As the sun begins to shine a little brighter and strawberries burst onto the scene, there’s a certain excitement that fills the kitchen. I stumbled upon this Strawberry Milkshake Pound Cake recipe while searching for a dessert that would capture the flavor of summer in each luscious bite. This cake isn’t just a treat; it’s a heartwarming nod to childhood, reminiscent of sipping creamy milkshakes on warm days.
Each slice offers a delightful combination of moist cake infused with fresh strawberries and a decadent glaze that drips tempting sweetness. It’s perfect for gatherings, picnics, or simply a cozy afternoon at home. What I love most is how effortlessly it can come together, making it a crowd-pleaser without the stress. So, if you’re looking to brighten up your dessert table and create new delicious memories, let’s dive into this easy yet indulgent Strawberry Milkshake Pound Cake!
Why is Strawberry Milkshake Pound Cake Recipe a Must-Try?
Nostalgic Delight: This cake evokes sweet childhood memories with every bite, combining the rich essence of summer strawberries and creamy goodness.
Effortless Prep: With straightforward steps and common ingredients, you’ll whip this up in no time!
Versatile Treat: Perfect for dessert tables or as an afternoon snack, you can serve it plain or with a scoop of ice cream.
Moist, Flavorful Texture: The blend of fresh strawberries and creamy glaze creates a delightful, tender crumb.
Crowd Pleaser: Perfect for family gatherings or casual get-togethers, it’s bound to make everyone smile. Treat yourself and your loved ones to this unforgettable dessert!
Strawberry Milkshake Pound Cake Ingredients
For the Cake
• Unsalted Butter – Adds richness and moisture; using unsalted allows for better control over salt.
• Granulated Sugar – Sweetens the cake and contributes to a fluffy texture; brown sugar can offer added moisture.
• Large Eggs – Provide structure; make sure they’re at room temperature for better mixing.
• Strawberry Milk – Infuses a fruity flavor; substitute with regular milk and a few drops of strawberry extract if needed.
• Sour Cream – Adds moisture and a slight tang; Greek yogurt works as a lower-fat alternative.
• Pure Vanilla Extract – Enhances overall flavor; opt for high-quality pure vanilla for best results.
• All-Purpose Flour – Forms the cake structure; ensure it’s sifted to prevent lumps.
• Baking Powder – Acts as a leavening agent, helping the cake rise.
• Salt – Balances sweetness and enhances flavors.
• Strawberry Preserves – Incorporates real fruit flavor; it adds delightful bursts of sweetness throughout the cake.
• Fresh Strawberries – Provides texture and sweetness; use ripe strawberries for the best taste.
For the Glaze
• Powdered Sugar – Sweetens and thickens the glaze; sifting helps avoid lumps.
• Strawberry Milk – Creates a fruity sweetness in the glaze; can substitute with regular milk if needed.
• Vanilla Extract – Enhances the glaze flavor; just a splash goes a long way.
• Pinch of Salt – Balances the sweetness of the glaze.
This Strawberry Milkshake Pound Cake Recipe is all about summer flavors and delightful memories—gather your ingredients and let’s get baking!
How to Make Strawberry Milkshake Pound Cake
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Preheat your oven to 325°F (163°C). Greasing and flouring a 10-inch bundt or loaf pan ensures an easy release after baking, making cleanup a breeze!
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Cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes. This step is crucial for achieving the perfect texture—fluffy and airy!
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Add the large eggs one at a time, mixing well after each addition. Properly incorporating each egg helps build the structure of your cake.
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Whisk together the strawberry milk, sour cream, and vanilla extract in a separate bowl until combined. This mixture will infuse your cake with that delightful fruity flavor!
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Sift the all-purpose flour, baking powder, and salt together in another bowl. This step ensures you avoid lumps and helps create a tender crumb in your cake.
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Combine the dry and wet mixtures by alternating between them, starting and ending with the dry ingredients. Mix gently—overmixing could lead to a dense pound cake!
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Fold in the strawberry preserves and chopped fresh strawberries until just combined. This will give your cake bursts of delicious strawberry flavor throughout!
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Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted comes out clean; the cake should be golden and spring back when lightly pressed.
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Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely. This helps set the cake’s structure while making sure it doesn’t become soggy.
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Drizzle the glaze over the cooled cake by whisking together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt. The glaze should be smooth and creamy, adding the finishing touch!
Optional: Garnish with fresh mint leaves for a pop of color and refreshing taste.
Exact quantities are listed in the recipe card below.
Strawberry Milkshake Pound Cake Variations
Feel free to make this recipe your own and explore delightful twists that will elevate your baking experience.
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Dairy-Free: Substitute soy or almond milk along with a dairy-free yogurt to keep the recipe creamy and delicious.
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Whole Grain: Replace all-purpose flour with whole wheat flour for added fiber and a slightly nutty flavor. Your cake will become even more wholesome!
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Nutty Surprise: Add chopped nuts, like pecans or walnuts, for a delightful crunch that complements the softness of the cake.
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Chocolate Lovers: Mix in mini chocolate chips or drizzle melted chocolate over the glaze for an indulgent chocolate-strawberry fusion.
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Zesty Twist: Incorporate lemon zest into the batter for a refreshing zing that brightens the strawberry flavors beautifully.
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Lower Sugar: Reduce granulated sugar by a third or use a sugar substitute like honey or agave syrup for a lighter option.
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Tropical Flair: Add crushed pineapple to the batter for a tropical flavor explosion that pairs well with strawberries.
