As I sifted through my kitchen cabinets, I stumbled upon a dusty box of strawberry pudding mix—nostalgia hit me like a strawberry breeze on a warm summer day. This hidden gem inspired me to whip up a delightful Strawberry Milkshake Pound Cake, transporting me back to carefree afternoons spent indulging in creamy, fruity treats. With its moist texture and colorful marbling, this easy baking recipe is sure to impress whether you’re hosting friends for dessert or treating yourself on a cozy evening. Plus, it’s vegetarian and takes just over an hour from whisk to wow! Curious to see how this nostalgic cake unfolds, and maybe find your new favorite dessert? Let’s dive in!
Why is Strawberry Milkshake Pound Cake special?
Nostalgic Memories: Each bite of this cake takes you back to joyful summer days filled with creamy strawberry milkshakes, making it perfect for anyone who loves a taste of nostalgia.
Effortless Baking: Simplified steps and common ingredients make this dessert perfect for bakers of all levels. You don’t have to be a pro to create this beauty!
Visual Appeal: Gorgeous marbled layers not only tantalize the taste buds but also catch the eye—ideal for impressing guests at gatherings.
Versatile Treat: Pair it up with fresh whipped cream or a scoop of ice cream for an extravagant dessert or enjoy it plain for a cozy treat.
Make-Ahead Friendly: Bake it in advance and glaze just before serving for an easy, stress-free dessert that’s ready when you are. When you’re looking for more delightful cakes, check out my Thanksgiving Bundt Cake or Yule Log Cake for more inspiration!
Strawberry Milkshake Pound Cake Ingredients
For the Batter
• Butter – Adds richness and flavor; use unsalted for better control over saltiness.
• Vegetable Oil – Keeps the cake moist; can be replaced with melted coconut oil for a subtle flavor change.
• Granulated Sugar – Sweetens the cake and contributes to its structure.
• Eggs – Provide structure and moisture; ensure they are at room temperature for easy incorporation.
• Instant Strawberry Pudding Mix – Enhances the strawberry flavor and adds moistness; substitute with vanilla pudding mix + extra strawberry extract if needed.
• Strawberry Extract – Provides the primary strawberry flavor; use vanilla extract as a substitute for a different twist.
• Vanilla Extract – A flavor enhancer that complements strawberry well.
• Whole Milk – Adds moisture to the batter; use any plant-based milk for a dairy-free option.
• All-Purpose Flour – The main structure builder for the cake; use a gluten-free flour blend for a gluten-free version.
• Baking Powder – Helps the cake rise; vital for texture.
• Salt – Balances the sweetness and enhances overall flavors.
• Food Coloring – (Optional) Adds a fun visual effect to the batter, enhancing the cake’s appearance.
For the Glaze
• Powdered Sugar – Provides sweetness and structure to the glaze.
• Strawberry Milk – Infuses delicious strawberry flavor; use regular milk if unavailable.
• Vanilla Extract – Adds depth to the glaze, complementing the flavors of the cake.
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 325°F (165°C). While it warms up, generously grease a bundt pan with butter or non-stick spray, ensuring every nook and cranny is coated to prevent any sticking. This preparation is crucial for the successful release of your Strawberry Milkshake Pound Cake once baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Using an electric mixer, beat them together on medium speed for about 3-5 minutes until the mixture is light and fluffy, appearing pale and airy. This step adds delicious richness and helps create that coveted soft texture in your cake.
Step 3: Incorporate the Eggs
Crack in the eggs one at a time, ensuring you mix well after each addition. This should take about 30 seconds per egg. The batter will become even creamier and fuller, which is essential for the moistness of your Strawberry Milkshake Pound Cake. Be sure the eggs are at room temperature to blend smoothly.
Step 4: Add Wet Ingredients
Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until everything is well-integrated and no dry patches remain. This step infuses your batter with that luscious strawberry flavor and ensures the cake stays moist. The mixture should be smooth and evenly colored.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until blended. Gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. This gentle blending maintains the light texture of the Strawberry Milkshake Pound Cake while ensuring no flour lumps remain.
Step 6: Divide and Color the Batter
Once the batter is smooth, divide it into two equal parts. If you wish to add visual flair, tint one half with a few drops of food coloring. Mix until you reach your desired color, creating a fun and vibrant marbling effect for your cake. This step enhances both the aesthetic and flavor profile.
