Strawberry Milkshake Pound Cake

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Strawberry Milkshake Pound Cake is a nostalgic, bakery-style dessert that blends the richness of a classic pound cake with the sweet, creamy flavor of a strawberry milkshake. This cake is soft, dense, and incredibly moist, with layers of real strawberry flavor running through every slice.

Perfect for spring and summer gatherings, birthdays, brunch tables, or afternoon coffee breaks, this strawberry pound cake feels special without being complicated. It uses simple baking ingredients, fresh strawberries, and strawberry milk to create a dessert that looks impressive and tastes even better.

If you are searching for a strawberry cake recipe that delivers both flavor and texture, this Strawberry Milkshake Pound Cake is a dependable, crowd-pleasing option that works beautifully for home bakers and food bloggers alike.

Why You’ll Love This Recipe

• Rich, buttery pound cake texture with a soft crumb
• Real strawberry flavor from fresh berries and preserves
• Easy-to-follow steps suitable for beginner bakers
• Elegant enough for special occasions, simple enough for everyday baking
• Great make-ahead dessert for entertaining
• Pairs perfectly with coffee, tea, or milk
• Freezer-friendly and ideal for meal prep desserts

Ingredients Breakdown

• Unsalted Butter – Provides richness and moisture, creating the dense yet tender texture expected from a classic pound cake. Using unsalted butter allows precise control over salt; salted butter can be used by slightly reducing added salt.

• Granulated Sugar – Sweetens the cake while helping create a fine, even crumb. Proper creaming with butter incorporates air, giving the cake a lighter texture despite its richness.

• Eggs – Add structure, stability, and moisture. Using room-temperature eggs ensures smooth mixing and even baking throughout the cake.

• Strawberry Milk – Adds creamy sweetness and enhances the milkshake-inspired flavor. If unavailable, regular milk with strawberry syrup or extract works as a substitute.

• Sour Cream – Keeps the cake moist and tender while adding a subtle tang that balances the sweetness and prevents dryness.

• Vanilla Extract – Enhances the strawberry flavor and adds warmth. Pure vanilla extract provides the best overall taste.

• All-Purpose Flour – Provides structure without making the cake heavy. Accurate measuring is key to maintaining the classic pound cake density.

• Baking Powder – Offers a gentle lift to prevent the cake from becoming overly dense while maintaining a traditional pound cake texture.

• Salt – Balances sweetness and sharpens flavor. Even a small amount improves overall taste.

• Strawberry Preserves or Puree – Adds concentrated strawberry flavor and moisture. Preserves with fruit pieces provide extra texture.

• Fresh Strawberries – Bring natural sweetness, freshness, and visual appeal. Finely chopping prevents excess moisture pockets.

• Powdered Sugar – Forms the base of the glaze, creating a smooth, pourable finish.

• Strawberry Milk (Glaze) – Reinforces strawberry flavor and creates a milkshake-style glaze.

Tips and Tricks for Best Results

• Use room-temperature ingredients for smooth batter and even baking
• Cream butter and sugar fully to incorporate air and improve texture
• Avoid overmixing once flour is added to prevent toughness
• Finely chop strawberries to distribute moisture evenly
• Test doneness near the center and avoid overbaking
• Let the cake cool completely before glazing to prevent melting

Variations and Customizations

This Strawberry Milkshake Pound Cake is easy to adapt to different tastes.

• Swap strawberry preserves for raspberry or mixed berry preserves
• Add lemon zest for a bright, fresh contrast
• Fold in white chocolate chips for extra sweetness
• Use a loaf pan instead of a bundt for easier slicing
• Make it gluten-free using a high-quality 1:1 flour blend
• Add a cream cheese glaze instead of strawberry glaze for balance

Pairing Suggestions

Side Pairings

• Fresh strawberries or mixed berries
• Light whipped cream
• Vanilla or strawberry ice cream

Beverages

• Coffee or espresso
• Hot or iced tea
• Cold milk or strawberry milk

Occasions

• Spring and summer gatherings
• Baby showers and brunch events
• Birthday celebrations
• Afternoon desserts or potlucks

Storage Instructions

• Store covered at room temperature for up to 3 days
• Refrigerate for up to 5 days for extended freshness
• Freeze slices individually wrapped for up to 2 months
• Thaw at room temperature before serving
• Glaze after thawing for best presentation

Popular Questions

Can I use frozen strawberries?

Yes, but thaw and drain them well to prevent excess moisture from affecting the cake texture.

What pan works best for this cake?

A 10-inch bundt pan creates an elegant presentation, but a loaf pan works equally well with adjusted baking time.

Why bake at a lower temperature?

Pound cakes bake best at lower temperatures to ensure even cooking and prevent over-browning.

Can I make this cake ahead of time?

Absolutely. The flavor improves after resting, making it ideal for make-ahead desserts.

How do I prevent the cake from sticking?

Grease and flour the pan thoroughly, especially bundt pans with detailed designs.

Strawberry Milkshake Pound Cake

A rich, tender pound cake infused with strawberry milk, fresh strawberries, and strawberry preserves, finished with a sweet pink glaze. This cake tastes just like a classic strawberry milkshake and is perfect for gifting, celebrations, or freezing.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup strawberry milk
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup strawberry preserves or puree
• 1/2 cup fresh strawberries, finely chopped
• 1 cup powdered sugar (glaze)
• 2–3 tablespoons strawberry milk (glaze)
• 1/2 teaspoon vanilla extract (glaze)
• 1 pinch salt (glaze)

Equipment

• 10-inch Bundt pan or loaf pan
• electric mixer
• mixing bowls
• whisk
• Wire cooling rack

Method

 

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pan thoroughly.
2. Beat butter and sugar together until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. Whisk strawberry milk, sour cream, and vanilla together until smooth.
5. Sift flour, baking powder, and salt together in a separate bowl.
6. Alternate adding dry and wet ingredients to the batter, mixing gently until just combined.
7. Fold in strawberry preserves and chopped strawberries carefully.
8. Pour batter into prepared pan and bake for 60–70 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Whisk glaze ingredients until smooth and drizzle over cooled cake. Allow glaze to set before slicing.

Notes

• Use fresh, ripe strawberries for the best flavor
• Slightly warm the glaze for easier drizzling
• Slice with a sharp knife for clean edges
• Excellent for gifting, freezing, and entertaining

 

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