If you have a hankering for something sweet, moist, and packed with the fresh flavor of berries, you need to try this Strawberry Milkshake Pound Cake Recipe. It is a delightful twist on the classic pound cake, infused with fresh strawberries and a luscious glaze that tastes like a creamy strawberry milkshake in cake form. This recipe brings together the perfect balance of fluffiness, moistness, and that irresistible fruity tang that makes every bite feel like a celebration. Whether you’re baking for a special occasion or just because, this cake will quickly become your new favorite indulgence.
Ingredients You’ll Need
For this recipe, the ingredients are wonderfully straightforward but each plays a crucial role in achieving that perfect texture and flavor. From the fluffy flour base to the rich butter and sweet strawberries, everything combines to create a pound cake that truly sings.
- 1 1/2 cups all-purpose flour: Provides the structure to hold all the delicious ingredients together.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a light, tender crumb.
- 1/4 teaspoon salt: Enhances the sweetness and balances flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that signature pound cake texture.
- 1 cup granulated sugar: Sweetens the cake and contributes to its soft crumb.
- 3 large eggs: Binds and enriches the cake with protein and moisture.
- 1 teaspoon vanilla extract: Deepens the overall flavor with a warm, aromatic note.
- 1/2 cup whole milk: Keeps the cake tender and moist.
- 1/2 cup fresh strawberries, finely chopped or mashed (or strawberry puree): Infuses the cake with natural fruit flavor and beautiful color.
- 1/4 teaspoon strawberry extract (optional): Gives the cake an extra strawberry punch if desired.
- 1/2 cup sour cream: Adds moistness and a slight tang to balance sweetness.
- 1 cup powdered sugar: For a smooth, sweet glaze.
- 2 tablespoons fresh strawberry puree (or a few mashed strawberries): Infuses the glaze with fresh strawberry flavor.
- 1 teaspoon milk (or more as needed): Adjusts the glaze consistency perfectly.
- 1/4 teaspoon vanilla extract: Complements the strawberry glaze with warmth and depth.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) to get it nice and hot for baking. Grease and flour a 9×5-inch loaf pan or line it with parchment paper—this ensures your cake releases beautifully without sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step evenly distributes your leavening and brings balance to the batter, ensuring every bite is consistent.
Step 3: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes and is key to a tender, airy pound cake.
Step 4: Add Eggs and Flavorings
Next, add the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract and, if you’re using it, the strawberry extract. This builds the base flavor for your cake.
Step 5: Combine Dry Ingredients with Milk
Alternate adding the dry ingredients and milk to your butter mixture, beginning and ending with the flour mixture. Mix just until everything is combined—overmixing can make the cake tough.
Step 6: Fold in Strawberries and Sour Cream
Gently fold in your chopped, mashed, or pureed strawberries along with the sour cream. These add moisture, strawberry goodness, and a slight tang that makes this pound cake so special.
Step 7: Bake Your Cake
Pour the batter into your loaf pan, smoothing the top. Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
Step 8: Prepare and Apply the Glaze
Whisk together powdered sugar, strawberry puree, milk, and vanilla extract until smooth. Adjust the consistency to your liking by adding more milk or powdered sugar. Drizzle this glaze over your cooled cake and let it set before slicing.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
A few fresh strawberry slices or a sprinkle of powdered sugar on top can add a simple, elegant touch. For a fun twist, you can add tiny mint leaves or a dollop of whipped cream to elevate the presentation.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a small bowl of fresh berries for extra freshness. A light cup of tea or coffee also complements the rich strawberry-flavored pound cake perfectly.
Creative Ways to Present
Try serving this cake in mini loaf pans as delightful individual portions, or slice it thick and top with a spoonful of strawberry jam for an extra burst of flavor. You can also use it as a base for a layered trifle with whipped cream and berries for a show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry milkshake pound cake fresh by storing it in an airtight container at room temperature for up to three days. If you want it to last longer, the fridge is a good option, but let it come to room temperature before serving for the best texture.
Freezing
This cake freezes wonderfully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container for up to three months. Thaw overnight in the fridge before enjoying.
Reheating
To enjoy it like it was freshly baked, slice a piece and warm it gently in the microwave for about 15 seconds. This brings out the moistness and enhances the aroma of the strawberries.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries but make sure to thaw and drain them well to avoid extra moisture that could affect the cake’s texture.
Is there a way to make this recipe dairy-free?
Absolutely! You can swap the butter for a dairy-free margarine or coconut oil and use almond milk or any plant-based milk instead of whole milk. Just keep in mind the flavor and texture might vary slightly.
Can this recipe be made into cupcakes?
Definitely! Just divide the batter into a lined cupcake tin and reduce baking time to about 18-22 minutes. Keep an eye on them with a toothpick test.
What’s the best way to mash strawberries for this cake?
A fork or a potato masher works great for a chunky texture, or use a blender for a smooth puree. Either method brings out the juciest strawberry flavor.
Can I skip the glaze?
You can, but the glaze really adds a burst of strawberry sweetness that ties the whole cake together. If you prefer, a dusting of powdered sugar makes a lovely alternative.
Final Thoughts
There’s nothing quite like sharing a slice of this Strawberry Milkshake Pound Cake Recipe with your favorite people. From the moist crumb to the fresh strawberry flavor and that irresistible glaze, it’s a dessert that feels special yet comforting. Give it a try—you might just find yourself baking it again and again!
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Strawberry Milkshake Pound Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 8 servings) 1x
Description
This Strawberry Milkshake Pound Cake is a moist and flavorful loaf cake infused with fresh strawberries and strawberry extract for an extra burst of berry goodness. The cake is tender and rich thanks to the sour cream and butter, and it’s topped with a sweet strawberry glaze that enhances the fruity flavor. Perfect for spring and summer desserts or a special treat, this cake pairs wonderfully with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon strawberry extract (optional for extra flavor)
- 1/2 cup whole milk
- 1/2 cup fresh strawberries, finely chopped or mashed (or strawberry puree)
- 1/2 cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh strawberry puree (or a few mashed strawberries)
- 1 teaspoon milk (or more to reach desired consistency)
- 1/4 teaspoon vanilla extract
Instructions
- 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 to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract and, if desired, the strawberry extract for extra berry flavor.
- Incorporate the dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Start and end with the flour mixture, mixing just until combined to avoid overmixing.
- Add strawberries: Gently fold in the finely chopped or mashed fresh strawberries (or strawberry puree) along with the sour cream to keep the batter moist and fruity.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh strawberry puree, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if the glaze is too thick or more powdered sugar if it’s too thin.
- Glaze the cake: Once the cake is completely cooled, drizzle the strawberry glaze over the top. Allow the glaze to set before slicing and serving for a delicious finish.
Notes
- Fresh strawberries can be substituted with frozen, but thaw and drain excess liquid before using to avoid watering down the batter.
- The strawberry extract is optional but enhances the strawberry flavor in the cake.
- Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
- Letting the cake cool completely before glazing prevents the glaze from melting and sliding off.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
