Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic favorite, bursting with fresh strawberry flavor and a creamy glaze. Perfect for spring or any time you want a sweet, fruity treat that’s moist and tender.

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 ensure the cake doesn’t stick.
Step 2: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. This incorporates air for a tender crumb.
Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and 2 teaspoons vanilla extract until smooth.
Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
Step 8: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
Step 9: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely, preventing condensation and sogginess.
Step 10: To prepare the glaze, whisk together the powdered sugar, 2–3 tablespoons strawberry milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and pourable.
Step 11: Once the cake is completely cooled, drizzle the glaze evenly over the top and let it set before slicing and serving to allow the flavors to meld.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the cake.
If you prefer a more intense strawberry taste, add a little extra strawberry preserves or a few drops of strawberry extract to the batter.
For a dairy-free version, substitute the butter with a plant-based alternative and use coconut or almond milk instead of strawberry milk.
Try adding a handful of chopped nuts or white chocolate chips for added texture and taste.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for the best flavor. The glaze may soften over time but can be refreshed with a light dusting of powdered sugar. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw completely before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, regular milk can be used, but the strawberry flavor will be less pronounced. You may want to add extra strawberry preserves or fresh strawberries to boost the taste.

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 moist crumbs attached. If the toothpick has wet batter, continue baking and check again every 5 minutes.

Strawberry Milkshake Pound Cake Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining classic pound cake richness with a delightful strawberry twist. Infused with strawberry milk, preserves, and fresh strawberries, it boasts a tender crumb and a luscious strawberry glaze, perfect for any occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

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

For the Glaze

1 cup powdered sugar
2–3 tablespoons strawberry milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to prevent the cake from sticking during baking.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. This process incorporates air, essential for a tender cake crumb.
Add Eggs: Incorporate the eggs one at a time, beating well after each addition. This ensures a smooth, well-mixed batter.
Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth, creating a flavorful wet mixture.
Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt in another bowl to evenly distribute the leavening agents and salt.
Alternate Adding Ingredients: Gradually add the flour mixture and wet mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can toughen the cake.
Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the strawberry flavor throughout the batter.
Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Cool Cake: Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. This prevents condensation and keeps the cake from becoming soggy.
Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
Glaze the Cake: Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow it to set before slicing and serving to enhance the flavor meld.

Notes

Make sure the butter is softened to room temperature for easy creaming with the sugar.
Avoid overmixing the batter once the flour is added to keep the cake tender.
Use fresh ripe strawberries for the best flavor in the cake and garnish.
The glaze can be adjusted in thickness by adding more or less strawberry milk.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Strawberry pound cake, strawberry milkshake cake, strawberry dessert, glazed pound cake, summer cake