Tired of ordinary desserts that leave your taste buds underwhelmed? Enter the Strawberry Milkshake Pound Cake a vibrant, moist creation that transforms your dessert experience from mundane to magical. This pretty-in-pink confection delivers all the nostalgic flavors of a strawberry milkshake in each tender slice, promising a dessert that’s as Instagram-worthy as it is delicious.
Hi, I’m Emma, the heart behind GusRecipes, and this Strawberry Milkshake Pound Cake recipe holds a special place in my kitchen repertoire. During summer berry season, my family would gather for weekend brunches, and I needed something spectacular that captured the essence of those perfect strawberries. After countless test batches (which my children happily volunteered to taste-test!), this pound cake became our signature celebration dessert.
In this guide, I’ll walk you through selecting the juiciest strawberries, creating the perfect pound cake texture, and achieving that stunning pink color naturally. You’ll also find variations, serving suggestions, and troubleshooting tips to ensure your cake turns out perfectly every time.
Why This Strawberry Milkshake Pound Cake Recipe Works
- Uses fresh, seasonal strawberries for authentic flavor
- Combines traditional pound cake density with milkshake-inspired lightness
- Simple ingredients create an impressive showstopper dessert
- Perfect make-ahead option for parties and gatherings
- Versatile enough for breakfast, brunch, or dessert
Choosing the Right Ingredients for Strawberry Milkshake Pound Cake
Best Strawberries for This Recipe
The foundation of any great Strawberry Milkshake Pound Cake starts with selecting the perfect berries. Look for bright red strawberries with minimal white shoulders – these indicate ripeness and maximum sweetness. Local, in-season strawberries will always deliver superior flavor compared to out-of-season imports. For the most vibrant color and flavor, choose berries that are fragrant and fully red throughout.
Buying Tips
When shopping for strawberries, examine the entire container. Avoid packages with any moldy berries, as mold spreads quickly. If possible, purchase from farmers’ markets where berries are typically fresher and haven’t traveled long distances. The best strawberries for this cake are medium-sized rather than the oversized varieties, as they typically pack more concentrated flavor.
Substitutions
If fresh strawberries aren’t available, you can substitute frozen strawberries (thawed and drained well) in the batter. For a twist, try raspberries or a mixed berry blend. For those with dietary restrictions, plant-based butter and non-dairy milk can work beautifully in this recipe.
Ingredients & Prep for Strawberry Milkshake Pound Cake
Cake Prep Essentials
Before beginning, ensure all refrigerated ingredients (butter, eggs, milk) come to room temperature for proper emulsification. This simple step makes a tremendous difference in achieving that perfect pound cake texture. Properly measure your flour by spooning it into measuring cups and leveling off with a knife rather than scooping directly from the container.
Flavor Enhancers
- 2 cups fresh strawberries, hulled and chopped
- 1 tsp pure vanilla extract
- ½ tsp almond extract (optional, enhances strawberry flavor)
- 2 tbsp strawberry preserves for intensity
- Zest of one lemon to brighten flavors
Pantry Staples
High-quality vanilla extract provides the “milkshake” essence, while a touch of salt balances the sweetness. For the signature soft pink color, natural strawberry puree works beautifully, though you can add a drop of pink food coloring if desired for more visual impact.
Step-by-Step Strawberry Milkshake Pound Cake Cooking Instructions
Pre-Cooking Strawberry Milkshake Pound Cake Prep
- Preheat your oven to 325°F (165°C) – the slightly lower temperature ensures even baking.
- Prepare your loaf pan or bundt pan with a thorough coating of butter and flour, or use a quality baking spray with flour.
- Process fresh strawberries into a smooth puree, straining if desired for a smoother texture.
- In a medium bowl, whisk together dry ingredients (flour, baking powder, salt) and set aside.
Mixing Method for Strawberry Milkshake Pound Cake
- Cream butter and sugar until light and fluffy, about 5-7 minutes (don’t rush this step!).
- Add eggs one at a time, incorporating fully between additions.
- Alternately add dry ingredients and milk, beginning and ending with flour mixture.
- Gently fold in strawberry puree and extracts until just combined.
Baking Strawberry Milkshake Pound Cake
- Pour batter into prepared pan, smoothing the top with a spatula.
- Bake for 60-70 minutes until a tester inserted comes out clean or with a few moist crumbs.
- Check at the 45-minute mark and tent with foil if the top is browning too quickly.
Cooling Strawberry Milkshake Pound Cake
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting period is crucial for the cake’s structure to set properly and prevents it from breaking apart when removed from the pan.
