Picture this: vanilla cake batter swirled with strawberry magic, creating something that tastes exactly like childhood summers. This strawberry milkshake pound cake recipe has been taking over my feed lately, and honestly? I get it. It’s nostalgic comfort meets modern baking genius.
Think fluffy pound cake meets creamy milkshake vibes. We’re talking butter, strawberry mix, and that perfect vanilla base that makes everything better. It’s like your favorite diner treat transformed into cake form, but way easier to make at home. Full details in the blog!
I’ve been tweaking pound cake recipes for years, always chasing that perfect tender crumb. This one reminded me why I fell in love with baking in the first place. The strawberry flavor is bright without being artificial, and the texture? Pure velvet. I tested it three times. You’ll love the secret ingredient!
Strawberry Milkshake Pound Cake Recipe Delights Easily
Ingredients
Method
- Set your oven to 325°F (165°C) and prepare a bundt pan by greasing and flouring it thoroughly.
- In a large bowl, beat together softened butter, vegetable oil, and granulated sugar until the mixture becomes pale and fluffy.
- Incorporate the eggs one at a time, making sure each is well combined before adding the next.
- Blend in the instant strawberry pudding mix along with the strawberry and vanilla extracts and whole milk.
- Gradually mix in the flour, baking powder, and salt until the batter is smooth and uniform.
- Divide the batter evenly into two separate bowls.
- Color one portion with pink or red food coloring to create a vibrant contrast.
- Spoon alternating dollops of plain and colored batter into the prepared bundt pan, creating a pretty swirl pattern.
- Bake the cake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest in the pan for 15 minutes, then carefully invert it onto a cooling rack and let it cool completely.
- Whisk together powdered sugar, strawberry milk, and vanilla extract until the glaze is silky and pourable.
- Drizzle the glaze evenly over the cooled cake and let it set before serving.
Notes
- Make sure all ingredients are brought to room temperature before starting for the best texture and rise. You can adjust the food coloring amount to achieve your preferred shade of pink. Store any leftovers in an airtight container at room temperature to keep the cake fresh.
Why You’ll Love This Family Favorite
This cake hits all the right nostalgic notes without any of the fuss. It’s the perfect balance of familiar pound cake comfort with a playful strawberry twist that’ll have everyone asking for seconds. The swirled pink batter creates the prettiest marbled effect – just like something straight from a bakery window.
What I love most is how forgiving this recipe is. Even if your swirls aren’t Instagram-perfect, it still tastes incredible. The strawberry pudding mix is the secret weapon here, giving you that authentic milkshake flavor without needing fresh berries or complicated syrups.
Plus, it feeds a crowd! One bundt cake easily serves 12, making it ideal for potlucks, family gatherings, or whenever you want cake around for a few days. Trust me, it disappears fast.
Ingredients Breakdown
The beauty of this strawberry milkshake pound cake recipe lies in its pantry-friendly ingredient list. You’re probably already stocked with most of these basics – flour, sugar, butter, eggs, and milk. The magic happens when you add the instant strawberry pudding mix, which provides consistent flavor and helps create that tender, moist crumb we’re after.
The combination of butter and vegetable oil is my favorite pound cake hack. Butter brings flavor, while oil keeps everything incredibly moist. Don’t skip the strawberry extract either – it amplifies that milkshake vibe without making the cake taste artificial.
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Strawberry pudding mix | Vanilla pudding + freeze-dried strawberries | Crush berries into powder first |
| Whole milk | Buttermilk or 2% milk | Buttermilk adds extra tang |
| Vegetable oil | Melted coconut oil | Let cool slightly before mixing |
Simple Steps to Make It
Start by preheating your oven to 325°F and greasing your bundt pan really wellthis prevents any heartbreaking sticking situations. Using room temperature ingredients helps them mix much easier, so pull everything out about an hour ahead if you can.
The creaming step is crucial for that perfect pound cake texture. Beat the butter, oil, and sugar until it’s genuinely light and fluffyabout 3-4 minutes with an electric mixer. Then add eggs one at a time, letting each one fully incorporate before adding the next.
Here’s where it gets fun: divide your finished batter and tint half with food coloring. I like using gel coloring for more vibrant results. Then alternate spoonfuls of plain and pink batter in the pan, and drag a knife through for those gorgeous swirls.
Pro Tip: Don’t overmix once you add the flour. Stir just until everything comes together – a few streaks of flour are perfectly fine. Overmixing leads to a tough cake, and we want that tender crumb.
