Strawberry Milkshake Pound Cake: A Creamy, Berry-Filled Treat

If you’ve ever dreamed of a dessert that feels like your favorite strawberry milkshake in cake form, then this Strawberry Milkshake Pound Cake is exactly what you need. Imagine moist, dense pound-cake texture infused with fresh strawberries, a hint of creamy milkshake sweetness, and topped off with a luscious glaze that ties it all together. Whether you’re baking for brunch, a birthday, or just to treat yourself, this cake brings joy in every bite. And yes — you’ll find that nostalgic milkshake vibe, without actually pouring a drink into the batter.

The Charm of a Strawberry Milkshake Pound Cake

Bringing Milkshake Vibes into a Pound Cake

This cake captures that classic milkshake tone — you know the kind: smooth, sweet, strawberry red-pink colour, and just fun to dig into. By using fresh strawberries (or high-quality frozen if needed), milky ingredients, and a rich pound cake base, you can recreate that vibe in a bake-friendly way.

Why It Works & When to Serve It

Pound cakes are beloved for their stability and dense crumb, which means they maintain moisture and feel satisfying. Add strawberry flavour and a creamy finish, you get a dessert that’s both comforting and celebratory. Serve it at a brunch gathering, afternoon tea, or even as an after-dinner treat. It pairs wonderfully with a simple whipped cream or vanilla ice-cream on the side.

Ingredients You’ll Need for Your Strawberry Milkshake Pound Cake

Essential Ingredients and Swaps

Here’s a breakdown:

• 3 cups (about 360 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 5 large eggs (room temperature)
• 1 cup whole milk (for the “milkshake” feel)
• 1 teaspoon vanilla extract
• 1½ cups fresh strawberries, hulled and chopped (or thawed & drained frozen)
• Optional: a few drops of red or pink food colouring to enhance the colour

Swaps:

• For a dairy-lite version, you could use a light milk alternative plus a splash of heavy cream.
• If you prefer more natural colour, skip food colouring — the strawberries will give a pink tint.

Choosing Strawberries & Milk for Maximum Impact

Fresh strawberries when in season will give brightness in flavour and colour. Frozen strawberries work in a pinch, but make sure you drain them well so the batter doesn’t get too wet. Whole milk adds richness and aids that ‘milkshake’ texture. Don’t skip the vanilla — it helps round out the flavour.

Step-by-Step: How to Bake the Strawberry Milkshake Pound Cake

Mixing the Batter for Pound Cake Perfection

1. Pre-heat your oven to 325 °F (approx 163 °C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder and salt.
3. In a separate large mixing bowl, beat the softened butter and sugar until pale and fluffy (about 4-5 minutes).
4. Add the eggs one by one, beating well after each addition. Then stir in the vanilla extract.
5. With the mixer on low, add the flour mixture in three parts alternating with the milk (begin and end with flour). Mix until just combined.
6. Fold in the chopped strawberries gently, making sure they’re evenly dispersed but not over-mixed.
7. Pour the batter into your prepared pan and smooth the top.

Baking & Checking for Doneness

Bake for about 60-70 minutes (Bundt) or 50-60 minutes (loaf) or until a toothpick inserted into the centre comes out with a few moist crumbs (not raw batter). Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and let it cool completely before glazing.

Looking for other creative cake ideas? Try our Pomegranate & Honey Cake linked earlier.

Glaze & Decoration: Finishing the Milkshake Feel

Strawberry Milkshake-Style Glaze

For that signature finish:

• 1½ cups powdered sugar
• 2 tablespoons melted butter
• 2-3 tablespoons milk (adjust for consistency)
• ¼ cup strawberry puree (blend some fresh strawberries until smooth)
• Optional: a few drops of red food colouring for a richer pink hue

Whisk together until smooth. When your cake is fully cooled, drizzle the glaze over the top letting it drip down the sides. For extra flair, garnish with sliced fresh strawberries or even mini marshmallows to echo the milkshake theme.

Presentation Tips to Impress

Keep it simple but pretty: set the cake on a plain white platter, let the glaze pool slightly around the base, add a few strawberry halves and perhaps a sprig of mint for contrast. If you want to serve it with something extra, a scoop of vanilla ice-cream or a dollop of whipped cream works beautifully.

Discover more decadent layer dessert ideas with our Red Velvet Oreo Cheesecake post.

Tips & Variations to Make It Your Own

Adapting the Cake for Dietary or Flavor Preferences

• Gluten-free version: Use a 1:1 gluten-free flour blend designed for baking.
• Egg-free version: Try using flax-eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) though expect a slightly denser texture.
• Extra flavour options: Add lemon zest for brightness, or a touch of almond extract for nuttiness. You could even swirl in a strawberry jam layer before baking.

How to Store & Serve

Once glazed, store the cake loosely covered at room temperature for up to 2 days. After that, move to the fridge (especially if using fresh strawberries) and consume within 4-5 days. To freeze: wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge, then serve at room temperature for best texture.

FAQs

Conclusion

This Strawberry Milkshake Pound Cake invites you into a sweet world where breakfast shakes meet classic pound cake. With its dense crumb, vibrant strawberry flavour and creamy glaze finish, it captures the best of both dessert realms. Whether you’re baking it for a casual weekend treat or as a show-stopping cake for guests, you’ll love the simplicity and the result.

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Strawberry Milkshake Pound Cake

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• Author: Maria
• Total Time: 80 minutes
• Yield: 10 servings 1x

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Description

This Strawberry Milkshake Pound Cake is a luscious twist on a classic, combining the nostalgic sweetness of a strawberry milkshake with the dense, buttery richness of a homemade pound cake. Fresh strawberries, whole milk, and a dreamy pink glaze make it a show-stopping dessert for any occasion.

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Ingredients

Scale 1x2x3x

• For the Cake:
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 5 large eggs (room temperature)
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1½ cups fresh strawberries (hulled and chopped)
• Optional: a few drops of red or pink food coloring
• For the Strawberry Glaze:
• 1½ cups powdered sugar
• 2 tablespoons melted butter
• 2–3 tablespoons milk (adjust for consistency)
• ¼ cup strawberry puree
• Optional: a few drops of pink coloring for brightness

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Instructions

1. Preheat Oven: Set your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or 9×5-inch loaf pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy, about 4 minutes.
4. Add Eggs: Beat in eggs one at a time, then mix in vanilla.
5. Combine Wet and Dry: Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.
6. Add Strawberries: Gently fold in the chopped strawberries.
7. Bake: Pour into prepared pan and bake 60–70 minutes (Bundt) or 50–60 minutes (loaf), until a toothpick comes out clean.
8. Cool and Glaze: Cool 10 minutes in pan, invert onto a rack, and cool completely. Whisk glaze ingredients and drizzle over cooled cake.

Notes

For a lighter version, use reduced-fat milk.

Frozen strawberries can substitute for fresh; thaw and drain them first.

To make cupcakes, divide batter into liners and bake 20–25 minutes.

For an extra burst of flavor, add ½ teaspoon lemon zest or a hint of almond extract.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420 kcal
• Sugar: 35 g
• Sodium: 160 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg

Keywords: Strawberry Milkshake Pound Cake, strawberry cake recipe, pound cake, berry dessert, strawberry glaze cake