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Strawberry Milkshake Pound Cake Recipe

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4.7 from 121 reviews

This Strawberry Milkshake Pound Cake is a moist, flavorful bundt cake infused with fresh strawberries and a touch of almond extract. Topped with a luscious strawberry glaze, it’s a perfect sweet treat that combines the nostalgic flavors of a strawberry milkshake in cake form. Ideal for dessert or a special occasion, this pound cake is sure to delight strawberry lovers with every bite.

Ingredients

Cake Batter

  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional, for extra flavor)
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240ml) whole milk
  • 1 ½ cups fresh strawberries, diced

Glaze

  • 2 cups (240g) powdered sugar
  • 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
  • 1 tbsp strawberry puree (optional, for stronger flavor + pink color)

For Serving

  • Fresh strawberries for garnish
  • Whipped cream or ice cream (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar for 3–4 minutes until the mixture is light and fluffy. This step is crucial for a tender crumb.
  3. Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and optional almond extract to enhance the flavor profile.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, making sure they are evenly mixed for consistent leavening.
  5. Mix dry and wet ingredients alternately: Gradually add the dry ingredients and whole milk to the butter mixture, alternating between them and beginning and ending with the flour mixture. Mix gently just until combined to avoid overworking the batter.
  6. Fold in strawberries: Gently fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
  7. Pour batter and bake: Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean and the cake has a golden finish.
  8. Cool the cake: Allow the cake to cool in the pan for 15 minutes to set. Then carefully invert it onto a wire rack to cool completely before glazing.
  9. Prepare glaze: In a bowl, whisk together the powdered sugar, strawberry milk, and optional strawberry puree until the glaze is smooth and pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
  10. Glaze and garnish: Drizzle the strawberry glaze generously over the cooled cake, letting it cascade down the sides. Garnish with fresh strawberries around the cake for an appealing presentation.
  11. Serve: Slice the cake and serve it with whipped cream or ice cream if desired, for an extra indulgent treat.

Notes

  • Allow eggs to come to room temperature for best baking results.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • If fresh strawberries are not in season, frozen diced strawberries can be used but make sure to thaw and drain excess liquid.
  • The glaze can be adjusted to your sweetness preference by varying the amount of powdered sugar or strawberry milk.
  • This cake keeps well covered at room temperature for 2 days or refrigerated for up to 4 days.

Find it online: https://forkoria.com/strawberry-milkshake-pound-cake-recipe/