Introduction

This Strawberry Milkshake Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, fruity flavor of strawberries and a hint of creamy milkshake. It’s a delightful dessert perfect for spring and summer gatherings or any time you crave something sweet and berry-infused.

Strawberry Milkshake Pound Cake Recipe - Recipe Image

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 finely chopped fresh strawberries
1 cup powdered sugar
2–3 tablespoons strawberry milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
Step 2: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt to distribute the ingredients evenly.
Step 6: Gradually add the flour mixture and the wet strawberry milk mixture alternately to the creamed butter mixture, starting and ending with the flour, mixing just until combined.
Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to spread the fruity flavor throughout the batter.
Step 8: Pour the batter into the prepared pan and smooth the top evenly.
Step 9: Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 11: Meanwhile, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable to make the glaze.
Step 12: Once the cake is fully cooled, drizzle the glaze evenly over the top and allow it to set before slicing and serving.

Tips & Variations

Use frozen strawberries if fresh are out of season, just be sure to thaw and drain excess moisture before chopping.
For a stronger strawberry flavor, add a teaspoon of strawberry extract to both the batter and glaze.
If you don’t have strawberry milk, you can substitute regular milk mixed with a tablespoon of strawberry syrup or puree.
To make mini cakes, divide the batter into greased muffin tins and reduce baking time to about 25-30 minutes.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave for 10 to 15 seconds before serving to refresh the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk combined with a small amount of strawberry syrup or puree to maintain the strawberry flavor in the cake.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few dry crumbs attached. Avoid overbaking to keep the cake moist and tender.