As I whisked the batter for my Strawberry Milkshake Pound Cake, the delightful aroma of strawberries wafted through my kitchen, taking me back to sun-kissed summer days. This Strawberry Milkshake Pound Cake Recipe captures the sweetness of childhood desserts, with each slice revealing a moist, fluffy texture that’s simply irresistible. What makes this treat even more appealing? It’s easy to whip up in just over an hour, making it the perfect quick dessert for any occasion or a stunning centerpiece to impress your guests. Whether you’re a passionate home chef or just looking to escape the fast food routine, this nostalgic cake will bring a splash of joy to your table. Who’s ready to indulge in a slice of sweetness?
Why is Strawberry Milkshake Pound Cake a Must-Try?
Nostalgic Flavors: This cake evokes sweet memories of summer with its delightful strawberry essence.
Effortless Preparation: You don’t need to be a pro baker! The simple steps make it accessible for everyone.
Mouthwatering Moisture: Thanks to the strawberry pudding mix, the cake remains incredibly moist and fluffy.
Beautiful Presentation: The marbled pink and white design is a showstopper, perfect for gatherings or celebrations.
Versatile Serving: Pair it with whipped cream or fresh strawberries for an elevated dessert experience. Whether you’re reminiscing over a slice or sharing it with friends, this Cider Pound Cake is sure to impress!
Strawberry Milkshake Pound Cake Recipe Ingredients
For the Cake
- Granulated Sugar – Adds sweetness; can reduce slightly for a less sweet cake.
- Softened Butter – Provides richness and moisture; substitute with margarine for a dairy-free option.
- Vegetable Oil – Increases moistness and adds tenderness; can substitute with melted coconut oil.
- Eggs – Adds structure and helps bind the cake; for a vegan option, use flax eggs.
- Instant Strawberry Pudding Mix – Enhances strawberry flavor and moisture; can use vanilla pudding mix with extra strawberry extract.
- Strawberry Extract – Boosts natural strawberry flavor; feel free to add fresh or frozen strawberries for more texture.
- Vanilla Extract – Adds depth of flavor to the cake.
- Whole Milk – Provides liquid for the batter; substitute with almond milk for a dairy-free version.
- All-Purpose Flour – Gives structure to the cake; for gluten-free, use a gluten-free flour blend.
- Baking Powder – Helps the cake rise perfectly.
- Salt – Balances sweetness to enhance flavors.
- Food Coloring (Pink/Red) – Optional, for a fun visual appeal that mimics a classic milkshake.
For the Glaze
- Powdered Sugar – Sweetens and thickens the glaze; essential for a beautiful finish.
- Strawberry Milk – Adds flavor and creaminess to the glaze; can substitute with regular milk for simplicity.
- Vanilla Extract – Enhances the overall taste of the glaze, making it irresistible.
Grab your ingredients, and let’s make this Strawberry Milkshake Pound Cake Recipe a delicious reality!
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (165°C). As your oven warms, take a moment to prepare a bundt pan by generously greasing and flouring it; this ensures your Strawberry Milkshake Pound Cake releases effortlessly after baking. A well-prepared pan is crucial for the perfect presentation!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Use an electric mixer to cream these ingredients together for about 3-5 minutes, until the mixture is light and fluffy. This aeration will create a delightful texture in your cake. Make sure to scrape the bowl as needed for even mixing!
Step 3: Incorporate the Eggs
Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition. This step helps to fortify the structure of your Strawberry Milkshake Pound Cake, ensuring a rich and moist texture. Continue mixing until all eggs are fully incorporated, and the batter looks smooth and cohesive.
Step 4: Mix in the Flavorings
Now, blend in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the egg mixture. Stir until all the ingredients are well combined and the mixture is silky. The instant pudding mix not only enhances flavor but also adds wonderful moisture to the cake.
Step 5: Prepare the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This step is essential to ensure even distribution of the leavening agent and seasoning. Once mixed, gradually add the dry ingredients to the wet mixture, stirring until just smooth to avoid overmixing. Your Strawberry Milkshake Pound Cake batter is almost ready!
Step 6: Divide and Color the Batter
Next, divide the batter evenly into two bowls. If you wish to create a marbled effect, add a few drops of pink or red food coloring to one of the bowls and gently fold it in. This will give your Strawberry Milkshake Pound Cake a playful touch that mirrors a classic milkshake.
