There’s a delightful nostalgia that floods in whenever I blend fresh strawberries with cream, evoking carefree summer afternoons spent sipping on chilled milkshakes. But what if I told you that you can capture that same sweet magic in a cake? Enter the Strawberry Milkshake Pound Cake, a charming tribute to those sun-soaked days. This moist, buttery cake is infused with fresh strawberries and topped with a creamy glaze that echoes the festive flavors of your favorite childhood treat.
Perfect for special gatherings or simply to brighten up a cozy afternoon at home, this indulgent dessert is more than just a cake; it’s a sweet moment waiting to be savored. Whether you’re gearing up for a celebration or simply craving a slice of something special, this recipe promises to deliver joy with every bite. Let’s dive into the delightful process of creating this irresistible dessert that will surely become a new favorite in your home!
Why is Strawberry Milkshake Pound Cake Recipe special?
Nostalgic Delight: This cake captures the essence of summer with every bite, reminiscent of cherished childhood memories.
Indulgent Flavor: The rich strawberry milk pairs perfectly with fresh strawberries, creating a delightful flavor profile.
Versatile Options: Easily substitute berries or flavorings for a unique twist on this classic dessert!
Simple Preparation: With straightforward steps, it’s accessible for bakers of all skill levels, ensuring delicious results.
Perfect for Sharing: Ideal for gatherings or cozy family moments, this cake is guaranteed to win hearts!
Whether you’re entertaining guests or treating yourself, check out more delicious dessert recipes to satisfy your sweet tooth!
Strawberry Milkshake Pound Cake Ingredients
• Here’s everything you need to create this nostalgic treat!
For the Cake
- Unsalted Butter – Provides richness and moisture; ensure it’s softened for easier blending.
- Granulated Sugar – Sweetens and helps structure the cake; can substitute with a sugar alternative if desired.
- Eggs – Adds structure and moisture; beat well for a tender crumb.
- Strawberry Milk – Infuses fruity undertones; mix regular milk with strawberry extract for a substitution.
- Sour Cream – Enhances moisture and richness; plain yogurt can be used instead.
- Vanilla Extract – Adds aromatic depth; pure extract will give the best flavor.
- All-Purpose Flour – Main structural component; sift it for added lightness.
- Baking Powder – Acts as a leavening agent; ensure it’s fresh to avoid a flat cake.
- Salt – Balances sweetness and enhances flavor; a must-have in desserts.
- Strawberry Preserves – Provides bursts of fruit flavor; other fruit preserves can work as substitutes.
- Fresh Strawberries – Delivers texture and fruity flavor; use thawed and drained frozen strawberries if necessary.
For the Glaze
- Powdered Sugar – Forms the base of the glaze; whisk well for a smooth texture.
- Strawberry Milk – Adds flavor to the glaze; you can substitute with other flavored milks.
- Vanilla Extract – For aromatic richness; use pure extract for the best effect.
- Pinch of Salt – Enhances the sweetness; just a dash goes a long way!
This Strawberry Milkshake Pound Cake Recipe is so easy to make and incredibly rewarding – let’s bake something sweet!
How to Make Strawberry Milkshake Pound Cake
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Preheat the oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan to ensure the cake releases easily after baking.
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Cream softened butter and granulated sugar together in a large bowl for about 3-4 minutes until the mixture is light and fluffy, which adds air to the batter.
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Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to create a well-blended batter.
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Combine strawberry milk, sour cream, and vanilla extract in a separate bowl, whisking together until smooth to enhance the cake’s fruity flavor.
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Sift all-purpose flour, baking powder, and salt in another bowl to avoid lumps; this step helps create a lighter cake texture.
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Add the dry mixture to the butter mixture gradually, alternating with the wet ingredients, starting and ending with the flour for the best consistency.
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Fold in the strawberry preserves and chopped fresh strawberries gently with a spatula, being careful not to over-mix to maintain the cake’s texture.
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Pour the batter into the prepared pan and smooth the surface evenly with a spatula to ensure even baking.
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Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean; start checking at 60 minutes, as oven times may vary.
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Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely, allowing it to set properly.
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Whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt for the glaze; drizzle it over the cooled cake for that finishing touch.
Optional: Top with fresh strawberries for a gorgeous presentation!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Milkshake Pound Cake slices are a fantastic choice for busy home cooks! You can prepare the cake itself up to 3 days in advance. Simply bake it as directed and allow it to cool completely before wrapping it tightly in plastic wrap and refrigerating; this helps maintain its moist texture. If you prefer, you can also freeze the cake for up to 2 months—just make sure to thaw it overnight in the refrigerator before serving. When you’re ready to enjoy, drizzle the creamy glaze over the cake right before serving for that fresh, indulgent finish. With these make-ahead options, your Strawberry Milkshake Pound Cake will be just as delicious with minimal effort!
Storage Tips for Strawberry Milkshake Pound Cake
Room Temperature: Store your cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
Fridge: If you prefer to extend its lifespan, you can refrigerate the pound cake for up to 1 week; however, make sure it’s well-covered to prevent it from drying out.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, freezing for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: To enjoy your cake warm, microwave individual slices for about 10-15 seconds; this will revive its delightful texture without compromising the flavor of the Strawberry Milkshake Pound Cake.
Tips for the Best Strawberry Milkshake Pound Cake
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Measure Ingredients Accurately: Using the correct measurements ensures the right balance of flavors and texture in your Strawberry Milkshake Pound Cake.
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Room Temperature Eggs: Always use room temperature eggs for better emulsification with the butter, leading to a lighter and fluffier cake.
