If you’ve ever wished you could capture all the sweet, creamy nostalgia of a strawberry milkshake in a sliceable dessert, the Strawberry Milkshake Pound Cake is your wish come true. This cake brings together the buttery richness of classic pound cake with the playful, fruity flavors of strawberry milk and fresh berries, creating a treat that looks as delightful as it tastes. With its moist crumb, pastel pink hue, and the irresistible aroma of strawberries, this recipe will steal the show at any gathering—or make any weeknight feel like a celebration!

Strawberry Milkshake Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple pantry staples, when combined just right, can create something so memorable. Every ingredient in this Strawberry Milkshake Pound Cake adds its own magic, from moisture and flavor to that signature tender crumb and blush-pink color.

Unsalted butter (1 cup, softened): The foundation of any great pound cake, giving it a rich, melt-in-your-mouth texture.
Granulated sugar (2 cups): Sweetens the batter while helping create that golden, crisp crust we all crave.
Large eggs (4, room temperature): Bind everything together and add a beautiful, velvety richness.
Strawberry milk or strawberry-flavored milk syrup (1/2 cup): Infuses the cake with classic strawberry milkshake flavor—use whichever you love most!
Whole milk (1/4 cup): Lightens the batter and keeps the crumb soft and moist.
Vanilla extract (1 teaspoon): Enhances all the other flavors and brings out the sweetness of the strawberries.
All-purpose flour (2 1/2 cups): The backbone of the cake, giving it structure and that perfect sliceability.
Baking powder (1/2 teaspoon): Lifts the cake just enough for a tender, airy crumb.
Salt (1/2 teaspoon): Balances the sweetness and brightens the berry flavors.
Finely chopped fresh strawberries (1/2 cup): Dotted throughout the cake for juicy bursts of real fruit in every bite.
Pink or red food coloring (optional): A drop or two creates that dreamy milkshake-pink color (totally up to you!).
Whipped cream and extra strawberries for topping (optional): The ultimate finishing touch—like the cherry on top of a milkshake.

How to Make Strawberry Milkshake Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F, so it’s ready when you are. Grease and flour a 10-cup bundt pan or your favorite standard loaf pan. This helps the Strawberry Milkshake Pound Cake release cleanly and gives you those gorgeous edges.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy—this will take about 3 to 5 minutes. Don’t rush this step; creaming builds air into the batter and sets the stage for a cake that’s both rich and tender.

Step 3: Add the Eggs

Crack the eggs in one at a time, beating well after each addition. This ensures a velvety, uniform batter, with each egg fully incorporated before the next one joins the party.

Step 4: Mix the Wet and Dry Ingredients

In a small bowl, whisk together the strawberry milk, whole milk, and vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. This way, everything is ready for the magical moment when wet and dry meet.

Step 5: Combine Everything

Alternately add the dry and wet mixtures to your creamed base, beginning and ending with the flour. This keeps the batter smooth and avoids overmixing. Once combined, gently fold in those finely chopped strawberries and, if you want an extra pop of color, a drop or two of pink or red food coloring.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the scent of strawberries and vanilla—it’s pure happiness!

Step 7: Cool and Top

Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cool, top with generous swirls of whipped cream and a scattering of fresh strawberries for that full Strawberry Milkshake Pound Cake experience.

How to Serve Strawberry Milkshake Pound Cake

Garnishes

The easiest way to make your Strawberry Milkshake Pound Cake even more irresistible is with a cloud of whipped cream and a handful of sliced or whole strawberries on top. If you’re feeling fancy, a drizzle of strawberry glaze or a dusting of powdered sugar is always a hit.

Side Dishes

This cake shines all on its own, but it pairs beautifully with a scoop of vanilla ice cream or a glass of cold strawberry milk. For a brunch spread, try serving it alongside a fresh fruit salad or a platter of berries.

Creative Ways to Present

You can slice the cake thickly and layer it in parfait glasses with whipped cream and berries for a stunning dessert. Or, cut it into cubes and skewer with strawberries for a playful party treat—just like a deconstructed strawberry shortcake.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Strawberry Milkshake Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors often get even better as the cake rests!

Freezing

This cake freezes beautifully. Slice it and wrap each piece individually, or freeze the whole cake, well wrapped. It will keep in the freezer for up to two months—just thaw at room temperature when the craving strikes.

Reheating

To enjoy a warm slice, pop it in the microwave for about 10 to 15 seconds. The cake will taste freshly baked, and the strawberry aroma will come to life all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Just thaw them first and pat dry to avoid adding excess moisture to the batter, which could make the cake too dense.

What if I don’t have strawberry milk?

No worries! You can mix strawberry-flavored syrup with regular milk to make your own. Alternatively, try blending fresh strawberries with milk for a homemade touch.

How can I make the strawberry flavor stronger?

For a bigger strawberry punch, add 1–2 teaspoons of strawberry extract to the batter. It’s an easy way to boost that classic Strawberry Milkshake Pound Cake taste.

Can this be made gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Be sure to check all labels for gluten-free certification if needed.

Is food coloring necessary?

Nope, it’s totally optional. The cake will still have a delicate pink tint from the strawberry milk and berries, but if you want a more vibrant color, a drop or two of food coloring will do the trick.

Final Thoughts

This Strawberry Milkshake Pound Cake is pure joy in dessert form—colorful, nostalgic, and so easy to love. Whether you bake it for a celebration or just because, I promise it’ll bring a smile to everyone who tries it. Give it a whirl and let your kitchen be filled with the sweet, happy scent of strawberries!

Strawberry Milkshake Pound Cake Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Strawberry Milkshake Pound Cake is a moist and flavorful dessert that combines the classic richness of pound cake with the fresh, fruity taste of strawberries. Made with strawberry-flavored milk and fresh strawberries, this cake is perfect for any occasion and can be beautifully topped with whipped cream and extra strawberries for a delightful finish.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened)
1/2 cup strawberry milk or strawberry-flavored milk syrup
1/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs (room temperature)

Dry Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated sugar

Additional Ingredients

1/2 cup finely chopped fresh strawberries
Pink or red food coloring (optional)
Whipped cream and extra strawberries for topping (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-cup bundt pan or a standard loaf pan to ensure the cake releases easily after baking.
Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes. This process helps create a tender crumb in the finished cake.
Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them and maintain the batter’s structure.
Mix Wet Ingredients: In a separate small bowl, combine the strawberry milk, whole milk, and vanilla extract. This mixture adds moisture and strawberry flavor to the cake.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the batter.
Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients and wet milk mixture alternately to the creamed butter and sugar, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
Add Strawberries and Coloring: Gently fold in the finely chopped fresh strawberries and, if desired, a drop or two of pink or red food coloring to enhance the cake’s color.
Pour and Smooth Batter: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
Bake: Bake the cake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely to room temperature.
Serve: Optionally, top the cake with whipped cream and fresh strawberries before serving for an extra touch of flavor and presentation.

Notes

For a stronger strawberry flavor, add 1–2 teaspoons of strawberry extract to the batter.
You can drizzle the cooled cake with a simple glaze made from powdered sugar and strawberry milk for added sweetness and moisture.
Ensure eggs are at room temperature for better emulsification and texture.
If fresh strawberries are not available, frozen strawberries can be used but drain excess moisture before chopping.
Do not overmix the batter to keep the cake tender and soft.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American