Pro Tips for Perfect Strawberry Milkshake Pound Cake
Avoiding Dry Strawberry Milkshake Pound Cake
- Never overmix the batter once the flour is added, as this develops gluten and toughens the cake
- Use a kitchen scale for precise measurements if possible
- Check for doneness early, as overbaking is the number one cause of dry pound cake
- Wrap the cooled cake in plastic wrap to maintain moisture if not serving immediately
Tool Recommendations
A stand mixer makes the creaming process effortless, but a hand mixer works well too. Silicon spatulas help incorporate ingredients without overmixing. A quality loaf pan or bundt pan with a light-colored interior promotes even baking without excessive browning.
Storage & Freezing
This Strawberry Milkshake Pound Cake actually improves in flavor over the first 24 hours. Store at room temperature, tightly wrapped, for up to 3 days. For longer storage, slice and freeze individual portions with parchment paper between slices for up to 3 months.
Looking for more baking inspiration? Check out my collection of sweet treats on Pinterest where I share new dessert ideas weekly!
Flavor Variations for Strawberry Milkshake Pound Cake
Chocolate Strawberry Twist
Add ½ cup mini chocolate chips to the batter for a strawberries-and-cream-meets-chocolate experience. The chocolate chips melt slightly during baking, creating pockets of richness throughout the cake.
Gluten-Free Option
Substitute a high-quality 1:1 gluten-free flour blend for traditional flour. Add ¼ teaspoon xanthan gum if your blend doesn’t already contain it for proper structure.
Citrus Enhancement
Add the zest of one lemon or orange to the batter for a bright, complementary flavor that enhances the strawberry notes.
| Variation | Additional Ingredients | Baking Adjustment |
|---|---|---|
| Chocolate Chip | ½ cup mini chocolate chips | None needed |
| Gluten-Free | 1:1 GF flour blend + ¼ tsp xanthan gum | Increase milk by 1 Tbsp |
| Citrus | Zest of 1 lemon or orange | None needed |
| Vanilla Bean | 1 scraped vanilla bean | Reduce extract to ½ tsp |
Serving Suggestions for Strawberry Milkshake Pound Cake
This versatile cake shines in numerous presentations. Serve plain slices for breakfast with coffee, or dress it up for dessert with a dollop of whipped cream and fresh strawberry garnish. For ultimate indulgence, warm slightly and top with a scoop of vanilla ice cream.
Create a stunning dessert table by pairing with fresh berries, chocolate-dipped strawberries, and mini meringues. For beverages, match with sparkling water infused with strawberry and basil, or a creamy latte that complements the cake’s richness.
FAQs About Strawberry Milkshake Pound Cake
Can I make this cake without a stand mixer?
Yes! While a stand mixer makes the process easier, you can use a hand mixer. Just be sure to cream the butter and sugar thoroughly until light and fluffy, which may take a few minutes longer by hand.
Why did my cake sink in the middle?
Sinking typically occurs from opening the oven door too early in the baking process or underbaking. Ensure your oven is properly preheated and resist peeking until at least 45 minutes into baking.
Can I use strawberry extract instead of fresh strawberries?
Fresh strawberries provide the authentic flavor and beautiful color. While you can use extract, the result won’t be as vibrant or natural-tasting. If using extract, add 1-2 teaspoons and incorporate some chopped freeze-dried strawberries for texture and visual appeal.
Conclusion
This Strawberry Milkshake Pound Cake transforms simple ingredients into a dessert that celebrates the joy of strawberry season. The perfect balance of dense, buttery cake with bright strawberry flavor creates an unforgettable treat that’s become a signature at my family gatherings.
I’d love to see your cake creation! Tag @GusRecipes on social media with your baking results, or leave a comment below sharing how your family enjoyed this sweet slice of heaven. Remember, baking is about creating memories as much as it is about creating delicious treats.
Print
Strawberry Milkshake Pound Cake: A Sweet Slice of Heaven
- Total Time: 1 hour 25 mins
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich, buttery pound cake infused with strawberry flavor and vanilla milkshake vibes, finished with a sweet strawberry glaze moist, nostalgic, and perfect for dessert or brunch.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1/3 cup strawberry syrup or strawberry milk powder
1/2 cup powdered sugar
2 tbsp strawberry syrup (for glaze)
1–2 tbsp milk (for glaze)
Instructions
1. Preheat oven to 325°F (165°C) and grease a loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Add dry ingredients to batter alternately with milk, mixing just until combined.
7. Stir in strawberry syrup or strawberry milk powder.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 65–75 minutes until a toothpick inserted comes out clean.
10. Cool cake in pan for 10 minutes, then transfer to a wire rack.
11. Whisk powdered sugar, strawberry syrup, and milk to make glaze.
12. Drizzle glaze over cooled cake, slice, and serve.
Notes
Use fresh strawberry puree instead of syrup for a natural option.
Serve with whipped cream or vanilla ice cream.
Cake stays moist for several days when wrapped tightly.
- Prep Time: 15 mins
- Cook Time: 1 hour 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry pound cake, strawberry milkshake cake, loaf cake, strawberry dessert