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Spicy Kick: Mix in a dash of cayenne pepper or cinnamon for a hint of warmth that makes the cake intriguing and memorable.
Each variation provides a unique approach to enjoying your Strawberry Milkshake Pound Cake, allowing you to cater to diverse taste buds and preferences!
What to Serve with Strawberry Milkshake Pound Cake?
Indulging in a slice of this nostalgic cake opens up a world of complementary flavors and textures that can enhance your dessert experience.
- Vanilla Ice Cream: The creamy, cool scoop adds a delightful contrast to the warm cake while enhancing the strawberry flavor.
- Fresh Berries: A medley of raspberries, blueberries, and sliced strawberries brings a burst of summer freshness and brightness to each bite.
- Whipped Cream: Light and fluffy, a generous dollop of whipped cream enriches the cake’s richness and adds a touch of elegance to your serving.
- Mint Sprigs: A few fresh mint leaves not only add a pop of color but also a refreshing burst that cuts through the sweetness beautifully.
- Fruit Salad: A vibrant combination of melons, citrus, and berries creates a refreshing side that balances the cake’s rich flavors, perfect for picnics.
- Lemonade or Iced Tea: A cold glass of lemonade or sweetened iced tea offers a zesty contrast, cleansing the palate alongside each sugary bite.
- Chocolate Ganache: For an indulgent twist, drizzle on some chocolate ganache, pairing the sweetness of strawberries with the richness of chocolate.
- Citrus Sorbet: This light, frosty treat cleanses the palate and adds a tangy note to the dessert table, enhancing the strawberry profile.
- Coffee: A warm cup of coffee complements the sweetness and fruity notes, making it a great pairing for afternoon coffee breaks.
Make Ahead Options
These Strawberry Milkshake Pound Cakes are perfect for meal prep enthusiasts! You can prepare the cake batter and refrigerate it up to 24 hours in advance, allowing the flavors to meld beautifully. To ensure freshness, cover the bowl tightly with plastic wrap. You can also bake the cake ahead of time—let it cool completely, then store it in an airtight container at room temperature for up to 3 days or refrigerate it for about a week. When ready to serve, simply drizzle with the creamy glaze you can whip up in minutes. This way, you have a delightful, homemade dessert ready to impress with minimal last-minute effort!
Expert Tips for Strawberry Milkshake Pound Cake
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Room Temperature Ingredients: Make sure all ingredients, especially butter and eggs, are at room temperature for a smooth batter and optimal rise.
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Measure Carefully: Use a kitchen scale for precise measurements, particularly for flour. Too much can lead to a dry cake.
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Avoid Overmixing: Mix until just combined when adding dry and wet ingredients to prevent a dense texture in your Strawberry Milkshake Pound Cake.
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Fresh Strawberries: Always opt for fresh, ripe strawberries for the best flavor. If using frozen, be sure to thaw and drain them well.
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Cooling Time: Allow the cake to cool in the pan before transferring it to a wire rack; this helps maintain its structure.
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Adjust Baking Time: Keep an eye on the baking time and use the toothpick test to avoid overbaking, which can lead to dryness.
How to Store and Freeze Strawberry Milkshake Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days for the best flavor and texture.
Fridge: If you plan on keeping it longer, refrigerate it for up to a week. Be sure to wrap it tightly to prevent it from drying out.
Freezer: For longer storage, wrap the cooled cake tightly in plastic wrap and aluminum foil; it will last in the freezer for up to 2 months.
Reheating: To enjoy your Strawberry Milkshake Pound Cake warm, simply thaw overnight in the fridge, then reheat in a low oven for 10-15 minutes.
Strawberry Milkshake Pound Cake Recipe FAQs
How do I select ripe strawberries for the cake?
Absolutely! Look for strawberries that are bright red, shiny, and plump. Avoid any with dark spots or dull skin, as this indicates overripeness. Fresh strawberries should have a sweet aroma, signaling delicious flavor!
How should I store the Strawberry Milkshake Pound Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, refrigerate it for up to a week, making sure it’s wrapped tightly to maintain moisture.
Can I freeze Strawberry Milkshake Pound Cake?
Yes! To freeze, wrap the cooled cake tightly in plastic wrap, then cover it in aluminum foil. This method helps prevent freezer burn and keeps your cake fresh for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat if desired.
What should I do if my cake is too dense?
Very! A dense cake can be a result of overmixing. Make sure to mix the batter just until the ingredients are incorporated. Additionally, ensure that your baking powder is fresh and you’re measuring flour correctly to avoid adding too much.
Can I make this recipe dairy-free?
Definitely! To make a dairy-free version of the Strawberry Milkshake Pound Cake, you can substitute unsweetened almond milk or oat milk for the strawberry milk and use dairy-free butter. For the sour cream, opt for a dairy-free yogurt alternative. This way, you can enjoy a delicious cake without any dairy.
Is this cake safe for pets?
While strawberries are generally safe for pets, it’s best to keep this cake to yourself. The sugar and other ingredients could upset their stomach, so save this indulgent treat for your family and friends!
Strawberry Milkshake Pound Cake Recipe: Taste Summer Bliss
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 granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Add the large eggs one at a time, mixing well after each addition.
- Whisk together the strawberry milk, sour cream, and vanilla extract in a separate bowl until combined.
- Sift the all-purpose flour, baking powder, and salt together in another bowl.
- Combine the dry and wet mixtures by alternating between them, starting and ending with the dry ingredients.
- Fold in the strawberry preserves and chopped fresh strawberries until just combined.
- Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake.
- Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth.