Strawberry Milkshake Pound Cake Recipe

There’s something utterly delightful about a cake that feels like a hug in dessert form, and this Strawberry Milkshake Pound Cake Recipe totally fits the bill. It’s rich, moist, and bursting with fresh strawberry flavor, making it that perfect treat to brighten up any afternoon or sweeten your weekend gatherings. I love how the strawberry milk adds just the right amount of fruity creaminess, giving it a twist on the classic pound cake that’s so worth trying.

Whenever I make this Strawberry Milkshake Pound Cake Recipe, I find myself smiling at how effortlessly it impresses friends and family. Whether it’s dessert after a lazy Sunday brunch or a companion to your favorite cup of coffee, it’s a crowd-pleaser that’s easy to pull off. If you’re craving something homemade yet easy, this recipe is totally your new best friend.

Ingredients You’ll Need

Each ingredient in this recipe plays a special role to create that melt-in-your-mouth texture and vibrant strawberry flavor. A quick tip: using fresh, ripe strawberries really makes a huge difference, and don’t skip the strawberry milk—it’s the secret to that authentic milkshake vibe.

• Unsalted butter: Softened is key here so it creams well with sugar, creating that fluffy texture we love in a pound cake.
• Granulated sugar: Balances the fruity flavors and helps give the cake its tender crumb.
• Large eggs: Bringing structure and richness; add them one by one for the smoothest batter.
• Strawberry milk: Adds that unique strawberry flavor straight into the batter—if you can’t find it, add a splash of strawberry extract to regular milk.
• Sour cream: Keeps the cake moist and tender, with just a little tang to balance all that sweetness.
• Vanilla extract: Enhances all the other flavors with its warm, sweet aroma.
• All-purpose flour: The foundation for structure—sift to avoid lumps and ensure even mixing.
• Baking powder: Helps the cake rise perfectly without getting too dense.
• Salt: A pinch brings out the sweetness and strawberry flavors so they really pop.
• Strawberry preserves or puree: Swirled into the batter for bursts of intense berry goodness.
• Finely chopped fresh strawberries: Adds texture and fresh fruit bits that brighten every bite.
• Powdered sugar (for glaze): Smooth and sweet, it makes the perfect finishing touch.

Variations

I’m all about making recipes my own, and this Strawberry Milkshake Pound Cake Recipe is super flexible. You can easily tweak the flavors or ingredients to suit your mood or what you have on hand, and honestly, it still turns out delicious every time.

• Gluten-free variation: I’ve swapped the all-purpose flour for a 1-to-1 gluten-free blend with great success—just keep an eye on the texture as it bakes a little differently.
• Dairy-free twist: Try using coconut yogurt instead of sour cream and a plant-based milk with strawberry syrup. It’s surprisingly tasty and moist.
• Extra fruity: Add in some freeze-dried strawberry powder or blend up fresh berries for an even stronger flavor burst.
• Chocolate strawberry: I once tossed in some mini chocolate chips, which paired beautifully with the strawberry—totally indulgent.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan—we want to make sure the cake slides out easily after baking. I like using a little butter and flour combo to avoid any sticking, which saves me some stress later on.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer. Whip them for about 3 to 4 minutes until the mixture is light and fluffy. This step is super important because incorporating air here means your cake will have a tender, soft crumb.

Step 3: Add the Eggs One at a Time

Next, add eggs one by one, beating well after each addition. This gradual mixing helps maintain the batter’s smooth texture and prevents it from curdling. Trust me; it’s worth the extra minute!

Step 4: Combine Wet Ingredients Separately

In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth. This mixture brings moisture and that classic strawberry milkshake flavor into every bite of the cake.

Step 5: Sift Dry Ingredients

In another bowl, sift together the flour, baking powder, and salt. Sifting helps keep everything light and evenly distributed, which is key for an even rise and perfect texture.

Step 6: Alternate Adding Wet and Dry Mixtures

Gradually add the dry and wet mixtures alternately into your creamed butter mixture, starting and ending with the flour. Mix gently and just until combined to prevent overworking the batter, which can make the cake tough.

Step 7: Fold in Strawberry Preserves and Fresh Berries

Now for the fun fruity part—gently fold in the strawberry preserves and finely chopped fresh strawberries. This ensures those lovely chunks and swirls of strawberry flavor are nicely dispersed throughout without breaking up the batter.

Step 8: Bake Until Golden and Perfectly Cooked

Pour your batter into the prepared pan and smooth the top. Bake for about 60 to 70 minutes, but start checking around 60 minutes with a toothpick. When it comes out clean, your cake is done! Don’t rush this step; underbaked pound cake can be gummy in the middle.

Step 9: Cool and Glaze

Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack. Once completely cooled, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt for the glaze. Drizzle it over the cake and let it set—it adds just the right sweet finish.

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

I love topping this cake with fresh sliced strawberries and a light dusting of powdered sugar for that extra pop of color and freshness. Sometimes I add a dollop of whipped cream or a sprig of mint to make it feel extra special—and it totally does.

Side Dishes

Pair the cake with a simple vanilla ice cream or a scoop of homemade strawberry sorbet to echo the flavors. For a brunch, some fresh fruit salad and a hot cup of coffee or tea work beautifully alongside this pound cake.

Creative Ways to Present

For a festive look, I’ve arranged slices on a cake stand layered with edible flowers and served with little bowls of additional strawberry preserves for guests to add. It’s been a hit at birthdays and garden parties alike—super easy but so charming.

Make Ahead and Storage

Storing Leftovers

I keep leftovers wrapped tightly in plastic wrap at room temperature for up to three days. If it’s warm where you are, keeping the cake covered on the counter prevents it from drying out—you’ll still get that fluffy, moist texture when you dig in again.

Freezing

Freezing actually works really well with this Strawberry Milkshake Pound Cake Recipe. I slice it first, wrap individual slices in plastic wrap and then foil, and toss them in the freezer. When you want a quick sweet fix, just thaw a slice overnight in the fridge.

Reheating

I like to warm up slices briefly in the microwave—about 15 to 20 seconds does the trick—to bring back that fresh-baked soft feel. Adding a small dollop of whipped cream or fresh berries on top makes it feel like it just came out of the oven.

FAQs

Final Thoughts

This Strawberry Milkshake Pound Cake Recipe holds a special place in my kitchen repertoire because it’s both nostalgic and fresh at the same time. It reminds me of sharing laughs with family over dessert but is easy enough to whip up even on busy days. I hope you give it a try—it’s the kind of recipe that feels like a little celebration every time you cut a slice. Trust me, once you experience the cozy strawberry flavor and moist crumb, you’ll find yourself coming back to it again and again!

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