As I scoured the market for the freshest strawberries, the vibrant reds and luscious scents transported me right to springtime picnics and sunny breakfasts. That wholesome joy inspired me to whip up a delightful Strawberry Milkshake Pound Cake that brings the essence of those sunny moments indoors. This cake isn’t just a treat; it’s a quick, memorable dessert perfect for gatherings or satisfying your sweet tooth without all the fuss. Plus, it’s vegetarian-friendly, making it a hit for everyone at the table. With its tender, buttery texture and refreshing strawberry swirls, I can assure you that each slice is a slice of happiness. Are you ready to indulge your taste buds?

Why Is This Cake So Irresistible?

Buttery Delight: This cake’s tender, buttery texture wraps you in comfort with every bite, making it the perfect indulgence for your sweet cravings.

Effortless Preparation: With simple ingredients and straightforward steps, you’ll have this cake in the oven in no time, leaving you more moments to enjoy with family or prepare fresh accompaniments.

Flavorful Swirls: The fresh strawberry swirls create a stunning visual and delicious flavor profile, reminiscent of a creamy milkshake but in cake form.

Versatile Treat: Perfect for spring celebrations, it shines at birthday parties or casual brunches. Pair it with whipped cream and fresh strawberries for a show-stopping dessert, much like our Fried Strawberry Cheesecake or Oreo Cheesecake Cookie Cups.

Make Ahead Friendly: Bake it the day before your celebration! This cake remains moist and flavorful, and glazing it just before serving ensures a fresh look and taste.

Embrace the joy of homemade desserts with this Strawberry Milkshake Pound Cake!

Strawberry Milkshake Pound Cake Ingredients

For the Cake
• Butter (1 cup) – Provides richness and moisture; ensure it’s softened for easy creaming.
• Granulated Sugar (2 cups) – Adds sweetness and contributes to a fluffy texture.
• Eggs (4) – Acts as a binder and provides structure; add one at a time for best incorporation.
• Vanilla Extract (1 tablespoon) – Enhances flavor; can be complemented with almond extract for a unique twist.
• Almond Extract (1 tablespoon, optional) – Adds nutty depth; substitute with extra vanilla if desired.
• All-Purpose Flour (3 cups) – Gives structure; be sure to measure carefully to avoid density.
• Baking Powder (1 teaspoon) – Leavening agent for a perfect rise.
• Salt (½ teaspoon) – Balances sweetness, enhancing overall flavor.
• Whole Milk (1 ½ cups) – Adds moisture; buttermilk can be used for a tangier taste.
• Fresh Strawberries (2 cups, diced) – Provides natural sweetness and delightful texture; frozen can be used if thawed and drained.

For the Glaze
• Powdered Sugar (1 cup) – Sweetens the glaze; adjust to taste.
• Milk (2-3 tablespoons) – Thin the glaze; add gradually until desired consistency is reached.
• Fresh Strawberries (1 cup, pureed) – Enhances the strawberry flavor in the glaze; can be substituted with strawberry jam.

Each of these ingredients contributes to the delightful experience of the Strawberry Milkshake Pound Cake, ensuring every bite is a sweet reminder of springtime!

Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake

Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms up, grease a 10-inch bundt pan with butter, then dust it lightly with flour to prevent sticking. This step is crucial for achieving that beautifully shaped Strawberry Milkshake Pound Cake once it’s baked.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 1 cup of softened butter and 2 cups of granulated sugar. Using a hand mixer or stand mixer, cream these together for about 3-4 minutes, until the mixture is light and fluffy. This aeration is vital for a tender cake, so look for a pale color and texture that’s noticeably smoother.

Step 3: Incorporate the Eggs and Extracts
Next, add in 4 eggs one at a time to the creamed butter and sugar, beating well after each addition. Follow this with 1 tablespoon of vanilla extract and 1 tablespoon of almond extract, if using. Mix until everything is fully incorporated and you have a smooth batter, which will form the rich base of your Strawberry Milkshake Pound Cake.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. This will help evenly distribute the leavening agent and ensure your cake rises beautifully. Set this dry mixture aside as you prepare to mix it with the wet ingredients.

