As I stood in my kitchen the other day, a swirl of pink batter caught my eye—reminding me of childhood summers spent sipping strawberry milkshakes. That joyful nostalgia is exactly what you get with my Strawberry Milkshake Pound Cake, a delightful dessert that perfectly embodies that familiar flavor! This recipe is not only a scrumptious way to treat yourself but also incredibly versatile, as it allows for gluten-free adaptations or the use of frozen strawberries when fresh ones aren’t available. Plus, it’s a great make-ahead option that will wow your guests at any gathering. Are you ready to whip up a slice of happiness? Let’s dive into this colorful delight!
Why is This Pound Cake So Irresistible?
Decadent Flavor: The Strawberry Milkshake Pound Cake infuses the nostalgic taste of strawberry milkshakes into every bite, creating a treat that’s both delicious and memorable.
Versatile Ingredients: You can easily adjust this recipe to fit your dietary needs. For a gluten-free option, simply swap in your favorite gluten-free flour blend.
Make-Ahead Friendly: Prepare this delightful cake a day in advance to enhance its flavors, making it perfect for gatherings without any last-minute stress.
A Visual Delight: The colorful marbled effect of the batter adds a playful touch, making this cake as appealing to the eyes as it is to the palate.
Perfect with Extras: Serve with a dollop of whipped cream or fresh strawberries for a truly indulgent experience. You might also want to try it alongside my Fried Strawberry Cheesecake for an extra treat!
Strawberry Milkshake Pound Cake Ingredients
For the Cake
- Unsalted Butter – Provides richness and moisture; use softened for easier creaming with sugar.
- Vegetable Oil – Adds tenderness; can be substituted with melted coconut oil if desired.
- Granulated Sugar – Sweetens the cake and contributes to its structure, ensuring a delightful texture.
- Eggs – Acts as a binder and helps in leavening; ensure all eggs are at room temperature for better incorporation.
- Instant Strawberry Pudding Mix – Enhances strawberry flavor and moistness; feel free to substitute with vanilla pudding mix and extra strawberry extract if needed.
- Strawberry Extract – Intensifies the delicious strawberry flavor; can be replaced with other fruit extracts for a unique twist.
- Vanilla Extract – Adds depth and richness, complementing the overall flavor profile.
- Whole Milk – Provides moisture and contributes to the cake’s structure; buttermilk is a great tangy substitute.
- All-Purpose Flour – Forms the cake’s structure; for a gluten-free version, use a 1:1 gluten-free flour blend.
- Baking Powder – A crucial leavening agent that helps the cake rise beautifully.
- Salt – Enhances the cake’s flavor, balancing sweetness.
- Food Coloring (optional) – Adds a playful pop of color; try using natural dye alternatives if desired.
For the Glaze
- Powdered Sugar – Sweetens and thickens the glaze, creating that perfect drizzle.
- Strawberry Milk – Adds a lovely strawberry essence; use regular milk for a milder flavor.
- Vanilla Extract – Ties the flavors together, making for a delightful finish.
This Strawberry Milkshake Pound Cake is not just a treat for the senses; it’s crafted to create sweet, nostalgic moments with every slice!
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (165°C). While the oven warms up, take a moment to grease a bundt pan with unsalted butter or non-stick cooking spray. This step is essential as it ensures your Strawberry Milkshake Pound Cake will release easily after baking, keeping that lovely shape intact.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened unsalted butter, vegetable oil, and granulated sugar. Using an electric mixer, cream these ingredients together for about 3-5 minutes until the mixture appears light and fluffy. This step helps create a tender cake, so take your time to achieve that perfect texture.
Step 3: Incorporate the Eggs
Add the eggs to the creamed mixture one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps bind the ingredients together while enhancing the cake’s structure. You’ll know it’s ready when everything is well blended and smooth.
Step 4: Mix in Flavorings and Milk
Next, add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to your batter. Mix until just combined, ensuring not to overmix. You should see a harmonious blend of colors and flavors coming together, ready for the dry ingredients.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful here to avoid over-mixing, as this is key to maintaining the delightful moistness of your Strawberry Milkshake Pound Cake.
Step 6: Create a Marbled Batter
Now divide the batter into two separate bowls—leave one plain and add a few drops of food coloring to the other. Gently fold the color in until you achieve the desired shade. This step allows you to create a vibrant marbled effect that will make your cake visually stunning once baked.
