As I sifted through my pantry, a colorful box of strawberry pudding mix caught my eye, whisking me back to sun-soaked summers of my childhood. That’s when I decided to bring a smile back with this Strawberry Milkshake Pound Cake Recipe, a delightful twist on a classic that’s equally fun to bake and share. The charm of this cake lies not only in its fluffy texture but in its ability to conjure joyful memories with each slice. With simple ingredients and minimal prep time, it’s perfect for anyone looking to impress without the fuss, making it an instant crowd-pleaser at any gathering. Ready to rediscover the magic of homemade treats? Let’s dive into this nostalgic gem together!
Why Choose This Pound Cake Recipe?
Nostalgic Flavor: Each slice takes you on a delightful journey back to your childhood, evoking the sweet taste of strawberry milkshakes.
Versatile Options: Easily adapt this cake for dietary needs—think gluten-free or vegan variations without losing taste!
Quick & Simple: Minimal prep time makes it ideal for busy bakers; you’ll have this showstopper ready in no time.
Visual Appeal: The gorgeous marbled design makes this cake a stunning centerpiece, sure to impress at gatherings and events.
Crowd-Pleasing Delight: Perfect for birthday parties or afternoon teas, this cake is a hit with family and friends—pairing wonderfully with whipped cream or fresh strawberries! You might also enjoy our Fried Strawberry Cheesecake for another sweet treat!
Strawberry Milkshake Pound Cake Ingredients
• Get ready to create a nostalgic delight!
For the Cake
- Softened Butter – Provides richness and moisture; make sure it’s at room temperature for easy creaming.
- Vegetable Oil – Adds moisture and tenderness; can be substituted with coconut oil for a unique flavor twist.
- Granulated Sugar – Creates sweetness and structure; consider brown sugar for a hint of caramel flavor.
- Eggs – Binds everything together for a smooth batter; using room temperature eggs ensures optimal mixing.
- Instant Strawberry Pudding Mix – Infuses the cake with delightful strawberry flavor and moisture; vanilla pudding mix can substitute when adding strawberry extract.
- Strawberry Extract – Enhances that strawberry taste; it’s optional if you’re using fresh strawberries.
- Vanilla Extract – Adds depth and complexity to the flavor.
- Whole Milk – Contributes moisture; for a dairy-free option, almond or oat milk works well.
- All-Purpose Flour – Provides structure; swapping for a gluten-free flour blend makes this cake suitable for gluten-sensitive individuals.
- Baking Powder – Ensures your cake rises perfectly; check that it’s fresh for best results.
- Salt – Balances the sweetness beautifully.
- Food Coloring (optional) – A splash of color for decoration, giving a fun twist to your cake’s presentation.
- Powdered Sugar – Sweetens and decorates your glaze perfectly.
- Strawberry Milk – Used in the glaze for that delicious strawberry essence; can be replaced with milk or cream if needed.
Prepare to bake your Strawberry Milkshake Pound Cake Recipe, and let the delicious memories unfold in your kitchen!
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C) and prep a bundt pan by greasing it thoroughly with butter or a non-stick spray. Then, dust the inside with flour to ensure the cake releases easily once baked. This step is essential for achieving that perfect, beautiful shape for your Strawberry Milkshake Pound Cake.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Using an electric mixer, beat them together on medium speed for about 3–5 minutes until the mixture is light and fluffy. This creaming process helps incorporate air, ensuring a light texture, which is key for your delightful pound cake.
Step 3: Add the Eggs
Next, add the eggs one at a time to the butter mixture, making sure to fully incorporate each egg before adding the next. This step is important for creating a smooth batter. As you mix, the batter should appear silky, which will set the base for the moistness of your Strawberry Milkshake Pound Cake.
Step 4: Incorporate the Wet Ingredients
Stir in the instant strawberry pudding mix, along with strawberry extract, vanilla extract, and whole milk into the mixture. Beat until everything is well blended and combined. You’ll notice the batter becoming a lovely shade of pink, filled with the lovely essence of strawberries, adding that nostalgic touch.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly introduce the dry mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want a tender crumb for your cake. The batter should be thick but smooth, forming a delightful base for your Strawberry Milkshake Pound Cake.
Step 6: Split and Color the Batter
Divide the prepared batter into two mixing bowls. If desired, tint one portion with food coloring to achieve a vibrant pink shade. Gently fold in the coloring until evenly distributed. This step is optional but adds a fun visual element to your pound cake and enhances the whimsical nature of the Strawberry Milkshake Pound Cake.
