Name: Strawberry Milkshake Pound Cake for Ultimate Spring Bliss
Prep time: 30 min
Cook time: 65 min
Total time: 110 min
Ingredients: 1 cup Butter (softened); 2 cups Granulated Sugar; 4 large Eggs (room temperature); 1 tbsp Vanilla Extract; 1 tsp Almond Extract (can be omitted); 3 cups All-Purpose Flour (sifted); 1 tbsp Baking Powder; 1 tsp Salt; 1 cup Whole Milk (can substitute with any milk); 2 cups Fresh Strawberries (diced, frozen can be used); 1 cup Powdered Sugar; 2 tbsp Milk (adjust for thickness); 1 cup Fresh Strawberry Puree (blend strawberries until smooth)

As I opened the door to my kitchen just as spring’s warmth started creeping in, the sweet aroma of fresh strawberries danced in the air—an instant reminder of the delightful Strawberry Milkshake Pound Cake I was about to bake. This cake isn’t just any dessert; it’s a deliciously buttery creation that combines juicy strawberries with a creamy milk glaze reminiscent of childhood summer treats. With its easy preparation, this recipe is perfect for both seasoned bakers and those new to the kitchen, offering a stress-free way to impress your loved ones. Whether it’s a sunny afternoon gathering or a last-minute birthday celebration, this pound cake is sure to satisfy your sweet cravings without any fuss. Are you ready to whip up a little slice of nostalgia?

Why is Strawberry Milkshake Pound Cake amazing?

Unforgettable flavor: The combination of fresh strawberries and creamy glaze creates a taste that’s deliciously nostalgic, reminiscent of your favorite summer treats.

Easy to make: This cake is designed for bakers of all levels. With straightforward instructions, you can whip it up in no time!

Versatile beauty: Enjoy this cake as a delightful dessert or a charming centerpiece for spring gatherings. Pair it with whipped cream and fresh strawberries for an extra special touch.

Make ahead friendly: Prepare it a day in advance. Just glaze before serving to keep it fresh and stunning!

Healthy indulgence: Each slice offers a satisfying sweetness without being overly indulgent, making it a great option for joyful celebrations. If you enjoy fruits in your desserts, you might also love my Oreo Cheesecake Indulgence for a different flavor twist!

Strawberry Milkshake Pound Cake Ingredients

• Get ready to bake this spring delight!

For the Cake

Butter – Provides richness and moisture; ensure it’s softened for easy creaming.
Granulated Sugar – Adds sweetness and helps in structure.
Eggs – Acts as a binder and adds moisture; use room-temperature eggs for better emulsification.
Vanilla Extract – Enhances the cake’s flavor beautifully.
Almond Extract – Adds a unique flavor twist; can be omitted or replaced with more vanilla if desired.
All-Purpose Flour – Delivers strength and structure; sift to remove lumps for even distribution.
Baking Powder – Acts as the leavening agent, ensuring the cake rises perfectly.
Salt – Enhances overall flavor, balancing the sweetness.
Whole Milk – Contributes moisture and richness; can substitute with any preferred milk.
Fresh Strawberries – Provide natural sweetness and eye-catching swirls; frozen strawberries work well if thawed and drained.

For the Strawberry Milk Glaze

Powdered Sugar – Creates a sweet base for the glaze.
Milk – Adds creaminess to the glaze; adjust for the desired thickness.
Fresh Strawberry Puree – Intensifies the strawberry flavor; blend fresh strawberries until smooth.

With these ingredients on hand, you’re ready to create a delicious Strawberry Milkshake Pound Cake that’s bound to dazzle your friends and family!

Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grease a 10-inch bundt pan with butter and dust it with flour to ensure easy cake release later. Set the prepared pan aside as you move on to mixing the batter for your Strawberry Milkshake Pound Cake.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine softened butter and granulated sugar. Using an electric mixer, cream these together on medium speed for 3-4 minutes until the mixture is light and fluffy, appearing pale in color. This step is crucial for the texture of your pound cake, so make sure to achieve that airy consistency.

