Strawberry Milkshake Pound Cake Recipe

Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert. Bursting with fresh strawberries and topped with a sweet strawberry glaze, it’s perfect for any occasion. The moist, tender crumb combined with fruity flavors makes it an irresistible treat.

Ingredients

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra flavor)
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 ½ cups fresh strawberries, diced
• 2 cups (240g) powdered sugar
• 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
• 1 tbsp strawberry puree (optional, for stronger flavor and pink color)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
6. Step 6: Fold in the diced fresh strawberries carefully to distribute them evenly without breaking them down.
7. Step 7: Pour the batter evenly into the prepared bundt pan and smooth the top.
8. Step 8: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
10. Step 10: In a bowl, whisk together powdered sugar, strawberry milk, and strawberry puree until smooth and pourable to make the glaze.
11. Step 11: Drizzle the glaze generously over the cooled cake for a beautiful finish.
12. Step 12: Garnish with fresh strawberries around the cake to enhance presentation.
13. Step 13: Slice and serve with whipped cream or ice cream for an extra indulgent treat.

Tips & Variations

• For a more intense strawberry flavor, substitute some of the milk with strawberry yogurt or use freeze-dried strawberry powder in the batter.
• To make this cake dairy-free, swap the butter for a plant-based alternative and use a non-dairy milk in place of whole milk.
• If fresh strawberries are out of season, frozen diced strawberries can be used—just be sure to thaw and drain them well before folding into the batter.
• Add a handful of chopped nuts, like pecans or almonds, for a pleasant crunch.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy chilled. Add fresh glaze before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them thoroughly to prevent excess moisture from affecting the cake texture.

What can I substitute for strawberry milk if I don’t have any?

You can make your own strawberry milk by mixing regular milk with strawberry syrup or powdered strawberry drink mix. Adjust the quantity to taste to achieve the right flavor and sweetness for the glaze.

Strawberry Milkshake Pound Cake Recipe

Print Recipe

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5 from 129 reviews

This Strawberry Milkshake Pound Cake is a moist, buttery bundt cake infused with fresh strawberries and topped with a luscious strawberry glaze. Perfect for summer gatherings or a delightful dessert, it combines classic pound cake richness with a fruity twist reminiscent of a strawberry milkshake. The optional almond extract enhances the flavor, while the strawberry glaze adds a sweet, tangy finish.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra flavor)
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 ½ cups fresh strawberries, diced

Glaze Ingredients

• 2 cups (240g) powdered sugar
• 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
• 1 tbsp strawberry puree (optional, for stronger flavor + pink color)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake does not stick after baking.
2. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3–4 minutes using an electric mixer.
3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and optional almond extract for extra flavor, mixing until just combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
5. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently and just until everything is incorporated to avoid overmixing, which can toughen the cake.
6. Fold in Strawberries: Gently fold the diced fresh strawberries into the batter using a spatula to evenly distribute them without crushing.
7. Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan and smooth the top gently.
8. Bake: Bake the cake in the preheated oven for 55–65 minutes. Check doneness by inserting a toothpick or skewer into the center; it should come out clean or with just a few moist crumbs attached.
9. Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely to room temperature.
10. Prepare Glaze: In a small bowl, whisk together the powdered sugar, strawberry milk, and optional strawberry puree until you have a smooth, pourable glaze.
11. Glaze the Cake: Drizzle the strawberry glaze generously over the cooled cake, allowing some to drip down the sides for an attractive presentation.
12. Garnish: Arrange fresh strawberries around the base or top of the cake for additional flavor and a vibrant look.
13. Serve: Slice the pound cake and serve. Optionally, accompany with whipped cream or a scoop of ice cream for a decadent dessert experience.

Notes

• Make sure the butter is softened to room temperature to achieve a smooth, creamy batter.
• Do not overmix after adding flour to keep the cake tender.
• If fresh strawberries are out of season, frozen strawberries can be used, but be sure to thaw and drain them well before folding into the batter.
• The almond extract is optional but complements the strawberry flavor nicely.
• Use a fine sieve to dust powdered sugar over the cake if you want a lighter glaze or extra decoration.
• To make strawberry milk, mix regular milk with strawberry syrup or powder if strawberry milk is not available.
• Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Keywords: Strawberry Pound Cake, Strawberry Milkshake Cake, Bundt Cake, Strawberry Glaze, Summer Cake, Butter Cake