There’s a certain joy that comes with taking a bite of something nostalgic, and this Strawberry Milkshake Pound Cake does just that. The moment I cut a slice, I’m swept back to those carefree summer days filled with laughter and ice-cold strawberry milkshakes. The vibrant pink swirls in the moist cake promise the same sweet nostalgia, enhanced by the delightful aroma wafting through my kitchen.
Perfect for a family gathering or a cozy afternoon treat, this cake is surprisingly easy to whip up, making it a favorite even on my busiest days. It effortlessly marries the rich, buttery texture of pound cake with the vibrant flavor of fresh strawberries, ensuring it’ll win over crowds of any size. Plus, with simple adaptations, it’s suitable for gluten-free or vegan diets, so everyone can indulge without worry. Ready to bake a slice of sunshine? Let’s dive into this delicious Strawberry Milkshake Pound Cake recipe!
Why is this Strawberry Milkshake Pound Cake a must-try?
Delightful nostalgia: This cake brings back the fun flavors of childhood strawberry milkshakes, making every bite a trip down memory lane.
Effortlessly easy: Simple enough for any home cook, you’ll have this beautiful dessert ready in no time.
Crowd-pleaser: Perfect for gatherings and special occasions, it’s sure to impress your family and friends.
Versatile options: Easily adaptable for gluten-free or vegan diets, everyone can enjoy a slice.
Moist and fluffy: The texture is incredibly tender and rich, enhanced by a luscious glaze drizzling down the sides.
Whether you’re hosting a brunch or looking for a cozy treat, this cake is a delightful addition to your dessert repertoire.
Strawberry Milkshake Pound Cake Ingredients
For the Batter
- Butter – Provides moisture and richness; use unsalted for better salt control.
- Vegetable Oil – Enhances moisture and tenderness; can be substituted with canola or melted coconut oil.
- Granulated Sugar – Adds sweetness and structure; no substitutes recommended for best results.
- Eggs – Binds ingredients and helps the cake rise; room temperature eggs work best for easy mixing.
- Instant Strawberry Pudding Mix – Adds strawberry flavor and moistness; use vanilla pudding mix with extra strawberry extract if unavailable.
- Strawberry Extract – Enhances the strawberry flavor profile; optional but recommended for a richer taste.
- Vanilla Extract – Provides depth of flavor; opt for pure vanilla extract for the best results.
- Whole Milk – Hydrates the batter for a tender cake; almond milk can be a dairy-free substitute.
- All-purpose Flour – The main structural ingredient; swap for a gluten-free flour blend for a gluten-free version.
- Baking Powder – Acts as a leavening agent and helps the cake rise; ensure freshness for effective results.
- Salt – Balances sweetness and enhances flavor; essential for overall taste.
For the Glaze
- Powdered Sugar – Sweetens and adds a smooth texture; sift for a lump-free glaze.
- Milk – Provides the right consistency; use whole milk for creaminess or non-dairy milk for vegan options.
- Vanilla Extract – Adds flavor to the glaze; a touch of almond extract can add a unique note.
This Strawberry Milkshake Pound Cake captures the joy of dessert in every slice!
How to Make Strawberry Milkshake Pound Cake
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Preheat your oven to 325°F (165°C) and prepare a bundt pan by greasing and flouring it. This ensures your cake comes out easily after baking.
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Cream the butter and vegetable oil together with sugar in a large bowl until light and fluffy, approximately 3-5 minutes. This incorporates air for a beautifully risen cake.
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Add the eggs one at a time, mixing well after each addition. This step is crucial for achieving a uniform batter without lumps.
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Incorporate the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until everything is well combined. The mixture should be smooth and fragrant!
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Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add this dry mixture to the wet ingredients. Mix until just smooth to avoid overmixing.
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Divide the batter into two bowls. Color one bowl of batter with your choice of food coloring to create that lovely marbled effect!
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Spoon the batters alternately into the prepared bundt pan. Ensure even distribution for a beautiful swirl when sliced!
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Bake in the preheated oven for 60-70 minutes until a toothpick inserted into the center comes out clean. Enjoy the delightful smell wafting through your kitchen!
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Cool the cake in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. This cooling process helps set the cake perfectly.
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Whisk the glaze ingredients together and drizzle it over your cooled cake before serving. This adds the perfect sweet touch to your creation!
Optional: Top with fresh strawberry slices for an extra fruity presentation.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Milkshake Pound Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer a longer shelf life, keep the cake in the fridge for up to a week, wrapped in plastic wrap or placed in an airtight container.
Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight when ready to enjoy.
Reheating: Gently warm slices in the microwave for about 10-15 seconds to enjoy a freshly baked taste of your Strawberry Milkshake Pound Cake.
Expert Tips for Strawberry Milkshake Pound Cake
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Cream Properly: Ensure you cream the butter and sugar until light and fluffy to capture air, promoting a good rise in your Strawberry Milkshake Pound Cake.
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Don’t Overmix: When adding dry ingredients, mix until just smooth; overmixing can lead to a dense cake instead of a tender crumb.
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Use Room Temperature Eggs: This helps create a smoother batter that incorporates more air, leading to a fluffier cake.
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Cool Before Glazing: Allow the cake to cool completely before applying the glaze to prevent it from melting and losing its beautiful finish.
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Try Alternative Flavorings: Experiment with different extracts like almond or a touch of lemon zest for a delightful twist on the classic strawberry flavor.
