Strawberry Milkshake Pound Cake

There is something instantly comforting about this Strawberry Milkshake Pound Cake, the soft pink crumb, the gentle vanilla aroma, and that familiar strawberry sweetness that feels like a childhood treat turned into a grown up dessert. Each slice is buttery, moist, and just sweet enough, with a strawberry glaze that settles perfectly on top. Trust me, you’re going to love this one from the very first bite.

Behind the Recipe

This cake was inspired by the simple joy of a classic strawberry milkshake, cold, creamy, and always a little nostalgic. I wanted to capture that flavor in a form you could slice and serve, something cozy enough for a quiet afternoon but special enough to bring to the table for guests. After a few tweaks, this pound cake became a keeper, familiar, playful, and deeply satisfying.

Recipe Origin or Trivia

Pound cake has long been known for its rich texture and simple roots, traditionally made with equal parts of core ingredients. Over the years, bakers have added flavors and personal touches, turning it into a canvas for creativity. This strawberry milkshake version is a modern spin that blends classic technique with a fun, fruity twist.

Why You’ll Love Strawberry Milkshake Pound Cake

This cake checks all the right boxes, and now let’s dive into what makes it so special.

Versatile: It works beautifully as a dessert, a brunch centerpiece, or a sweet afternoon snack.

Budget-Friendly: Made with simple pantry staples and fresh strawberries, it is easy on the wallet.

Quick and Easy: The batter comes together smoothly without complicated steps.

Customizable: You can adjust the strawberry flavor, glaze thickness, or even add mix ins.

Crowd-Pleasing: The soft pink color and familiar flavor make it a hit with all ages.

Make-Ahead Friendly: It tastes even better the next day as the flavors settle.

Great for Leftovers: Slices stay moist and delicious for several days.

Chef’s Pro Tips for Perfect Results

A few small details can elevate this cake from good to unforgettable.

• Bring all ingredients to room temperature before starting
• Mix gently once the flour is added to avoid a dense crumb
• Use ripe strawberries for the most vibrant flavor
• Let the cake cool fully before glazing for the best finish

Kitchen Tools You’ll Need

Before you start, gather these essentials to keep things smooth and stress free.

Loaf Pan: Gives the cake its classic shape and even bake.
Mixing Bowls: Helps keep wet and dry ingredients organized.
Hand Mixer or Stand Mixer: Ensures a light, creamy batter.
Wire Rack: Allows the cake to cool evenly before glazing.

Ingredients in Strawberry Milkshake Pound Cake

Each ingredient plays an important role, working together to create that signature texture and flavor.

1. Unsalted Butter: 1 cup, softened, provides richness and structure.
2. Granulated Sugar: 1 ¾ cups, adds sweetness and helps with texture.
3. Eggs: 4 large, at room temperature, bind the batter and add moisture.
4. All-Purpose Flour: 2 ¾ cups, creates the sturdy yet tender crumb.
5. Baking Powder: 1 teaspoon, gives the cake a gentle lift.
6. Salt: ½ teaspoon, balances the sweetness.
7. Whole Milk: ¾ cup, keeps the crumb soft and milkshake inspired.
8. Strawberry Puree: ¾ cup, made from fresh strawberries, adds flavor and color.
9. Vanilla Extract: 2 teaspoons, rounds out the sweetness.
10. Powdered Sugar: 1 ½ cups, used to create the smooth strawberry glaze.

Ingredient Substitutions

If you need to make small adjustments, these swaps work well.

Whole Milk: Low fat milk or dairy free milk can be used.
Fresh Strawberries: Frozen strawberries work once thawed and pureed.
Unsalted Butter: Salted butter is fine, just reduce added salt slightly.

Ingredient Spotlight

Strawberry Puree: This ingredient delivers natural sweetness and that lovely pink hue without artificial flavor.
Unsalted Butter: The foundation of the cake, giving it richness and that melt in your mouth texture.

Instructions for Making Strawberry Milkshake Pound Cake

Now let’s move into the baking process, step by step, so everything flows easily.

1. Preheat Your Equipment: Preheat the oven to 325°F and grease a standard loaf pan thoroughly.
2. Combine Ingredients: Cream the butter and sugar until light and fluffy, then add eggs one at a time.
3. Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
4. Assemble the Dish: Alternate adding the dry ingredients, milk, strawberry puree, and vanilla to the batter, mixing gently.
5. Cook to Perfection: Pour the batter into the pan and bake for 75 minutes, until a toothpick comes out clean.
6. Finishing Touches: Let the cake cool completely, then drizzle with a glaze made from powdered sugar and strawberry puree.
7. Serve and Enjoy: Slice and enjoy every soft, sweet bite.

Texture & Flavor Secrets

The beauty of this cake lies in its balance. The crumb is dense yet tender, the strawberry flavor is present but not overpowering, and the glaze adds just enough sweetness to tie everything together. As the cake rests, the moisture settles and the flavor deepens.

Cooking Tips & Tricks

A few simple tips help ensure success every time.

• Measure flour carefully to avoid dryness
• Do not rush the cooling process
• Taste the strawberry puree and adjust sweetness if needed

What to Avoid

Even a straightforward recipe has a few common pitfalls.

• Overbaking, which can dry out the cake
• Overmixing, which makes the crumb tough
• Glazing while warm, which causes it to melt away

Nutrition Facts

Servings: 10
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 95 minutes

Make-Ahead and Storage Tips

This cake is perfect for planning ahead. Bake it a day early and store tightly wrapped at room temperature. Refrigerate slices for up to five days or freeze for up to two months. Thaw gently before serving.

How to Serve Strawberry Milkshake Pound Cake

Serve slices on their own, with fresh strawberries, or alongside a glass of cold milk. It also pairs beautifully with whipped cream for a more indulgent dessert.

Creative Leftover Transformations

Leftover slices can be cubed for a trifle, lightly toasted for breakfast, or used as a base for strawberry shortcake.

Additional Tips

Always use ripe strawberries for the best flavor, and adjust glaze thickness depending on whether you prefer a drizzle or a smooth coat.

Make It a Showstopper

For a stunning presentation, top with glossy strawberry slices and let the glaze drip naturally down the sides.

Variations to Try

Add white chocolate chips for extra sweetness.
Swirl in strawberry jam for bursts of flavor.
Use vanilla glaze instead of strawberry.
Bake in mini loaves for gifting.

FAQ’s

Q1: Can I use frozen strawberries?

Yes, just thaw them fully and puree before using.

Q2: Can I skip the glaze?

Yes, the cake is delicious on its own or with powdered sugar.

Q3: Why is my cake dense?

Overmixing or too much flour can cause heaviness.

Q4: Can I bake this in a bundt pan?

Yes, adjust baking time and check for doneness.

Q5: How do I know it is done?

A toothpick inserted in the center should come out clean.

Q6: Can I reduce the sugar?

You can slightly, but it may affect texture.

Q7: Does the pink color fade?

It softens slightly but remains lightly pink.

Q8: Can kids help with this recipe?

Yes, it is simple and fun to make together.

Q9: How long does it stay fresh?

Up to five days when stored properly.

Q10: Can I freeze this cake?

Yes, wrap slices tightly and freeze for up to two months.

Conclusion

This Strawberry Milkshake Pound Cake is cozy, nostalgic, and full of charm. Let me tell you, it’s worth every bite, and once you bake it, you’ll want to make it again and again.

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