Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!
Strawberry Milkshake Pound Cake: A Sweet Delight Awaits! — and if you love the comforting nostalgia of a thick, creamy milkshake turned into a tender, sliceable cake, you’re in the right place. This seasonal recipe celebrates ripe, fragrant strawberries folded into a classic pound cake batter, finished with a glossy strawberry milk glaze that tastes like summer in every bite. With a soft crumb, a buttery richness, and bursts of fresh fruit, this cake is perfect for brunches, picnics, or cozy afternoons. If you enjoy seasonal desserts and from-scratch treats like this, you might also love the autumnal charm of Pumpkin Lush, which similarly pairs comforting textures with bold seasonal flavor.
Ingredients & Equipment 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 + pink color)
Notes on ingredients
- Use room-temperature eggs and butter for a smoother, well-emulsified batter. Cold ingredients can make the batter lumpy and affect rise.
- Whole milk gives the best tender crumb; you can substitute but the texture will differ.
- Fresh strawberries bring the best flavor and texture here; if strawberries are out of season, replace with frozen (thawed and well-drained) or try a berry mix.
- The optional almond extract is powerful — start with ¼ tsp if you prefer a milder nuttiness.
Equipment & Helpful Tools
- 10-inch bundt pan (greased and floured)
- Stand mixer or electric hand mixer (for creaming butter and sugar)
- Medium mixing bowls for dry and wet ingredients
- Rubber spatula (for folding strawberries)
- Measuring cups and kitchen scale (for precise baking)
- Toothpick or cake tester
- Wire cooling rack
- Blender or small food processor (optional, for strawberry puree)
- Baking thermometer (optional) — cake is done when internal temp reaches about 200°F (93°C)
Step-by-Step Instructions (with tips) Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly (use a pastry brush and a bit of flour in the pan to avoid sticking). Tip: If you spray, use an oil-based baking spray; a butter + flour dusting works best for intricate bundt shapes.
Make the batter 2. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes). Start on low speed to combine, then increase to medium-high. The mixture should appear pale and slightly voluminous — this helps incorporate air for a tender crumb. Tip: Scrape the bowl frequently to ensure even creaming.
- Beat in eggs, one at a time, mixing well after each addition. Add vanilla and almond extract. Beat until smooth but don’t overmix once the eggs are incorporated.
- In a separate bowl, whisk flour, baking powder, and salt. This ensures even distribution of leavening.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined; overmixing activates gluten and can toughen the cake. Tip: Aim for 3 additions of dry and 2 additions of milk (dry, milk, dry, milk, dry).
Add the strawberries 6. Fold in diced strawberries gently with a spatula. If berries are very juicy, pat them dry on paper towels first to avoid excess moisture in the batter. For even distribution and to prevent sinking, toss diced berries in 1 tbsp of flour before folding them in.
Bake 7. Pour batter evenly into prepared bundt pan and smooth the top gently.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs. Baking times vary with oven and pan type. Tip: If the cake is browning too quickly, tent loosely with foil after 35–40 minutes.
Cool and glaze 9. Cool 15 minutes in pan on a wire rack, then invert onto wire rack to cool completely. Bundt cakes continue to set as they cool; removing too soon can cause breakage.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable. Adjust thickness with more powdered sugar (thicker) or a splash more strawberry milk (thinner). Tip: Warm the glaze slightly if it’s too thick, but don’t make it so thin it runs off the cake.
- Drizzle glaze generously over cooled cake, letting it drip into the nooks and crannies for a beautiful finish.
- Garnish with fresh strawberries around the cake for presentation. Slice and serve with whipped cream or a scoop of vanilla ice cream.
Variations and extra tips
- Stronger strawberry flavor: Add 1 tbsp strawberry puree to the batter or fold in ¼ cup freeze-dried strawberry powder with the dry ingredients.
- Roasting vs. macerating strawberries: Roasting diced strawberries with a tablespoon of sugar concentrates flavor and reduces moisture, which helps prevent sinking. Alternatively, macerate berries with 1–2 tbsp sugar for 10–15 minutes to release juices and then drain if you prefer. Roasting at 375°F for 10–12 minutes caramelizes them slightly for depth.
- Mix-in ideas: White chocolate chips or finely chopped macadamia nuts complement the strawberry-milkshake profile. Fold in ½ cup if desired.
- Mini bundts or loaf pans: Adjust bake time — mini bundts 20–30 minutes, loaf pan 50–60 minutes. Use a toothpick to test doneness.
Storage, Freezing & Make-Ahead Tips Short-term storage
- At room temperature: Store slices or whole cooled cake in an airtight container for up to 2 days. Keep the glaze covered with parchment so it doesn’t pick up odors.
- In the fridge: Refrigerate for 4–5 days in an airtight container; bring to room temp before serving to restore softness.
