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Strawberry Milkshake Pound Cake Recipe

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4.7 from 104 reviews

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.

Ingredients

Cake Ingredients

  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for extra flavor)
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk
  • 1 ½ cups fresh strawberries, diced

Glaze Ingredients

  • 2 cups (240g) powdered sugar
  • 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
  • 1 tbsp strawberry puree (optional, for stronger flavor + pink color)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, ensuring they are evenly distributed without crushing them.
  7. 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.
  8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack to cool completely.
  9. 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.
  10. Glaze and Decorate: Generously drizzle the strawberry glaze over the cooled cake. For extra appeal, garnish the cake with fresh strawberries around it.
  11. 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.

Find it online: https://alinacooks.com/strawberry-milkshake-pound-cake-recipe/