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Don’t Overmix: Gently fold in strawberries and preserves. Overmixing can lead to a dense texture instead of the desired fluffy crumb.
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Check for Fresh Ingredients: Ensure your baking powder is fresh to guarantee a good rise; expired ingredients can lead to flat cakes.
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Cool Before Glazing: Allow the cake to cool completely before adding the glaze. This prevents it from melting into the cake and losing that beautiful finish.
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Store Properly: To keep your Strawberry Milkshake Pound Cake moist, store it in an airtight container at room temperature, but avoid refrigerating it unless necessary.
What to Serve with Strawberry Milkshake Pound Cake?
Transport yourself to a delightful summer afternoon as you pair this indulgent cake with the perfect accompaniments.
- Vanilla Ice Cream: The creamy, rich flavor of vanilla ice cream beautifully complements the fruity notes, enhancing the cake’s deliciousness.
- Whipped Cream: Light and airy, whipped cream adds a touch of elegance, making each bite feel extra special while balancing the cake’s sweetness.
- Fresh Berry Salad: A mix of strawberries, blueberries, and raspberries brings a refreshing burst of flavor and a touch of brightness to the table.
- Strawberry Compote: A warm strawberry compote drizzled over the cake not only provides moisture but layers of concentrated berry flavor.
- Lemonade: The bright acidity of homemade lemonade refreshes the palate, making it an excellent pairing for the sweet richness of the cake.
- Mint Tea: A fragrant, soothing tea can elevate the experience, providing a calming counterpoint to the cake’s indulgent profile.
- Dark Chocolate Sauce: For a rich twist, drizzle dark chocolate sauce over the cake for an indulgent dessert experience that melds beautifully with strawberries.
- Almond Biscotti: Serve crunchy almond biscotti alongside for an inviting textural contrast, perfect for dipping into your favorite beverage.
Strawberry Milkshake Pound Cake Variations
Feel free to let your creativity shine as you customize this delightful cake with these easy swaps and twists!
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Berries Swap: Use blueberries or raspberries for a different fruity flavor that keeps the cake vibrant and fresh.
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Nutty Aroma: Add a dash of almond extract to the batter for a lovely nutty essence that complements the strawberries beautifully.
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Chocolate Twist: Substitute the strawberry milk with chocolate milk for a fun chocolate-strawberry hybrid cake that’s decadently delightful.
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Greek Yogurt: Swap sour cream with Greek yogurt for a protein boost while maintaining creaminess and moisture.
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Citrus Zing: Incorporate lemon or orange zest into the batter for a zesty brightness that pairs perfectly with the strawberries!
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Spicy Kick: Add a pinch of cayenne pepper or cinnamon for a warm, subtly spicy twist that awakens the flavor profile.
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Frosting Fun: Top with whipped cream or cream cheese frosting instead of the glaze for an added layer of indulgent flavor.
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Mini Loaves: Bake the batter in mini loaf pans for charming, individual servings perfect for sharing (or not!).
Strawberry Milkshake Pound Cake Recipe FAQs
How do I select the best strawberries for this recipe?
Absolutely! Look for fresh strawberries that are bright red, firm, and fragrant. Avoid any with dark spots or mold. Ideally, they’ll be at their peak ripeness when you buy them, but if they’re slightly under-ripened, they can still be delicious, especially once incorporated into the cake.
What’s the best way to store the Strawberry Milkshake Pound Cake?
For optimal freshness, store your cake in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, refrigerate it in a well-covered container for up to a week. Just be aware that refrigeration can change the texture slightly, so it’s best enjoyed at room temperature if possible!
Can I freeze the strawberry milkshake pound cake?
Very much so! To freeze, wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. This will keep it fresh for up to 2 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight before serving. You can slice it before freezing for quick individual portions, too!
What should I do if my cake is too dense?
If you find that your cake turns out denser than expected, it might be due to overmixing the batter, which can incorporate too much air and lead to a tougher texture. Make sure to gently fold in the strawberries and preserves, and also check that your baking powder is fresh—expired leavening agents can result in a flat cake. If in doubt, start with a shorter mixing time and just until ingredients are combined.
Can I make any substitutions for dietary restrictions?
Of course! To accommodate different dietary needs, you can use vegan butter and egg replacer for a vegan-friendly version. Additionally, if you’re looking to lower sugar intake, a sugar substitute like erythritol works well in place of granulated sugar. Just keep in mind that results may vary slightly in flavor and texture with these substitutions.
Is this cake safe for pets?
While the ingredients in the Strawberry Milkshake Pound Cake aren’t toxic to pets, it’s best to avoid giving cake to dogs and cats. The sugar and dairy could upset their stomachs, and chocolate, which is not in this cake, is harmful to them. Always consult your veterinarian if you’re unsure about sharing human food with your furry friends!
Enjoy baking your Strawberry Milkshake Pound Cake, and don’t hesitate to reach out with more questions!
Delicious Strawberry Milkshake Pound Cake Recipe for Sweet Memories
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan.
- Cream softened butter and granulated sugar together in a large bowl for about 3-4 minutes.
- Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition.
- Combine strawberry milk, sour cream, and vanilla extract in a separate bowl, whisking together until smooth.
- Sift all-purpose flour, baking powder, and salt in another bowl to avoid lumps.
- Add the dry mixture to the butter mixture gradually, alternating with the wet ingredients.
- Fold in strawberry preserves and chopped fresh strawberries gently with a spatula.
- Pour the batter into the prepared pan and smooth the surface evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Whisk together powdered sugar, strawberry milk, vanilla, and a pinch of salt for the glaze; drizzle it over the cooled cake.