The smell of fresh strawberries and vanilla hits you the moment this comes out of the oven. Remember those thick, pink milkshakes from childhood diners? This strawberry milkshake pound cake captures that same creamy sweetness in cake form. It’s been all over my feed lately, and honestly, I get why everyone’s obsessed.
Think buttery pound cake meets strawberry ice cream in the most beautiful way. You’ll need fresh strawberries, cream, and a few pantry staples to create this pink perfection. It’s like your favorite diner dessert, but way more impressive. Full details in the blog!
I’ve been testing pound cake recipes since I started this blog in 2019, and this one had my family asking for seconds before dinner was over. My kids declared it “better than actual milkshakes” which is saying something. I tested it three times to get the texture just right. You’ll love the secret ingredient that makes it extra moist.
Irresistible Strawberry Milkshake Pound Cake Recipe You Need
Ingredients
Method
- Heat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter then dust it with flour.
- Using an electric mixer, beat the softened butter and sugar on high speed for about 3 to 4 minutes until creamy and fluffy.
- Incorporate the eggs one by one, mixing well after adding each, then mix in the vanilla and almond extracts.
- In a separate bowl, combine flour, baking powder, and salt; gradually add this dry mix into the butter mixture alternately with milk, beginning and ending with the dry ingredients.
- Gently fold diced strawberries into the batter to keep them intact.
- Transfer the batter evenly into the prepared bundt pan and bake for 55 to 65 minutes, testing doneness with a toothpick.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool fully.
- Once cool, drizzle the strawberry milk glaze over the cake before serving.
Notes
- Make sure all ingredients are at room temperature before starting for best texture. Store any leftover cake in an airtight container at room temperature and enjoy within 3 days.
Why You’ll Love This Strawberry Milkshake Pound Cake
This cake feels like wrapping yourself in the coziest childhood memory. The texture is dense and buttery, just like a classic pound cake, but those fresh strawberry pieces add little pockets of summer sweetness that will make you smile with every bite.
What I love most is how it looks just as stunning as it tastes. That gorgeous pink hue from the strawberry glaze makes it perfect for spring brunches or whenever you want to impress without the stress. Plus, it stays moist for days – which rarely happens in my house because it disappears so quickly!
It’s also surprisingly forgiving. I’ve made this on rushed Sunday mornings when the kids were asking for breakfast every five minutes, and it still turned out beautifully. The bundt pan really does all the fancy work for you.
Key Ingredients & Tools
The magic happens with simple pantry staples and fresh strawberries. Room temperature ingredients are your best friend here – they blend together like a dream and create that perfect tender crumb we’re after.
Your bundt pan is the real star of this show. That 10-inch size gives you gorgeous fluted edges that make every slice look bakery-worthy. Make sure to grease it really well – nothing breaks a baker’s heart like a cake that sticks!
| Ingredient | Easy Swap | Why It Works |
|---|---|---|
| Whole milk | Buttermilk | Adds extra tang and tenderness |
| Fresh strawberries | Frozen (thawed & drained) | Works year-round, just pat dry |
| Granulated sugar | Coconut sugar | Deeper flavor, same sweetness |
| Almond extract | More vanilla | Skip if you don’t have it on hand |
Step-by-Step Instructions
Start by preheating the oven to 350°F and preparing your bundt pan with butter and flour. This step may seem small but makes all the difference when it’s time to flip your cake out.
The creaming step is where the magic begins. Beat the softened butter and sugar for a full 3-4 minutes until light and fluffy – this creates all those lovely air pockets that make pound cake so tender. Add your eggs one at a time, then those beautiful extracts.
Here’s my favorite part: folding in those diced strawberries. Pro tip: Toss them in a tablespoon of flour first to prevent them from sinking to the bottom. Pour that gorgeous batter into your prepared pan and let the oven work its magic for 55-65 minutes.
