Name: Strawberry Milkshake Pound Cake: A Creamy Slice of Bliss
Prep time: 15 min
Cook time: 65 min
Total time: 95 min
Ingredients: 2 cups All-Purpose Flour (Ensure even mixing with leavening for a light texture.); 1 cup Granulated Sugar (Adds sweetness and contributes to the cake’s soft, golden crust.); 0.5 cup Unsalted Butter (Bring to room temperature for easy creaming.); 3 large Eggs (Binds ingredients and helps the cake rise.); 1 cup Whole Milk (Use at room temperature for better incorporation.); 2 teaspoons Baking Powder (Check for freshness to ensure optimal rise.); 0.5 teaspoon Salt (Enhances flavor.); 2 teaspoons Vanilla Extract (Infuses depth of flavor.); 0.25 teaspoon Almond Extract (optional) (Adds nutty flavor; use more vanilla if preferred.); 1 cup Fresh Strawberries (Diced; thaw and drain if using frozen.); 1 cup Confectioners’ Sugar (Sift to avoid lumps.); 2 tablespoons Milk (Adjust for desired consistency.); 1 teaspoon Vanilla Extract (Enhances the glaze's flavor.)

The sweet aroma of freshly baked cake wafts through my kitchen, calling to mind fun summer days and creamy treats. Enter the Strawberry Milkshake Pound Cake—my go-to recipe that combines the nostalgia of a classic milkshake with the delightful appeal of a homemade cake. This quick dessert is not just a crowd-pleaser, but it’s also incredibly simple to whip up, leaving you more time to savor those joyful moments with family and friends. With fresh strawberries swirling through its tender crumb, each slice is a little slice of happiness. Curious to learn how to bring this delectable delight into your home?

Why is this cake so irresistible?

Savor the sweetness: The Strawberry Milkshake Pound Cake blends the joy of classic desserts and fresh ingredients, making it a must-try.

Quick assembly: The simple, straightforward steps allow you to whip it up in no time, even on busy days.

A crowd pleaser: With its vibrant strawberry swirls and creamy glaze, it’s a showstopper at any gathering—just watch it disappear!

Endless possibilities: Feel free to customize with alternative extracts or more strawberries for your perfect twist.

Ideal for sharing: Whether paired with a scoop of ice cream or a dollop of whipped cream, this cake is sure to bring smiles to everyone at the table!

For those who love fruity goodness, don’t miss out on recipes like the Strawberry Honey Custard or the Blueberry Crisp Cheesecake—they’re just as delightful!

Strawberry Milkshake Pound Cake Ingredients

For the Cake
• All-Purpose Flour – Provides structure; ensure even mixing with leavening for a light texture.
• Granulated Sugar – Adds sweetness and contributes to the cake’s soft, golden crust.
• Unsalted Butter – Brings moisture and richness; soften it for easy creaming.
• Eggs – Binds the ingredients together and helps the cake rise for a fluffy finish.
• Whole Milk – Introduces moisture; use at room temperature for better incorporation into the batter.
• Baking Powder – A leavening agent; check for freshness to ensure optimal rise.
• Salt – Enhances flavor, balancing the sweetness beautifully.
• Vanilla Extract – Infuses depth of flavor; try pairing it with almond extract for a unique twist.
• Almond Extract (optional) – Adds a nutty flavor; use more vanilla if you prefer.
• Fresh Strawberries – Provide fresh flavor and texture; dice them, and if using frozen, thaw and drain to prevent excess moisture.

For the Glaze
• Confectioners’ Sugar – Sweetens and thickens the glaze; sift to avoid lumps.
• Milk – Thin out the glaze; adjust for desired consistency.
• Vanilla Extract – Adds flavor to the glaze, bringing it all together and enhancing the cake’s charm.

Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven heats, grease a 10-inch bundt pan with unsalted butter and dust it lightly with flour to prevent sticking. This step ensures your Strawberry Milkshake Pound Cake will release easily once baked, leaving you with a beautiful, intact cake.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar using an electric mixer on medium speed. Beat this mixture for about 3-4 minutes until it’s light and fluffy. You’ll notice the color will change to a pale yellow, indicating the air has been incorporated, creating a fluffy base for your cake.