Freezing
- Freeze slices: Wrap individual slices tightly in plastic wrap and then aluminum foil; place in a freezer bag or airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
- Freeze whole cake: For best results, freeze before glazing. Wrap cooled cake thoroughly in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving to preserve a fresher look.
Make-ahead
- Bake ahead: You can bake the cake a day ahead and store chilled, then glaze just before serving to keep the glaze looking glossy and fresh.
- Prepare glaze in advance: Store glaze in the refrigerator for up to 3 days. Let it come to room temperature and whisk before using.
How to Use / Serve This Dish Serving ideas
- Brunch centerpiece: Serve slices with fresh berries, lemon curd, or a dollop of mascarpone for a bright contrast.
- Dessert: Pair with vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce for indulgence.
- Afternoon tea: Serve small slices alongside tea or coffee for a cozy gathering.
Pairings and creative uses
- Layered dessert: Crumble cooled cake and layer with whipped cream and macerated strawberries in a trifle for a strawberry milkshake-inspired trifle.
- Cake pops or parfaits: Use leftover slices to create cake pops (mix with a little frosting) or parfait layers with yogurt.
- Celebratory twist: Add a splash of strawberry liqueur to the glaze for adults-only gatherings.
Seasonal appeal This cake sings in late spring and summer when strawberries are at their peak. It’s also a cheerful way to brighten up spring celebrations like Mother’s Day or garden parties. If you’re looking for other seasonal comfort recipes for cooler months, check out this cozy Pumpkin Muffins recipe for inspiration.
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them well to remove excess moisture. Pat them dry with paper towels, and toss in a tablespoon of flour before folding into the batter to reduce sinking and avoid a soggy cake.
What can I substitute for whole milk?
You can use 2% milk, but whole milk yields the richest crumb. For a dairy-free version, use unsweetened almond milk or oat milk; the texture will be slightly different. For added richness with non-dairy milk, consider adding a tablespoon of neutral oil.
My cake sank in the middle — what happened?
Common causes include underbaking, opening the oven door too early, or too much leavening. Make sure to test with a toothpick in the center and avoid door-peeking for the first 30–35 minutes. Also, measure your flour by spooning into the cup and leveling — packing flour leads to dense batter.
How should I thicken or thin the glaze?
To thicken, add more powdered sugar a tablespoon at a time. To thin, add more strawberry milk a teaspoon at a time until you reach your desired consistency. Warm the glaze slightly in short bursts in the microwave if it becomes too thick when chilled.
Can I make this without fresh strawberries?
Yes — swap with high-quality frozen berries (thawed and drained). Alternatively, for a different flavor profile, use raspberries or blueberries (adjust glaze accordingly).
Recipe variations recap
- Roasted strawberries for concentrated flavor.
- Add white chocolate chips or nuts for texture.
- Make mini bundts or loaves for gifting or portion control.
- Turn into trifle layers for an elegant dessert.
Finishing touches and presentation
- Sprinkle a few freeze-dried strawberry pieces on the glaze for a pretty, crunchy contrast.
- Use edible flowers or mint sprigs for a seasonal, photogenic finish.
- For a glaze with a deeper pink hue, add a touch more strawberry puree or a pinch of beet powder for natural color.
Conclusion
Making Strawberry Milkshake Pound Cake: A Sweet Delight Awaits! is more than baking — it’s creating a memory with each slice. The buttery pound cake base, dotted with fresh strawberries and finished with a silky strawberry milk glaze, is a seasonal treat that delights both the eyes and the palate. If you want to revisit the original inspiration or compare notes with other creative takes, this Strawberry Milkshake Pound Cake: A Sweet Delight Awaits! recipe page is a helpful reference. For inspiration on fun fair-style flavors and to see how vibrant seasonal sweets are being reimagined, take a peek at this review of new Minnesota State Fair foods. And if you’re curious about making your own strawberry milk for the glaze or as a drink alongside the cake, this strawberry milk how-to is an excellent guide. Warmest wishes — try the recipe, share it with loved ones, and let me know how your cake turns out!
Strawberry Milkshake Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened Use room-temperature for a smooth batter.
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional) Start with less for milder flavor.
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk Gives the best tender crumb.
- 1 ½ cups fresh strawberries, diced Best when fresh; can use thawed frozen.
For the Glaze
- 2 cups 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 color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
Make the Batter
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time. Add vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
Add the Strawberries
- Fold in diced strawberries gently with a spatula.
Bake
- Pour batter evenly into prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Cool and Glaze
- Cool for 15 minutes in pan on a wire rack, then invert onto wire rack to cool completely.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
- Drizzle glaze generously over cooled cake, letting it drip into the nooks and crannies.
- Garnish with fresh strawberries around the cake.