Easy Customizations
This recipe is incredibly adaptable once you get the base down. Want to make it more intense? Add a few drops of strawberry extract to your pink batter portion. Craving chocolate? Swirl in some melted white chocolate for a strawberries-and-cream vibe.
The glaze is where you can really play around. I’ve made versions with cream cheese frosting, a simple powdered sugar glaze, and even strawberry buttercream. The strawberry milk glaze in the recipe is my go-to because it’s easy and perfectly reinforces that milkshake theme.
- Try lemon extract instead of vanilla for a brighter flavor
- Add mini chocolate chips to the pink batter for extra sweetness
- Use freeze-dried strawberries as a crunchy topping
- Make it in mini bundt pans for individual servings
How to Serve & Store
This cake actually improves after a day – all those flavors meld together beautifully. I like to glaze it the day I plan to serve it for the prettiest presentation, but the cake itself can be made ahead and wrapped tightly.
Store covered at room temperature for up to four days, or wrap individual slices and freeze for up to three months. It thaws perfectly and tastes just as good as fresh.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | 4 days | Cover with cake dome or foil |
| Refrigerated | 1 week | Bring to room temp before serving |
| Frozen (whole) | 3 months | Wrap tightly in plastic wrap |
| Frozen (slices) | 3 months | Individual wrap, then bag together |
Serving Tip: A dollop of whipped cream or a scoop of vanilla ice cream turns this into a proper dessert. For casual snacking, it’s absolutely perfect on its own with coffee or cold milk.
Expert Insight: The Science Behind Perfect Pound Cake
According to pastry chef Anna Olson, the key to an exceptional strawberry milkshake pound cake recipe lies in proper ingredient temperature and mixing technique:
“Room temperature ingredients create better emulsion, while alternating wet and dry additions prevents overmixing – crucial for that signature dense yet tender crumb that makes pound cake so beloved.”
Food Network: Baking Tips from the Pros
The result is a cake that captures all the nostalgic flavors of a strawberry milkshake in every perfectly textured bite.
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My Story Behind This Recipe
Last summer, my daughter asked if we could make her favorite strawberry milkshake “but as a cake” for her birthday. After three kitchen experiments (and one slightly lopsided disaster!), this Strawberry Milkshake Pound Cake Recipe was born. Now it’s our go-to dessert whenever we want something that tastes like pure childhood joy.
FAQs ( Strawberry Milkshake Pound Cake Recipe )
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work perfectly in this recipe. Thaw them completely and drain excess liquid before mixing into the batter. The cake will have the same delicious flavor, though the texture may be slightly denser.
How long does this cake stay fresh?
This dessert stays moist and fresh for up to 4 days when stored covered at room temperature. For longer storage, wrap tightly and refrigerate for up to a week. The flavors actually improve after the first day.
What makes this different from regular pound cake?
The addition of strawberry puree and milk powder creates that signature milkshake flavor. The batter includes extra moisture from the fruit, resulting in a tender crumb with a beautiful pink color throughout.
Can I make mini bundt cakes instead?
Absolutely! Summer strawberry milkshake mini bundt cakes are perfect for individual servings. Reduce baking time to 25-30 minutes and check with a toothpick. This makes about 12 mini bundts from one batch.
Do I need special equipment for this recipe?
Just standard baking tools – a stand mixer or hand mixer, bundt pan, and blender for the strawberry puree. Grease your pan thoroughly since this dish has fruit that can stick. A kitchen scale helps for accurate measurements.
Conclusion
This strawberry milkshake pound cake recipe delivers everything you want – tender crumb, gorgeous pink swirls, and the nostalgic flavor that makes everyone smile. The technique of combining butter and oil creates the perfect texture every time, while that pudding mix trick ensures consistent results. You’ll love how beautifully it turns out, even on your first try.
Here’s what I’ve learned from testing this dozens of times: let it cool completely before glazing, and don’t be afraid to make those swirls bold and dramatic. Try serving it with fresh strawberries or a dollop of whipped cream for special occasions. It keeps beautifully wrapped at room temperature, making it perfect for gift-giving or meal prep.
I’d love to see your pink and white swirl patterns – tag me when you share your photos! Did this remind you of childhood milkshakes from your favorite diner? There’s something magical about recreating those sweet memories in cake form. Save this recipe for your next family gathering; I promise it’ll become a requested favorite.
