Strawberry Milkshake Pound Cake Recipe

Let me tell you about one of my absolute favorite desserts to bake when I want to impress without the stress—the Strawberry Milkshake Pound Cake Recipe. It’s this delightful mashup of cozy pound cake richness with a burst of fresh strawberry flavor that tastes just like your favorite strawberry milkshake, but in cake form. Trust me, the way the strawberries and creamy notes blend in here makes it a total showstopper for brunches, afternoon tea, or just because you deserve a special treat.

What makes this Strawberry Milkshake Pound Cake Recipe really special is how the texture is perfectly dense yet tender, and the little bits of fresh strawberries inside add that juicy surprise you don’t often find in pound cakes. Plus, the glaze on top is so simple yet elevates the whole thing with its sweet, fruity finish. I love baking this when I have friends over or when I want to brighten up a gloomy day with something sweet and nostalgic.

Ingredients You’ll Need

Each ingredient in this Strawberry Milkshake Pound Cake Recipe is chosen to create that perfect balance of creamy, fruity, and buttery flavors. When shopping, try to pick the freshest strawberries you can find—it really makes a difference!

• Unsalted butter: Using unsalted butter lets you control the saltiness perfectly and helps the cake stay moist and tender.
• Granulated sugar: This is what sweetens the cake and helps create that beautiful golden crust you’ll love.
• Large eggs: Eggs add structure and richness — room temperature works best for easy mixing.
• Strawberry milk: The star ingredient tying in that classic milkshake flavor; if you can’t find it, regular milk with a touch of strawberry extract works well too.
• Sour cream: This keeps the cake extra moist and adds a subtle tang that balances the sweetness.
• Vanilla extract: Enhances the overall flavor, adding warmth and depth.
• All-purpose flour: The base of the cake, sifted to keep the texture light and even.
• Baking powder: Provides the gentle lift needed for a tender crumb.
• Salt: Just a pinch to make everything sing and deepen the flavors.
• Strawberry preserves or puree: Adds natural sweetness and pockets of strawberries throughout the cake.
• Fresh strawberries (finely chopped): For that fresh fruit pop — chop them finely so they mix evenly without sinking to the bottom.
• Powdered sugar: For the glaze that adds a pretty, sweet finish.

Variations

I love how flexible this Strawberry Milkshake Pound Cake Recipe is—you can tweak it to suit your mood or dietary needs. Play around and make it your own!

• Vegan adaptation: I’ve switched eggs with flax eggs and used vegan butter and dairy-free sour cream with great results—still moist and flavorful!
• Chocolate swirl: Sometimes I fold in a little melted white chocolate for a creamy surprise that pairs beautifully with strawberry.
• Gluten-free version: I’ve had success substituting the flour with a light gluten-free blend; just watch the baking time as it may vary slightly.
• Extra fruity: Adding a handful of blueberries or raspberries with the strawberries is a fun twist I’ve enjoyed during berry season.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prep your pan and preheat the oven

Start by preheating your oven to 325°F (163°C). Make sure to grease your pan really well and dust it with flour to prevent sticking—I’ve learned that a well-prepped pan means a beautiful cake that comes out with ease. A 10-inch bundt or loaf pan works best here.

Step 2: Cream butter and sugar until fluffy

Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step is so important because it traps air for a tender crumb. Don’t rush it; patience here pays off big time!

Step 3: Add eggs one at a time

Beat in the eggs individually, making sure each one is fully incorporated before adding the next. This helps keep the batter smooth and prevents curdling. I like to scrape down the sides with a spatula after adding all the eggs to keep everything well mixed.

Step 4: Mix strawberry milk, sour cream, and vanilla

In a small bowl, whisk the strawberry milk, sour cream, and vanilla extract together until smooth. This mixture adds moisture and that lovely strawberry flavor all through the batter.

Step 5: Combine dry ingredients

Sift together the flour, baking powder, and salt. Sifting ensures these ingredients blend evenly, which helps the cake rise uniformly without any bitter pockets of baking powder.

Step 6: Alternate adding wet and dry

Starting and ending with the dry ingredients, gently add the flour mixture and the strawberry milk mixture to the creamed butter, mixing just enough to combine. Overmixing can make your pound cake dense, so fold carefully here.

Step 7: Fold in strawberry preserves and fresh strawberries

Use a spatula to gently fold in the strawberry preserves and chopped fresh strawberries. Here’s a tip: folding rather than stirring vigorously keeps those chunks intact and evenly spread, giving bursts of fresh flavor in every bite.

Step 8: Bake and cool

Pour your batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick poked into the center comes out clean. After baking, let the cake cool in the pan for 15 minutes—it helps it set so it doesn’t fall apart when you flip it out. Then, transfer to a wire rack to cool completely.

Step 9: Prepare and drizzle the glaze

Whisk powdered sugar with strawberry milk, a touch of vanilla, and a pinch of salt until the glaze is smooth and pourable. Once your cake is fully cooled, drizzle the glaze over the top and give it a few minutes to set before slicing. This sweet finish seals in all that fruity goodness.

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

When I serve this, I love garnishing with thinly sliced fresh strawberries or a few whole berries sprinkled around the plate—adds color and fresh flavor. A light dusting of powdered sugar on top can make it look extra special without too much effort.

Side Dishes

Pair your strawberry milkshake pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. I’ve also enjoyed it alongside fresh fruit salad or a cup of chamomile tea to balance the sweetness.

Creative Ways to Present

For a birthday or a special brunch, I’ve sliced this cake into thick pieces and stacked them with layers of whipped cream and fresh berries, almost like a shortcake tower. You can also pipe whipped cream rosettes around the edges and sprinkle crushed freeze-dried strawberries for a pretty pop of color and texture.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers covered tightly at room temperature for up to three days. If your kitchen is warm, refrigerating it helps extend freshness, but bring it back to room temperature before enjoying to bring out the flavors.

Freezing

If you want to keep it longer, I’ve had great results wrapping slices in plastic wrap and freezing them in an airtight container. When you thaw, do so gently in the fridge overnight for the best texture.

Reheating

Leftover cake warms beautifully in the microwave for about 15 seconds or in a low oven wrapped in foil. This brings back the softness and fresh-baked feel, especially when served with a little butter or cream.

FAQs

Final Thoughts

This Strawberry Milkshake Pound Cake Recipe has a special place in my heart—it’s the kind of comforting yet fancy treat that feels like a hug on a plate. Whether you’re baking it to share with friends or just to savor a moment of sweet indulgence yourself, I truly believe you’ll fall in love with the luscious flavor and tender crumb. Give it a shot—you’ve got this—and your kitchen will smell amazing!

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