Step 7: Layer the Batter in the Bundt Pan
Spoon alternating dollops of the plain and colored batters into the prepared bundt pan, allowing them to swirl together slightly. This technique will create a beautiful marbling effect when you slice into the finished Strawberry Milkshake Pound Cake. Aim for an even distribution to ensure even baking.
Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Once baked, the top should have a lovely golden brown color, indicating a perfectly cooked cake.
Step 9: Cool the Cake
After baking, remove the bundt pan from the oven and let it cool for about 15 minutes. Once slightly cooled, carefully invert the pan onto a wire rack. Allow the cake to cool completely before glancing at how beautiful the Strawberry Milkshake Pound Cake looks, ready for its finishing touch.
Step 10: Prepare the Glaze
While the cake cools, it’s time to whip up the glaze. In a bowl, whisk together powdered sugar, strawberry milk, and vanilla extract until smooth. The glaze should be thick but pourable, perfect for drizzling over your cooled cake. This delicious topping will enhance the vibrant strawberry flavor.
Step 11: Drizzle and Serve
Once the cake is completely cool, drizzle the prepared glaze over the top, allowing it to cascade down the sides. The beautiful finish will make your Strawberry Milkshake Pound Cake irresistible. Serve it at room temperature, perhaps with a dollop of whipped cream or fresh strawberries for a delightful experience.
Strawberry Milkshake Pound Cake Variations
Feel free to get creative with this delightful recipe and customize it to suit your taste and dietary needs!
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to cater to gluten sensitivities without compromising texture.
- Vegan: Substitute eggs with flaxseed meal mixed with water and use plant-based milk and a vegan butter alternative for a completely dairy-free version.
- Add Some Crunch: Toss in a handful of chopped nuts, like pecans or walnuts, for added texture and flavor contrast in every bite.
- Berry Bomb: Mix in fresh blueberries or chopped raspberries along with the strawberries for a mixed berry twist that packs a fruity punch.
- Flavor Twist: Swap out the strawberry extract for almond or coconut extract to create a unique flavor profile that’s equally delicious.
- Fondant Finish: Top the pound cake with a layer of rolled fondant or marzipan for a beautiful finish that takes your presentation to the next level.
- Frosted Delight: If you love cream cheese, spread a layer of cream cheese frosting on top after glazing for an indulgent contrast to the sweetness.
- Heat It Up: Add just a pinch of cayenne or a dash of cinnamon to the batter or glaze for a delightful warmth that surprises the palate.
You can also serve this cake with some whipped cream or alongside a slice of my Coffee Cake Cozy for a fabulous dessert combo. Enjoy exploring the possibilities!
Storage Tips for Strawberry Milkshake Pound Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Fridge: If you prefer, you can refrigerate the cake in an airtight container for up to a week. Just be aware that refrigeration may slightly affect its texture.
Freezer: For longer storage, freeze slices of the Strawberry Milkshake Pound Cake in a freezer-safe bag or container for up to 3 months. Thaw in the fridge before serving.
Reheating: When ready to enjoy, gently reheat individual slices in the microwave for about 15-20 seconds or enjoy cold for a refreshing treat!
What to Serve with Strawberry Milkshake Pound Cake
Every slice of this vibrant cake is an invitation to create a delightful meal experience, where sweet nostalgia meets satisfying flavors.
- Whipped Cream: The light and airy texture of freshly whipped cream complements the cake wonderfully, adding an indulgent touch.
- Fresh Strawberries: Juicy strawberries provide a burst of freshness that enhances the strawberry flavor—perfect for a visually stunning presentation.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a rich, velvety dimension to each bite, making dessert feel extra indulgent.
- Chocolate Drizzle: A drizzle of melted chocolate creates a sweet contrast, adding a touch of elegance to the airy cake.
- Lemonade: A glass of tart lemonade balances the sweetness of the cake, cleansing the palate for another delightful bite.
- Coffee or Tea: A warm cup of coffee or tea brings out the cake’s flavors, creating a comforting pairing that’s perfect for any occasion.
- Fried Strawberry Cheesecake: For a fun twist, try serving slices alongside my Fried Strawberry Cheesecake for an exciting dessert duo that will wow your guests.