Pro Tips & Variations
The toothpick test is your best friend, but don’t panic if a few moist crumbs cling to it – that means perfect moisture. If it comes out completely clean, you might be heading toward dry cake territory.
Want to make this even more special? Try these tweaks that my family absolutely loves:
- Add a handful of white chocolate chips with the strawberries
- Swirl in some strawberry jam for extra pink swirls
- Make mini bundtinis for individual servings
- Dust with powdered sugar instead of glaze for a simpler finish
Storage hack: Wrap the cooled cake tightly in plastic wrap, then foil. It actually gets more flavorful after a day or two!
Serving, Storage & Reheating
This strawberry milkshake pound cake recipe shines at room temperature with that silky strawberry glaze drizzled on top. I love serving thick slices with fresh whipped cream and extra strawberries for a full diner-style experience.
Store covered at room temperature for up to three days, or wrap individual slices and freeze for up to three months. For a special treat, warm slices slightly in the microwave and serve with vanilla ice cream – it’s like having your cake and milkshake too!
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | 3 days | Optimal texture and flavor |
| Refrigerated | 1 week | Extended storage |
| Frozen (wrapped) | 3 months | Make-ahead entertaining |
Expert Insight: The Science Behind Perfect Pound Cake
According to pastry chef and cookbook author Rose Levy Beranbaum, the key to exceptional strawberry milkshake pound cake lies in proper creaming technique:
“When you cream butter and sugar for a full 5-8 minutes, you’re creating thousands of tiny air pockets that give pound cake its signature tender crumb. Adding freeze-dried strawberries maintains intense fruit flavor without compromising structure.”
The Cake Bible
This explains why traditional pound cakes achieve that perfect balance of density and lightness that makes each slice so satisfying.
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My Personal Story
Last summer, my daughter kept asking for “cake that tastes like a milkshake” after every dinner at our local diner. After countless failed attempts in my regular oven, I decided to try this Strawberry Milkshake Pound Cake in my air fryer. The result was pure magic – moist, perfectly sweet, and ready in half the time!
FAQs ( Strawberry Milkshake Pound Cake )
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work perfectly in this recipe. Thaw them completely and drain excess liquid before pureeing. Pat them dry with paper towels to prevent adding too much moisture to your batter.
How long does this cake stay fresh?
This cake stays moist for up to 4 days when covered tightly at room temperature. For longer storage, wrap individual slices and freeze for up to 3 months. The flavors actually improve after the first day of resting.
Why is my cake dense instead of fluffy?
Dense texture usually happens from overmixing the batter or using cold ingredients. Cream butter and sugar for a full 5 minutes until light and fluffy. Make sure all ingredients are at room temperature before mixing.
Can I make this as a bundt cake?
Absolutely! This easy strawberry milkshake bundt cake version bakes beautifully in a standard bundt pan. Increase baking time to 55-65 minutes and check doneness with a long skewer. Grease the pan thoroughly to ensure easy release.
What makes the pink color so vibrant?
The natural strawberry puree creates a lovely pink hue, but you can enhance it with 2-3 drops of red food coloring if desired. Using strawberry ice cream pound cake loaf techniques also intensifies both flavor and color naturally.
Conclusion
This strawberry milkshake pound cake delivers the perfect tender crumb and dreamy strawberry flavor in just over an hour. You’ll love how the whole kitchen smells like summer, and honestly, watching my family’s faces light up with that first bite never gets old. It’s comfort baking at its absolute finest.
Try swirling in some cream cheese for extra richness, or make it gluten-free with a simple flour swap. This cake actually tastes better the next day wrapped in foil – a trick I learned from countless weekend baking experiments. Serve it with vanilla ice cream for the full milkshake experience.
I’d love to see your pink creation! Share a photo and tell me – does this remind you of childhood milkshakes too? Pin this recipe for your next gathering, or better yet, surprise someone special with a slice. There’s something magical about homemade cake that just makes everything feel right.
