Strawberry Milkshake Pound Cake Recipe

Introduction

Strawberry Milkshake Pound Cake is a moist, flavorful dessert that combines the rich texture of classic pound cake with the fresh taste of strawberries. Topped with a sweet strawberry glaze, this cake is perfect for any occasion where you want a touch of fruity indulgence.

Ingredients

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra flavor)
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 ½ cups fresh strawberries, diced
• 2 cups (240g) powdered sugar
• 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
• 1 tbsp strawberry puree (optional, for stronger flavor and pink color)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
3. Step 3: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract if using.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Alternately add the dry ingredients and the whole milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined—avoid overmixing.
6. Step 6: Gently fold in the diced fresh strawberries to evenly distribute them throughout the batter.
7. Step 7: Pour the batter evenly into the prepared bundt pan, smoothing the top.
8. Step 8: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
10. Step 10: For the glaze, whisk together the powdered sugar, strawberry milk, and strawberry puree if using, until smooth and pourable.
11. Step 11: Drizzle the glaze generously over the cooled cake and garnish with fresh strawberries around the cake.
12. Step 12: Slice and serve with whipped cream or ice cream for an extra special treat.

Tips & Variations

• Ensure all ingredients are at room temperature for the best texture and even baking.
• For a stronger strawberry flavor, increase the amount of strawberry puree in the glaze.
• You can substitute almond extract with lemon zest for a different flavor note.
• Use frozen strawberries if fresh are not available, but thaw and drain them well before folding in to avoid excess moisture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate it to extend freshness, but bring it to room temperature before serving for the best taste. Reheat slices briefly in the microwave to bring back softness, especially if serving with ice cream or whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this cake?

Yes, frozen strawberries can be used. Make sure to thaw and drain them thoroughly to prevent the batter from becoming too watery.

Is almond extract necessary for the recipe?

No, almond extract is optional. It adds a subtle nutty flavor but can be omitted or replaced with lemon zest to suit your taste preferences.

Strawberry Milkshake Pound Cake Recipe

Print Recipe

★★★★★

4.8 from 135 reviews

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert combining classic pound cake richness with fresh strawberries and a sweet strawberry glaze. It features a tender crumb infused with vanilla and almond extracts, fresh diced strawberries folded into the batter, and a luscious pink strawberry glaze drizzled on top. Perfect for summer gatherings or any time you want a fruity twist on traditional pound cake.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra flavor)
• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 ½ cups fresh strawberries, diced

Glaze

• 2 cups (240g) powdered sugar
• 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup or powder)
• 1 tbsp strawberry puree (optional, for stronger flavor and pink color)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air for a tender crumb.
3. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and optional almond extract to enhance the cake’s flavor profile.
4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together until evenly combined. This ensures the leavening agents are well-distributed throughout the flour.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and whole milk alternately to the butter mixture, starting and ending with the flour mixture. Mix gently just until the batter is combined; avoid overmixing to keep the cake tender.
6. Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
7. Pour Batter and Bake: Pour the completed batter evenly into the prepared bundt pan. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Let the cake cool in the pan for about 15 minutes to set. Then invert the cake onto a wire rack and allow it to cool completely to room temperature before glazing.
9. Prepare Strawberry Glaze: In a bowl, whisk together the powdered sugar, strawberry milk, and optional strawberry puree until the glaze is smooth and pourable. Adjust the thickness with additional milk or sugar if needed.
10. Glaze and Serve: Generously drizzle the strawberry glaze over the cooled cake. Decorate with fresh strawberries around the cake for an attractive presentation. Slice and serve with whipped cream or a scoop of ice cream if desired.

Notes

• Ensure all ingredients are at room temperature for best mixing results and cake texture.
• For a more intense strawberry flavor, increase the amount of strawberry puree in the glaze.
• This pound cake keeps well in an airtight container for up to 3 days, maintaining freshness.
• Use fresh, ripe strawberries for the best flavor and texture contrast.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.

Keywords: strawberry pound cake, strawberry milkshake cake, bundt cake, strawberry glaze, summer desserts, American dessert