As I stood in my kitchen, the sweet scent of strawberries began to swirl around me, instantly transporting me back to carefree summer days filled with joy. This Strawberry Milkshake Pound Cake is a delightful way to capture that nostalgia, combining the moistness of traditional pound cake with the refreshing essence of a beloved milkshake. Not only is it easy to whip up in just over an hour, but it also makes for an eye-catching centerpiece at any gathering. With each slice, you’ll experience a comforting reminder of childhood treats, while also pleasing a crowd with its vibrant flavors. Have you ever craved dessert that brings back happy memories? Let’s dive into this charming recipe!
Why is this cake so special?
Nostalgic Delight: Each slice of this Strawberry Milkshake Pound Cake takes you back to simpler times, reminiscent of sunny days and sweet memories.
Easy to Make: This recipe is straightforward, perfect for both novice bakers and seasoned chefs who crave something delicious without the fuss.
Versatile Variations: Whether gluten-free or vegan, you can adapt this cake to suit various dietary preferences, ensuring everyone can enjoy a slice.
Impressive Presentation: The marbled design not only looks gorgeous but also elevates your dessert game, making it ideal for parties or family gatherings.
Flavor Packed: Bursting with strawberry flavor, this cake combines creamy richness with a subtle sweetness that will have your guests asking for seconds!
Plus, serve it alongside some whipped cream for an extra touch of decadence, just like you would with our Peach Cake Brown or our Spice Latte Cake!
Strawberry Milkshake Pound Cake Ingredients
This delightful cake is packed with nostalgia and flavor!
For the Batter
- Butter – Provides moisture and richness; make sure it’s softened for easier creaming.
- Vegetable Oil – Adds moisture and softness to achieve a tender cake texture.
- Granulated Sugar – Sweetens and helps achieve a light, fluffy texture when creamed together.
- Eggs – Binds the ingredients and contributes to the cake’s structure; beat in one at a time for even incorporation.
- Instant Strawberry Pudding Mix – Infuses the cake with distinct strawberry flavor; can be swapped with vanilla pudding plus extra strawberry extract.
- Strawberry Extract – Concentrates the strawberry flavor and is vital for authenticity in this Strawberry Milkshake Pound Cake.
- Vanilla Extract – Enhances overall flavor; don’t skip this step!
- Whole Milk – Provides the necessary liquid for the batter, ensuring smooth mixing.
- All-Purpose Flour – Gives structure; whisk with baking powder and salt for even distribution.
- Baking Powder – Essential for making the cake rise; ensure it’s fresh for the best results.
- Salt – Balances sweetness and enhances overall flavor.
- Food Coloring (optional) – A few drops can create a beautiful marbled effect for visual appeal.
For the Glaze
- Powdered Sugar – Used for sweetness and texture; essential for finishing the cake.
- Strawberry Milk – Adds both flavor and sweetness to the glaze; can substitute with milk or cream.
- Vanilla Extract (for glaze) – Adds depth to the glaze’s flavor, making it irresistible.
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 325°F (165°C). While that warms up, take a bundt pan and generously grease it with butter or cooking spray, followed by a dusting of flour. This helps prevent sticking, ensuring your Strawberry Milkshake Pound Cake will release smoothly once baked.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter, vegetable oil, and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 3-5 minutes until it becomes light and fluffy, turning a pale yellow color. This step is crucial as it incorporates air into the batter, leading to a lighter cake texture.
Step 3: Add the Eggs
Now, add the eggs one at a time to the creamed mixture. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. This step fortifies the structure of your Strawberry Milkshake Pound Cake, yielding a moist, cohesive crumb that everyone will love.
Step 4: Mix in the Wet Ingredients
Add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the bowl. Mix on low speed until your batter is smooth and all the ingredients are well combined. This will infuse your cake with a delicious strawberry flavor and enhance its moistness.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of your Strawberry Milkshake Pound Cake.
Step 6: Prepare the Batter for Swirling
Divide the batter into two equal portions. If you desire, add a few drops of food coloring to one half of the batter and mix gently. This step allows you to create a beautiful marbled effect that makes your cake visually stunning while maintaining the delicious strawberry flavor.
