If you have a soft spot for classic pound cake but crave a fresh, fruity twist, the Strawberry Milkshake Pound Cake Recipe is here to steal your heart. This delightful cake perfectly marries the richness of a traditional pound cake with the sweet, nostalgic essence of a strawberry milkshake, creating a moist, tender crumb studded with bursts of real strawberry. Whether you’re baking for a sunny afternoon gathering or just because you deserve a treat, this recipe is as comforting as it is delicious, promising slice after slice of irresistible strawberry goodness.
Ingredients You’ll Need
The magic to an unforgettable Strawberry Milkshake Pound Cake Recipe lies in a handful of simple, quality ingredients. Each component plays a vital role—from the creamy butter that ensures a rich crumb to the fresh strawberries that inject natural sweetness and color. These ingredients come together effortlessly to create a cake that’s bursting with flavor and perfect texture.
- Unsalted butter (1 cup, softened): Provides richness and moisture, essential for a tender pound cake texture.
- Granulated sugar (1 3/4 cups): Sweetens the cake and helps achieve a light, fluffy batter.
- Large eggs (4): Adds structure and moisture, balancing the richness of the butter.
- Strawberry milk (1/2 cup): Infuses the cake with that signature strawberry flavor; store-bought or homemade both work beautifully.
- Sour cream (1/2 cup): Boosts tenderness and adds a slight tang to complement the strawberry notes.
- All-purpose flour (2 cups): The foundation of the cake’s structure, providing a sturdy yet soft crumb.
- Baking powder (1 teaspoon): Helps the cake rise for a perfect, light pound cake.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the sweetness.
- Vanilla extract (1 teaspoon): Adds warmth and complements the strawberry essence.
- Fresh or freeze-dried strawberries (1/2 cup, finely chopped): For natural bursts of fruity flavor and charming texture.
- Powdered sugar (1 cup) for glaze: Sweet and smooth coating that adds a lovely finish.
- Optional toppings (crushed freeze-dried strawberries or sprinkles): Adds a playful pop of color and extra strawberry flair.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan thoroughly to ensure your cake releases easily after baking. This first step sets the stage for perfect baking and a flawless finish.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, creamy, and fluffy. This usually takes about 3 to 4 minutes and is essential for incorporating air that will give the cake its delightful lightness. Once fluffy, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Finally, mix in the vanilla extract to deepen the flavor profile.
Step 3: Combine Dry Ingredients
Whisk the flour, baking powder, and salt together in a separate bowl. This even distribution of leavening and seasoning helps your cake rise evenly and have a balanced taste without any pockets of salt or baking powder.
Step 4: Mix Strawberry Milk and Sour Cream
In a small bowl, stir together the strawberry milk and sour cream. This creamy mixture contributes moisture and strawberry flavor, keeping the cake soft while enhancing that signature milkshake taste.
Step 5: Alternate Adding Dry and Wet Ingredients
Begin folding the dry ingredients into your butter mixture in three parts, alternating with the strawberry milk and sour cream mixture, starting and ending with the dry ingredients. Mixing until just combined ensures the cake is tender and avoids overworking the batter. Finally, gently fold in the finely chopped or freeze-dried strawberries to distribute lovely fruit bursts throughout.
Step 6: Bake and Cool
Pour the batter into your prepared pan, smoothing the top for an even rise. Bake the cake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before glazing.
Step 7: Prepare and Apply the Glaze
Whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt together until smooth and pourable. Drizzle this gorgeous glaze over the cooled cake. For an extra special touch, sprinkle crushed freeze-dried strawberries or colorful sprinkles on top. This final flourish makes the cake look as fabulous as it tastes.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
Simple garnishes can elevate this cake to a party centerpiece. Fresh strawberry slices, a light dusting of powdered sugar, or a handful of crushed freeze-dried strawberries on top add visual appeal and complement the cake’s strawberry flavor perfectly.
Side Dishes
Pair your Strawberry Milkshake Pound Cake Recipe with fresh whipped cream, a scoop of vanilla ice cream, or a small bowl of fruit salad for an extra refreshing touch. These sides create a balanced, delightful dessert experience that’s perfect for spring and summer.
Creative Ways to Present
Slice the cake thick and serve on pastel-colored plates for a charming presentation, or cut into cubes to serve as part of a dessert trifle layered with whipped cream and berries. You can even use mini loaf pans to bake individual cakes for easy gifting or party favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Strawberry Milkshake Pound Cake Recipe tightly in plastic wrap or store in an airtight container. It keeps beautifully at room temperature for up to three days or refrigerated for up to a week, allowing the flavors to marinate and deepen over time.
Freezing
This cake freezes wonderfully. To freeze, wrap slices or the whole cake tightly in plastic wrap followed by foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge and refresh with a fresh drizzle of glaze before serving.
Reheating
Warm slices gently in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes to bring back that freshly baked softness without drying it out. Pair with chilled strawberry milk for an indulgent treat.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain frozen strawberries well before chopping and folding them into the batter to avoid excess moisture that could affect the cake’s texture.
How do I make homemade strawberry milk for this recipe?
Simply blend fresh strawberries with milk and a touch of sugar until smooth, then strain if you prefer a smoother texture. Use this fresh strawberry milk to replace the store-bought version for an even more vibrant flavor.
Can I make this cake dairy-free or vegan?
For a dairy-free version, substitute butter, milk, and sour cream with plant-based alternatives like vegan butter, almond milk, and coconut cream. For vegan baking, replace eggs with flax eggs or a commercial egg replacer, though texture may slightly differ.
What pan size works best for this pound cake?
A 9×5-inch loaf pan is ideal for even baking and classic shape, but a bundt pan also works beautifully, giving a lovely ring shape that’s great for special occasions.
How long will the Strawberry Milkshake Pound Cake Recipe stay fresh?
Freshly baked, it stays moist and delicious for about 3 days at room temperature and up to a week refrigerated, making it a great candidate for baking in advance of your event.
Final Thoughts
I can’t recommend the Strawberry Milkshake Pound Cake Recipe enough if you want a dessert that’s bursting with nostalgic sweetness and tender crumb. It’s an absolute joy to bake, share, and savor at any gathering or quiet moment at home. Give it a try—you’ll find it quickly becoming one of your favorite desserts to make and share with loved ones!
Print
Strawberry Milkshake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist Strawberry Milkshake Pound Cake featuring a subtle strawberry flavor with fresh or freeze-dried strawberries folded into a tender pound cake batter. Topped with a smooth strawberry glaze and optional crushed freeze-dried strawberries or sprinkles, this cake is perfect for spring or summer gatherings.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk (store-bought or homemade)
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped fresh strawberries or freeze-dried strawberries
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Topping:
- Crushed freeze-dried strawberries or sprinkles
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. This step ensures a tender, airy cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
- Mix Wet Ingredients: In a small bowl, stir together the strawberry milk and sour cream until blended.
- Combine Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the strawberry milk mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in the chopped or freeze-dried strawberries.
- Bake: 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. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled cake. Top with crushed freeze-dried strawberries or sprinkles if desired for added texture and decoration.
Notes
- This cake is rich and moist with a subtle strawberry flavor—ideal for spring or summer gatherings.
- For a stronger strawberry taste, add a drop of strawberry extract or a tablespoon of strawberry gelatin mix to the batter.
- Ensure the eggs are at room temperature for better incorporation into the batter.
- Use fresh or freeze-dried strawberries based on availability; freeze-dried will give a more intense strawberry flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
