Introduction

This easy Strawberry Milkshake Pound Cake recipe delivers a moist and fluffy dessert bursting with sweet berry flavor. Inspired by the classic drink, it’s a simple, crowd-pleasing treat perfect for any occasion. For another delightful strawberry dessert, try the Strawberry Crunch Salad Recipe. Chocolate lovers might also enjoy the decadent Triple Chocolate Mousse Cake Recipe.

Ingredients

This Moist Strawberry Milkshake Pound Cake Recipe combines the rich, buttery crumb of a classic pound cake with the sweet, creamy essence of a strawberry milkshake. Gather these simple ingredients for a treat that’s bursting with berry flavor.

• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup strawberry milk
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup strawberry preserves or puree
• 1/2 cup finely chopped fresh strawberries
• 1 cup powdered sugar (for glaze)
• 2–3 tablespoons strawberry milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• Pinch of salt (for glaze)

Timing

Prep Time	20 minutes
Cook Time	60 minutes
Total Time	1 hour 20 minutes

Context: This Moist Strawberry Milkshake Pound Cake Recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Prep Your Pan and Preheat

Preheat your oven to 325°F (163°C). Generously grease a 10-cup Bundt pan with baking spray or butter, making sure to coat every crevice. This ensures your Moist Strawberry Milkshake Pound Cake releases cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 3 cups (360g) of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine salt. This even distribution prevents dense spots in your cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1½ cups (3 sticks) of room-temperature unsalted butter with 2½ cups (500g) of granulated sugar for 4-5 minutes on medium-high speed. It should be very pale, fluffy, and almost white. This step is crucial for the classic pound cake texture.

Step 4 — Incorporate Eggs and Flavor

Add 5 large room-temperature eggs, one at a time, beating well after each. Mix in 1 tablespoon of pure vanilla extract and 2 teaspoons of strawberry extract. Scrape the bowl down to ensure everything is fully combined.

Step 5 — Alternate Dry and Wet Ingredients

With the mixer on low, add the dry flour mixture in three parts, alternating with 1 cup (240ml) of room-temperature buttermilk in two parts. Begin and end with the dry ingredients. Mix just until the batter is smooth with no dry flour streaks.

Tip: Overmixing at this stage develops gluten, which can make the cake tough.

Step 6 — Bake to Perfection

Pour the thick batter into your prepared Bundt pan, smoothing the top. Bake on the center rack for 70-85 minutes. The cake is done when a long skewer inserted near the center comes out clean, the top is golden brown, and the cake pulls slightly away from the pan’s edges.

Step 7 — Cool and Glaze

Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely. For the glaze, whisk together 1½ cups of powdered sugar, 2-3 tablespoons of milk or strawberry milk, and ¼ teaspoon of strawberry extract. Drizzle over the cooled cake.

Nutritional Information

Calories	~380 kcal
Protein	~5 g
Carbohydrates	~55 g
Fat	~16 g
Fiber	~1 g
Sodium	~220 mg

Note: These are approximate values per serving for this Moist Strawberry Milkshake Pound Cake Recipe. Actual nutrition can vary based on specific brands and measurements of ingredients used.

Healthier Alternatives

This Moist Strawberry Milkshake Pound Cake Recipe is wonderfully adaptable. Here are practical ingredient swaps to tailor it to different dietary needs without sacrificing its signature flavor and texture.

• Protein Powder for Flour — Replace up to 1/3 cup of the all-purpose flour with unflavored or vanilla whey/casein protein isolate. This boosts protein content and creates a slightly denser, more satisfying crumb that still stays moist.
• Almond or Coconut Flour for Lower-Carb — For a lower-carb version, substitute the all-purpose flour with a 1:1 blend of almond flour and a tablespoon of coconut flour. Expect a nuttier flavor and a more delicate, tender cake that requires careful baking to prevent dryness.
• Gluten-Free Flour Blend — Use a trusted 1:1 gluten-free baking flour blend to directly replace the all-purpose flour. This swap yields a nearly identical texture, ensuring your gluten-free Moist Strawberry Milkshake Pound Cake remains delightfully tender.
• Greek Yogurt for Sour Cream — Swap the sour cream for an equal amount of full-fat plain Greek yogurt. This increases the protein while maintaining the tangy moisture, resulting in a slightly denser and richer pound cake.
• Coconut Oil or Vegan Butter for Dairy-Free — Use refined coconut oil or a high-quality vegan butter stick in place of regular butter. Choose refined coconut oil for a neutral taste, allowing the strawberry milkshake flavor to shine through perfectly.
• Unsweetened Applesauce for Oil Reduction — Replace half the oil or melted butter with unsweetened applesauce. This reduces fat content while adding natural sweetness and moisture, complementing the strawberry notes beautifully.
• Monk Fruit or Allulose for Lower Sugar — Substitute granulated sugar with a monk fruit-erythritol blend or allulose in a 1:1 ratio. These sugar alternatives bake well and keep the cake moist without spiking blood sugar, though browning may be less pronounced.
• Homemade Strawberry Reduction for Low-Sodium — Instead of store-bought jam or flavorings, make a puree from fresh or frozen strawberries simmered down. This eliminates added sodium and preservatives, intensifying the natural, fruity essence of your pound cake.

