Some desserts don’t just satisfy a craving—they bring back memories. Strawberry Milkshake Pound Cake is one of those timeless treats that instantly transports you to summer afternoons, diner milkshakes, and the joyful simplicity of homemade cake cooling on the counter. With its tender crumb, rich buttery flavor, and bursts of fresh strawberry in every bite, this pound cake takes the nostalgia of a strawberry milkshake and turns it into a beautiful, impressive dessert.
This recipe blends classic pound cake tradition with a fun, fruity twist. What makes it irresistible is its balance: buttery richness, fresh strawberries folded throughout, and a stunning pink glaze that makes the whole cake feel celebratory. It’s elegant enough for gatherings but easy enough to make on a relaxed weekend. Whether you’re baking for guests, family, or simply yourself, this dreamy pound cake has a way of brightening the day—just like that first sip of a cold, creamy strawberry milkshake.
Recipe Overview
This Strawberry Milkshake Pound Cake is a moist and flavorful bundt cake packed with fresh strawberries and crowned with a luscious strawberry glaze. It’s perfect for spring, summer, birthdays, brunches, or anytime you’re craving a fun and fruity dessert. With simple ingredients and straightforward steps, even beginner bakers can produce a bakery-quality result.
Ingredients & Instructions
This cake delivers both beauty and flavor. Below is a detailed breakdown of each ingredient and step, along with helpful tips to ensure success.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but enhances flavor)
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups powdered sugar
- 2–3 tbsp strawberry milk
- Or regular milk mixed with strawberry syrup or powder
- 1 tbsp strawberry purée (optional for stronger color & flavor)
Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly, getting into every groove to prevent sticking.
Tip: Use a pastry brush to spread the butter evenly.
2. Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This step is crucial for a tender pound cake—it incorporates air into the batter.
Tip: Cream for at least 3–4 minutes for best lift.
3. Add the Eggs and Extracts
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the optional almond extract, which enhances the strawberry flavor beautifully.
4. Mix Dry Ingredients
In a separate bowl, whisk together:
- flour
- baking powder
- salt
This keeps the cake light and prevents clumps.
5. Alternate Dry Ingredients and Milk
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix just until combined—overmixing can make the cake dense.
6. Fold in the Strawberries
Gently fold in the diced fresh strawberries with a spatula. Coat them lightly in flour beforehand if you want to keep them from sinking to the bottom.
7. Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top.
Bake for about 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the top browns too quickly, cover loosely with foil during the last 15 minutes.
8. Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. A fully cooled cake will hold the glaze beautifully without melting.
9. Prepare the Glaze
In a bowl, whisk together:
- powdered sugar
- strawberry milk (or milk + syrup/powder)
- strawberry purée (optional)
Mix until smooth and pourable. Adjust with more milk for thin glaze or more sugar for thick glaze.
10. Glaze the Cake
Once the cake is completely cool, drizzle the strawberry glaze generously over the top, letting it cascade down the sides. This is where it transforms from delicious to spectacular.
Cooking Tips & Variations
1. Use Fresh Strawberries
Frozen strawberries contain too much moisture and may make the cake dense or soggy. Fresh works best for structure and flavor.
2. Enhance the Flavor
A teaspoon of lemon zest adds brightness. Almond extract deepens the strawberry notes. Use both for a more complex flavor profile.
3. Perfect Your Glaze
For a vibrant pink glaze, use a bit of strawberry purée, strawberry syrup, or even a pinch of freeze-dried strawberry powder.
4. Add Mix-Ins
Try folding in:
- White chocolate chips
- Freeze-dried strawberry pieces
- Toasted nuts for texture
5. Create a Strawberry Filling
For an extra surprise, spoon a thin layer of strawberry jam into the middle of the batter before baking (don’t let it touch the sides).
Storage & Serving Suggestions
Storage
- Room Temperature: Stores well in an airtight container for 3–4 days.
- Refrigerator: Lasts up to 1 week, though texture may firm slightly.
- Freezer: Wrap slices individually and freeze up to 3 months.
Serving Ideas
This cake pairs wonderfully with:
- Fresh whipped cream
- Vanilla ice cream
- Extra strawberries on the side
- A drizzle of strawberry sauce for added flavor
Perfect for brunch, tea time, baby showers, birthdays, or simply celebrating the sweetness of everyday life.
This Strawberry Milkshake Pound Cake is everything a dessert should be—moist, flavorful, nostalgic, and unbelievably beautiful. It’s the kind of cake that makes an impression without requiring complicated steps, and the fresh strawberries combined with the creamy pink glaze bring a little magic to every slice. Whether you’re baking it for a special occasion or treating yourself, this recipe is guaranteed to become a favorite in your dessert collection.
So grab your bundt pan, whip up the glaze, and enjoy a slice of sweet strawberry bliss!
FAQs
1. Can I use frozen strawberries?
Not recommended—they release too much moisture and affect the texture.
2. How do I keep my pound cake moist?
Don’t overbake. Remove it as soon as a toothpick comes out clean. Proper storage also helps.
3. Can I replace the milk with buttermilk?
Yes! It adds a slight tang and makes the cake even more tender.
4. Can I make cupcakes instead?
Absolutely—adjust baking time to 18–22 minutes.
5. What if I don’t have a bundt pan?
Use two loaf pans or a 9×13 pan. Baking time may vary.
This Strawberry Milkshake Pound Cake is a tender, buttery dessert filled with fresh strawberries and topped with a luscious pink glaze. Perfect for gatherings, brunch, and sweet celebrations!
