While enjoying a blissful spring day, I took a moment to savor a slice of Strawberry Milkshake Pound Cake. This cake is a delightful twist on a classic dessert, with tender, buttery layers folded with juicy strawberries and crowned with a creamy strawberry milk glaze. The best part? It’s quick to whip up, making it a perfect solution for those last-minute dessert cravings or family gatherings. Plus, as a vegetarian-friendly option, you can indulge in its comforting embrace without any guilt. Will you join me in elevating your dessert game with this fun and fruity treat?

Why is Pound Cake So Irresistible?

Simplicity to make: This recipe is quick and easy, perfect for both novice and experienced bakers alike. Fruity goodness: Fresh strawberries infuse vibrant flavor and delightful swirls throughout the cake. Perfect for gatherings: Ideal for family get-togethers or casual brunches, it’s sure to please a crowd. Versatile creations: This cake pairs well with whipped cream or can be transformed into a decadent dessert with a scoop of ice cream. Want something similarly delightful? Check out our Strawberry Mango Cupcakes for another fruity extravaganza! Vegetarian-friendly: Enjoy a rich dessert without any dietary worries, making it accessible for everyone at the table.

Strawberry Milkshake Pound Cake Ingredients

• Prepare to indulge in the creamy flavors of Strawberry Milkshake Pound Cake with these essential ingredients.

For the Cake

Butter (1 cup, 225g) – Use unsalted to control the salt levels for a perfectly balanced flavor.
Granulated Sugar (2 cups, 400g) – This provides sweetness and helps achieve a delightful cake structure. Brown sugar can replace some for a richer taste.
Eggs (4 large) – Ensure they are at room temperature; this makes for better mixing and a fluffier cake.
Vanilla Extract (1 tsp) – Adds depth to the flavor; consider almond extract for a unique twist.
All-Purpose Flour (3 cups, 360g) – Forms the cake’s core texture; gluten-free flour can be used for a dietary alternative.
Baking Powder (1 ½ tsp) – A key leavening agent; make sure it’s fresh for the best rise.
Salt (½ tsp) – Boosts the overall taste; you can omit this if you’re watching your sodium intake.
Whole Milk (1 cup, 240ml) – Keeps the cake moist and rich; swap for almond milk for a dairy-free option.
Fresh Strawberries (1 ½ cups, diced) – Infuse the cake with natural sweetness and vibrant swirls; thawed and drained frozen strawberries work well too.

For the Glaze

Strawberry Milk Glaze – Combine fresh strawberries, powdered sugar, and milk for a creamy topping that enhances the fruity flavors.

Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a 10-inch bundt pan and generously grease it with butter or cooking spray, then dust it lightly with flour to ensure your delicious Strawberry Milkshake Pound Cake releases easily after baking.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine 1 cup of softened unsalted butter and 2 cups of granulated sugar. Using an electric mixer, whip the mixture on medium speed for about 3-4 minutes until it becomes light and fluffy, turning a pale color. This step is vital as it incorporates air, helping your cake achieve that perfect rise and texture.

Step 3: Incorporate Eggs and Extracts
Once your butter and sugar are fluffed, add 4 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract for warmth and flavor. If you’re feeling adventurous, you can substitute a drop of almond extract for an extra twist!

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt until well blended. This ensures that your leavening agent is evenly distributed throughout the flour, which is key for the structure of your Strawberry Milkshake Pound Cake.

Step 5: Mix Wet and Dry Ingredients
Gradually incorporate the dry mixture into the creamed butter and sugar, alternating with 1 cup of whole milk. Start with about a third of the flour mixture, mix until just combined, then add half of the milk, continuing to alternate until all ingredients are mixed in. Make sure not to overmix; stop as soon as it comes together to keep your cake fluffy.

Step 6: Fold in Strawberries
Gently fold in 1½ cups of diced fresh strawberries using a spatula. Be cautious not to overmix; you want to see vibrant swirls of the strawberries throughout your batter. This will add not only taste but also a beautiful aesthetic to your Strawberry Milkshake Pound Cake.

Step 7: Pour and Bake
Pour the batter into your prepared bundt pan, smoothing the top for an even bake. Place it in the preheated oven and bake for 55-65 minutes. It’s done when the edges are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with a delightful aroma!

Step 8: Cool and Glaze
After baking, let the cake cool in the bundt pan for about 15 minutes before inverting it onto a wire rack. Allow it to cool completely while you prepare the strawberry milk glaze. Once cooled, pour the glaze over the top of your beautiful Strawberry Milkshake Pound Cake, letting it drizzle down the sides for a luscious finish.

Tips for the Best Strawberry Milkshake Pound Cake

• Avoid Overmixing: Do not overmix your batter after adding the flour to ensure a light and fluffy cake. Gentle folding is key!

• Proper Egg Temperature: Use room temperature eggs for a better mix and enhanced volume in your Strawberry Milkshake Pound Cake.

• Fresh Strawberries: Use fresh strawberries whenever possible for the best flavor. If using frozen, thaw and drain them well to prevent excess moisture.

• Check Baking Powder: Ensure your baking powder is fresh; old leavening agents can result in a dense cake.

• Cooling Time: Allow the cake to cool completely before glazing. This helps the glaze set beautifully without melting into the warm cake.

