If you’re on the hunt for a delightful treat that captures the sweet, nostalgic flavor of a classic Strawberry Milkshake but in an irresistibly moist cake form, this Strawberry Milkshake Pound Cake Recipe is your new best friend in the kitchen. Imagine dense, buttery pound cake infused with the light fruity essence of strawberry milk, speckled with real pieces of fresh strawberries, and finished with a luscious glaze that makes each bite burst with flavor. It’s a showstopper dessert that’s both comforting and elegantly simple, perfect for celebrations or an everyday indulgence with your favorite cup of tea or coffee.

Strawberry Milkshake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Strawberry Milkshake Pound Cake Recipe lies in its straightforward ingredients, each one bringing an essential element that balances flavor, texture, and that inviting color you’ll love. From creamy butter to fresh strawberries, every component works together harmoniously to create a cake you’ll want to make again and again.

Unsalted butter (1 cup, softened): The foundation for a rich, moist texture and buttery flavor that pound cakes are known for.
Granulated sugar (2 cups): Sweetens the cake perfectly while helping it brown beautifully in the oven.
Large eggs (4): Provide structure and help the cake rise tenderly without drying it out.
Strawberry milk (1/2 cup): Adds that unmistakable strawberry sweetness and moisture, linking directly to the milkshake inspiration.
Sour cream (1/4 cup): Keeps the cake luscious and tender with a slight tang that enhances flavor depth.
Vanilla extract (1 teaspoon): A subtle aromatic boost that complements the strawberries beautifully.
All-purpose flour (2 1/2 cups): The backbone of the cake’s structure, ensuring that perfect dense crumb.
Baking powder (1/2 teaspoon): Helps the pound cake rise just enough for a delicate, soft bite.
Salt (1/2 teaspoon): Balances sweetness and enhances overall flavor.
Finely chopped strawberries (1/2 cup, optional): Fresh pieces that add bursts of juiciness and a lovely texture contrast.
Pink food coloring (optional): A fun addition if you want to give your cake a vibrant, dreamy pink color.
Strawberry glaze or icing (optional): For that extra sweet finishing touch that screams indulgence.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by setting your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or loaf pan thoroughly to prevent sticking and ensure your cake lifts out cleanly with beautiful edges.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture looks light, fluffy, and pale—this usually takes about 3 to 5 minutes. This step is crucial because it incorporates air, which helps your cake rise to a soft, dreamy texture.

Step 3: Add Eggs One at a Time

Next, add the eggs individually, mixing well after each addition. This method ensures a smooth batter and prevents the cake from splitting or curdling.

Step 4: Mix Wet Ingredients Separately

In a smaller bowl, whisk together the strawberry milk, sour cream, and vanilla extract until evenly combined. These wet ingredients bring moisture and intense strawberry flavor that complements the rich butteriness.

Step 5: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, baking powder, and salt. This creates a light, even texture throughout the cake and helps it rise perfectly.

Step 6: Alternate Adding Dry and Wet Ingredients

Slowly add the flour mixture to the butter mixture, alternating with the strawberry milk mixture. Begin and end with the flour. Be gentle and mix just until combined—over mixing can make the cake tough instead of soft and tender.

Step 7: Fold in Strawberries and Food Coloring

If you’re using chopped strawberries, gently fold them into the batter along with a few drops of pink food coloring. This will give your cake bursts of fresh fruit and a gorgeous hue that makes it even more irresistible.

Step 8: Bake Your Cake

Pour the smooth batter into your prepared pan and level the top with a spatula. Bake for 65 to 75 minutes. Test for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready.

Step 9: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If you love extra sweetness, drizzle with a strawberry glaze or icing—it’s the perfect finishing touch that takes this cake over the top!

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

Serving this pound cake with fresh strawberry slices or a dollop of whipped cream adds both texture and visual appeal. If you want to keep the milkshake vibe going, a scoop of strawberry ice cream alongside is divine.

Side Dishes

This cake pairs beautifully with a light fruit salad or a cup of your favorite tea or coffee. For brunch or an afternoon treat, adding fresh berries or a citrusy compote creates a lovely balance of sweet and tart.

Creative Ways to Present

For extra flair, serve slices of the Strawberry Milkshake Pound Cake Recipe stacked with layers of whipped cream and sliced strawberries in a trifle dish. Or cut the cake into small cubes and skewer them with strawberries for cute, bite-sized desserts perfect for parties.

Make Ahead and Storage

Storing Leftovers

You can keep your leftover pound cake covered at room temperature for up to 3 days. Wrapping it tightly with plastic wrap or storing it in an airtight container helps retain its moistness and fresh flavor.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and then aluminum foil. It will keep well for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

If you enjoy your cake warm, reheat slices in the microwave for about 10 to 15 seconds or in a low oven for 5 to 7 minutes until just warmed through. This revives the cake’s moist texture and enhances the buttery, strawberry flavors.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk if you don’t have strawberry milk on hand. To keep the strawberry flavor, consider adding a teaspoon of strawberry extract or extra finely chopped strawberries to the batter.

Is the chopped strawberry optional?

Absolutely! The strawberries add bursts of fresh fruit texture, but if you prefer a smoother pound cake, feel free to skip them. The strawberry milk alone provides plenty of flavor.

Can I make this cake gluten-free?

To make this recipe gluten-free, swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure your blend contains xanthan gum for structure, or add it separately for best results.

How long does the Strawberry Milkshake Pound Cake last?

Stored properly at room temperature, the cake stays fresh for about 3 days. Refrigeration can extend this to about a week, but make sure it’s well wrapped to avoid drying out.

Can I double the recipe for a larger cake?

Yes, doubling this recipe is possible but bake in two pans rather than a single large one to ensure even cooking. Adjust baking time accordingly and use a toothpick to check for doneness.

Final Thoughts

Making the Strawberry Milkshake Pound Cake Recipe is like wrapping yourself in a cozy blanket of sweet, fruity goodness that’s perfect any time of year. It’s a crowd-pleaser that’s easy to bake, delightful to eat, and satisfying every craving for something nostalgic and fresh. I genuinely hope you give this recipe a try and find it as comforting and delicious as I do—trust me, it will become your go-to dessert for sharing with friends and family.