Step 3: Incorporate the Eggs
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to fully incorporate them. This ensures a smooth, well-emulsified batter. Follow with stirring in the vanilla and almond extracts, allowing their fragrance to mingle with the sweet mixture, enhancing the overall flavor of your Strawberry Milkshake Pound Cake.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will provide structure and help the cake rise properly. Make sure to break up any lumps in the flour as you whisk. Once combined, set this bowl aside while you prepare to mix it with the wet ingredients.

Step 5: Combine Wet and Dry Mixtures
Alternately add the dry flour mixture and whole milk to the creamed butter mixture, starting and ending with the flour. Mix on low speed until just combined; avoid overmixing to maintain a light texture in your Strawberry Milkshake Pound Cake. The batter should appear smooth and slightly thick.

Step 6: Fold in Strawberries
Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed without breaking them up too much. This will create lovely swirls of fruit throughout the cake. Be careful not to overmix; you want the strawberries to remain intact for beautiful bites!

Step 7: Pour and Spread Batter
Carefully pour the cake batter into your prepared bundt pan, using a spatula to spread it evenly across the bottom and up the sides. This helps maintain an even rise as the cake bakes, ensuring a beautifully shaped Strawberry Milkshake Pound Cake.

Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown, and the edges may start to pull away from the pan slightly, indicating it’s ready to be removed from the oven.

Step 9: Cool the Cake
Once baked, carefully take the bundt pan out of the oven and let it cool for 15 minutes. This allows the cake to set properly and makes it easier to remove from the pan. After the cooling period, gently invert the cake onto a wire rack to cool completely before glazing.

Step 10: Make the Glaze
As the cake cools, prepare the strawberry milk glaze. In a bowl, mix powdered sugar with milk and fresh strawberry puree until you reach your desired consistency. The glaze should be smooth and pourable, adding a creamy finish to your delightful Strawberry Milkshake Pound Cake.

Step 11: Drizzle the Glaze
Once the cake is completely cooled, drizzle the creamy strawberry milk glaze generously over the top. Allow it to cascade down the sides for a beautiful presentation. This final touch enhances the cake’s flavor and adds an extra layer of sweetness, making your Strawberry Milkshake Pound Cake irresistible.

Make Ahead Options

These Strawberry Milkshake Pound Cakes are perfect for meal prep! You can bake the cake up to 24 hours in advance; once cooled, store it in an airtight container at room temperature to retain its moistness. To keep the cake fresh and visually appealing, glaze it just before serving. Additionally, the fresh strawberries can be diced and mixed into your batter a day ahead, while the glaze can be prepared up to 3 days in advance—just whisk together powdered sugar, milk, and strawberry puree until smooth. This way, you’ll enjoy all the delightful flavors while saving precious time on busy afternoons!

Strawberry Milkshake Pound Cake Variations

Feel free to let your creativity shine by customizing this delightful recipe to suit your taste buds!

More Strawberries: Increase the amount of strawberries for a bold, fruity flavor. Their juicy sweetness will elevate this cake to new heights!
Vanilla Swap: Replace almond extract with more vanilla extract for a classic taste. This simple change offers a delightful twist that brings warmth to the cake.
Zesty Citrus: Add a splash of lemon or orange zest to the batter for a refreshing citrus burst. This brightens the flavors and makes every slice sing!
Nutty Crunch: Stir in chopped walnuts or pecans for a delightful crunch. Their texture complements the soft cake beautifully, creating a memorable eating experience.
Chocolate Drizzle: Drizzle melted chocolate over the cooled cake instead of the glaze for a rich, decadent twist. It perfectly combines with the strawberry flavor for chocoholics!
Spicy Kick: Add a pinch of cinnamon or nutmeg to the batter for a subtle warmth. This spice draws in comforting, cozy vibes that are perfect for any occasion.
Alternative Glazes: Experiment with different fruit glazes, like blueberry or raspberry, to change the cake’s fruity profile completely. Each glaze can bring its own unique charm to this recipe.
Fill the Center: Hollow out a section of the baked cake and fill it with whipped cream or strawberry jam. This addition adds sweetness and moisture, taking the cake to the next level!