- Mimosa: A sparkling mimosa made with fresh orange juice adds a festive touch, making your dessert feel like a celebration.
- Fruit Salad: A fresh fruit salad with a mix of seasonal berries brings brightness and healthiness to the table, making for a well-rounded meal.
Make Ahead Options
These Strawberry Milkshake Pound Cakes are perfect for meal prep lovers! You can make the cake base up to 24 hours in advance, allowing the flavors to meld beautifully while saving you precious time. Simply bake the cake, cool it completely, and then wrap it tightly in plastic wrap before refrigerating. The glaze can also be mixed up to 3 days ahead; just store it in an airtight container in the fridge. When you’re ready to serve, simply drizzle the glaze over the cake right before presenting it. This way, you’ll have a stunning dessert that’s just as delicious and moist, ready to impress your family or guests with minimal last-minute effort!
Expert Tips for Strawberry Milkshake Pound Cake
Softened Butter: Start with softened butter for a smooth creamed mixture; this is key to achieving the moist texture of your Strawberry Milkshake Pound Cake.
Room Temperature Eggs: Ensure your eggs are at room temperature; this helps them incorporate more easily into the batter, contributing to an even bake.
Don’t Overmix: Mix the batter until just combined; overmixing can lead to a dense cake, so be gentle when adding the flour mixture.
Cool Completely: Allow the cake to cool completely before glazing; otherwise, the glaze will slide right off instead of beautifully draping over your cake.
Check for Doneness: Use a toothpick to test that your cake is cooked through; it should come out clean or with a few moist crumbs, ensuring a perfect texture.
Marbling Technique: Alternate dollops of batter carefully in the bundt pan to create a beautiful marbling effect in your Strawberry Milkshake Pound Cake; this visual appeal is half the fun!
Strawberry Milkshake Pound Cake Recipe FAQs
What type of strawberries should I use for the cake?
When selecting strawberries, look for ripe, sweet strawberries that are bright red with no dark spots. Avoid those that look overripe or have dark spots all over, as they can affect the flavor of your cake. If fresh strawberries aren’t available, using frozen, thawed, and drained strawberries is a great alternative!
How do I store leftover Strawberry Milkshake Pound Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you’d like it to last a bit longer, you can refrigerate it for up to a week, though this may slightly alter its texture. To maintain its freshness, ensure it’s well-wrapped if stored in the fridge.
Can I freeze this pound cake? If so, how?
Absolutely! To freeze your Strawberry Milkshake Pound Cake, first, slice it into pieces. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag or container. It can be frozen for up to 3 months. When you want to enjoy it, simply thaw in the refrigerator overnight before serving.
What if my cake didn’t rise properly?
If your cake didn’t rise, it may mean that your baking powder is old or you overmixed the batter, which can lead to a dense texture. Make sure to check the expiry date on your baking powder, and when combining wet and dry ingredients, mix gently until just combined to maintain the airiness.
Can I make this Strawberry Milkshake Pound Cake gluten-free?
Yes! To adapt this recipe for a gluten-free version, simply substitute all-purpose flour with a 1:1 gluten-free all-purpose flour blend. This should work beautifully without compromising the delicious texture of your cake. Additionally, always check that any other packaged ingredients, like pudding mix, are labeled gluten-free as well.
Is this cake suitable for pets or individuals with allergies?
While this Strawberry Milkshake Pound Cake is a delightful treat for humans, be mindful of ingredients that could pose risks for pets, like chocolate or certain artificial flavors. Additionally, this recipe includes eggs and dairy, which some may be allergic to. Always consider personal dietary restrictions and consult a healthcare professional if necessary.
Delicious Strawberry Milkshake Pound Cake to Relive Sweet Memories
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease a bundt pan.
- Cream softened butter, vegetable oil, and sugar in a mixing bowl for 3-5 minutes.
- Incorporate eggs one at a time into the creamed mixture.
- Mix in pudding mix, strawberry extract, vanilla extract, and milk until just combined.
- Whisk flour, baking powder, and salt in a separate bowl, then combine with wet ingredients.
- Divide batter into two bowls; color one with food coloring and fold gently.
- Layer dollops of plain and colored batter in the bundt pan.
- Bake for 60-70 minutes and check for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
- Whisk together powdered sugar, strawberry milk, and vanilla for the glaze.
- Drizzle glaze over the cooled cake and serve.
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