Strawberry Milkshake Pound Cake Recipe: A Sweet Delight!

INTRODUCTION

There’s something magical about the combination of strawberries and cream that brings back sweet childhood memories. This delightful strawberry milkshake pound cake is perfect for those moments when you’re craving a slice of nostalgia. Whether it’s a sunny picnic, a cozy family gathering, or just a lazy afternoon at home, this cake is sure to impress. Its luscious strawberry flavor and tender crumb make it a standout dessert that everyone will love.

Why You’ll Love This Recipe

This recipe not only combines the classic taste of strawberries with the buttery richness of pound cake, but it’s also a fun and versatile treat that can be made easily at home. It’s budget-friendly and the perfect project to whip up with kids—who doesn’t love licking the spoon? Plus, it serves beautifully for any occasion, from birthdays to brunches!

"This cake blew my mind! It tastes just like a strawberry milkshake. My kids couldn’t get enough!"

How to Make Strawberry Milkshake Pound Cake Recipe: A Sweet Delight!

Making this delicious cake is straightforward, with the sweet strawberry flavor arising from key ingredients like instant pudding mix and luscious extracts. It’s as simple as mixing and baking! Below, you’ll find everything you need to get started on creating this delightful treat.

Ingredients

To make this delightful strawberry milkshake pound cake, you’ll need:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 1 cup whole milk
• 1 (3.4 oz) package instant strawberry pudding mix
• 2 tsp strawberry extract
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• Pink or red food coloring (optional, for swirl effect)
• 2 cups powdered sugar (for glaze)
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
• ½ tsp vanilla extract (for glaze)

Substitution Tips: You can use oil for a lighter cake or swap strawberry extract with raspberry for a twist!

Directions

1. Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
2. In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy.
3. Add the eggs into the mixture, one at a time, mixing well after each addition.
4. Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and milk until everything is well combined.
5. Gradually add the all-purpose flour, baking powder, and salt, mixing until you achieve a smooth batter.
6. Divide the batter into two bowls; leave one plain and tint the other with pink or red food coloring, if desired.
7. Spoon alternative dollops of the plain and pink batter into the prepared bundt pan to create a swirled effect.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
10. For the glaze, whisk the powdered sugar, strawberry milk, and vanilla extract until smooth and pourable. Drizzle over the cooled cake.

Serving Suggestions

This strawberry milkshake pound cake is best enjoyed with a dusting of powdered sugar or a scoop of vanilla ice cream on the side. Pair it with fresh berries for extra pops of color and flavor. It also makes a great centerpiece for any dessert table, especially during spring and summer gatherings.

Storage & Reheating

To keep your scrumptious pound cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature and serve. If you want to warm it up, pop a slice in the microwave for about 10 seconds!

Pro Tips

For a flawless bake, ensure your butter is at room temperature for easier creaming, and don’t skip greasing and flouring the bundt pan to avoid sticking. For a beautiful glaze, add a touch more strawberry milk if it’s too thick, and drizzle it on while the cake is still warm for better absorption!

Variations

Feeling adventurous? Substitute strawberry milk with chocolate milk for a chocolate-covered strawberry flavor! You could also experiment with adding mini chocolate chips or nuts to the batter for extra texture. Even using a different type of extract, like almond, can take the flavor profile to new heights.

FAQs

Can I use fresh strawberries instead of pudding mix?
Yes, you can! However, using fresh strawberries may alter the texture. You’d need to incorporate them into the batter carefully to avoid excess moisture.

What if I don’t have a bundt pan?
No problem! You can use a standard loaf pan instead; just keep an eye on baking time, as it may vary.

Can I make this ahead of time?
Absolutely! The cake keeps well and tastes even better the next day, allowing all the flavors to meld together beautifully.

Check out these delicious recipes for more ideas:

• Classic Lemon Pound Cake
• Easy Homemade Vanilla Ice Cream