Step 7: Layer the Batter
Spoon alternating tablespoons of the plain and colored batter into the bundt pan. Aim for a swirl effect by creating layers without fully mixing them together. This layering technique will create beautiful marbled patterns in your finished Strawberry Milkshake Pound Cake, making each slice exciting to reveal.
Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 60–70 minutes. Keep an eye on it; the cake is done when a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with the inviting aroma of strawberries, evoking that nostalgic feeling you seek with this delightful cake.
Step 9: Cool in the Pan
Once baked, remove the pan from the oven and let it cool for 15 minutes. This cooling time in the pan allows the structure to set and makes it easier to flip. After 15 minutes, carefully invert the bundt onto a wire rack to cool completely. This step is crucial for a smooth release and to maintain the cake’s beautiful shape.
Step 10: Prepare the Glaze
While your cake cools, prepare the glaze by whisking together powdered sugar, strawberry milk, and vanilla extract in a small bowl. Aim for a smooth, pourable consistency. This sweet glaze will beautifully complement the Strawberry Milkshake Pound Cake, adding that perfect finishing touch while enhancing the strawberry flavor.
Step 11: Glaze the Cake
Once the cake is completely cooled, drizzle the prepared glaze generously over the top. Allow it to cascade down the sides, creating a delightful finish. This step not only adds sweetness but also gives your Strawberry Milkshake Pound Cake an irresistible appearance that will make it the star of any gathering.
Strawberry Milkshake Pound Cake Recipe Variations
Feel free to play around with this recipe and make it your own to suit your taste and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to enjoy a light and fluffy version without the gluten!
- Dairy-Free: Replace whole milk with almond or oat milk, ensuring the cake remains moist and delicious while being completely dairy-free.
- Vegan: Swap out eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg) to make this a plant-based treat that everyone can enjoy.
- Flavor Twist: Replace the instant strawberry pudding mix with vanilla pudding mix and enhance with additional strawberry extract for a unique flavor profile.
- Fruit Medley: Add a mix of berries, such as blueberries or raspberries, for a delightful fruit explosion in every bite. These vibrant flavors will complement the nostalgic strawberry taste beautifully!
- Frozen Strawberries: Use thawed and drained frozen strawberries to give your cake an even richer strawberry flavor—perfect if fresh ones aren’t on hand!
- Nutty Crunch: Fold in some chopped nuts like pecans or walnuts for added texture. They provide a wonderful contrast to the soft, moist crumb of the cake.
- Add Spices: For a comforting twist, sprinkle in a dash of cinnamon or nutmeg to the batter; these warm spices complement the sweet strawberry flavor wonderfully.
If you’re interested in more delicious treats, consider trying our delightful Fried Strawberry Cheesecake or indulge in our tempting Strawberry Crunch Cheesecake for some extra dessert inspiration!
Storage Tips for Strawberry Milkshake Pound Cake
Room Temperature: Store the Strawberry Milkshake Pound Cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you prefer a longer shelf life, refrigerate the cake in an airtight container for up to a week; allow it to come to room temperature before serving for the best taste.
Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months; thaw at room temperature or in the fridge before enjoying.
Reheating: To reheat, the cake can be warmed in the microwave for 10-15 seconds; avoid overheating to preserve its moist texture.
Make Ahead Options
These Strawberry Milkshake Pound Cake preparations are a fantastic way to save time on busy days! You can mix the batter up to 24 hours in advance—simply cover it tightly and refrigerate to keep it fresh. If you prefer, bake the cake ahead and let it cool completely, then wrap it well in cling film and store at room temperature for up to 3 days. This way, the flavors will meld beautifully, enhancing its nostalgic taste. When you’re ready to serve, just drizzle the prepared glaze on top to maintain its delightful freshness. The cake will be just as delicious and perfect for any unexpected gatherings!
Expert Tips for Strawberry Milkshake Pound Cake
- Butter at Room Temperature: Make sure your butter is softened to room temperature. Hard butter can lead to a dense cake, affecting the overall texture.
- Gentle Mixing: Mix your batter gently to avoid overmixing; this helps maintain the tender crumb that’s key to a delicious Strawberry Milkshake Pound Cake.