Step 7: Fill the Bundt Pan
Spoon alternating dollops of both batters into the prepared bundt pan. Use a knife to gently swirl the two batters together in a figure-eight motion, creating a lovely marbled pattern. Take care not to over-mix; this helps the distinct flavors to shine through in your Strawberry Milkshake Pound Cake!
Step 8: Bake the Cake
Carefully place the bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes; it should be golden brown and spring back when lightly touched.
Step 9: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes. Gently run a knife around the edges to loosen the cake, then carefully invert it onto a wire rack to cool completely. This helps prevent the cake from becoming soggy and ensures a perfect texture.
Step 10: Prepare the Glaze
While the cake cools, whisk together the powdered sugar, strawberry milk, and vanilla extract in a bowl. Aim for a smooth consistency that can be easily drizzled over your cooled Strawberry Milkshake Pound Cake. This glaze adds sweetness and an appealing sheen once it’s beautifully drizzled on top.
Step 11: Glaze the Cake
Once your cake is completely cooled, take your glaze and drizzle it generously over the top, allowing it to cascade down the sides. This final touch not only enhances the flavor but also adds a gorgeous finishing touch to your Strawberry Milkshake Pound Cake, making it irresistible!
Make Ahead Options
These Strawberry Milkshake Pound Cake preparations are perfect for busy home cooks looking to save time during the week! You can mix the batter and refrigerate it for up to 24 hours before baking. Just cover the bowl with plastic wrap to prevent it from drying out. You can also bake the cake ahead of time; it keeps well at room temperature for up to 3 days when stored in an airtight container. To ensure optimal freshness, let the cake cool completely before wrapping it tightly. When you’re ready to serve, simply prepare the glaze and drizzle it over the cake for a delightful finish with all the nostalgic flavors of the Strawberry Milkshake Pound Cake!
What to Serve with Strawberry Milkshake Pound Cake
Imagine a delightful spread surrounding a charming cake that brings smiles and sweet memories to every gathering.
- Whipped Cream: A dollop of fluffy whipped cream adds decadence and balances the sweetness beautifully.
- Fresh Strawberries: Juicy, ripe strawberries enhance the cake’s flavor while adding a refreshing burst of color and freshness. They bring a juicy contrast that’s simply irresistible during summertime gatherings.
- Vanilla Ice Cream: A scoop of rich vanilla ice cream creates a dreamy combination, melting into the warmth of the cake for delightful creaminess.
- Mint Leaves: Bright green mint leaves serve as a refreshing garnish and a fragrant pairing, elevating the cake’s appearance and flavor profile.
- Lemonade: A glass of tangy lemonade cuts through the sweetness nicely, making it a perfect refreshing drink on warm days.
- Chocolate Ganache: Drizzle warm chocolate ganache on top for a touch of indulgence that pairs well with the strawberry flavors. The rich chocolate adds a layer of complexity that chocolate lovers will adore.
- Coffee: A warm cup of coffee complements the sweetness of the cake and provides a delightful contrast, creating a cozy feeling during afternoon tea time.
- Peach Sorbet: Serve alongside peach sorbet for a fruity twist that bridges the strawberry flavors nicely, bringing lightness to the meal.
- Pecan Pie Bars: Pair with these indulgent treats for a delightful dessert table that adds variety and makes everyone feel pampered at your gathering.
- Sparkling Water: Celebrate with a refreshing sparkling water, infusing your meal with a bubbly touch that cleanses the palate beautifully.
Expert Tips for Strawberry Milkshake Pound Cake
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Room Temperature Ingredients: Ensure all ingredients, like butter and eggs, are at room temperature for the best mixing results and a fluffier cake.
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Avoid Overmixing: Mix the batter just until combined after adding the flour to maintain a tender texture in your Strawberry Milkshake Pound Cake.
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Check for Doneness: Use a toothpick inserted into the center. It should come out clean, ensuring your cake is perfectly baked without being dry.
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Cool Before Glazing: Let the cake cool completely before drizzling the glaze, preventing it from melting and ensuring a nice finish on your Strawberry Milkshake Pound Cake.