Serving Suggestions

This Moist Strawberry Milkshake Pound Cake Recipe is a versatile treat that shines with a few simple pairings and presentations. Here are some delicious ways to serve it.

• Classic & Simple: Serve a thick slice slightly warmed on its own to let the rich strawberry flavor take center stage.
• À la Mode: Top a slice with a scoop of vanilla bean or strawberry ice cream for a decadent dessert. A drizzle of strawberry syrup or melted white chocolate adds a beautiful finish.
• Brunch or Afternoon Tea: Pair a smaller slice with a cup of coffee, hot tea, or a glass of cold milk. It’s perfect for a special weekend brunch or an elegant tea party.
• Summer Celebration: For a festive look, serve slices on a platter with fresh strawberries, whipped cream, and a sprinkle of powdered sugar. It makes a stunning centerpiece for picnics or barbecues.
• Elevated Plating: For a restaurant-style dessert, place a slice at an angle on the plate. Add a quenelle of whipped mascarpone, a few fresh berries, and a mint leaf for a touch of color and freshness.
• With a Creamy Dip: Create a quick strawberry cream cheese dip by blending softened cream cheese with a bit of powdered sugar and strawberry jam. It’s a fun, interactive way to enjoy the cake.

No matter how you serve it, this moist pound cake is sure to be a hit. Its delightful flavor is a wonderful finale to any meal or a sweet highlight for your next gathering.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for a smoother, more voluminous batter that bakes evenly.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which leads to a tough, dense crumb.
• Mistake: Adding wet strawberry puree directly to the batter. Fix: Reduce puree on the stove or use freeze-dried powder to concentrate flavor without throwing off the liquid balance.
• Mistake: Under-creaming the butter and sugar. Fix: Cream for a full 3-5 minutes until very pale and fluffy; this creates essential air pockets for the cake’s rise.
• Mistake: Opening the oven door too early during baking. Fix: Wait until at least the 45-minute mark to prevent a sudden temperature drop that can cause collapse.
• Mistake: Not properly preparing the bundt pan. Fix: Generously grease every crevice with butter and flour or use a reliable baking spray to ensure a clean release.
• Mistake: Overbaking in search of a dry skewer. Fix: Remove the cake when a few moist crumbs cling to the tester; residual heat will finish the cooking.
• Mistake: Inverting the cake onto a flat plate while it’s too hot. Fix: Let it cool in the pan for 15-20 minutes so the structure sets, preventing breakage.
• Mistake: Using artificial strawberry extract as the sole flavoring. Fix: Combine a small amount of quality extract with real berry puree or jam for a natural, complex taste.

Storing Tips

• Refrigerating: Cool the Moist Strawberry Milkshake Pound Cake completely, then wrap tightly in plastic wrap or store in an airtight container. It will stay fresh and moist for up to 5 days in the refrigerator.
• Freezing: For longer storage, wrap the cooled cake (or individual slices) in a layer of plastic wrap followed by aluminum foil. Place in a freezer-safe bag or container. This Moist Strawberry Milkshake Pound Cake can be frozen for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: For the best texture, warm individual slices in the microwave for 10-15 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes until just warm to the touch. Ensure any reheated slice reaches an internal temperature of at least 165°F (74°C) for food safety if it has been stored with a perishable frosting or filling.

Proper storage is key to maintaining the delightful, moist texture of this pound cake. Always allow it to cool to room temperature before sealing it in a container to prevent condensation, which can make the cake soggy.

Conclusion

This Moist Strawberry Milkshake Pound Cake Recipe is a fun, flavorful twist on a classic. It’s perfect for any celebration or a sweet afternoon treat. We hope you love it! Give it a try and let us know how it turns out in the comments. For more fruity desserts, check out our Mango Strawberry Sunset Cupcakes: A Delightful Recipe or our Orange Juice Cake Recipe.

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FAQs

How do I keep this pound cake from becoming dry?

The key to a moist Strawberry Milkshake Pound Cake Recipe is using full-fat dairy like sour cream or yogurt and not over-baking. Always check for doneness a few minutes before the timer ends with a toothpick that should have a few moist crumbs attached.

Can I use frozen strawberries instead of fresh?

Yes, but you must thaw and thoroughly drain them first to remove excess liquid. Pat them dry with paper towels to prevent the extra moisture from affecting the texture of your Moist Strawberry Milkshake Pound Cake.

What’s the best way to get a strong strawberry flavor?

For intense flavor, use a high-quality strawberry emulsion or extract along with freeze-dried strawberry powder in the batter. This concentrates the taste without adding more liquid, ensuring your pound cake is both flavorful and moist.