strawberry Milkshake Pound Cake Recipe
This Strawberry Milkshake Pound Cake is a delightful twist on a classic pound cake, infused with fresh strawberries and topped with a luscious strawberry glaze. Moist, tender, and bursting with fruity flavor, it is perfect for spring and summer gatherings or any time you crave a sweet, berry-inspired treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
Glaze Ingredients
- 2 cups (240g) powdered sugar
- 2–3 tablespoon strawberry milk (or regular milk mixed with 1 tablespoon strawberry syrup/powder)
- 1 tablespoon strawberry puree (optional, for stronger flavor + pink color)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Batter: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently, just until combined, to avoid overmixing.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, ensuring they are evenly distributed without crushing them.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely.
- Prepare Glaze: In a bowl, whisk together the powdered sugar, strawberry milk, and optional strawberry puree until you achieve a smooth, pourable consistency perfect for drizzling.
- Glaze and Decorate: Generously drizzle the strawberry glaze over the cooled cake. For extra appeal, garnish the cake with fresh strawberries around it.
- Serve: Slice and serve the pound cake on its own or alongside whipped cream or ice cream for an indulgent treat.
Notes
- Softened butter and room temperature eggs help achieve a smooth, well-emulsified batter.
- Be careful not to overmix once the flour is added, to keep the cake tender.
- Fresh strawberries add moisture and bursts of flavor, but avoid using overly ripe or mushy berries.
- The strawberry glaze can be adjusted in thickness by adding more powdered sugar or milk as needed.
- This cake keeps well at room temperature for 2 days or refrigerated for up to 4 days.
- Serve with whipped cream or vanilla ice cream for a classic pairing.
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