If you’re craving a dessert that brings together the nostalgic charm of a milkshake and the comforting, buttery goodness of a classic pound cake, you are going to adore this Strawberry Milkshake Pound Cake Recipe. Every bite bursts with fresh strawberry flavor, a tender crumb, and just the right touch of sweetness from a light glaze. It’s a delightful way to celebrate strawberries beyond the usual, capturing summer in a loaf that feels both familiar and special. Whether you’re baking for a crowd or just treating yourself, this cake will quickly become a cherished favorite.
Ingredients You’ll Need
This Strawberry Milkshake Pound Cake Recipe shines because of its straightforward, wholesome ingredients. Each one plays a vital role: the butter lends richness and moisture, while the puree infuses vibrant strawberry flavor and a lovely pink hue. The balance of flour and leaveners ensures a perfect crumb, and the glaze ties everything together with a glossy, sweet finish.
- 1 cup unsalted butter, softened: Provides that rich, creamy base essential for a tender cake texture.
- 1 1/2 cups granulated sugar: Sweetens the cake evenly and helps with the structure once creamed with butter.
- 4 large eggs: Acts as emulsifiers, helping to bind ingredients while adding moisture and density.
- 2 teaspoons vanilla extract: Enhances all the other flavors and adds a warm, fragrant note.
- 2 cups all-purpose flour: The main structural component that balances moisture and firmness.
- 1 teaspoon baking powder: Helps the cake rise beautifully without becoming too fluffy.
- 1/2 teaspoon salt: Heightens sweetness and flavor complexity.
- 1/2 cup whole milk: Adds tenderness and moisture to the cake.
- 1/2 cup fresh strawberries, pureed: Infuses the cake with authentic, juicy strawberry flavor and a lovely tint.
- 1 cup powdered sugar: For the glaze that adds a sweet finishing touch and slight crunch.
- 2 tablespoons milk: Used to thin the glaze to just the right consistency for drizzling.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F. While it warms, grease and flour a 9×5-inch loaf pan thoroughly. This step is key to ensuring your cake releases effortlessly once baked, preventing any frustrating sticking or crumbling.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This aeration is crucial for a silky texture and helps the cake rise evenly. Take your time here—it’s worth the extra minutes.
Step 3: Incorporate the Eggs and Vanilla
Add eggs one at a time, beating well after each addition to ensure everything blends smoothly. This method prevents curdling and creates a consistent batter. Next, mix in the vanilla extract, which will elevate the flavor with its subtle warmth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning throughout the batter without any lumps.
Step 5: Mix Milk and Strawberry Puree
In another bowl, blend the whole milk with fresh strawberry puree until completely smooth. This mixture introduces moisture and fruity flavor simultaneously, key to imbuing the pound cake with its signature taste.
Step 6: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients and the milk-strawberry mixture to the butter mixture, alternating between them. Start and end with the dry ingredients to maintain the perfect batter consistency. This alternating technique prevents overmixing and keeps the crumb tender.
Step 7: Create a Marble Effect
Pour half of the batter into your prepared pan, then spoon the remaining batter on top. Use a knife to gently swirl the layers together, creating a beautiful marbled pattern that looks stunning when sliced and adds bursts of creamy strawberry flavor in every bite.
Step 8: Bake the Cake
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures can vary, so start checking at around 50 minutes to avoid drying out your cake. The smell that fills your kitchen will be utterly irresistible.
Step 9: Cool the Cake
Let the cake cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely. Cooling thoroughly prevents the glaze from melting too much and keeps the loaf intact for slicing.
Step 10: Drizzle with Strawberry Glaze
Whisk together powdered sugar and milk until smooth, adjusting the thickness as needed for a perfect drizzle. Pour this glaze generously over the cooled cake for an extra touch of sweetness and a glossy, inviting finish that captures the essence of a strawberry milkshake.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
Fresh strawberry slices or a few sprigs of mint leaves make beautiful garnishes that add a fresh pop of color and complementary flavor. Dusting with a little powdered sugar before serving enhances its pretty, bakery-style appearance.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vanilla ice cream or a dollop of whipped cream to echo the milkshake vibe. Fresh berries or a berry compote also complement the strawberry notes beautifully without overpowering them.
