There’s something special about desserts that bring back a sense of childhood wonder. Whether it’s the scent of fresh strawberries, the creamy sweetness of a milkshake, or the warm softness of a homemade cake, these flavors carry memories with them. Strawberry Milkshake Pound Cake captures all of that nostalgia in a single, show-stopping dessert.
This cake is everything you love about an old-fashioned pound cake—rich, buttery, dense, and tender—enhanced with the playful sweetness of a strawberry milkshake. With real strawberries folded into the batter and a gorgeous pink glaze dripping down a golden bundt cake, it’s as stunning as it is delicious. Perfect for spring gatherings, birthdays, brunches, or simply treating yourself, this cake strikes the balance between comfort and whimsy.
The best part? You don’t need complicated steps or fancy tools. Just a bundt pan, simple pantry ingredients, and fresh strawberries. Whether you’re an experienced baker or just diving into baking from scratch, you’ll find this recipe rewarding, straightforward, and incredibly tasty.
Recipe Overview
Strawberry Milkshake Pound Cake is a rich, buttery pound cake filled with diced fresh strawberries and topped with a smooth, sweet strawberry glaze. The combination of vanilla, almond extract, and berries creates a flavor reminiscent of a classic strawberry milkshake in cake form. It’s easy to prepare and perfect for celebrations, gifting, or enjoying with a cup of coffee or tea.
Ingredients & Instructions
Below is everything you need to bring this dessert to life, along with helpful tips to ensure a perfect result.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but adds depth)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 ½ cups fresh strawberries, finely diced
- 2 cups powdered sugar
- 2–3 tablespoons strawberry milk (or regular milk mixed with strawberry syrup or powder)
- 1 tablespoon strawberry purée (optional for extra color and flavor)
Step-by-Step Instructions
1. Preheat & Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, making sure to coat every curve and crevice so the cake releases easily after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This step traps air in the batter and creates that beautiful pound cake texture.
Tip: Cream for at least 3–5 minutes for best results.
3. Add the Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. This ensures a smooth, silky batter. Stir in the vanilla extract and almond extract, which bring out the flavor of the strawberries beautifully.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent so the cake bakes uniformly.
5. Alternate Adding Dry Ingredients and Milk
Add the dry mixture to the butter mixture in three additions, alternating with the milk. Start and end with the flour mixture. Mix just until combined—overmixing can make the cake dense.
Tip: The batter should be thick but smooth.
6. Fold in Fresh Strawberries
Gently fold the diced strawberries into the batter using a spatula. Coat them evenly so they don’t sink while baking.
Optional: Toss strawberries in 1 tablespoon of flour before folding to help them stay suspended.
7. Bake the Cake
Transfer the batter to the prepared bundt pan, spreading it evenly. Bake in the center of the oven for 50–70 minutes, or until a toothpick inserted into the thickest part comes out clean.
Tip: All ovens vary—begin checking at the 50-minute mark.
8. Cool and Release the Cake
Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and allow it to cool completely before glazing.
Tip: Cooling in the pan too long can make the cake stick.
9. Make the Strawberry Glaze
Whisk together the powdered sugar, strawberry milk, and strawberry purée until smooth and pourable. Add more milk if needed to adjust consistency.
10. Glaze the Cake
Once the cake has cooled, drizzle the glaze over the top, letting it cascade down the sides for a beautiful pink finish.
Cooking Tips & Variations
1. Use Fresh, Ripe Strawberries
Fresh berries add natural sweetness and moisture. Avoid using overly juicy berries, as they may create soggy pockets.
2. Don’t Overmix
Overmixing after adding flour can make the cake tough. Mix only until the ingredients come together.
3. Try Flavor Variations
- Lemon Twist: Add 1 tablespoon lemon zest to the batter.
- Chocolate Drizzle: Drizzle melted white chocolate over the glaze for a decorative finish.
- Berry Blend: Replace half the strawberries with raspberries for a mixed berry cake.
4. Alternative Glazes
Swap the strawberry glaze for:
- Cream cheese frosting
- Vanilla glaze
- Simple powdered sugar dusting
5. Room Temperature Ingredients
Using room-temp butter, eggs, and milk ensures a smoother batter and better texture.
Storage & Serving Suggestions
Storage
- Room Temperature: Store covered for up to 3 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezer: Freeze slices or the whole cake (without glaze) for up to 3 months. Thaw and glaze before serving.
Serving Suggestions
- Serve with fresh berries and whipped cream.
- Add a scoop of vanilla ice cream for a decadent dessert.
- Pair with coffee, tea, or a cold glass of strawberry milk.
This cake is perfect for brunch tables, birthday spreads, afternoon tea, or taking to friends and family gatherings.
Strawberry Milkshake Pound Cake is the kind of dessert that makes an impression. With its soft, buttery crumb, bursts of fresh strawberries, and dreamy pink glaze, it’s both nostalgic and elegant. This recipe brings together classic baking with a fun, modern twist—and the result is a cake that always gets compliments.
Whether you’re baking for a special occasion or simply craving something sweet and homemade, this pound cake delivers every time. So grab your berries, dust off the bundt pan, and enjoy a slice of pure strawberry bliss.
FAQs
1. Can I use frozen strawberries?
You can, but thaw and drain them well to avoid adding excess moisture.
2. What if I don’t have a bundt pan?
Use two loaf pans or a 9×13-inch pan—just adjust baking time accordingly.
3. Can I make this cake dairy-free?
Yes—use dairy-free butter, milk, and a plant-based strawberry milk alternative.
4. How do I keep the cake moist?
Avoid overbaking, measure ingredients accurately, and store airtight.
5. Can I add food coloring for a pinker cake?
Absolutely—add 1–2 drops of pink gel coloring to the batter or glaze.
This Strawberry Milkshake Pound Cake is a rich, buttery dessert bursting with fresh strawberries and topped with a sweet pink glaze. Perfect for celebrations, brunch, or anytime cravings!