There’s nothing quite like the sweet nostalgia of a strawberry milkshake, especially when it transforms into a delightful cake that can elevate any gathering or cozy afternoon at home. The moment you take a bite of this Strawberry Milkshake Pound Cake, you’ll be hit with that luscious strawberry flavor, perfectly balanced with a moist, fluffy texture that melts in your mouth. I discovered this recipe during one of those lazy summer days when I craved something refreshing yet comforting—a simple solution to my dessert dilemma.
Not only is this treat stunningly beautiful with its marbled appearance, but it’s also a breeze to whip up in no time. Whether you’re looking for a standout dessert for a potluck or a sweet indulgence to enjoy after dinner, this cake checks all the boxes, appealing to both vegetarian and dietary needs. Get ready to impress friends and family alike with this delightful, homemade strawberry milkshake-inspired creation!
Why Love This Strawberry Milkshake Pound Cake Recipe?
Delightful Nostalgia: This recipe captures the essence of summer with its vibrant strawberry flavor, reminiscent of your favorite childhood milkshake.
Easy Preparation: With minimal fuss, you can create a stunning centerpiece that impresses without the stress.
Versatile Options: Adapt it effortlessly with gluten-free and vegan substitutes, ensuring everyone can savor this treat.
Impressive Presentation: The marbled design not only tastes delicious but also adds a beautiful touch to your dessert table.
Crowd-Pleasing Flavor: Perfect for gatherings, this cake is guaranteed to be a hit, leaving your guests wishing for seconds!
Strawberry Milkshake Pound Cake Ingredients
For the Batter
- Granulated Sugar – Essential for sweetness and moisture.
- Softened Butter – Provides richness and creaminess to the batter.
- Vegetable Oil – Keeps the cake tender and fluffy.
- Eggs – Binding agent for light texture; make sure to incorporate each well.
- Instant Strawberry Pudding Mix – Adds flavor and moisture; can swap with vanilla pudding mix and extra strawberry extract.
- Strawberry Extract – Enhances the delightful strawberry flavor in this cake.
- Vanilla Extract – Adds depth to the overall flavor profile.
- Whole Milk – Contributes moisture and richness; use plant-based milk for a vegan option.
- All-Purpose Flour – Provides structure; substitute with a gluten-free flour blend for a gluten-free version.
- Baking Powder – Essential leavening agent for proper rise.
- Salt – Enhances flavor throughout the cake.
- Food Coloring (optional) – Adds a playful pop of color if desired.
This Strawberry Milkshake Pound Cake recipe is sure to bring a smile to everyone’s faces!
How to Make Strawberry Milkshake Pound Cake
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Preheat Oven: Start by setting your oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking and create a beautiful finish.
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Cream Ingredients: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar. Beat for about 3-5 minutes until the mixture is light and fluffy, creating a lovely base for your cake.
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Add Eggs: Incorporate the eggs into the mixture one at a time, ensuring each egg is fully blended before adding the next. This will help maintain a light and airy texture in your cake.
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Combine Wet Ingredients: Add in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. Mix until everything is fully combined; this will add richness and flavor to your batter.
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Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
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Create Color: For a lovely marbled effect, divide your batter into two bowls. Use food coloring to tint one portion while keeping the other plain, adding a playful flair to your cake.
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Fill Bundt Pan: Alternate spoonfuls of the plain and colored batter in your prepared bundt pan. Aim for a marbled look by layering the batters, creating a beautiful swirl when baked.
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Bake: Place the bundt pan in your preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
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Cool: Allow the cake to cool in the pan for 15 minutes. Once slightly cooled, invert it onto a wire rack to cool completely, letting the air circulate for that perfect texture.
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Prepare Glaze: To finish off your Strawberry Milkshake Pound Cake, whisk together powdered sugar, strawberry milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Optional: Serve with whipped cream or fresh strawberries for an extra special treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Milkshake Pound Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients together and refrigerating it until you are ready to bake. This not only makes your kitchen time more efficient but also allows the flavors to meld beautifully, enhancing their deliciousness. To maintain quality, be sure to cover the mixture tightly with plastic wrap to prevent drying out. When you’re ready to bake, simply pour the batter into your bundt pan and follow the baking instructions as usual. Your family will enjoy a delightful dessert that tastes just as fresh as if it were made the same day!
How to Store and Freeze Strawberry Milkshake Pound Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer a chilled dessert, store it covered in the refrigerator for up to a week. Bring it to room temperature before serving for the best taste.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before indulging in your Strawberry Milkshake Pound Cake.
Reheating: If you enjoy it warm, you can reheat slices in the microwave for about 10-15 seconds, ensuring they’re delightful and fluffy each time!
Variations & Substitutions for Strawberry Milkshake Pound Cake
Feel free to explore these flavorful twists and dietary swaps that can make this cake your own, adding that perfect personal touch.
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Frozen Strawberries: Substitute thawed and drained frozen strawberries for fresh ones to capture summer’s essence year-round. Just remember to remove excess moisture for the best texture.
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Vegan Option: Replace eggs with flax eggs and use plant-based milk and butter for a delightful vegan treat that everyone can enjoy. This version keeps all the moistness without the animal products.