Step 5: Mix Wet and Dry Ingredients
Gradually add the dry flour mixture to the butter mixture, alternating with 1 ½ cups of whole milk. Start and end with the flour, mixing just until combined. This will keep your batter light and fluffy. Be careful to avoid overmixing, as this can lead to a dense Strawberry Milkshake Pound Cake.

Step 6: Fold in the Strawberries
Gently fold in 2 cups of diced fresh strawberries into the batter. Use a spatula to create swirls without fully incorporating them to keep chunks of strawberries visible. This will create the delightful swirls of strawberry flavor throughout your cake, making it extra special.

Step 7: Pour and Spread the Batter
Carefully pour the batter into your prepared bundt pan. Use a spatula to evenly spread the batter, ensuring it reaches all corners of the pan. This helps in achieving an even bake for your Strawberry Milkshake Pound Cake, making it rise uniformly.

Step 8: Bake the Cake
Place the filled bundt pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should be golden and spring back to the touch.

Step 9: Cool in the Pan
Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes. This cooling period allows the cake to set and makes it easier to de-mold later. The delightful aroma of strawberry and buttery goodness will waft through your kitchen!

Step 10: Invert and Cool Completely
After cooling in the pan, carefully invert the bundt pan onto a wire rack to let the cake cool completely. This ensures the Strawberry Milkshake Pound Cake retains its shape and allows for an even texture before glazing.

Step 11: Prepare the Glaze
While the cake cools, prepare the strawberry milk glaze by mixing 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1 cup of pureed strawberries in a bowl. Stir until you achieve a smooth, pourable consistency. This glaze will add a sweet and fruity finish to your cake.

Step 12: Glaze the Cake
Once the Strawberry Milkshake Pound Cake is completely cooled, drizzle the strawberry milk glaze generously over the top. Allow it to drip down the sides for a beautiful presentation. This final touch will enhance the flavor and add a delightful sweetness, making it irresistible!

What to Serve with Strawberry Milkshake Pound Cake?

Indulging in the comforting flavors of this delightful cake opens up a world of pairing possibilities that elevate your dessert experience.

Fresh Strawberries: Bright, juicy strawberries perfectly complement the sweetness of the cake, enhancing the fruity flavors. A simple garnish that makes a big impact!
Whipped Cream: A dollop of freshly whipped cream adds a rich creaminess, balancing the cake’s indulgence while offering a delightful texture contrast. It’s the ultimate finishing touch.
Vanilla Ice Cream: Serve alongside a scoop of creamy vanilla ice cream for a decadent dessert duo. The melt-in-your-mouth experience will have your guests coming back for seconds.
Lemon Glaze: A tangy lemon glaze introduces a zesty twist that cuts through the sweetness, adding refreshing brightness to each bite of the cake.
Iced Tea: Pair with a chilled glass of iced tea; the subtle flavors cleanse the palate and contrast the cake’s sweetness beautifully. Consider a hint of mint for an extra kick.
Sparkling Water: A sparkling beverage helps to refresh the palate, making it a light accompaniment for a richly flavored dessert. The fizz adds a celebratory element to your meal.
Chocolate Ganache: For chocolate lovers, a drizzle of ganache elevates the Strawberry Milkshake Pound Cake to new heights, offering a luscious chocolatey finish that pairs wonderfully with strawberries.

Expert Tips for Strawberry Milkshake Pound Cake

Light and Fluffy: Mix just until combined after adding dry ingredients to keep your Strawberry Milkshake Pound Cake tender and airy.

Strawberry Distribution: Ensure even distribution of diced strawberries in the batter for consistent flavor and texture in every slice.

Cooling Time: Allow the cake to cool completely before applying the glaze; this prevents the glaze from melting and keeps it beautifully intact.

Bundt Pan Care: Use a combination of butter and flour to grease your bundt pan, ensuring easy release and a perfect shape after baking.

Ingredient Substitutions: Feel free to swap almond extract with extra vanilla or use buttermilk instead of whole milk for a lovely tangy twist!

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. This keeps it fresh while allowing its flavors to develop.

Fridge: If you live in a warm climate, it’s best to refrigerate the cake for up to 5 days. Just make sure it’s in an airtight container to prevent drying out.

Freezer: Freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 3 months. Thaw slices in the fridge overnight before enjoying again.

Reheating: To reheat, place slices in the microwave for 10-15 seconds or enjoy at room temperature. The delicious strawberry flavor of the Strawberry Milkshake Pound Cake will make it feel fresh!

Strawberry Milkshake Pound Cake Variations

Feel free to get creative with this scrumptious cake, inviting new flavors and textures to your table!

More Strawberries: Increase the amount of strawberries to 2 ½ cups for an even bolder berry flavor. The extra fruit will enhance the sweetness and give you delightful slices bursting with freshness.
Dairy-Free Delight: Swap in coconut milk and dairy-free butter for a vegan-friendly alternative. This tweak ensures everyone can enjoy a slice of your delicious creation without compromising on flavor or texture.
Extra Flavor: Add a hint of lemon zest to the batter for a refreshing citrus twist. In every slice, you’ll find a bright note that beautifully complements the strawberries.
Nutty Crunch: Incorporate chopped nuts, like pecans or walnuts, for a delightful texture. The added crunch provides a lovely contrast to the moist cake, making each bite interesting and delightful.
Fun Frosting: Top the cake with a layer of cream cheese frosting instead of the glaze. This rich addition adds a tangy sweetness that pairs perfectly with the fruity elements, elevating your dessert even further.
Strawberry Swirl Variation: Instead of folding in the strawberries, puree half of them and swirl them into the batter along with the diced pieces. This technique creates a stunning visual effect while intensifying the strawberry experience.
Chocolate Lovers: Add cocoa powder (1/3 cup) to make a chocolate strawberry twist. The blend of flavors will delight chocolate enthusiasts and add a whole new dimension to this classic recipe.
Sassy Spice: A sprinkle of cinnamon (½ teaspoon) in the batter warm up the flavors and brings an inviting warmth to the cake, reminiscent of cozy gatherings, much like our popular Pumpkin Spice Gooey Cake.

Feel free to mix and match these variations; after all, the only limit is your imagination! Happy baking!

Make Ahead Options

These Strawberry Milkshake Pound Cakes are ideal for busy home cooks looking to save time! You can bake the cake up to 24 hours in advance; simply wrap it tightly in plastic wrap once cooled to retain moisture. For the best texture and flavor, wait to glaze the cake until just before serving. If you want even more convenience, the diced strawberries can be prepared up to 3 days ahead, keeping them in an airtight container in the refrigerator. This way, when you’re ready to enjoy your delightful Strawberry Milkshake Pound Cake, all you’ll need to do is drizzle on the glaze, and you’ll have a beautiful dessert that’s just as delicious as if it were made fresh that day!

Strawberry Milkshake Pound Cake Recipe FAQs

What type of strawberries should I use for the cake?
Absolutely fresh strawberries are best! Look for bright red berries with no dark spots or mushiness. If using frozen strawberries, make sure they are thoroughly thawed and drained to avoid excess moisture in the cake.

How do I store leftover Strawberry Milkshake Pound Cake?
You can store the cake at room temperature in an airtight container for up to 3 days. If you live in a warmer climate, it’s advisable to refrigerate it for up to 5 days to keep it fresh and moist. Just be sure it’s well-covered to prevent drying out!

Can I freeze Strawberry Milkshake Pound Cake?
Yes, you can freeze it! To do this, wrap individual slices in plastic wrap, then in aluminum foil for added protection against freezer burn. This way, it can be frozen for up to 3 months. When you’re ready to enjoy, thaw the slices in the fridge overnight before serving.

What should I do if my cake is dense?
Very! A dense cake is typically caused by overmixing the batter after adding the dry ingredients. To prevent this, mix just until combined, and be mindful not to beat too aggressively. Also, make sure your baking powder is fresh, as old leavening agents can affect the cake’s rise.

Is this Strawberry Milkshake Pound Cake safe for my allergies?
If you or someone eating the cake has egg allergies or is vegan, try substituting the eggs with unsweetened applesauce (about 1/4 cup per egg) or a commercial egg replacer. However, this specific recipe does contain eggs and dairy, so be sure to check all your ingredient labels, especially if serving to someone with allergies.