There’s something magical about a strawberry milkshake pound cake it’s like biting into a childhood memory, but with the richness of a classic pound cake. This recipe takes all the creamy, dreamy flavors of a strawberry milkshake and bakes them into a soft, buttery cake with just the right amount of sweetness. If you love strawberry flavored cake, this one’s about to become a favorite!
Why You’ll Love This Strawberry Milkshake Pound Cake
- It’s packed with real strawberry flavor – No artificial strawberry nonsense here; we’re using a strawberry milkshake mix for that creamy, nostalgic taste.
- It has the perfect texture – Buttery, dense, and moist just how a strawberry pound cake should be.
- Easy to make, easier to love – No fancy techniques required, just mix, bake, and enjoy.
- Perfect for any occasion – Serve it at brunch, as an afternoon snack, or with a scoop of vanilla ice cream for an indulgent dessert.
Ingredients You’ll Need
- All-purpose flour – The sturdy base that gives this cake structure.
- Granulated sugar – Sweetness and moisture in one.
- Unsalted butter – Because a pound cake isn’t a pound cake without butter!
- Whole milk – Helps create a tender crumb.
- Strawberry milkshake mix – The secret to that creamy strawberry goodness.
- Eggs – Adds richness and structure.
- Vanilla extract – Enhances the flavors.
- Baking powder – A little lift for a perfectly baked cake.
- Salt – Just a pinch to balance the sweetness.
- Red food coloring (optional) – If you want that pretty pink hue.
- Powdered sugar for dusting (optional) – For a simple yet elegant finish.
The full ingredient list with measurements is in the recipe card below!
How to Make Strawberry Milkshake Pound Cake
- Preheat & Prep – Set your oven to 325°F and grease a loaf or bundt pan.
- Cream the Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy. This step is key for that tender texture!
- Add the Eggs & Vanilla – Mix in the eggs one at a time, then stir in the vanilla extract.
- Mix the Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
- Add the Milk & Strawberry Mix – Alternate adding the dry ingredients and the milk mixture into the batter, starting and ending with the dry.
- Bake – Pour into your prepared pan and bake for about 60-70 minutes, or until a toothpick comes out clean.
- Cool & Serve – Let it cool before dusting with powdered sugar or serving with fresh strawberries.
Tips for the Best Strawberry Pound Cake
- Room temp ingredients – Using softened butter and room temperature eggs makes a big difference in texture.
- Don’t overmix – Once the flour is in, mix gently to avoid a tough cake.
- Add fresh strawberries – Fold in chopped strawberries for extra bursts of flavor.
- For a glaze – Mix powdered sugar with a little milk and drizzle on top for a bakery-style finish.
How to Serve Strawberry Milkshake Pound Cake
- With fresh whipped cream – A dollop of light, airy whipped cream balances the rich, buttery texture of the cake beautifully.
- Toasted with butter – A warm slice with a little butter melted on top takes this cake to a whole new level of indulgence.
- With a scoop of vanilla ice cream – The creamy, cold contrast makes every bite even more irresistible.
- Drizzled with strawberry glaze – A simple powdered sugar and strawberry puree glaze adds extra sweetness and a pop of color.
- With fresh berries – Serve with sliced strawberries, raspberries, or blueberries for a fresh and fruity twist.
- Dusting of powdered sugar – A light sprinkle of powdered sugar adds elegance and a hint of extra sweetness.
- Paired with coffee or tea – The perfect way to enjoy this cake for breakfast or an afternoon treat.
Strawberry Milkshake Pound Cake
Equipment
- Mixing bowls
- Electric mixer
- Loaf or Bundt Pan
- Oven
Ingredients
- 3 cups all-purpose flour for structure
- 2 cups granulated sugar for sweetness
- 1 cup unsalted butter softened, for a rich texture
- 1/2 cup whole milk adds moisture
- 1/2 cup strawberry milkshake mix for a nostalgic strawberry flavor
- 5 large eggs adds richness and structure
- 1 teaspoon vanilla extract enhances flavor
- 1/2 teaspoon baking powder for a slight lift
- 1/4 teaspoon salt balances sweetness
- red food coloring optional, for a vibrant pink hue
- powdered sugar optional, for dusting
Instructions
- Preheat oven to 325°F and grease a loaf or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk and strawberry milkshake mix. Mix until just combined.
- If using, stir in a few drops of red food coloring for a pink hue.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Storing & Freezing pound cake with strawberries
To store: Keep the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store it in the fridge to keep it fresh longer.
To refrigerate: Wrap the cake tightly in plastic wrap and store it in the fridge for up to a week. Let it come to room temperature before serving for the best texture.
To freeze: Wrap the cake securely in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. For best results, slice the cake before freezing, so you can thaw individual portions as needed.
To thaw: Let the cake sit at room temperature for a few hours or overnight in the fridge. For a freshly baked taste, warm slices in the microwave for a few seconds or toast them lightly.
FAQs strawberry pound cake
Can I use fresh strawberries instead of milkshake mix?
Yes! If you prefer a more natural flavor, you can puree fresh strawberries and use them in place of the milkshake mix. Just keep in mind that the texture may change slightly.
How do I prevent my pound cake from being dry?
The key is to avoid overbaking! Start checking for doneness at the 60-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready.
What kind of pan should I use?
A bundt pan gives the cake a beautiful shape, but a loaf pan works just as well if you prefer a more traditional look.
Can I make this into cupcakes?
Absolutely! Simply divide the batter into cupcake liners and bake at 350°F for about 18-22 minutes.
Can I make this dairy-free?
Yes! Swap the butter for a plant-based alternative and use almond or oat milk instead of dairy milk.
What’s the best way to add more strawberry flavor?
For an extra punch of strawberry goodness, add a teaspoon of strawberry extract or swirl in a bit of strawberry jam before baking.
Does this cake need frosting?
Not at all! This cake is delicious on its own, but if you want to dress it up, a light glaze or a dollop of whipped cream makes a great addition.
Why is my pound cake dense?
Pound cake is naturally dense, but if it feels too heavy, you may have overmixed the batter or added too much flour. Use the spoon-and-level method to measure flour properly and mix until just combined.
Conclusion
Strawberry Milkshake Pound Cake is the ultimate fusion of nostalgic flavors and timeless baking. This strawberry-flavored cake delivers the rich, buttery goodness of a classic pound cake, infused with the sweet, creamy taste of a strawberry milkshake. Whether you’re baking it for a special occasion or simply indulging in a craving for pound cake with strawberries, this recipe guarantees a slice of pure delight. Pour yourself a cup of coffee, grab a fork, and savor every bite of this irresistible treat!