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Strawberry Milkshake Pound Cake Recipe

Strawberry Milkshake Pound Cake Recipe for Sweet Nostalgia

Delight in a Strawberry Milkshake Pound Cake that brings sweet nostalgia with every slice.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Can reduce slightly for less sweetness.
  • 1/2 cup Softened Butter Can substitute with margarine for dairy-free.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
  • 3 large Eggs For vegan, use flax eggs.
  • 1 box Instant Strawberry Pudding Mix Can use vanilla pudding mix with extra strawberry extract.
  • 1 teaspoon Strawberry Extract Feel free to add fresh or frozen strawberries.
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Milk Can substitute with almond milk for dairy-free.
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free flour blend.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 drop Food Coloring (Pink/Red) Optional for visual appeal.
For the Glaze
  • 2 cups Powdered Sugar
  • 1/4 cup Strawberry Milk Can substitute with regular milk.
  • 1 teaspoon Vanilla Extract

Equipment

  • bundt pan
  • Mixing Bowls
  • Electric mixer
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare a bundt pan by greasing and flouring it.
  2. In a large mixing bowl, cream together softened butter, vegetable oil, and granulated sugar for about 3-5 minutes.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. Blend in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk.
  5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt; then gradually add to the wet mixture.
  6. Divide the batter into two bowls, adding food coloring to one half to create a marbled effect.
  7. Spoon alternating dollops of each batter into the prepared bundt pan.
  8. Bake for 60-70 minutes, checking for doneness with a toothpick.
  9. Once baked, cool in the pan for 15 minutes before inverting onto a wire rack.
  10. For the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract.
  11. Drizzle the glaze over the cooled cake and let it set before serving.
  12. Slice and enjoy your Strawberry Milkshake Pound Cake, ideally paired with whipped cream or fresh strawberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Ensure the bundt pan is well-greased to prevent sticking. Use room temperature ingredients for best results.

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