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Flavor Enhancements: For more intense flavor, consider letting the cake sit overnight in an airtight container; it deepens the nostalgic taste as the ingredients meld.
Strawberry Milkshake Pound Cake Variations
Feel free to customize this delightful cake to suit your taste and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this nostalgic delight without the gluten.
- Vegan: Use ground flaxseed combined with water as a binder instead of eggs, paired with plant-based milk for a cruelty-free version.
- Extra Strawberry Goodness: Add fresh chopped strawberries to the batter for bits of fruity goodness in every bite.
- Almond Extract Twist: Swap out half of the vanilla extract for almond extract to introduce a nutty flavor that complements the strawberries beautifully.
- Coconut Cream: Use coconut cream in place of whole milk for a tropical twist that enhances both flavor and texture.
Consider topping your Strawberry Milkshake Pound Cake with some homemade whipped cream and fresh strawberries for a decadent finishing touch. If you’re interested in adding a seasonal flair, you might also enjoy our Gingerbread Pudding Cake during cooler months, or a delightful Swirl Bundt Cake for a cozy gathering!
- Chocolate Drizzle: For chocolate lovers, drizzle a simple chocolate ganache over the top for a rich, indulgent experience.
- Spicy Kick: Add a pinch of cayenne or cinnamon to the batter for a surprising warmth that complements the sweetness of the strawberries.
How to Store and Freeze Strawberry Milkshake Pound Cake
Airtight Container: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and delicious flavor.
Freezer: For longer preservation, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag; they can be frozen for up to 3 months.
Reheating: To enjoy the cake warm, simply thaw at room temperature or microwave a slice for 15-20 seconds. It’s best enjoyed freshly glazed for that perfect finish!
Strawberry Milkshake Pound Cake Recipe FAQs
How do I select the perfect strawberries for this recipe?
Absolutely! When choosing strawberries, look for vibrant red berries that are firm and plump. Avoid those with dark spots or signs of mold. The best strawberries will yield a fragrant aroma and be free from blemishes, ensuring your Strawberry Milkshake Pound Cake is bursting with fresh flavor!
What is the best way to store leftover Strawberry Milkshake Pound Cake?
To keep your cake deliciously moist, store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months. Thaw at room temperature or microwave a slice for 15-20 seconds before enjoying!
Can I freeze the Strawberry Milkshake Pound Cake?
Yes, you can! After baking and cooling the cake completely, wrap it tightly in plastic wrap and place it in a freezer-safe bag to prevent freezer burn. The cake will keep well for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight and glaze just before serving for that beautiful finish.
What should I do if my cake sinks in the middle?
Oh no! A sunken cake can be disappointing, but it often happens due to a few common issues. Make sure to check that your baking powder is still active by testing it with a bit of warm water—it should bubble. Also, avoid overmixing the batter, as this can lead to a denser texture that collapses. If your cake does sink, you can still enjoy it by topping with extra glaze and berries!
Is this recipe suitable for gluten-free or vegan diets?
Very much so! For a gluten-free option, simply substitute all-purpose flour with a gluten-free blend. If you’re looking for a vegan variation, try using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water to replace one egg) and use almond milk or coconut milk instead of whole milk. These adaptations ensure that everyone can enjoy a slice of this delicious Strawberry Milkshake Pound Cake!
Can I use other flavors instead of strawberry?
Absolutely! While the Strawberry Milkshake Pound Cake is wonderful on its own, you can easily experiment with other flavors. Try swapping in vanilla pudding mix along with a bit of extra vanilla extract, or incorporate banana extract for a tropical twist. The more the merrier when it comes to flavor combinations—let your taste buds guide you!
Strawberry Milkshake Pound Cake: A Slice of Nostalgia
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease a bundt pan with butter or cooking spray, dusting it with flour.
- In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients.
- Divide the batter into two portions. If desired, add drops of food coloring to one half and mix gently.
- Spoon alternating dollops of both batters into the bundt pan and gently swirl together.
- Bake for 60-70 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes.
- Whisk together the powdered sugar, strawberry milk, and vanilla extract for the glaze.
- Drizzle the glaze over the cooled cake and serve.
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