With these fun variations, your Strawberry Milkshake Pound Cake can become a different tasty treat each time you bake it. Dive into the flavors, and if you’re looking for more dessert inspirations, check out my Chocolate Cheesecake Forever or indulge in my Japanese Cheesecake Light for something delightfully unique!

How to Store and Freeze Strawberry Milkshake Pound Cake

Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its soft and buttery texture.

Fridge: If you prefer to keep it longer, refrigerate the cake wrapped in plastic wrap for up to a week. This helps retain moisture and prevents drying out.

Freezer: For long-term storage, slice the Strawberry Milkshake Pound Cake and freeze in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To enjoy your cake warm, place slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5–10 minutes, ensuring a delightful taste every time!

What to Serve with Strawberry Milkshake Pound Cake

Indulge in a delightful spring meal that complements the sweet and creamy flavors of your cake while bringing harmony to your table.

Whipped Cream: A dollop of freshly whipped cream adds a light, airy texture, enhancing the pound cake’s richness and strawberry flavors.
Fresh Fruit Salad: A medley of seasonal fruits offers a refreshing contrast, balancing the sweetness with vibrant citrus and melon flavors.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully atop a warm slice, creating a heavenly dessert experience that elevates each bite.
Mint Leaves: Fresh mint not only brightens up the plate visually but also adds a refreshing note that cuts through the cake’s buttery richness.
Lemonade: A chilled glass of lemonade with its bright acidity is the perfect drink pairing, perfectly balancing the sweetness of the cake.
Chocolate Drizzle: A light drizzle of chocolate syrup brings a rich, indulgent flavor that pairs beautifully with the strawberries, embracing the dessert’s sweetness.
Tea Selection: A soothing cup of chamomile or earl grey tea adds warmth and complements the cake’s creamy texture, creating a perfect afternoon treat.
Cheesecake Bites: For a fun twist, serve mini cheesecake bites on the side for a contrast in texture and a rich flavor that deliciously rounds out the meal.

Expert Tips for Strawberry Milkshake Pound Cake

Butter Matters: Ensure your butter is softened properly; this creates a fluffy batter and fantastic texture for your cake.
Egg Emulsification: Use room-temperature eggs for better incorporation, helping to achieve a smooth, rich batter for your Strawberry Milkshake Pound Cake.
Gentle Mixing: Fold in the strawberries gently to maintain their shape; overly vigorous mixing can break them up, leading to a denser cake structure.
Cooling Time: Allow the cake to cool in the bundt pan for a brief moment before inverting onto a wire rack—this helps prevent sticking!
Avoid Overmixing: Mix your batter until just combined; overmixing can make the cake tough instead of tender and light.

Strawberry Milkshake Pound Cake Recipe FAQs

How do I select ripe strawberries for the cake?
Absolutely! When choosing strawberries, look for berries that are bright red, plump, and fragrant. Avoid any with dark spots or mold. Fresh strawberries will yield the best sweet flavor and beautiful swirls in your Strawberry Milkshake Pound Cake.

What is the best way to store leftover Strawberry Milkshake Pound Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week. This helps maintain its moisture and delicious buttery texture!

Can I freeze the Strawberry Milkshake Pound Cake?
Very! To freeze, slice the cooled cake and place individual slices in an airtight container or heavy-duty freezer bag. It can be stored this way for up to 3 months. For best results, thaw slices overnight in the fridge before serving, or pop them in the microwave for a quick warm-up!

What should I do if my cake is too dense?
If your Strawberry Milkshake Pound Cake ends up denser than expected, it might be due to overmixing. Ensure you mix the batter just until combined, and don’t break up the strawberries too much while folding them in.

Is this recipe suitable for people with allergies?
While this recipe is vegetarian, it does contain common allergens like eggs, milk, and butter. If you are preparing this cake for someone with allergies, consider using dairy-free substitutes like almond milk and a vegan butter alternative, and make sure to avoid eggs by using an egg replacer. Always check ingredient labels for any hidden allergens!

Can I use frozen strawberries instead of fresh?
Of course! If fresh strawberries aren’t available, feel free to use frozen ones. Just thaw and drain them well before adding to the batter, as excess moisture might alter the cake texture. Enjoy the fruitiness without worrying about freshness!