As the days grow warmer and the sights and sounds of summer beckon, I find myself craving the sun-kissed sweetness of strawberries. One lazy afternoon, I decided to marry that nostalgic flavor of a strawberry milkshake with one of my all-time favorite desserts—a pound cake. The result? A Moist Strawberry Milkshake Pound Cake that’s bursting with fresh berry goodness and creamy delight.
Imagine cutting into this cake and unveiling its tender crumb, dotted with juicy strawberry pieces and wrapped in a smooth glaze that takes you straight back to carefree summer days. This isn’t just any cake; it’s an indulgent treat that brings smiles to faces and memories to life. Whether it’s an afternoon tea with friends or a simple dessert after dinner, this cake is sure to impress. So roll up your sleeves and let’s turn those ripe strawberries into a delightful dessert that you’ll want to bake all season long!
Why is Moist Strawberry Milkshake Pound Cake a must-try?
Nostalgic Delight: This cake transports you back to sunny days filled with sweet strawberry milkshakes, perfectly combining nostalgia with modern baking.
Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of any level.
Juicy Strawberry Infusion: Each slice is infused with fresh strawberries and preserves, ensuring bursts of flavor with every bite.
Versatile Option: Enjoy it on its own, or elevate it with a scoop of ice cream or a dollop of whipped cream for a refreshing treat.
Perfect for Sharing: Ideal for gatherings or casual family dinners, this pound cake is sure to please both kids and adults alike!
Don’t forget to check out my tips for making the most of this cake—it’s easier than you think!
Moist Strawberry Milkshake Pound Cake Ingredients
For the Cake
• Butter – Provides richness and moisture; ensure it’s softened for easy creaming.
• Sugar – Adds sweetness and helps create the cake’s light texture when creamed with butter.
• Eggs – Essential for structure and moisture; incorporate one at a time for a smooth batter.
• Strawberry Milk – Delivers that fruity flavor; can be substituted with regular milk mixed with strawberry extract for a lighter taste.
• Sour Cream – Enhances moisture and gives a slight tang; plain yogurt can work as a substitute.
• Vanilla Extract – Adds a depth of flavor; real vanilla is best for an authentic taste.
• All-Purpose Flour – Provides the cake’s structure; sifting helps create a smoother batter.
• Baking Powder – Activates and adds leavening for a light and fluffy texture.
• Salt – Balances the sweetness and enhances the overall flavors.
• Strawberry Preserves – Adds delightful pockets of sweetness and texture; feel free to swap with other fruit preserves.
• Fresh Strawberries – Adds that vibrant real strawberry flavor; frozen strawberries are fine if drained properly.
For the Glaze
• Powdered Sugar – The main ingredient for the glaze; ensures a sweet, smooth finish.
• Strawberry Milk – Used in the glaze for a touch more flavor; also adds a lovely color.
• Vanilla Extract – Enhances the glaze with extra flavor; a small amount is all you need.
• Salt – Just a pinch to balance the sweetness of the glaze.
This Moist Strawberry Milkshake Pound Cake is not only a delightful seasonal treat but also a nostalgic recipe that brings the warm essence of summer into your home. Get ready to impress your family and friends!
How to Make Moist Strawberry Milkshake Pound Cake
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Preheat Oven: Begin by preheating your oven to 325°F (163°C). Prepare a 10-inch bundt or loaf pan by greasing and flouring it to ensure a perfect release after baking.
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Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together for about 3-4 minutes. You want it to be light and fluffy, which helps create that tender crumb in the cake.
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Incorporate Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This step is crucial for maintaining a smooth batter and proper structure.
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Whisk Wet Ingredients: In another bowl, whisk together the strawberry milk, sour cream, and vanilla extract. This mixture brings together fantastic flavors that enhance the cake’s moisture.
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Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to combine the ingredients evenly and ensures your cake has a nice rise.
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Combine Mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients. Start and finish with the flour mix, stirring until just combined to avoid overmixing.
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Fold in Strawberries: Gently fold in the strawberry preserves and chopped fresh strawberries. This step will give your cake those delightful bursts of fruit in every slice.
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Pour Batter: Carefully pour the batter into your prepared pan, smoothing the top with a spatula to create an even surface for baking.
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Bake to Perfection: Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick; it should come out clean when the cake is ready.
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Cool Down: Once baked, cool the cake in the pan for 15 minutes. Carefully transfer it to a wire rack to cool completely before glazing.
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Prepare the Glaze: For the glaze, whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt until smooth. Drizzle it over the cooled cake for that perfect finishing touch.
Optional: Serve with a scoop of vanilla ice cream for an indulgent treat.
Exact quantities are listed in the recipe card below.
Moist Strawberry Milkshake Pound Cake Variations
Feel free to get creative with this recipe and make it your own with these fun twists!
- Dairy-Free: Swap butter and sour cream for coconut oil and dairy-free yogurt to cater to lactose intolerance.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version that still tastes great.
- Berry Mix: Pour in a mix of strawberries and blueberries for a colorful, mixed berry version that bursts with flavors.
- Zesty Addition: Add a tablespoon of lemon zest to the batter for a refreshing citrus twist that brightens the strawberry flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled cake instead of glaze for an indulgent chocolate-strawberry experience.
- Enhanced Glaze: Use cream cheese in the glaze instead of powdered sugar for a thicker, richer finish that pairs beautifully with strawberries.
