Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on the classic pound cake, infused with the sweet flavor of strawberries and a creamy glaze. Perfect for summer gatherings or a special dessert, it’s moist, tender, and bursting with fruity goodness.

The image shows a swirled bundt cake with three visible color layers: soft pink, creamy white, and pale yellow. The cake's texture looks smooth and slightly fluffy, and the surface has a gentle shine. The pink layer dominates the outer swirls, while the white and yellow colors alternate in thin, even bands inside the swirls. The cake sits on a clear glass plate with subtle patterned edges, and the plate rests on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1/2 cup strawberry milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup strawberry preserves or puree
1/2 cup finely chopped fresh strawberries
1 cup powdered sugar
2–3 tablespoons strawberry milk
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, beating well after each addition to keep the batter smooth.
Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until combined.
Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt.
Step 6: Alternately add the flour mixture and the wet mixture to the creamed butter, beginning and ending with the flour, mixing just until combined.
Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to distribute the flavor evenly.
Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Step 10: For the glaze, whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
Step 11: Once the cake is fully cooled, drizzle the glaze evenly over the top and let it set before slicing and serving.

Tips & Variations

Use fresh ripe strawberries for the best flavor and texture.
For a stronger strawberry taste, substitute some of the sour cream with strawberry yogurt.
Try adding a handful of chopped nuts for a crunchy contrast.
If you prefer, bake in two 9-inch loaf pans for shorter baking time and easier slicing.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices gently in the microwave for about 10–15 seconds or serve chilled. The glaze may soften over time but will still add flavor.

How to Serve

A swirl-shaped dessert with three visible colors layered in a marbled pattern: soft pink, creamy white, and light yellow. The dessert is smooth and has a slightly shiny texture, placed on a clear glass plate. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk, but the strawberry flavor will be less pronounced. To boost flavor, add a teaspoon of strawberry extract or increase the amount of fresh strawberries.

Is it possible to make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free baking blend that is suitable for cakes. Be sure to check the blend includes xanthan gum or add it separately to help with texture.