If you have a sweet spot for moist and fruity cakes, you’re about to fall head over heels with this Strawberry Milkshake Pound Cake Recipe. Imagine a tender pound cake bursting with real strawberries, enhanced by a luscious strawberry milk infusion and topped with a shiny, flavorful glaze that makes every bite feel like a celebration. This recipe captures the nostalgic joy of a strawberry milkshake in the form of a beautifully baked cake that’s perfect for any occasion, from casual afternoon treats to festive gatherings.
Ingredients You’ll Need
These ingredients are wonderfully simple yet perfectly balanced to create the moist, flavorful magic in this Strawberry Milkshake Pound Cake Recipe. Each one plays a key role in building the texture, richness, and unsurpassed strawberry character of the cake.
- 1 cup unsalted butter (softened): Provides richness and helps achieve that classic tender crumb.
- 2 cups granulated sugar: Sweetens evenly and helps with the delicate cake texture.
- 4 large eggs: Add structure and help bind the cake together for a satisfying bite.
- 1/2 cup strawberry milk: Infuses the cake with subtle strawberry flavor and moisture.
- 1/2 cup sour cream: Brings tenderness while balancing the sweetness with a slight tang.
- 2 teaspoons vanilla extract: Enhances the overall flavor complexity.
- 2 1/2 cups all-purpose flour: The foundation of the cake’s structure.
- 1/2 teaspoon baking powder: Helps the cake rise gently.
- 1/2 teaspoon salt: Balances sweetness and deepens flavor.
- 1/2 cup strawberry preserves or puree: Delivers concentrated strawberry bursts throughout.
- 1/2 cup finely chopped fresh strawberries: Adds fresh texture and vibrant strawberry pops.
- 1 cup powdered sugar: For the smooth glaze that adds sweetness and shine.
- 2–3 tablespoons strawberry milk: To thin out the glaze and intensify strawberry taste.
- 1/2 teaspoon vanilla extract: Adds warmth and depth to the glaze.
- Pinch of salt: Balances the sugary glaze perfectly.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat and Prepare Pan
Start by preheating your oven to 325°F (163°C). Properly grease and flour a 10-inch bundt or loaf pan to ensure your cake comes out with a perfect shape and doesn’t stick. This little prep step sets you up for success.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light, fluffy, and pale in color—around 3 to 4 minutes. This step incorporates air, which is key for a tender crumb and lovely rise in your pound cake.
Step 3: Add Eggs
Add the eggs one at a time, blending each fully before adding the next. This careful method ensures your batter stays smooth and emulsified, leading to a consistent texture throughout the cake.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth. These ingredients bring moisture and a dreamy strawberry essence to the cake batter.
Step 5: Mix Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Sifting ensures the dry ingredients distribute evenly, avoiding clumps of leavening and salt that could throw off the cake’s texture.
Step 6: Alternate Adding Ingredients
Slowly add the dry mixture and wet mixture alternately into the creamed butter and sugar, beginning and ending with the dry ingredients. Gently mix just until everything is combined—overmixing can toughen the cake, and we want that melting tenderness!
Step 7: Fold in Strawberries
Carefully fold in the strawberry preserves and the finely chopped fresh strawberries. This step spreads juicy strawberry flavor pockets evenly without mashing the fruit, giving you delicious surprises in every forkful.
Step 8: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula for an even finish. Bake the cake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, signaling a perfectly baked, moist cake.
Step 9: Cool Cake
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. This resting prevents condensation under the cake and keeps its texture light and fluffy.
Step 10: Prepare Glaze and Glaze the Cake
Whisk together powdered sugar, 2 to 3 tablespoons of strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable. Once the cake is completely cooled, drizzle the glaze evenly over the top to add a sweet, glossy finish that perfectly complements the strawberry flavors.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
Fresh strawberries sliced on top or a small scoop of whipped cream add a lovely fresh contrast and an irresistible look. You can also sprinkle edible flowers or crushed freeze-dried strawberries for a colorful, elegant touch.