Step 7: Assemble the Batter
Spoon alternating dollops of each batter into the prepared bundt pan, using a spatula or the back of a spoon to create swirls. Aim for a marbled effect that showcases both colors, making your Strawberry Milkshake Pound Cake visually stunning. Fill the pan to about ¾ full to allow room for rising.
Step 8: Bake the Cake
Place the bundt pan in your preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. The cake will also spring back when gently pressed. Once baked, remove it from the oven and let it cool slightly.
Step 9: Cool the Cake
Allow the cake to cool in the bundt pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely. Cooling properly is essential for your Strawberry Milkshake Pound Cake to maintain its beautiful shape and texture without crumbling apart.
Step 10: Prepare the Glaze
While your cake cools, whisk together powdered sugar, strawberry milk, and vanilla extract in a medium bowl until smooth. The glaze should be thick yet pourable, adding a sweet finish to your cake. Adjust the thickness by adding a bit more milk or sugar based on your preference for glaze consistency.
Step 11: Drizzle the Glaze
Once the cake has completely cooled, generously drizzle the glaze over the top, allowing it to cascade down the sides. This sweet touch enhances the flavors of your Strawberry Milkshake Pound Cake, making it not only delicious but also visually appealing for serving.
Step 12: Serve and Enjoy
Slice the cake and serve it as a delightful dessert option for family and friends. Pair with fresh whipped cream or sliced strawberries for an extra touch of indulgence. Your Strawberry Milkshake Pound Cake is now ready to bring smiles to faces and create new delicious memories!
Expert Tips for Strawberry Milkshake Pound Cake
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Mix Gently: Overmixing can lead to a dense cake. Stir the batter just until combined for a perfectly fluffy Strawberry Milkshake Pound Cake.
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Room Temperature Ingredients: Ensure eggs and milk are at room temperature. This helps to create a uniform batter that’s easy to mix and results in a tender crumb.
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Proper Greasing: Don’t skip greasing your bundt pan thoroughly. This step is vital to prevent the cake from sticking and losing its beautiful shape when inverted.
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Cool Completely: Let the cake cool completely before glazing. A warm cake can cause the glaze to melt, losing that beautiful drizzling effect!
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Tasting Before Serving: For peak flavor, let the cake sit overnight before serving. The flavors meld wonderfully and enhance the nostalgia of this delightful treat.
Storage Tips for Strawberry Milkshake Pound Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. Keep it covered to maintain moisture and freshness.
Fridge: If you want to extend its shelf life, refrigerate the cake, where it can last for up to a week. Ensure it’s wrapped tightly to prevent it from drying out.
Freezer: For longer storage, slice the cake and wrap each piece in plastic wrap before placing them in a freezer bag. It can be frozen for up to 3 months.
Reheating: To enjoy a slice, thaw it overnight in the fridge, then let it come to room temperature for the best flavor and texture before serving.
What to Serve with Strawberry Milkshake Pound Cake?
Imagine celebrating summer with vibrant flavors that evoke joyful memories, creating a delightful spread around your unforgettable cake.
- Fresh Whipped Cream: Light and airy, it adds a luxurious touch, perfectly balancing the rich flavors of the pound cake.
- Sliced Strawberries: Juicy and bright, these fresh berries enhance the cake’s nostalgic notes, adding a vibrant pop of color and flavor.
- Ice Cream: A scoop of creamy vanilla or strawberry ice cream brings a delightful contrast of temperatures, making each bite a decadent treat.
- Fruit Salad: A refreshing mix of seasonal fruits complements the sweetness of the cake while adding a light, carefree element to your dessert table.
- Coffee: The rich, bold flavor of coffee pairs beautifully with the cake, enhancing its dreamy textures and sweet notes for a cozy afternoon.
- Sparkling Lemonade: This effervescent beverage offers a tangy brightness that cuts through the sweetness, creating a delightful balance to your dessert.
- Chocolate Ganache: Rich and gooey, a drizzle of chocolate ganache can elevate the cake experience, making it a true indulgence.
- Lemon Sour Cream Frosting: A tangy frosting adds a delightful contrast, bringing a zesty twist that complements the sweetness of the pound cake.
Each pairing enhances the Strawberry Milkshake Pound Cake’s nostalgic essence, creating a joyful feast worth celebrating!