Step 7: Layer the Batter in the Pan
Spoon alternating dollops of each batter into your prepared bundt pan to create a beautiful marbled design. Start by adding one spoonful of uncolored batter, followed by a spoonful of the colored batter, and continue this pattern. Aim for a roughly even distribution for an eye-catching finish.
Step 8: Bake to Perfection
Carefully place the bundt pan in the preheated oven and bake for 60-70 minutes. Check the cake’s doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached. The edges should be golden brown, indicating the perfect baking time for a moist cake.
Step 9: Cool the Cake
Once baked, remove the bundt pan from the oven and let it sit for about 15 minutes. This cooling time allows the cake to set and makes it easier to invert it later. After the initial cooling, gently run a knife around the edges before inverting it onto a wire rack to cool completely.
Step 10: Make the Glaze
While the cake cools, prepare a delightful glaze by whisking together powdered sugar, strawberry milk, and vanilla extract in a bowl. Adjust the consistency by adding more milk if necessary. The glaze should be smooth and pourable, ready to add a final touch of sweetness to your Strawberry Milkshake Pound Cake.
Step 11: Drizzle the Glaze
Once the cake has cooled completely, gently drizzle the prepared glaze over the top, allowing it to cascade beautifully down the sides. This finishing touch adds both flavor and visual appeal, making your cake even more irresistible. Let the glaze set for a few moments before slicing the cake.
Step 12: Serve and Enjoy
Your Strawberry Milkshake Pound Cake is now ready to be served! Slice into the cake, and enjoy each delectable piece, ideally paired with whipped cream or fresh strawberries for an elevated dessert experience. Each bite promises a nostalgic taste of summer sweetness!
Expert Tips for Strawberry Milkshake Pound Cake
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Well-Greased Pan: Ensure the bundt pan is generously greased and floured to prevent the cake from sticking when inverted. This step is crucial for a beautiful presentation.
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Don’t Overmix: Gently mix the batter until just combined to maintain a tender, fluffy crumb. Overmixing can lead to a dense cake texture.
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Cool Before Glazing: Allow the cake to cool completely before drizzling it with glaze. This prevents the glaze from melting away and ensures a stunning finish.
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Enhance Strawberry Flavor: For an extra burst of strawberry goodness, add finely chopped fresh or frozen strawberries to the batter. This will give your Strawberry Milkshake Pound Cake delightful pockets of fruit.
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Ingredient Temperature: Use room temperature ingredients, especially eggs and butter, to create an emulsion that ensures uniform texture throughout the cake.
What to Serve with Strawberry Milkshake Pound Cake?
Indulging in a slice of this luscious cake opens the door to endless pairing possibilities, creating a delightful and complete meal experience.
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Whipped Cream: Topping your cake with fluffy whipped cream enhances its sweetness and adds a silky texture that complements the moist cake beautifully.
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Fresh Strawberries: Pairing with ripe, juicy strawberries elevates the fruity notes of the cake, blending flavors that scream summer with every bite.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a cool contrast, melting into the warm cake for a comforting and decadent treat.
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Chocolate Ganache: Drizzling rich chocolate ganache adds depth and a luscious pairing that balances the sweetness of the strawberry flavor.
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Lemonade: Serve with a refreshing glass of homemade lemonade for a zesty contrast, cleansing your palate between each sweet bite and enhancing the overall experience.
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Iced Tea: Floral and lightly sweetened iced tea complements the cake’s fruity flavors, making it a perfect drink choice for warm days and social gatherings.
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Coconut Whipped Cream: For a tropical twist, serve with airy coconut whipped cream that adds an exotic flair while keeping the dessert light and fluffy.
Embrace these delicious pairings and make your Strawberry Milkshake Pound Cake experience even more delightful!
Make Ahead Options
These Strawberry Milkshake Pound Cakes are perfect for meal prep enthusiasts! You can mix the batter up to 24 hours in advance, storing it in the refrigerator to keep it fresh and moist. Additionally, bake the cake ahead of time and let it cool completely; it will stay delicious for up to 3 days in an airtight container at room temperature. When ready to serve, simply drizzle the glaze over the cooled cake right before enjoying it; this keeps the cake’s surface from becoming soggy. By prepping your Strawberry Milkshake Pound Cake in advance, you’ll save precious time during busy weeknights while still delivering a delightful homemade treat!
Strawberry Milkshake Pound Cake Variations
Feel free to get creative and personalize your Strawberry Milkshake Pound Cake with these delectable variations!
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Dairy-Free: Substitute whole milk with almond milk and margarine for a creamy, dairy-free treat without losing the moistness.