Step 3: Incorporate Eggs and Extracts
Next, add 3 large eggs to the butter-sugar mixture, one at a time, ensuring each egg is fully mixed in before adding the next. Follow this with 2 teaspoons of vanilla extract and, if using, ¼ teaspoon of almond extract. Mix until everything is well combined, and the mixture appears smooth and creamy, adding that delightful flavor depth to your Strawberry Milkshake Pound Cake.

Step 4: Whisk the Dry Ingredients
In a separate medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. This step is crucial for achieving a well-risen cake. Make sure the baking powder is fresh for the best leavening results. Set this dry mixture aside for the next step.

Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the creamed butter and sugar mixture in three parts, alternating with 1 cup of room temperature whole milk. Start and end with the flour mixture, mixing gently just until combined. Be cautious not to overmix; you want a tender texture for your Strawberry Milkshake Pound Cake that will melt in your mouth.

Step 6: Fold in Strawberries
Gently fold in 1 cup of diced fresh strawberries, ensuring they are evenly distributed throughout the batter. This will create beautiful swirls of strawberry flavor in your cake. Take care not to overmix at this stage, as you want to keep the batter light and airy while incorporating those lovely fresh strawberries.

Step 7: Pour and Bake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even surface. Place it in your preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s ready when the edges are golden brown, and the cake springs back when lightly touched.

Step 8: Cool and Glaze
Once baked, remove the Strawberry Milkshake Pound Cake from the oven and let it cool in the pan for about 15 minutes. This allows it to set before inverting onto a wire rack. After removing it from the pan, drizzle a strawberry milk glaze over the top while it cools completely to heighten the cake’s delicious flavor and give it a beautiful finish.

Strawberry Milkshake Pound Cake Variations

Feel free to explore these tempting twists to elevate your Strawberry Milkshake Pound Cake to new heights of deliciousness!

Dairy-Free: Substitute cow’s milk with almond or soy milk for a delightful plant-based treat.
Whole Wheat: Use whole wheat flour instead of all-purpose for added nutrition and a nutty flavor that complements the strawberries beautifully.
Extra Strawberries: Boost flavor by adding an additional half cup of diced strawberries, but remember to balance moisture!
Chocolate Swirl: Add a ribbon of chocolate ganache or cocoa powder to the batter for a dreamy chocolate-strawberry combo!
Nutty Delight: Toss in half a cup of chopped walnuts or pecans for a crunchy texture that contrasts perfectly with the moist cake.
Vegan Version: Swap eggs for flaxseed meal and use a plant-based butter to create a vegan-friendly masterpiece!
Zesty Lemon: Incorporate the zest of one lemon into the batter to brighten up the flavor profile with a refreshing citrus twist.
Spicy Kick: Add a pinch of cayenne pepper to the glaze for a surprisingly exciting sweet and spicy combination!

And while you’re here, don’t forget to check out the delightful Tres Leches Cake or the rich Coffee Cheesecake Indulge for more sweet inspirations!

What to Serve with Strawberry Milkshake Pound Cake?

Indulging in a slice of this delightful cake opens up a world of flavors and textures to pair alongside it.

Whipped Cream: A dollop of fluffy whipped cream adds a rich creaminess that complements the strawberry swirls perfectly.
Vanilla Ice Cream: The cool creaminess of vanilla ice cream creates a delightful contrast to the warm cake, enhancing every bite.
Fresh Berries: A mix of blueberries and raspberries adds a pop of tartness that brightens the flavor of the pound cake.
Mint Garnish: Fresh mint leaves on top provide a refreshing burst, both in flavor and visual appeal, inviting a sense of celebration.
Fruit Salad: A refreshing fruit salad with a citrus dressing creates a light balance, enhancing the fruity notes of the cake.
Lemonade or Iced Tea: A chilled glass of iced tea or lemonade can cleanse the palate, making each bite of pound cake feel just as special as the last.
Chocolate Sauce: Drizzling warm chocolate sauce brings a rich, decadent flavor that beautifully contrasts with the sweetness of the strawberries.