Make Ahead Options
Preparing your Strawberry Milkshake Pound Cake in advance is a fantastic way to save time and enjoy this delicious dessert without the last-minute rush! You can bake the cake up to 3 days ahead—just ensure it’s cooled completely before wrapping it tightly in plastic wrap and refrigerating to maintain its moist texture. When you’re ready to serve, simply drizzle the glaze over the chilled cake right before presentation to keep it looking fresh and inviting. Additionally, consider prepping the glaze up to 24 hours in advance and storing it in the fridge. This simple planning allows you to indulge in a delightful cake with minimal effort during busy weeknights or special occasions!
Strawberry Milkshake Pound Cake Variations
Ready to explore some delicious twists on the classic Strawberry Milkshake Pound Cake? Customize this nostalgic favorite to make it even more delightful!
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Vegan Version: Replace eggs with flax eggs and use plant-based milk and butter for a delicious, egg-free treat. This keeps the essence while catering to your vegan friends!
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Fresh Fruit Addition: Fold in fresh strawberries into the batter for bursts of sweetness and juicy flavor. Just be sure to pat them dry to avoid excess moisture that might affect the cake’s texture.
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Chocolate Drizzle: Instead of the glaze, melt some dark or white chocolate to drizzle over the cake for a rich, decadent twist. Chocolate and strawberry are a match made in heaven!
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Nutty Crunch: Incorporate toasted almonds or walnuts into the batter for a delightful crunch that complements the soft texture of the cake. This adds an extra layer of flavor and fun!
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Citrus Zest: Add lemon or orange zest to the batter for a refreshing zing that pairs beautifully with the strawberry flavor. A bright twist can elevate this classic dessert!
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Almond Extract: Swap out the vanilla extract for almond extract to give the cake a lovely nutty aroma, creating an exciting depth of flavor. Perfect for those who love a hint of elegance!
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Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities while still enjoying a moist and tasty cake. This way, everyone can join in the fun!
For some more delicious cake-inspired ideas, don’t forget to check out my Carrot Cake Roll or Upside Down Cake that will surely capture your heart!
Strawberry Milkshake Pound Cake Recipe FAQs
How do I choose the best strawberries for my cake?
Absolutely! Look for fresh strawberries that are bright red, firm, and have a fragrant smell. Avoid those with dark spots or a dull appearance, as they may be overripe. If you’re using frozen strawberries, ensure they are thawed completely and drained of excess moisture before adding them to the cake batter.
How should I store my leftover Strawberry Milkshake Pound Cake?
You can simply store leftover cake in an airtight container at room temperature for up to 3 days. Just be sure to keep it covered to maintain its moisture and freshness. If you want it to last longer, refrigerate it, and it will stay good for about a week.
Can I freeze my Strawberry Milkshake Pound Cake?
Yes, you can freeze the cake! To do this, slice it into individual portions and wrap each slice tightly in plastic wrap. Then place the slices in a freezer bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy a slice, just thaw it in the fridge overnight and allow it to come to room temperature before serving.
What should I do if my cake sticks to the bundt pan?
To prevent sticking, ensure that your bundt pan is greased thoroughly with butter or non-stick spray before adding the batter. If your cake does stick, gently run a plastic or silicone spatula around the edges to loosen it before inverting. You can also let it cool for a bit longer in the pan before attempting to remove it to make it easier.
Can I make this recipe vegan or gluten-free?
The more the merrier! For a vegan variation, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based milk and butter. For a gluten-free version, simply swap the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are compliant. Just keep in mind that gluten-free products may alter the texture slightly.
Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C) and grease a bundt pan.
- Cream together butter, vegetable oil, and granulated sugar until light and fluffy.
- Incorporate eggs one at a time, mixing well after each addition.
- Add instant pudding mix, strawberry extract, vanilla extract, and whole milk to the mixture and stir until smooth.
- Whisk together all-purpose flour, baking powder, and salt in a separate bowl, then add to wet ingredients.
- Divide the batter in half and tint one part with food coloring.
- Spoon alternating dollops of each batter into the bundt pan for a marbled effect.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool in the bundt pan for 15 minutes before inverting onto a wire rack to cool completely.
- Whisk together powdered sugar, strawberry milk, and vanilla extract for the glaze.
- Drizzle the glaze over the cooled cake and serve.
- Enjoy with whipped cream or fresh strawberries.
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