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour, ensuring every guest can savor this delicious cake without worry. Gluten-free baking can yield equally delightful results with the right blend!
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Coconut Milk: Swap whole milk with creamy coconut milk for an added layer of tropical flavor. Just a hint of coconut can take this cake to new levels of deliciousness!
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Almond Extract: Enhance the flavor profile by adding a splash of almond extract in addition to vanilla. It gives an elegant touch that perfectly complements the strawberry essence.
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Lemon Zest: Incorporate lemon zest into your batter to brighten up the flavors. The citrus notes will elevate the sweetness of the strawberries beautifully.
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Nutty Texture: Add chopped nuts like pecans or walnuts for a satisfying crunch that contrasts with the cake’s moist crumb. Just fold them in gently to maintain the cake’s airy texture.
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Spice it Up: For a hint of warmth, add a sprinkle of cinnamon or even a pinch of cayenne pepper in the batter. These spices can create delightful depth while surprising the taste buds!
Embrace your creativity—each variation opens up a world of new flavor and experience!
Expert Tips for Strawberry Milkshake Pound Cake
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Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for better emulsification, resulting in a fluffier cake.
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Avoid Overmixing: Mix the dry ingredients into the wet just until combined to prevent a tough texture in your Strawberry Milkshake Pound Cake.
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Use a Toothpick: Always check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but not wet batter.
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Opt for Quality Extracts: Use real strawberry and vanilla extracts for enhanced flavor; they make a significant difference in your cake’s overall taste.
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Cool Completely: Let the cake cool on a wire rack before glazing to prevent the glaze from melting away—a beautifully finished cake makes a great impression!
What to Serve with Strawberry Milkshake Pound Cake?
Indulge in the sweet flavors of summer with pairing ideas that elevate your dessert experience.
- Whipped Cream: Light and airy, a dollop of whipped cream adds a creamy contrast to the fluffy cake, enhancing each delightful bite.
- Fresh Strawberries: Serve with slices of fresh strawberries for a burst of juicy flavor and a beautiful color contrast on your plate.
- Vanilla Ice Cream: A scoop of vanilla ice cream pairs beautifully, providing a delightful temperature contrast and indulgent creaminess alongside the cake.
- Chocolate Sauce: Drizzling rich chocolate sauce adds a decadent touch, creating a flavor combination that is irresistible to chocolate lovers.
- Mint Leaves: Fresh mint provides a refreshing herby note that cuts through the sweetness, making each bite feel light and vibrant.
- Sparkling Lemonade: Pair with a glass of sparkling lemonade for a bubbly, zesty drink that complements the fruity flavors of the cake.
- Berry Compote: A dollop of warm berry compote brightens the cake’s flavor while adding a rustic touch to your dessert presentation.
- Iced Tea: A glass of sweetened iced tea balances the sweetness of the pound cake, creating a lovely afternoon tea experience.
- Cheesecake Mousse: For a rich experience, serve slices with a light cheesecake mousse, blending creamy and fruity flavors harmoniously.
Strawberry Milkshake Pound Cake Recipe FAQs
What kind of strawberries should I use for the best flavor?
Absolutely! For the best flavor in your Strawberry Milkshake Pound Cake, use fresh, ripe strawberries. Look for berries that are bright red, without dark spots or bruises, as they will provide the sweetest taste. If fresh strawberries aren’t available, frozen strawberries (thawed and well-drained) are a good alternative.
How should I store the leftovers of my cake?
The more the merrier! Store the Strawberry Milkshake Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. When serving, let it warm to room temperature for the best flavor and texture.
Can I freeze the Strawberry Milkshake Pound Cake?
Yes, you can! To freeze, wrap individual slices tightly in plastic wrap, making sure there are no exposed edges. Place them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator or at room temperature for a few hours.
What if my cake comes out too dense?
If your cake turns out dense, it might be due to overmixing the batter once the dry ingredients were added. Make sure to mix just until combined. Also, double-check that your baking powder is fresh, as expired leavening agents can affect the rise of your cake.
Is there a way to make this dessert pet-friendly?
Unfortunately, this Strawberry Milkshake Pound Cake is not pet-friendly due to the ingredients like sugar and butter which are not suitable for furry friends. If you’re looking for a treat for your pets, consider making a simple banana and oat cookie specifically for dogs, which can be both healthy and delicious for them!
Can I substitute ingredients for dietary restrictions?
Very much so! To make a gluten-free version of the Strawberry Milkshake Pound Cake, simply swap the all-purpose flour for a gluten-free flour blend. For a vegan option, replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg) and use plant-based milk and butter alternatives. Enjoy your baking adventures!
Strawberry Milkshake Pound Cake Recipe: Sweet Summer Bliss
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, blending each well before adding the next.
- Add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. Mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add to the wet ingredients.
- Divide the batter into two bowls, tint one with food coloring for a marbled effect.
- Alternate spoonfuls of the plain and colored batter in the bundt pan for a marbled look.
- Bake for 60-70 minutes, checking doneness with a toothpick.
- Cool in the pan for 15 minutes before inverting onto a wire rack.
- Whisk together powdered sugar, strawberry milk, and vanilla extract for the glaze and drizzle over the cooled cake.