Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!

When it comes to decadent, fruity desserts, few options can rival the charm of a Strawberry Milkshake Pound Cake. This cake combines the richness of a classic pound cake with the fresh, juicy flavor of strawberries, resulting in a moist, flavorful treat that tastes as if it came straight from your favorite diner. Its vibrant pink hue, soft crumb, and luscious strawberry glaze make it a visual and culinary delight, perfect for celebrations, afternoon tea, or any time you crave a sweet indulgence.

Pound cakes are beloved for their dense yet tender texture, and this recipe elevates the classic version by incorporating strawberries both in the batter and in the glaze. Inspired by the nostalgic flavors of strawberry milkshakes, this dessert creates a sense of playful sweetness while maintaining the sophisticated balance of a homemade cake. Unlike overly complicated desserts, this recipe is approachable for both beginner and experienced bakers, with clear steps and straightforward ingredients.

In this article, you’ll find everything you need to create a perfect Strawberry Milkshake Pound Cake: a detailed ingredient list, step-by-step preparation instructions, tips for success, suggested variations, and answers to frequently asked questions. By the end, you’ll be ready to bake a cake that is moist, flavorful, and irresistibly charming.

Ingredients

This recipe uses classic baking ingredients enhanced with fresh strawberries to create a soft, moist cake with a sweet, fruity glaze.

For the Cake:

• 1 cup (225g) unsalted butter, softened – provides richness and tenderness.
• 2 cups (400g) granulated sugar – sweetens the cake and contributes to its fine crumb.
• 4 large eggs, room temperature – give structure, moisture, and lift.
• 1 tsp vanilla extract – enhances flavor depth.
• ½ tsp almond extract (optional) – adds a subtle nutty note that complements the strawberries.
• 3 cups (360g) all-purpose flour – forms the base structure of the cake.
• 1 tsp baking powder – helps the cake rise.
• ½ tsp salt – balances sweetness and enhances flavor.
• 1 cup (240ml) whole milk – adds moisture and richness.
• 1 ½ cups fresh strawberries, diced – provide natural sweetness, moisture, and strawberry flavor.

For the Strawberry Glaze:

• 2 cups (240g) powdered sugar – forms the smooth, sweet glaze.
• 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder) – thins the glaze and adds flavor.
• 1 tbsp strawberry puree (optional) – intensifies flavor and enhances the pink color of the glaze.

By combining these ingredients, you create a cake that is soft, moist, and infused with fresh strawberry flavor, finished with a luscious glaze that ties the dessert together beautifully.

Equipment Needed

• 1 9×5-inch loaf pan (or similar size)
• Mixing bowls for wet and dry ingredients
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Spatula for folding in strawberries
• Whisk for the glaze
• Cooling rack for the finished cake

Optional: Parchment paper to line the loaf pan for easier removal.

Step-by-Step Preparation

Follow these steps carefully for a perfectly moist and flavorful Strawberry Milkshake Pound Cake.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Properly preparing the pan ensures the cake releases easily after baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Continue until the mixture is light and fluffy, about 3–4 minutes. Creaming the butter and sugar properly is essential for a tender crumb and a cake that rises evenly.

Step 3: Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and almond extract (if using). This step ensures the eggs are fully integrated, creating a smooth, homogenous batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour. Gradually add the dry ingredients to the butter mixture, alternating with milk in three additions (dry–wet–dry–wet–dry). Mix on low speed to prevent overmixing, which could result in a dense cake.

Step 5: Fold in Strawberries

Gently fold in the diced fresh strawberries using a spatula. Folding carefully prevents the strawberries from breaking apart and turning the batter pink, while ensuring even distribution.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven and the moisture content of the strawberries.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 15–20 minutes before transferring it to a cooling rack. Cooling slightly before glazing prevents the glaze from melting completely and ensures a smooth finish.

Step 8: Prepare the Strawberry Glaze

In a small bowl, whisk together powdered sugar, 2–3 tablespoons of strawberry milk, and optional strawberry puree. Adjust the consistency by adding more milk if needed; the glaze should be pourable but not too thin.

Step 9: Glaze the Cake

Drizzle the strawberry glaze evenly over the cooled cake, letting it drip down the sides for a beautiful finish. If desired, garnish with additional fresh strawberry slices for decoration and an extra burst of flavor.

Tips for Success

• Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for better mixing and uniform texture.
• Fold gently: Overmixing strawberries into the batter can cause the cake to become dense or unevenly colored.
• Check for doneness: Use a toothpick or cake tester to ensure the center is fully baked. The top may brown slightly, which is normal.
• Extra moisture: If strawberries are very juicy, reduce milk slightly to prevent the batter from becoming too wet.

Variations to Try

• Chocolate strawberry pound cake: Add 1/2 cup cocoa powder to the dry ingredients for a chocolate twist.
• Strawberry cream cheese swirl: Incorporate a cream cheese mixture in the middle of the batter for a luscious swirl effect.
• Lemon-strawberry pound cake: Add 1 tsp lemon zest to the batter for a citrusy undertone.
• Mini loaves or cupcakes: Divide batter into mini loaf pans or muffin tins for individual servings and shorter baking times.

These variations allow you to experiment while keeping the essence of the strawberry milkshake flavor intact.

Storage and Serving Suggestions

• Storage: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
• Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving ideas: Pair with whipped cream, fresh strawberries, or a scoop of vanilla ice cream for an indulgent dessert experience. The cake is also perfect for breakfast or brunch with a cup of tea or coffee.

Frequently Asked Questions

1. Can I use frozen strawberries?

Yes, but thaw and drain them before folding into the batter to avoid excess moisture that could affect the cake’s texture.

2. Can I substitute milk?

Whole milk is recommended for richness, but you can use 2% milk or a plant-based alternative. Adjust slightly for consistency.

3. Can I make this cake dairy-free?

Yes, substitute butter with plant-based margarine and use non-dairy milk. Use dairy-free powdered sugar if needed.

4. How do I achieve a pink cake?

Using fresh strawberries and optional strawberry puree will naturally give a pink hue. For more vivid color, a few drops of red or pink food coloring can be added.

5. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly but should remain tender and moist.

6. How should I store the glazed cake?

Glazed cake is best stored in the refrigerator in an airtight container to keep the glaze intact. Bring to room temperature before serving for optimal texture.

7. Can I double this recipe?

Yes, double the ingredients and bake in a larger pan or two loaf pans. Adjust the baking time accordingly, checking doneness with a toothpick.

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Conclusion

The Strawberry Milkshake Pound Cake is a delightful fusion of classic pound cake richness and the sweet, fresh flavor of strawberries. Its soft, moist texture, combined with a luscious strawberry glaze, makes it a perfect dessert for any occasion. Whether you are celebrating a special event, preparing a cozy treat for family, or simply craving a slice of sweetness, this cake is versatile, approachable, and endlessly satisfying.