Introduction

This Strawberry Milkshake Pound Cake brings a delightful twist to a classic dessert with its rich, buttery texture and bursts of fresh strawberry flavor. Topped with a sweet strawberry glaze, it’s perfect for any occasion that calls for a luscious, fruity treat.

A swirled bundt cake with three colors lies on a clear glass plate over a white marbled surface. The cake has thick, smooth layers flowing in curvy stripes of deep pink, creamy white, and soft yellow, mixing together in a marbled pattern. The shape is ring-like with a hole in the center and has a gently bumpy, cake-like texture showing tiny air bubbles on the surface. The colors alternate smoothly and evenly around the curves of the cake, creating a balanced and attractive look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2–3 tablespoons strawberry milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth.
Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
Step 5: In another bowl, sift the all-purpose flour, baking powder, and salt to mix evenly.
Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Step 7: Gently fold in the strawberry preserves and the finely chopped fresh strawberries to distribute the strawberry flavor throughout the batter.
Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 10: To make the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
Step 11: Once the cake is fully cooled, drizzle the glaze evenly over the top. Allow it to set before slicing and serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the cake and glaze.
For a more intense strawberry taste, substitute strawberry milk with homemade strawberry yogurt or buttermilk blended with fresh strawberries.
Try adding a tablespoon of lemon zest to the batter to enhance the fruity notes.
If you prefer a lighter texture, fold in a few tablespoons of sour cream or yogurt into the batter.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Before serving, bring the cake to room temperature and refresh the glaze if it has softened. The cake can also be frozen wrapped tightly for up to 3 months; thaw overnight in the refrigerator.

How to Serve

A round bundt cake with one large ring shape is shown on a clear glass stand over a white marbled surface. The cake has two main colors and textures: a soft, smooth creamy yellow layer that swirls around the top and sides in thick streaks, and a pinkish-red cake layer with small baked patches that look slightly crumbly and porous. The creamy yellow swirls create a pattern over the pink base, forming a mix of colors that is both smooth and textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk, but adding a bit of strawberry extract or fresh pureed strawberries can help maintain the signature strawberry flavor.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.