Can I use frozen strawberries?

Yes — you can substitute frozen strawberries. Just thaw them completely, drain excess juice, and pat dry so your batter consistency remains correct.

Why is the cake called “milkshake” pound cake?

The term reflects the flavour profile — whole milk in the batter, fresh strawberries, vanilla, and a glaze reminiscent of a creamy strawberry milkshake all come together in cake form.

My cake is moist inside but slightly underdone at the centre. What do I do?

If the centre seems too soft, cover the cake loosely with foil and bake for an additional 5-10 minutes. Always use the toothpick test — pull it out, if it has a few moist crumbs but not raw batter, it’s good.

Can I make this into cupcakes instead of a loaf or Bundt?

Absolutely. Use a standard muffin tin lined with papers, fill about two-thirds full, and bake 20-25 minutes or until a toothpick comes out almost clean.

Strawberry Milkshake Pound Cake: The Best Creamy Dessert

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.

Ingredients

Scale

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

Instructions

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