- Check Baking Time: While the baking times provided are a guideline, always do a toothpick test. Remember, each oven behaves uniquely, so start checking a few minutes early!
- Cool Before Topping: Allow your cake to cool completely before applying the glaze. This prevents the glaze from melting and helps maintain its beautiful appearance.
- Swirl Carefully: When layering your batter, don’t over-mix! A gentle swirl will create those lovely marbled patterns that are visually stunning when sliced.
- Flavor Variations: Feel free to swap out the strawberry pudding mix for a vanilla version with extra strawberry extract for a delightful twist on the classic Strawberry Milkshake Pound Cake.
What to Serve with Strawberry Milkshake Pound Cake
Elevate your dessert experience with delightful pairings that enhance the joy of each mouthwatering slice.
- Fresh Strawberries: Their vibrant color and juicy texture beautifully complement the cake’s flavors, adding a refreshing burst in every bite.
- Whipped Cream: Light, fluffy, and sweet, whipped cream adds richness and a perfect balance to the cake’s sweetness. Top each slice for an indulgent treat!
- Vanilla Ice Cream: Creamy ice cream melts into the cake, creating a luscious combination that evokes all the nostalgic flavors of summer.
- Berry Compote: A warm drizzle of mixed berry compote enhances the cake with tangy sweetness, making every slice an adventure in taste.
- Lemonade: Bright and tangy, a glass of homemade lemonade refreshes the palate after each slice, fun and comforting on a warm day.
- Mint Tea: The soothing flavors of mint tea provide a gentle contrast to the cake’s sweetness, making it a perfect afternoon companion.
- Chocolate Ganache: Drizzling bittersweet chocolate ganache adds an elegant touch and a contrasting flavor profile that takes your cake experience to the next level.
- Pineapple Sorbet: Refreshing and light, pineapple sorbet enhances the strawberry flavor while adding a tropical twist to your dessert spread.
Strawberry Milkshake Pound Cake Recipe FAQs
What type of strawberries should I use for the best flavor?
Absolutely! For the most vibrant flavor, opt for ripe, fresh strawberries that are firm and brightly colored. Look for ones without dark spots or blemishes. If fresh strawberries aren’t available, frozen strawberries (thawed and drained) can also be used for this Strawberry Milkshake Pound Cake Recipe.
How should I store the Strawberry Milkshake Pound Cake?
Store your cake in an airtight container at room temperature for up to 3 days. If you prefer, it can also be kept in the fridge for up to a week, but let it come to room temperature before serving for the best taste and texture.
Can I freeze this cake, and if so, how?
Very! To freeze your Strawberry Milkshake Pound Cake, wrap individual slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored this way for up to 2 months. When you’re ready to enjoy, simply thaw it at room temperature or in the fridge overnight.
What should I do if my cake doesn’t rise properly?
If your cake fails to rise, the most common culprits could be stale baking powder or not properly creaming the butter and sugar. Make sure your baking powder is fresh (check the expiration date!) and that you’re thoroughly creaming the mixture until it’s light and fluffy before adding eggs. A light batter is key to a well-risen cake!
Is there a vegan option for this Strawberry Milkshake Pound Cake Recipe?
Absolutely! To make a vegan version, substitute the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water equals one egg) and use plant-based milk, such as almond or oat milk. Replace the butter with coconut oil or a vegan butter alternative. Adjust the other ingredients and enjoy a delightful vegan strawberry milkshake treat!
How can I make sure my glaze is the right consistency?
To prepare the glaze, start by whisking together powdered sugar with strawberry milk. If it’s too thick, you can thin it out by adding a tiny bit more strawberry milk or milk of your choice, a teaspoon at a time. If it’s too runny, simply add more powdered sugar until you reach a thick yet pourable consistency—ideal for drizzling over your Strawberry Milkshake Pound Cake!
Strawberry Milkshake Pound Cake Recipe for Nostalgic Flavor
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and prep a bundt pan by greasing it thoroughly with butter or non-stick spray, then dust it with flour.
- In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Beat on medium speed for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the pudding mix, strawberry extract, vanilla extract, and whole milk. Beat until well blended.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing gently until just combined.
- Divide the batter into two bowls. Optionally tint one portion with food coloring until evenly distributed.
- Spoon alternating tablespoons of the plain and colored batter into the bundt pan, aiming for a swirl effect.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, strawberry milk, and vanilla extract.
- Once cooled, drizzle the glaze generously over the cake.
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