Best Strawberry Milkshake Pound Cake
Experience the best of both worlds with this **Strawberry Milkshake Pound Cake**. After making it dozens of times, I’ve discovered the secret to keeping it moist and packed with strawberry flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sweet Toffee Crunch Holiday Cake and Smashed Date Snickers Dessert Recipe.
Why This Best Strawberry Milkshake Pound Cake Is Pure Comfort
- Moist and tender crumb
- Bursting with fresh strawberry flavor
- Easy to make, no mixer required
What You'll Need for Best Strawberry Milkshake Pound Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Strawberries
- Sugar
- Butter
- Eggs
- All-purpose flour
- Milk
- Vanilla extract
- Salt
- Baking powder
- Strawberry extract (optional)
- Milkshake powder (optional)
- Optional: Whipped cream
- Optional: Fresh strawberries
- Optional: Chocolate syrup
📝 Ingredient Notes
- Strawberries: Fresh or frozen work well.
- Milkshake powder: Optional, but adds extra milkshake flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and saves time. → See on Amazon
- Silicone Baking Mats — Prevents sticking and makes cleanup easy. → See on Amazon
How to Make Best Strawberry Milkshake Pound Cake
- Prepare strawberries: Mash or blend strawberries until smooth. Set aside.
- Cream butter and sugar: Mix butter and sugar until light and fluffy. Add eggs one at a time.
- Add dry ingredients: Gradually add flour, baking powder, and salt. Mix until just combined.
- Add strawberries and milk: Fold in mashed strawberries, milk, and vanilla extract. Mix until combined.
- Bake: Pour batter into a greased and floured bundt pan. Bake at 350°F (175°C) for 50-60 minutes.
Cook's Tips for Perfect Best Strawberry Milkshake Pound Cake
- Common mistake and fix: Don't overmix the batter. This can lead to a tough cake. Mix until just combined.
- Pro tip: For extra strawberry flavor, add a teaspoon of strawberry extract.
- Pro tip: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Storing & Reheating Best Strawberry Milkshake Pound Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: The cake can be made up to 2 days ahead and stored at room temperature.
Freezing Best Strawberry Milkshake Pound Cake
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Enjoy at room temperature. Microwave: Not recommended. Microwaving can make the cake soggy.
Recipe Notes
- Chef tip: For a glaze, mix powdered sugar with milk and strawberry extract until desired consistency is reached. Drizzle over the cake before serving.
- Best substitution: Substitute the mashed strawberries with strawberry jam for a different flavor profile.
- Make-ahead: The cake can be made up to 2 days ahead and stored at room temperature.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Bundt Pan — Ensures even baking and a beautiful presentation. → Check price on Amazon
Best Strawberry Milkshake Pound Cake
Ingredients
Main Ingredients
- Strawberries
- Sugar
- Butter
- Eggs
- All-purpose flour
- Milk
- Vanilla extract
Seasonings
- Salt
- Baking powder
- Strawberry extract (optional)
- Milkshake powder (optional)
Optional Toppings
- Whipped cream
- Fresh strawberries
- Chocolate syrup
Instructions
- Prepare strawberries: Mash or blend strawberries until smooth. Set aside.
- Cream butter and sugar: Mix butter and sugar until light and fluffy. Add eggs one at a time.
- Add dry ingredients: Gradually add flour, baking powder, and salt. Mix until just combined.
- Add strawberries and milk: Fold in mashed strawberries, milk, and vanilla extract. Mix until combined.
- Bake: Pour batter into a greased and floured bundt pan. Bake at 350°F (175°C) for 50-60 minutes.
Notes
- Chef tip: For a glaze, mix powdered sugar with milk and strawberry extract until desired consistency is reached. Drizzle over the cake before serving.
- Best substitution: Substitute the mashed strawberries with strawberry jam for a different flavor profile.
- Make-ahead: The cake can be made up to 2 days ahead and stored at room temperature.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: No need to reheat. Enjoy at room temperature.
- Microwave reheat: Not recommended. Microwaving can make the cake soggy.
- Make ahead: The cake can be made up to 2 days ahead and stored at room temperature.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 15g
- Carbs: 70g
- Fiber: 2g
- Sugar: 45g
- Sodium: 200mg
- Cholesterol: 90mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Strawberry Milkshake Pound Cake FAQs
Yes, the cake can be made up to 2 days ahead and stored at room temperature.
Overmixing the batter can lead to a dry cake. Mix until just combined.
Yes, the cake can be frozen for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
Strawberry jam can be used as a substitute for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Best Strawberry Milkshake Pound Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
