The scent of strawberries reminds me of carefree sunny days, and today, I’m excited to share a delightful recipe that brings back that nostalgia: Strawberry Milkshake Pound Cake! This isn’t just any cake; it’s a beautifully moist and fluffy creation that blends the classic flavors of a strawberry milkshake into a dessert that everyone will adore. With its simple preparation and stunning presentation, this recipe is perfect for both weekend gatherings and cozy family evenings. Plus, it’s vegetarian-friendly and offers an easy way to indulge your sweet tooth without the fuss. Are you ready to whirl up some sweet memories in your kitchen? Let’s dive into the recipe!
Why is this cake a must-try?
Nostalgic Flavors: Evoking sweet memories, this cake combines the classic taste of a strawberry milkshake with a moist pound cake.
Easy Preparation: With straightforward steps, it requires only basic baking skills to achieve a stunning result, making it perfect for novice bakers.
Crowd-Pleasing: Ideal for any gathering, this cake is sure to impress family and friends, just like my delicious Upside Down Cake.
Versatile Variations: Modify the recipe effortlessly with substitutions, such as using plant-based milk for a vegan option.
Eye-Catching Presentation: The marbled effect is not only a feast for the taste buds but also a showstopper on any dessert table!
This Strawberry Milkshake Pound Cake embodies the joy of homemade dessert while ensuring everyone can enjoy a slice!
Strawberry Milkshake Pound Cake Ingredients
For the Cake
- Butter – Use unsalted to have better control over the salt levels for the cake.
- Vegetable Oil – Adds extra moisture, ensuring a tender and fluffy pound cake.
- Granulated Sugar – Sweetens the cake, but feel free to substitute with brown sugar for a deeper flavor.
- Eggs – Binds ingredients while adding structure; room temperature eggs work best for incorporation.
- Instant Strawberry Pudding Mix – Reinforces strawberry flavor and keeps the cake moist; can swap with vanilla pudding mix plus additional strawberry extract.
- Strawberry Extract – Enhances the vibrant strawberry profile; use vanilla extract as a substitute if needed.
- Vanilla Extract – Adds depth to the overall sweetness of the cake.
- Whole Milk – Hydrates the batter; any plant-based milk can be used as an alternative.
- All-Purpose Flour – Provides structure; consider a gluten-free blend to accommodate dietary needs.
- Baking Powder – A key leavening agent for that perfect rise.
- Salt – Balances the sweetness and amplifies flavors.
- Food Coloring – Optional for tinting half of the batter; gel coloring works best for vibrant results.
For the Glaze
- Powdered Sugar – Essential for a sweet finishing touch; no substitutions recommended.
- Strawberry Milk – Used in the glaze; can replace with regular milk or water for a simpler approach.
- Vanilla Extract (for glaze) – Adds flavor complexity to the glaze.
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (165°C). While your oven warms up, generously grease a bundt pan with butter or vegetable oil to prevent sticking, ensuring it reaches all the nooks and crannies for easy release later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine the unsalted butter, vegetable oil, and granulated sugar. Use a hand mixer or stand mixer to cream the mixture on medium speed for about 3 to 5 minutes, until it becomes light, fluffy, and pale in color, signaling that air has been incorporated for a tender texture.
Step 3: Add in the Eggs
Next, add the room temperature eggs to the buttery mixture, one at a time. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. This step is essential for binding the ingredients and building structure in your Strawberry Milkshake Pound Cake.
Step 4: Mix Pudding and Flavorings
Once all the eggs are mixed in, add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk into the bowl. Mix on low speed until just combined, ensuring the flavor bursts through and the batter stays smooth, rich, and ready for the dry ingredients.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet batter, mixing gently until just combined. It’s important not to overmix, as this can create a dense cake; stop when you see no dry flour.
Step 6: Divide and Tint Batter
Once your batter is ready, divide it evenly into two bowls. If desired, add food coloring to one bowl, stirring gently until the color is evenly distributed. This step will add a beautiful marbled effect to your Strawberry Milkshake Pound Cake once baked.