Make Ahead Options

These Strawberry Milkshake Pound Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance. Simply mix all the ingredients as directed, then transfer the batter to the bundt pan, cover it tightly with plastic wrap, and refrigerate. This method helps maintain the freshness and prevents browning. When you’re ready to bake, simply remove the pan from the fridge, let it sit at room temperature for about 30 minutes, and bake as instructed. This way, you can enjoy a delicious homemade dessert with minimal effort, making your busy weeknights a bit sweeter!

Strawberry Milkshake Pound Cake Variations

Looking to add your personal touch to the irresistible Strawberry Milkshake Pound Cake? Let your creativity shine with these exciting substitutions and flavor enhancements!

Dairy-Free: Swap whole milk for almond milk to create a deliciously creamy non-dairy version.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to accommodate those with dietary restrictions.
Chocolate Lovers: Stir in some cocoa powder into the batter for a rich chocolatey twist, or top the cake with a luscious chocolate glaze.
Nutty Addition: Fold in crushed almonds or walnuts for added texture and a delightful nutty flavor that complements the strawberries beautifully.
Citrus Zing: Add a tablespoon of lemon or orange zest to the batter to bring a refreshing citrus note that balances the sweetness of strawberries perfectly.
Berry Medley: Mix in different berries like blueberries or raspberries along with strawberries for a vibrant berry explosion, lovely in both taste and appearance.
Spiced Version: Incorporate a dash of cinnamon or nutmeg into the flour mixture to infuse a warm, comforting aroma that will delight your senses.
Whipped Cream Topping: Elevate your dessert game by serving slices with a dollop of freshly whipped cream and additional berries on the side—it’s a treat that’s hard to resist!

With these variations, you’re bound to find the perfect twist for your taste. And if you’re in the mood for more fruity desserts, don’t miss our delightful Strawberry Mango Cupcakes or try an indulgent slice of Peanut Butter Cake.

How to Store and Freeze Strawberry Milkshake Pound Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. It stays moist and delicious, perfect for a quick treat!

Fridge: If you need to keep it longer, refrigerate for up to a week. Let it come to room temperature before serving to regain its wonderful texture.

Freezer: For extended storage, wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. The Strawberry Milkshake Pound Cake can be frozen for up to 3 months.

Reheating: To enjoy frozen slices, thaw in the refrigerator overnight and reheat briefly in the microwave, or let them sit at room temperature until soft. Enjoy every bite of this delightful cake!

What to Serve with Strawberry Milkshake Pound Cake

Elevate your dessert experience by pairing this delightful cake with complementary flavors and textures that will enchant your palate.

Whipped Cream: A dollop of fresh whipped cream adds a light, airy texture that beautifully complements the moist cake.
Fresh Berries: Offer a medley of raspberries and blueberries for a pop of tartness, enhancing the fruity flavor of the strawberries.
Vanilla Ice Cream: Creamy vanilla ice cream melts into the warm slices for a delicious contrast perfect for sweet indulgence.
Chocolate Drizzle: A rich chocolate sauce drizzled over the cake adds a decadent twist, balancing the fruitiness with deep cocoa notes.
Mint Garnish: Fresh mint leaves brighten up the plate visually and provide a refreshing note that cuts through the sweetness.
Lemon Zest: Grated lemon zest sprinkled on top adds a citrusy sparkle that elevates the cake’s sweet flavor profile.
Sparkling Water: Serve with a sparkling water for a refreshing palate cleanser that perfectly offsets the cake’s richness.
Lemonade: A tall glass of homemade lemonade brings a zesty acidity, creating a delightful pairing for a sunny day.
Strawberry Milkshake: Keep the flavor theme alive by serving a small glass of strawberry milkshake alongside for a nostalgic experience!

Strawberry Milkshake Pound Cake Recipe FAQs

What are the best strawberries to use for this recipe?
Absolutely! I recommend using fresh strawberries for a vibrant flavor in your Strawberry Milkshake Pound Cake. Look for ripe berries that are bright red without any dark spots or mold. If you must use frozen strawberries, thaw and drain them thoroughly to prevent adding excess moisture to the batter.

How should I store the Strawberry Milkshake Pound Cake?
You can store your delicious cake in an airtight container at room temperature for up to 3 days. It’s perfect for snacking! If you need to keep it longer, refrigerate it to extend its freshness—just allow it to come back to room temperature for the best texture before serving.

Can I freeze the Strawberry Milkshake Pound Cake?
Absolutely! To freeze, wrap slices or the whole cake tightly in plastic wrap and place it in a freezer-safe bag. It can last in the freezer for up to 3 months. Thaw overnight in the refrigerator for the best results, or at room temperature for a few hours before serving.

What do I do if my cake sinks in the middle?
Very commonly, a sunken center happens due to overmixing or underbaking. Make sure to gently fold in your ingredients just until combined and always test with a toothpick before removing it from the oven. If it comes out with batter on it, give it a little more time!

Is this recipe suitable for people with allergies?
When it comes to allergies, this recipe does contain dairy and gluten. If you’re serving anyone with dietary restrictions, consider using almond milk instead of regular milk and a gluten-free flour blend. It’s always best to double-check with your guests, and I often recommend substituting ingredients to accommodate different diets.

How can I enhance the flavor of my Strawberry Milkshake Pound Cake?
For an even richer flavor, add a touch more vanilla extract or a splash of almond extract, as it pairs beautifully with strawberries. Additionally, you can incorporate a few more strawberries into the batter for added fruity flavor. Just be cautious not to overload the batter, as maintaining the cake’s structure is essential!