Strawberry Milkshake Pound Cake Recipe

If you have a sweet tooth and a love for all things strawberry, you are in for an absolute treat with this Strawberry Milkshake Pound Cake Recipe. Imagine a moist, buttery pound cake packed with luscious strawberry flavor from instant pudding and strawberry extract, finished with a glossy, sweet strawberry glaze that perfectly complements every bite. This cake captures the nostalgic taste of a strawberry milkshake but in a rich, tender pound cake form. It’s a showstopper dessert that’s surprisingly easy to make, perfect for family gatherings, special occasions, or simply brightening up an ordinary day.

Ingredients You’ll Need

The beauty of this recipe lies in the simplicity yet thoughtful combination of ingredients, each adding a special touch to the cake’s flavor, texture, and color. Together, they create a delightful balance that is both familiar and wonderfully unique.

• 3 cups all-purpose flour: The backbone of your cake, giving it that perfect structure and crumb.
• 2 ½ cups granulated sugar: Sweetens the cake while helping it retain moisture.
• 1 cup unsalted butter, softened: Adds richness and a tender crumb.
• ½ cup vegetable oil: Contributes to the cake’s moist texture without overpowering flavors.
• 5 large eggs: Bind everything together and add lift for a fluffy pound cake.
• 1 cup whole milk: Enhances moistness and balances the cake’s density.
• 1 (3.4 oz) package instant strawberry pudding mix: Packed with strawberry flavor and extra creaminess.
• 2 tsp strawberry extract: Intensifies the strawberry essence beyond the pudding mix.
• 1 tsp vanilla extract: Rounds out the flavors with warmth and depth.
• ½ tsp baking powder: Lightens the batter and helps with rise.
• ½ tsp salt: Enhances sweetness and balances flavor.
• Pink or red food coloring (optional): Creates a gorgeous swirl effect, adding a visual pop that hints at strawberry goodness.
• 2 cups powdered sugar (for glaze): Provides the perfect sweet finish with a smooth texture.
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup): Adds strawberry flavor and the right consistency to the glaze.
• ½ tsp vanilla extract (for glaze): Adds a touch of warmth and complexity to the glaze’s sweetness.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 325°F (165°C) and greasing and flouring a bundt pan. This ensures that your cake will release easily after baking and that it will have an even bake from edge to center.

Step 2: Cream Butter, Oil, and Sugar

In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy. This creamy base is what creates the tender, airy crumb your cake is known for.

Step 3: Beat in Eggs

Add the eggs one at a time, beating well after each addition. This slow method allows the batter to emulsify properly, resulting in a cake that’s cakey but still dense enough to be a pound cake.

Step 4: Add Pudding Mix, Extracts, and Milk

Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. The pudding mix is the secret ingredient that infuses the cake with intense strawberry flavor and amazing moistness.

Step 5: Incorporate Dry Ingredients

Gently fold in the flour, baking powder, and salt until the batter turns smooth. Avoid overmixing to keep the cake light and tender without being dense.

Step 6: Divide Batter Into Two Bowls

Separate the batter evenly into two bowls. This step is essential for the swirl effect that will add a fun, eye-catching detail.

Step 7: Tint One Portion with Food Coloring

Add pink or red food coloring to one portion of the batter. The color is optional but highly recommended if you want your cake to visually scream strawberry fun.

Step 8: Create the Swirl Effect in the Bundt Pan

Alternate spoonfuls of the plain and tinted batters into the prepared bundt pan. This layering creates that beautiful swirl pattern when sliced, making the cake look as delightful as it tastes.

Step 9: Bake

Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The low and slow bake time ensures the pound cake cooks evenly without drying out.

Step 10: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Cooling fully is essential before adding the glaze to prevent melting or sliding.

Step 11: Prepare the Glaze

Whisk together the powdered sugar, strawberry milk (or strawberry syrup plus milk), and vanilla extract until the glaze is smooth and pourable.

Step 12: Drizzle the Glaze

Pour the glaze generously over the cooled cake, letting it drip naturally down the sides for a pretty, sweet finish that echoes the cake’s strawberry milkshake inspiration.

How to Serve Strawberry Milkshake Pound Cake Recipe

Garnishes

A sprinkle of fresh chopped strawberries or a handful of freeze-dried strawberry pieces on top of the glaze adds a fresh fruity burst and a delightful crunch. Whipped cream also pairs beautifully for an extra indulgent touch.

Side Dishes

This pound cake is lovely on its own, but serving it alongside a scoop of vanilla or strawberry ice cream elevates the “milkshake” theme perfectly. Fresh berry compote or a dollop of mascarpone can also add a sophisticated balance of creamy and tart.

Creative Ways to Present

For a fun party presentation, cut the cake into thick slices and serve as mini sandwiches with strawberry jam spread between two slices. Alternatively, place a slice on pretty dessert plates and garnish with edible flowers for an elegant flair.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful without drying out.

Freezing

You can freeze the pound cake, either whole or sliced, by wrapping it well in plastic wrap and then aluminum foil. Frozen properly, it will last up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

To refresh leftover cake, warm individual slices in the microwave for 10-15 seconds or in a low oven wrapped loosely in foil. This restores that freshly baked warmth and softness perfectly.

FAQs

Can I substitute fresh strawberries for the pudding mix?

Using fresh strawberries alone won’t give the same intense strawberry flavor or texture that the instant pudding mix provides. The pudding mix is key for that classic strawberry milkshake taste and moistness. However, you can add fresh strawberries for extra freshness.

Is the food coloring necessary?

The pink or red food coloring is optional but highly recommended to achieve the signature swirl look that hints at strawberry milkshake. If you prefer a natural approach, you can omit the coloring, and the flavor remains spectacular.

Can I use low-fat milk or a milk substitute?

Whole milk is best for the richest taste and moist texture, but you can swap in low-fat or plant-based milk like almond or oat milk. Just be mindful that the texture may be slightly different, but the cake will still be delicious.

How do I know when the cake is done?

Use a toothpick inserted into the deepest part of the bundt pan. If it comes out clean or with just a few moist crumbs, your cake is done. This ensures it’s fully baked without drying out.

Can I make this cake in a loaf pan instead?

Yes, you can use a loaf pan, but bake times will vary. Start checking around 50-60 minutes and expect the cake to need a bit longer, as loaf pans tend to bake cakes more slowly than bundt pans.

Final Thoughts

Making this Strawberry Milkshake Pound Cake Recipe is an absolute joy, from mixing that strawberry-infused batter to seeing the beautiful swirls emerge from the oven. It’s a dessert that feels nostalgic yet special, perfect for any occasion when you want to impress with a heartfelt homemade treat. I encourage you to dive into this recipe and share the love—once you try it, it might just become your go-to cake for every celebration.

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