Strawberry Milkshake Pound Cake Recipe

If you’ve ever wished you could bite into a strawberry milkshake, then the Strawberry Milkshake Pound Cake Recipe is going to feel like a dream come true. This dessert is a luscious blend of moist, buttery pound cake infused with the bright, sweet notes of fresh strawberries and strawberry preserves, crowned with a smooth, creamy strawberry glaze that perfectly mirrors the flavor of your favorite summer treat. It’s a nostalgic yet elevated twist on classic pound cake that’s sure to delight your taste buds at any special occasion or cozy afternoon gathering.

Ingredients You’ll Need

The ingredients for this recipe are simple, kitchen staples that come together beautifully to create an unforgettable flavor and texture. Each element has a special role—from the creamy butter that provides richness to the strawberry milk that adds an irresistible fruity undertone.

• 1 cup unsalted butter (softened): Ensures a tender, moist crumb and rich flavor.
• 2 cups granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture.
• 4 large eggs: Adds structure and moisture for a delicate crumb.
• 1/2 cup strawberry milk: Provides that signature strawberry flavor and subtle creaminess.
• 1/2 cup sour cream: Introduces moisture and slight tang to balance sweetness.
• 2 teaspoons vanilla extract: Enhances the fruity flavors and rounds out the taste.
• 2 1/2 cups all-purpose flour: Forms the foundation of the cake’s sturdy yet tender body.
• 1/2 teaspoon baking powder: Helps the cake rise just enough for a light texture.
• 1/2 teaspoon salt: Balances sweetness and boosts overall flavor.
• 1/2 cup strawberry preserves or puree: Concentrates strawberry flavor and adds moistness.
• 1/2 cup finely chopped fresh strawberries: Adds bursts of natural sweetness and pleasant texture.
• For the Glaze: 1 cup powdered sugar, 2–3 tablespoons strawberry milk, 1/2 teaspoon vanilla extract, pinch of salt—all blended to create a luscious finish.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan thoroughly to ensure the cake releases easily after baking. This step gives you a smooth, perfect shape that’s sure to impress.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until the mixture turns light and fluffy—this takes about 3 to 4 minutes. This creaming step is crucial because it traps air that helps give your pound cake a tender texture, so don’t rush it!

Step 3: Add Eggs One at a Time

Incorporate the eggs individually, beating well after each addition. Adding them slowly helps the batter remain smooth and prevents curdling, making your Strawberry Milkshake Pound Cake Recipe a total success from the first mix to the final slice.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the strawberry milk, sour cream, and vanilla extract. This mix brings all the creamy and fruity notes into the cake, giving it that signature strawberry milkshake vibe.

Step 5: Mix Dry Ingredients

In another bowl, sift the flour, baking powder, and salt together. This preparation ensures your dry ingredients are well combined and free of lumps, contributing to an even rise and smooth batter.

Step 6: Alternate Adding Dry and Wet Ingredients

Now, alternate adding the flour mixture and the wet ingredients into the creamed butter and sugar, starting and ending with the flour. This technique preserves the batter’s lightness and incorporates everything evenly, so every bite of your cake is perfectly balanced.

Step 7: Fold in Strawberries and Preserves

Gently fold in the strawberry preserves and finely chopped fresh strawberries. These bits of real fruit add delightful bursts of sweetness and a natural texture that elevate the cake beyond ordinary pound cake.

Step 8: Bake Until Golden

Pour the batter into your prepared pan and smooth the surface. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. This slow baking at moderate heat helps develop that golden-brown crust while maintaining a moist, tender interior.

Step 9: Cool and Glaze

Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt for the glaze. When the cake is cool, drizzle the glaze over it and let it set for a beautifully glossy finish.

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

Fresh strawberries or a light dusting of powdered sugar are perfect simple garnishes that brighten up the presentation and boost the strawberry goodness. You can also add a few mint leaves for a pop of color and freshness.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch or picnic, fresh fruit salad or a light citrus sorbet on the side complements the rich and fruity flavors beautifully.

Creative Ways to Present

Try serving the cake in individual slices topped with a spoonful of strawberry compote or a swirl of strawberry-flavored yogurt. For parties, cut the cake into bite-sized cubes and serve with toothpicks alongside a strawberry glaze dipping sauce for a fun finger-food twist.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Milkshake Pound Cake Recipe keeps well at room temperature in an airtight container for up to three days. If you want to extend its freshness, refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving to enhance the flavor and texture.

Freezing

This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to two months. Thaw overnight in the refrigerator or at room temperature before enjoying.

Reheating

If you want to enjoy the cake warm, gently reheat slices in the microwave for about 15-20 seconds or in a low oven (300°F) for about 10 minutes. Warm cake makes the glaze softer and all those luscious strawberries shine even more.

FAQs

Can I substitute regular milk for the strawberry milk?

Yes! If you don’t have strawberry milk on hand, regular milk with a few drops of strawberry extract or some strawberry syrup mixed in works just as well to recreate that signature flavor.

What if I don’t have fresh strawberries? Can I still make the cake?

You can absolutely use frozen strawberries as a substitute. Just be sure to thaw and drain them well to avoid adding too much moisture to the batter.

Is this cake suitable for freezing after it’s glazed?

It’s best to freeze the cake before glazing to preserve the texture of the glaze. After thawing, apply the glaze fresh for the best look and taste.

How long does it take to bake the Strawberry Milkshake Pound Cake Recipe?

The cake typically bakes between 60 and 70 minutes at 325°F. Ovens vary, so start checking around 60 minutes with a toothpick to ensure perfect doneness.

Can I make this recipe into cupcakes or mini cakes?

Definitely! Adjust baking time to 18-22 minutes for cupcakes or mini bundts. Just keep an eye on them for the toothpick test to avoid overbaking.

Final Thoughts

There’s something truly heartwarming about the Strawberry Milkshake Pound Cake Recipe—it’s a nostalgic nod to those sweet, sunny days but with the elegance of homemade baking. Whether you’re treating yourself after a long day or sharing it with loved ones, this cake invites smiles and comfort with every bite. I hope you give this recipe a try and create some joyful memories around your table!

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