If you’re craving a dessert that’s bursting with fruity freshness and buttery richness all at once, you’re going to love this Strawberry Milkshake Pound Cake Recipe. Imagine a moist pound cake infused with real diced strawberries and finished with a luscious strawberry milk glaze that tastes just like your favorite creamy milkshake. It’s the kind of cake that feels like a warm hug and a cool treat rolled into one—perfect for any occasion where you want to impress without stressing. Trust me, once you try this delightful recipe, it might just become your new go-to for sharing a little happiness baked into every slice.
Ingredients You’ll Need
Simple, classic ingredients make this cake exciting and approachable. Each element plays a key role: butter brings richness, sugar sweetens just right, and the fresh strawberries add that vibrant pop of color and natural flavor that make this pound cake truly stand out.
- 1 cup unsalted butter, softened: Using unsalted butter lets you control the saltiness while adding creamy moisture.
- 2 cups granulated sugar: Sweetness that helps create a tender crumb and lovely caramelization as it bakes.
- 4 large eggs: Eggs bind everything together, add structure, and contribute to that melt-in-your-mouth texture.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, inviting notes.
- 3 cups all-purpose flour: The sturdy backbone that gives this pound cake its classic dense-yet-soft consistency.
- 1 tsp baking powder: Just enough leavening to lift the batter without losing that pound cake heaviness.
- ½ tsp salt: Balances sweetness and brightens the other ingredients.
- 1 cup whole milk: Adds moisture and richness for a silky batter that bakes to perfection.
- 1½ cups fresh strawberries, diced: Bursts of juicy strawberry flavor that keeps every bite interesting.
- 2 cups powdered sugar: For the glaze—sweet and smooth, giving a beautiful shiny finish.
- Strawberry milk or regular milk mixed with strawberry syrup/powder: Makes the glaze taste like a strawberry milkshake in every drizzle.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat and Prepare
First things first, set your oven to 350°F (175°C) so it reaches the perfect baking temperature while you assemble the batter. Grease a bundt pan well—this ensures your cake will release easily, showing off all those luscious curves and making it look stunning when it’s time to serve.
Step 2: Cream Butter and Sugar
Beat the softened butter with granulated sugar until it’s light, fluffy, and a bit pale. This step is crucial because aerating the butter and sugar creates a tender cake texture that practically melts as you eat it.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition to keep the batter smooth and airy. Then stir in the vanilla extract to bring out warm, comforting flavors that play beautifully with the fresh strawberries.
Step 4: Combine Dry Ingredients and Alternate Mixing
Whisk together the flour, baking powder, and salt in a separate bowl. Add these dry ingredients alternately with whole milk to the butter mixture. This method keeps the batter balanced and helps avoid overmixing, which can make your pound cake tough instead of tender and soft.
Step 5: Fold in the Strawberries
Gently fold in the diced fresh strawberries, taking care not to crush them. These juicy bits are the heart of this Strawberry Milkshake Pound Cake Recipe, and you want them to stay intact so every slice bursts with real strawberry flavor.
Step 6: Bake to Golden Perfection
Pour your strawberry-studded batter into the prepared bundt pan, smoothing the top evenly. Bake for about 55 to 65 minutes; look for that classic golden crust and perform the toothpick test—it should come out clean or with just a few crumbs.
Step 7: Cool and Glaze
Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack. While the cake cools completely, mix powdered sugar with strawberry milk until you have a smooth glaze. Drizzle generously over the top, allowing it to coat the cake with a glossy, sweet finish that screams strawberry milkshake vibes.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
Enhance your cake with fresh strawberry slices or a few whole berries right on top of the glaze for an eye-catching finish. A sprinkle of finely chopped mint or edible flowers adds a pop of green and makes it feel extra special—like a dessert from your favorite café.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to bring out its creamy softness. For a brunch twist, serve alongside fresh fruit salad or a light citrus compote to contrast those buttery, sweet flavors perfectly.
Creative Ways to Present
Serve your Strawberry Milkshake Pound Cake Recipe on a pretty cake stand or platter to really show off its gorgeous shape and glaze. Slice thick or thin depending on your crowd, and consider wrapping individual slices in parchment paper tied with twine for a sweet gift or party favor.
Make Ahead and Storage
Storing Leftovers
You can safely store this pound cake at room temperature covered tightly with plastic wrap or in an airtight container for up to three days without losing moisture or flavor. If your kitchen is warm, refrigeration is fine but bring it back to room temp before serving for the best texture.
Freezing
Want to keep your cake longer? Wrap it tightly in plastic wrap and then foil, freezing for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge and let it warm to room temperature before slicing to maintain that ideal cake consistency.
Reheating
If you prefer your pound cake slightly warm, pop individual slices into the microwave for about 15 seconds or warm the entire cake in a low oven (around 300°F/150°C) for 10 minutes. This refreshes the cake to that fresh-baked feel.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best texture and flavor, you can use frozen if fresh aren’t available. Just make sure to thaw and drain them well to avoid extra moisture that could make the cake soggy.
How can I make this cake dairy-free?
Substitute the butter for a plant-based margarine and use your favorite non-dairy milk (like almond or oat milk) mixed with strawberry syrup for the glaze. The texture might be slightly different but still delicious!
Is it possible to make this recipe gluten-free?
Yes, swapping regular all-purpose flour with a 1:1 gluten-free baking flour blend works well. Just check that your baking powder is gluten-free too, and you’ll have a fabulous gluten-free Strawberry Milkshake Pound Cake Recipe.
Can I make mini cakes or cupcakes with this batter?
Absolutely! Reduce baking time significantly—start checking cupcakes around 20–25 minutes. Mini bundt pans or muffin tins also make cute presentations perfect for parties and sharing.
What’s the best way to achieve that glossy glaze?
Mix your powdered sugar and strawberry milk until completely smooth and lump-free. If the glaze is too thick, add a little more strawberry milk very slowly. Pour it over a fully cooled cake to get that perfect shiny finish without melting.
Final Thoughts
This Strawberry Milkshake Pound Cake Recipe is a joyful celebration of simple ingredients transformed into something truly special. It’s perfect for anyone who loves classic pound cake with an extra fruity twist and a dreamy finish. I encourage you to try it soon and watch how it brightens up your table—and your day—with every delicious bite.
Print
Strawberry Milkshake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining the classic richness of pound cake with the fresh sweetness of strawberries. Topped with a luscious strawberry milk glaze, this cake offers a delightful balance of buttery crumb and fruity freshness, perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1½ cups fresh strawberries, diced
For the Glaze
- 2 cups powdered sugar
- Strawberry milk or regular milk mixed with strawberry syrup/powder (enough to make a smooth glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- 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 flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this mixture to the creamed butter and sugar, alternating with whole milk, beginning and ending with the flour mixture. Mix gently until just combined to keep the batter light.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to overmix to avoid breaking up the fruit.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes to avoid overbaking.
- Cool Cake: Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Prepare and Apply Glaze: Meanwhile, prepare the glaze by mixing the powdered sugar with strawberry milk (or milk mixed with strawberry syrup/powder) until smooth and pourable. Drizzle the glaze generously over the cooled cake before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Batter should be mixed gently after adding flour to keep the cake tender.
- Fresh strawberries add moisture and flavor; pat dry slightly if very juicy to avoid excess liquid.
- Use a bundt pan to achieve the traditional pound cake shape and texture.
- Glaze consistency can be adjusted by adding more powdered sugar or strawberry milk as needed.
- Store leftovers wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