Step 7: Create the Marble Effect
Spoon alternating dollops of the two batters into the prepared bundt pan. This method creates a lovely marbled design. Use a skewer or knife to gently swirl the layers together for an eye-catching finish that will impress everyone at your gathering.
Step 8: Bake the Cake
Place the bundt pan into the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached, indicating your Strawberry Milkshake Pound Cake is perfectly baked.
Step 9: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool for about 15 minutes. Carefully invert the cake onto a wire rack to cool completely. This step allows the steam to escape, keeping your cake light, fluffy, and free from sogginess.
Step 10: Prepare the Glaze
To make the sweet glaze, whisk together powdered sugar, strawberry milk, and vanilla extract in a bowl until smooth. Adjust the consistency to your preferences by adding more milk or sugar if necessary, ensuring it’s pourable and luscious for drizzling over your cooled cake.
Step 11: Glaze and Serve
Finally, once your Strawberry Milkshake Pound Cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. Serve slices with fresh strawberries or whipped cream for a delightful finish.
Storage Tips for Strawberry Milkshake Pound Cake
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Room Temperature: Keep leftover cake in an airtight container at room temperature for up to 3 days to maintain its delicious moisture and flavor.
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Fridge: If you want to store it longer, place the cake in the fridge for up to a week. Ensure it’s covered well to prevent it from drying out.
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Freezer: For longer storage, freeze individual slices of the Strawberry Milkshake Pound Cake in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before serving.
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Reheating: To enjoy your cake warm, microwave a slice for about 15-20 seconds. Alternatively, pop it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
What to Serve with Strawberry Milkshake Pound Cake
Imagine savoring a slice of this delectable pound cake alongside delightful accompaniments that elevate your dessert experience to a whole new level.
- Fresh Strawberries: Juicy and sweet, they enhance the fruity flavors of the cake, providing a refreshing contrast with every bite.
- Whipped Cream: Light and airy, it adds a creamy texture that balances the cake’s moist crumb perfectly, inviting indulgence.
- Vanilla Ice Cream: The cold, creamy richness complements the warm cake, creating a comforting combination that feels like a warm hug!
- Chocolate Sauce: A drizzle of rich chocolate adds a decadent touch, creating a delightful contrast to the summery strawberry flavors.
- Mint Leaves: A sprig of fresh mint not only makes for a beautiful garnish but also imparts a hint of freshness to each serving.
- Lemonade: The tartness of a chilled glass of lemonade cuts through the sweetness of the cake, making for a well-rounded dessert experience.
- Espresso: A shot of strong coffee balances out the sweetness beautifully, making it a favorite pairing for many dessert lovers.
- Cream Cheese Frosting: Spread a thin layer of tangy frosting over each slice for an added layer of flavor that ties wonderfully with the cake.
Expert Tips for Strawberry Milkshake Pound Cake
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Room Temperature Ingredients: Allow eggs and butter to reach room temperature before mixing to promote better emulsification and a lighter cake texture.
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Gentle Mixing: Avoid overmixing the batter after adding the flour; overmixing can lead to a dense Strawberry Milkshake Pound Cake instead of a light, fluffy one.
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Bundt Pan Care: Ensure your bundt pan is well-greased and floured to prevent sticking. Failing to do so might ruin the beautiful marbled effect when the cake is inverted.
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Coloring Caution: If using food coloring, opt for gel coloring for vibrant results, but don’t go overboard—too much can affect the cake’s texture.
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Storage Guidelines: Store leftover cake in an airtight container at room temperature to maintain its moisture. Alternatively, freeze individual slices for longer storage.
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Flavor Development: This cake tastes even better the next day, so consider making it in advance for the flavors to deepen.
Strawberry Milkshake Pound Cake Variations
Feel free to get creative and tailor this scrumptious cake to your taste buds with these delightful adaptations!
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Frozen Strawberries: Swap fresh strawberries for thawed and drained frozen ones for a quick, no-fuss option. Just be sure to drain them well for the best texture!