Explore how a simple swap can open up a whole new flavor profile! -
Gluten-Free: Use a gluten-free flour blend to ensure everyone can enjoy this nostalgic delight.
It’s amazing how simple adjustments can make your recipes accessible to all dietary needs! -
Extra Fruity: Fold in finely chopped fresh strawberries for bursts of flavor and added texture.
These little pockets of juicy goodness will elevate every bite and make your cake even more delightful! -
Colorful Layers: Experiment with different shades of food coloring for a unique marbled cake.
Get the kids involved and let their creativity shine—they’ll love making this cake as much as eating it! -
More Strawberry Flavor: Add an extra teaspoon of strawberry extract for a deeper, richer strawberry taste.
Sometimes, a bit more is all you need to achieve bliss in every slice! -
Vanilla Pudding Mix: Swap the strawberry pudding for vanilla pudding; simply add additional strawberry extract and fresh strawberries.
You’ll be pleasantly surprised by the new dimension this twist brings! -
Serve with Whipped Cream: Top your slices with fresh whipped cream for a luxurious finish.
This simple addition transforms your cake into an elegant dessert worthy of any celebration! -
Pair it Up: Serve your cake alongside a scoop of strawberry ice cream for an indulgent treat.
Think outside the cake box—this sweet combination is a match made in dessert heaven!
Whether you’re looking to modify for dietary preferences or simply want to add a twist, these variations will make your Strawberry Milkshake Pound Cake truly one-of-a-kind. For other delightful desserts, be sure to check out this Apple Crumb Cake or indulge in an Almond Flour Cake for a nutty twist!
How to Store and Freeze Strawberry Milkshake Pound Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to retain its freshness and moisture.
Fridge: If you prefer a chilled treat, you can store the cake in the fridge for 4–5 days. Just ensure it’s wrapped tightly to prevent it from drying out.
Freezer: For longer storage, wrap individual slices of the Strawberry Milkshake Pound Cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months; thaw at room temperature before serving.
Reheating: To enjoy a slice warm, microwave it for 10-15 seconds. Serve with whipped cream or fresh strawberries for a delightful experience!
Strawberry Milkshake Pound Cake Recipe FAQs
How do I select ripe strawberries for my cake?
Absolutely! Look for strawberries that are vibrant in color and firm to the touch, with a sweet fragrance—that’s how you know they’re ripe and ready for your Strawberry Milkshake Pound Cake. Avoid berries that have dark spots or are overly soft, as they can affect both flavor and texture.
What’s the best way to store leftover pound cake?
You can keep your Strawberry Milkshake Pound Cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, consider refrigerating it for 4 to 5 days. Just make sure it’s well wrapped to avoid drying out!
Can I freeze the Strawberry Milkshake Pound Cake?
Yes, you can! To freeze, wrap individual slices tightly in plastic wrap, then in aluminum foil. This method will protect the cake from freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature for a few hours or overnight.
How can I prevent my cake from sticking to the bundt pan?
A well-greased and floured bundt pan is key! Use a generous amount of butter or cooking spray to coat the pan, making sure to get into all the crevices. Additionally, letting the cake cool for about 15 minutes before inverting it can really help it release smoothly.
Are there any dietary considerations I should keep in mind?
Great question! For a dairy-free option, substitute softened butter with margarine or coconut oil, and use almond milk instead of whole milk. If you’re looking for a vegan version, simply replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg), and use a dairy-free pudding mix. Always check labels for potential allergens, especially with pre-packaged ingredients.
What if my cake doesn’t rise properly?
If your Strawberry Milkshake Pound Cake doesn’t rise as expected, it’s likely due to expired baking powder or overmixing the batter. To ensure success, check the expiration date on your baking powder before you start baking and mix your batter gently until just combined. This preserves the air that helps the cake rise and keeps it tender!
Strawberry Milkshake Pound Cake Recipe for Sweet Nostalgia
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and prepare a bundt pan by greasing and flouring it.
- In a large mixing bowl, cream together softened butter, vegetable oil, and granulated sugar for about 3-5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Blend in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt; then gradually add to the wet mixture.
- Divide the batter into two bowls, adding food coloring to one half to create a marbled effect.
- Spoon alternating dollops of each batter into the prepared bundt pan.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Once baked, cool in the pan for 15 minutes before inverting onto a wire rack.
- For the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract.
- Drizzle the glaze over the cooled cake and let it set before serving.
- Slice and enjoy your Strawberry Milkshake Pound Cake, ideally paired with whipped cream or fresh strawberries.
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