Side Dishes
Pair this delightful pound cake with a bowl of vanilla ice cream or a dollop of crème fraîche. A cup of lightly brewed green tea or a chilled glass of strawberry lemonade would also elevate the experience beautifully.
Creative Ways to Present
Try serving individual slices with a little extra strawberry preserves on the side or turn slices into small cake sandwiches with whipped cream and fresh berries in between. For a party, cut the cake into bite-sized cubes and serve skewered with strawberries for fun, handheld treats.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful without drying out.
Freezing
This Strawberry Milkshake Pound Cake Recipe freezes wonderfully. Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It will stay fresh for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
To warm up refrigerated or thawed cake, gently microwave slices for 15-20 seconds or warm in a low oven (about 300°F) covered loosely with foil to keep moisture intact. This refreshes the cake’s softness and brings the glaze back to a gentle drizzle.
FAQs
Can I substitute regular milk for strawberry milk in the recipe?
While regular milk can be used, the strawberry milk provides a sweet and subtle strawberry flavor that’s essential to the unique taste of this cake. If you want to use regular milk, consider adding a bit more strawberry preserves or puree to maintain that lovely fruitiness.
Is it possible to make this recipe dairy-free?
Yes! Substitute unsalted butter with a dairy-free alternative and use a plant-based strawberry-flavored milk or make your own by blending fresh strawberries with almond or oat milk. Use dairy-free sour cream alternatives to keep the texture moist.
How can I make sure the cake stays moist?
Using sour cream and the strawberry milk mixture helps keep the cake moist. Also, avoid overmixing the batter and make sure to bake it at the correct temperature and time. Proper cooling and wrapping leftover cake tightly also preserve moisture.
Can fresh frozen strawberries be used instead of fresh strawberries?
Frozen strawberries can work, but make sure they are fully thawed and well-drained to avoid adding extra moisture that could make the batter too wet. Chop and gently fold them in as with fresh strawberries for a similar delicious effect.
What type of pan works best for this pound cake?
A 10-inch bundt pan or a loaf pan both work beautifully. Bundt pans give the cake an elegant shape and more crust surface area, while a loaf pan makes slicing easier for casual servings. Be sure to grease and flour the pan well to prevent sticking.
Final Thoughts
This Strawberry Milkshake Pound Cake Recipe is a deliciously charming way to enjoy the flavors of fresh strawberries wrapped in a tender, buttery cake. Baking it fills your kitchen with the sweetest aromas, and sharing it brings smiles every time. I can’t recommend enough giving this recipe a try and making your day just a little brighter with every luscious bite.
Print
Strawberry Milkshake Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Milkshake Pound Cake is a moist, tender dessert bursting with fresh strawberry flavor. Enhanced with strawberry milk and preserves, this cake offers a delightful fruity twist on a classic pound cake. Finished with a sweet strawberry glaze, it’s perfect for any occasion where a luscious, berry-infused treat is desired.
Ingredients
Cake 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
Glaze Ingredients
- 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 sticking during baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Wet Ingredients: In a separate small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth and evenly combined.
- Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to distribute leavening agents and salt evenly.
- Alternate Adding Ingredients: Gradually add the dry ingredient mixture and the wet mixture alternately into the creamed butter and sugar mixture, starting and ending with the dry ingredients. Mix gently just until incorporated to avoid toughening the cake.
- Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the flavor without breaking down the fruit.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Let the cake cool in the pan for 15 minutes to set, then transfer it carefully onto a wire rack to cool completely, preventing moisture buildup.
- Prepare Glaze: Whisk together powdered sugar, 2 to 3 tablespoons strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving to meld the flavors beautifully.
Notes
- Ensure butter is softened at room temperature to cream properly with sugar.
- Do not overmix after adding the flour to keep the cake tender.
- Fresh strawberries should be finely chopped to prevent large chunks and ensure even texture.
- If strawberry milk is unavailable, you can substitute regular milk with a teaspoon of strawberry syrup.
- The glaze can be adjusted for consistency by adding more milk or powdered sugar as needed.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
