Strawberry Milkshake Pound Cake Recipe

Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, combining rich buttery flavor with the sweet, fruity essence of fresh strawberries. Moist and tender, it’s perfect for spring and summer gatherings or any time you want a comforting, flavorful treat.

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
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
2. Step 2: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
3. Step 3: Add the eggs one at a time, beating well after each addition to keep the batter smooth and well combined.
4. Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and 2 teaspoons vanilla extract until smooth.
5. Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the dry ingredients.
6. Step 6: Gradually add the flour mixture and wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
7. Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries until evenly dispersed.
8. Step 8: 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.
9. Step 9: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
10. Step 10: For the glaze, whisk together powdered sugar, 2 to 3 tablespoons strawberry milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and pourable.
11. Step 11: Drizzle the glaze evenly over the cooled cake and allow it to set before slicing and serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture.
• Swap strawberry milk with regular milk or buttermilk for a different base taste.
• Add a teaspoon of lemon zest to the batter for a subtle citrus brightness.
• For an extra indulgent option, serve slices with whipped cream or fresh strawberries.

Storage

Store the pound cake loosely covered at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. Reheat slices gently in the microwave for 10–15 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used but thaw and drain them well to avoid excess moisture in the batter, which can affect the cake’s texture.

What can I substitute for strawberry milk?

If strawberry milk is unavailable, you can use regular milk with a teaspoon of strawberry syrup or flavoring, or simply substitute with whole or buttermilk for a classic pound cake flavor.

Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.7 from 131 reviews

This Strawberry Milkshake Pound Cake is a moist, tender cake bursting with fresh strawberry flavor, made by combining classic pound cake ingredients with strawberry milk, preserves, and fresh strawberries. Topped with a smooth strawberry glaze, this cake is perfect for dessert or a special occasion sweet treat.

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

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: 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.
2. Cream Butter and Sugar: 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, which incorporates air for a tender crumb.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
4. Combine Wet Ingredients: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
5. Mix Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
6. Alternate Adding Ingredients: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
7. Fold in Strawberries: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter.
8. Bake the Cake: 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.
9. Cool Cake: 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.
10. Prepare Glaze: Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
11. Glaze the Cake: 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.

Notes

• Make sure the butter is softened to room temperature for easier creaming and a smoother batter.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• If fresh strawberries are not available, extra preserves can be used but may affect texture slightly.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.
• This cake is best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.

Keywords: Strawberry pound cake, strawberry milkshake cake, strawberry preserves pound cake, strawberry glaze cake, berry dessert, easy pound cake