These pairings not only elevate your dining experience but also create a beautiful presentation that will delight your guests.

Make Ahead Options

These Strawberry Milkshake Pound Cakes are perfect for meal prep, saving you time on busy days! You can prepare the batter up to 24 hours in advance; simply mix it and store it in the refrigerator to keep it fresh. When you’re ready to bake, pour it into the prepared bundt pan and bake as directed. Additionally, you can slice and glaze the cake a day ahead, storing it in an airtight container at room temperature to maintain its moistness. If you need to go even further, the cake can last for up to 3 days without sacrificing quality, making it a great option for unexpected guests or sweet cravings. Just remember to allow it to come to room temperature before serving, ensuring each slice is just as delightful as the first!

How to Store and Freeze Strawberry Milkshake Pound Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.

Fridge: If you want to extend its life, refrigerate the cake for up to 1 week. Make sure it’s covered well to prevent it from drying out.

Freezer: For longer storage, wrap the cooled Strawberry Milkshake Pound Cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Reheating: To serve, thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in the microwave for a few seconds for that fresh-baked taste!

Expert Tips for Strawberry Milkshake Pound Cake

Avoid Overmixing: Don’t overmix the batter when adding flour; this can lead to a dense cake rather than the light, fluffy texture you’re after.
Fresh Strawberries: Use fresh strawberries instead of frozen to maintain the cake’s structure. If using frozen ones, ensure they are thoroughly thawed and drained.
Cool Completely: Allow the cake to cool completely before glazing. If you glaze while warm, the frosting may run off, ruining the presentation.
Perfect Butter Consistency: Make sure your unsalted butter is softened, not melted. Softened butter helps incorporate air for a fluffier cake.
Check Baking Powder: Always check the freshness of your baking powder. An expired leavening agent can lead to a cake that doesn’t rise well.
Optional Flavors: Feel free to explore different extracts. Substituting almond extract for vanilla can take your Strawberry Milkshake Pound Cake to a new level!

Strawberry Milkshake Pound Cake Recipe FAQs

How do I know when my strawberries are ripe for baking?
Absolutely! When selecting strawberries, look for ones that are bright red, plump, and have a sweet fragrance. Avoid those with dark spots or signs of mold, as these indicate over-ripeness. Ideally, you want berries that feel firm to the touch, as they’ll hold up better in your Strawberry Milkshake Pound Cake.

What’s the best way to store the Strawberry Milkshake Pound Cake?
To maintain its flavor and texture, store your cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it in a covered container for up to a week. Make sure it’s well-wrapped to avoid drying out!

Can I freeze the Strawberry Milkshake Pound Cake?
Very! To freeze your cake, first ensure it has completely cooled. Wrap the whole cake tightly in plastic wrap, then in aluminum foil for extra protection against freezer burn. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours before slicing.

What should I do if my cake turns out dense?
If your Strawberry Milkshake Pound Cake ends up dense, it might be due to overmixing the batter after adding the flour. For a light and airy cake, mix just until combined. Also, ensure that your baking powder is fresh, as expired leavening agents can affect the rise of your cake.

Are there any dietary considerations I should keep in mind?
Great question! This recipe is vegetarian-friendly. If you’re accommodating allergies, be cautious with fresh strawberries as they can cause reactions in some individuals. Additionally, if you’re using almond extract, keep in mind that it may not be suitable for those with nut allergies. For dairy-free diets, you can use non-dairy milk and butter substitutes.

Can I use frozen strawberries instead?
Yes, you can definitely use frozen strawberries if fresh ones are unavailable! Just make sure to thaw and drain them thoroughly to remove any excess moisture. This will help maintain the texture of your Strawberry Milkshake Pound Cake and prevent it from becoming soggy.