Strawberry Milkshake Pound Cake Variations
Feel free to get creative and make this recipe your own with these delightful customizations!
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Frozen Strawberries: Substitute fresh strawberries with thawed, well-drained frozen ones for a year-round berry fix. Just ensure they’re evenly mixed in to get that refreshing burst in every bite!
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Pudding Mix Alternatives: Swap the instant strawberry pudding for vanilla pudding; just add extra strawberry extract for a similar delectable flavor twist. This can produce a beautifully balanced cake that retains its delicious essence.
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Dairy-Free Delight: Use almond or coconut milk instead of whole milk for a dairy-free version without sacrificing moisture. Pair this with a dairy-free butter option for a fully comforting cake everyone can enjoy.
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Gluten-Free Bliss: For a gluten-free adaptation, opt for a quality gluten-free flour blend in place of all-purpose flour. It could be your new favorite version, allowing everyone at the table to indulge without worry.
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Vegan Twist: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and choose a dairy-free milk to make this cake vegan-friendly. You’ll never miss the eggs with the cake’s luscious texture!
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Coconut Flavor Boost: Add coconut extract to your batter for a tropical twist. The luscious scent will fill your kitchen, adding a lovely addition that pairs beautifully with strawberries.
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Choco-Strawberry Combo: Mix in some mini chocolate chips for a delightful chocolate-strawberry experience. Each bite will offer a sweet surprise that’s sure to add to the pleasure of this classic cake.
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Spicy Kick: For an unexpected layer of flavor, mix in a pinch of cinnamon or nutmeg in the dry ingredients. The warm spices marry beautifully with the strawberry flavor, enhancing the overall depth of your cake!
Make Ahead Options
These Strawberry Milkshake Pound Cake delights are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix all the ingredients, store it tightly covered in the refrigerator, and it will keep fresh. Additionally, you can bake the cake a day ahead and let it cool completely before storing it at room temperature in an airtight container for up to 3 days. For the best flavor, consider glazing it just before serving to maintain that delightful shine and prevent sogginess. With these make-ahead tips, you’ll enjoy a scrumptious dessert with minimal effort on the day of your gathering!
What to Serve with Strawberry Milkshake Pound Cake?
Elevate your dessert experience by pairing this delightful cake with complementary sides that enhance its vibrant flavors.
- Fresh Berries: Juicy strawberries and blueberries add a burst of freshness, balancing the sweetness and enhancing the cake’s fruity notes.
- Whipped Cream: A dollop of light and airy whipped cream creates a luscious combination, accentuating the cake’s moist texture while adding a creamy element.
- Vanilla Ice Cream: The rich creaminess of vanilla ice cream creates a heavenly contrast with the cake, making each bite feel indulgent and delightful.
- Lemonade: A cool glass of freshly squeezed lemonade provides a zesty tang that cuts through the cake’s sweetness, refreshing the palate.
- Mint Garnish: Fresh mint leaves can brighten up each slice’s presentation. Their aromatic scent adds depth and a hint of coolness that complements the strawberries.
- Chocolate Sauce: Drizzling a bit of rich chocolate sauce over the cake introduces an unexpected flavor twist, creating a decadent dessert experience that chocolate lovers will adore.
- Iced Coffee: A chilled cup of iced coffee pairs beautifully, enhancing the sweetness while offering a comforting, robust flavor to enjoy with each bite.
- Pistachio Crumble: The crunchy texture and nutty flavor of pistachio crumbles provide contrast to the cake’s softness, making every mouthful a satisfying mix of sensations.
- Coconut Sorbet: Dairy-free coconut sorbet is creamy and refreshing, making it a perfect partner with the strawberry flavors, ideal for warm summer afternoons.
Strawberry Milkshake Pound Cake Recipe FAQs
How do I choose ripe strawberries for my cake?
Absolutely! Look for strawberries that are bright red, firm, and sweet-smelling. Avoid any with dark spots or excessive bruising. Ideally, you want strawberries that are fresh from the market and in season for the best flavor in your Strawberry Milkshake Pound Cake.
How should I store leftover Strawberry Milkshake Pound Cake?
Store your leftover cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. This way, you can enjoy a slice anytime the craving strikes!
Can I freeze Strawberry Milkshake Pound Cake?
Yes, you can! To freeze, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. You can freeze them for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and indulge in that delightful flavor once more.
What if my cake sinks in the middle?
Very! A common issue that can cause sinking is overmixing the batter after adding flour, which develops gluten and leads to a dense texture. To fix this, mix until just combined when incorporating dry ingredients and ensure your baking powder is fresh for proper leavening.
Is this Strawberry Milkshake Pound Cake suitable for those with food allergies?
It can be adapted to fit dietary needs! For gluten-free options, use a gluten-free flour blend instead of all-purpose flour. For a vegan version, swap eggs for a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) and choose a non-dairy milk, ensuring everyone can enjoy a slice.
Strawberry Milkshake Pound Cake Recipe You’ll Crave Daily
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and prepare a bundt pan by greasing and flouring it.
- Cream the butter and vegetable oil together with sugar in a large bowl until light and fluffy, approximately 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until well combined.
- Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add this dry mixture to the wet ingredients.
- Divide the batter into two bowls. Color one bowl of batter with your choice of food coloring.
- Spoon the batters alternately into the prepared bundt pan.
- Bake in the preheated oven for 60-70 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- Whisk the glaze ingredients together and drizzle it over your cooled cake before serving.