- Spicy Touch: Stir in a pinch of cayenne pepper or cinnamon for a surprising hint of warmth that complements the sweetness.
- Nutty Texture: Fold in some chopped almonds or walnuts for added crunch and depth in every slice.
Your imagination is the limit when customizing this delicious cake, so enjoy experimenting!
What to Serve with Moist Strawberry Milkshake Pound Cake?
Imagine a lovely summer gathering, surrounded by laughter, where everyone’s eyes light up at the sight of a delicious cake.
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Vanilla Ice Cream: The classic pairing that enhances the sweetness of the cake while adding a creamy texture.
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Whipped Cream: A light and airy topping that complements the pound cake’s richness and makes each slice feel indulgent.
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Fresh Fruit Salad: A medley of seasonal berries introduces a refreshing burst of flavors, balancing the cake’s sweetness beautifully.
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Mint Lemonade: A zesty and cooling drink that contrasts well with the rich cake, perfect for summer gatherings.
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Chocolate Drizzle: For those chocolate lovers, a touch of melted chocolate adds a delightful decadence and pairs surprisingly well with strawberries.
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Cheesecake Bites: Mini cheesecakes provide a rich, tangy contrast that enhances the overall dessert experience.
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Homemade Strawberry Compote: Intensifying the cake’s flavors, a warm compote adds a velvety, fruity layer that every bite craves.
Make Ahead Options
These Moist Strawberry Milkshake Pound Cake slices are perfect for busy weeknights or gatherings! You can prepare the cake up to 24 hours in advance by baking and allowing it to cool completely, then wrap it tightly in plastic wrap or aluminum foil to maintain moisture. To ensure optimal freshness, avoid glazing until you’re ready to serve. The cake will stay deliciously moist for 3 days at room temperature when stored properly. When it’s time to serve, simply whip up the glaze in minutes and drizzle it over your cake for a delightful finish—just imagine how wonderful it will taste with that fresh strawberry kick! Prepare ahead and save precious time while still impressing your guests!
Expert Tips for Moist Strawberry Milkshake Pound Cake
• Creaming is Key: Take your time when creaming the butter and sugar—this step creates the light, fluffy texture you desire in a moist strawberry milkshake pound cake.
• Don’t Skip Sifting: Always sift your flour, baking powder, and salt. This ensures the dry ingredients mix well and helps the cake rise beautifully.
• Check for Doneness Early: Because ovens can vary, start checking for doneness at about 60 minutes using a toothpick. It’s better to test early to avoid overbaking.
• Smart Strawberry Substitution: If fresh strawberries aren’t available, use frozen ones, but be sure to drain them well to avoid excess moisture in the cake.
• Glaze for Extra Moisture: Drizzling the glaze over the cooled cake not only adds sweetness but also helps maintain moisture. Don’t skip this finishing touch!
• Make It Your Own: Feel free to experiment with other fruits—raspberry or blueberry preserves can also make a delicious twist on this classic cake.
Storage Tips for Moist Strawberry Milkshake Pound Cake
Room Temperature: Store the pound cake at room temperature in an airtight container for up to 3 days to maintain its moist texture and flavor.
Fridge: If you want to extend the shelf life, wrap the cake tightly in plastic wrap and refrigerate for up to a week. This helps retain moisture and prevents it from drying out.
Freezer: For long-term storage, freeze the unglazed moist strawberry milkshake pound cake for up to 2 months. Wrap it well in plastic wrap and foil; glaze after thawing for the best taste.
Reheating: To enjoy your cake warm, slice it and microwave for about 10-15 seconds. This helps to bring back the moistness and flavor that makes this cake so delightful.
Moist Strawberry Milkshake Pound Cake Recipe FAQs
How do I select ripe strawberries?
Absolutely! When choosing strawberries, look for ones that are bright red, firm, and glossy. Avoid any that have dark spots or are overly soft. I always think the best strawberries are those that are fragrant too, as that indicates ripeness and sweetness.
How should I store the pound cake?
You can keep your Moist Strawberry Milkshake Pound Cake at room temperature for up to 3 days in an airtight container. If you want to prolong its life, wrap it tightly in plastic wrap and refrigerate it, where it can last for a week. This method helps keep it moist and delicious!
Can I freeze the cake?
Very! To freeze your pound cake, it’s best to do it before glazing. Wrap the unglazed cake tightly in plastic wrap and then in foil to avoid freezer burn, storing it for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight, then glaze it before serving.
What do I do if my cake is too dense?
If your cake turns out denser than expected, it may be due to overmixing the batter. Make sure to mix just until combined during the final stages. Using room-temperature ingredients also helps create a smoother, lighter batter. Don’t forget, proper creaming of the butter and sugar is crucial for that light texture!
Is this cake safe for pets or allergies?
While the Moist Strawberry Milkshake Pound Cake is safe for most people, it’s not recommended for pets like dogs or cats, as it contains sugar and dairy. Also, the recipe includes gluten and dairy, so if there are allergies, consider substitutions like gluten-free flour or dairy alternatives, but be aware these might slightly change the texture and flavor.
Moist Strawberry Milkshake Pound Cake for Sweet Nostalgia
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan.
- Cream the softened butter and sugar together for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time to the mixture, mixing well after each addition.
- Whisk together the strawberry milk, sour cream, and vanilla extract in another bowl.
- Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients.
- Fold in the strawberry preserves and chopped fresh strawberries gently.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt until smooth.
- Drizzle the glaze over the cooled cake before serving.