Creative Ways to Present
Slice the cake into generous pieces and serve on pastel-colored plates for a charming, retro touch. You can also cut the loaf into cubes and serve on skewers with fresh strawberries and marshmallows for a fun party dessert that’s both interactive and delicious.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Milkshake Pound Cake Recipe leftovers fresh by wrapping the cake tightly in plastic wrap or storing it in an airtight container. It will stay moist and tasty for up to four days at room temperature, perfect for enjoying with morning coffee.
Freezing
This pound cake freezes beautifully. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. When stored properly, it can last up to three months without losing flavor or texture.
Reheating
For a freshly baked feel, warm individual slices in the microwave for about 15-20 seconds or briefly pop them in a preheated oven at 300°F for 5-7 minutes. This revives that just-baked softness and brings out the strawberry aroma anew.
FAQs
Can I use frozen strawberries for the puree?
Absolutely! Just thaw them completely and drain any excess liquid before pureeing to avoid adding too much moisture, which could affect the cake’s texture.
What should I do if I don’t have whole milk?
You can substitute whole milk with 2% or even heavy cream diluted with water for a richer result. Just avoid skim milk as it may make the cake less tender.
How can I make this cake dairy-free?
Swap out the butter for a dairy-free margarine or coconut oil and replace the whole milk with almond, oat, or coconut milk. Make sure all other ingredients are also dairy-free to maintain the cake’s integrity.
Is it possible to make this recipe into cupcakes?
Yes! Adjust baking time to 18-22 minutes and fill cupcake liners about two-thirds full. Keep an eye on them in the oven to prevent overbaking.
What can I do if my glaze is too thick?
Simply add a teaspoon of milk at a time until it reaches the perfect drizzle consistency. If it’s too thin, add a little more powdered sugar to thicken it up.
Final Thoughts
There is something truly special about this Strawberry Milkshake Pound Cake Recipe that makes it feel like a warm hug from your kitchen. It’s simple enough for any baker to tackle but impressive enough to wow friends and family. I promise, once you try it, you’ll find yourself reaching for this recipe over and over whenever you want to brighten someone’s day or just indulge a sweet tooth. So go on, give it a try—your taste buds will thank you!
Print
Strawberry Milkshake Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Milkshake Pound Cake combines the rich, buttery texture of classic pound cake with the fresh, fruity flavor of pureed strawberries. Swirled layers of strawberry-infused batter create a beautiful marbled effect, while a sweet powdered sugar glaze adds the perfect finishing touch. Ideal for dessert or an indulgent snack, this cake is buttery, moist, and bursting with strawberry goodness.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, pureed
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light in color and fluffy in texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine the leavening agents and seasonings.
- Combine Milk and Strawberries: In another bowl, stir together the whole milk and pureed fresh strawberries until smooth, creating a fruity liquid mix.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the milk-strawberry mixture alternately into the creamed butter mixture, starting and ending with the dry ingredients to keep the batter balanced. Mix until just combined to avoid overmixing.
- Layer Batter in Pan: Pour half of the batter into the prepared loaf pan. Spoon the remaining batter on top, then gently swirl the layers together with a knife to create a marbled strawberry effect.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely to room temperature before glazing.
- Prepare and Drizzle Glaze: Whisk together the powdered sugar and milk until smooth to form the glaze. Drizzle the glaze evenly over the cooled cake and let it set before serving.
Notes
- Use fresh, ripe strawberries for the best flavor in the puree.
- Ensure butter is softened to room temperature for smooth creaming.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Swirling the batter gently will give a beautiful marbled appearance without mixing the flavors too much.
- The glaze can be adjusted in thickness by adding more powdered sugar or milk as needed.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