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Vegan Delight: For a vegan twist, replace butter with plant-based alternatives, use almond or oat milk, and substitute eggs with applesauce or flax eggs for a light and moist cake.
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Gluten-Free: Use a gluten-free flour blend as a clever substitute for all-purpose flour, ensuring everyone can indulge in this nostalgic treat.
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Flavor Infusion: Add a splash of lemon zest to the batter for a refreshing citrus twist. It brightens the flavor profile beautifully!
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Berry Medley: Mix in other berries like raspberries or blueberries for a mixed berry experience that adds a pop of color and sweetness.
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Chocolate Drizzle: Drizzle melted chocolate or chocolate ganache over the cake instead of glaze for a decadent addition that takes this dessert to the next level!
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Nutty Crunch: Fold in chopped pecans or walnuts into the batter for a delightful crunch that contrasts wonderfully with the soft cake.
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Coconut Flavor: Incorporate shredded coconut into the batter and glaze for a tropical spin, perfect for those who adore coconut!
These variations not only make the recipe your own but also allow you to cater to different dietary preferences. For more mouthwatering cake recipes, check out my Yogurt Cloud Cake and Yule Log Cake that bring sweetness and joy to your table!
Make Ahead Options
This Strawberry Milkshake Pound Cake is a fantastic option for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance—just cover it tightly and refrigerate. For optimal flavor, allow it to come to room temperature before baking. You can also bake the cake and store it in an airtight container at room temperature for up to 3 days. Just remember to glaze it just before serving to keep the frosting fresh and vibrant. With these simple steps, you’ll have a crowd-pleaser ready to go whenever you need a sweet treat, saving you time on busy weeknights!
Strawberry Milkshake Pound Cake Recipe FAQs
How do I choose the best strawberries for this recipe?
Absolutely! When selecting strawberries, look for ones that are vibrant red, firm, and free of dark spots or mold. The aroma should be sweet and fragrant. Choose ones that are at their peak ripeness for the best flavor, as overripe strawberries can make your cake too mushy.
What’s the best way to store leftover Strawberry Milkshake Pound Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to prolong its shelf life, refrigerate it for up to a week, but be sure to cover it well to prevent it from drying out.
Can I freeze my Strawberry Milkshake Pound Cake?
Very! Freezing is a great option to extend the life of your cake. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw them in the fridge overnight or let them sit out for a couple of hours before serving.
Why is my cake dense or heavy?
If your Strawberry Milkshake Pound Cake comes out dense, it may be due to overmixing the batter, particularly after adding the flour. Make sure to mix just until combined to maintain a light texture. Also, check that your leavening agent (baking powder) is fresh, as expired baking powder can affect the cake’s rise.
Is this recipe suitable for those with dietary restrictions?
Absolutely! This Strawberry Milkshake Pound Cake is vegetarian, and you can easily adapt it for vegan diets by substituting eggs with flax eggs or applesauce and using plant-based butter and milk. Do check your pudding mix to ensure it aligns with your dietary needs. Additionally, for gluten-free options, a gluten-free flour blend works well!
Strawberry Milkshake Pound Cake: A Sweet Blast from the Past
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease a bundt pan with butter or vegetable oil.
- In a large mixing bowl, cream together the unsalted butter, vegetable oil, and granulated sugar for 3 to 5 minutes until light and fluffy.
- Add the room temperature eggs one at a time, beating well after each addition.
- Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk on low speed until just combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt; gradually add to wet mixture, mixing gently.
- Divide the batter into two bowls and add food coloring to one if desired.
- Spoon alternating dollops of the two batters into the bundt pan and swirl gently with a skewer.
- Bake for 60 to 70 minutes, checking for doneness with a toothpick.
- Let the cake cool for 15 minutes, then invert onto a wire rack.
- Whisk together powdered sugar, strawberry milk, and vanilla extract for the glaze.
- Drizzle the glaze over the cooled cake and serve.
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