Name: Strawberry Milkshake Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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)

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I make this cake when I want a quick dessert that still feels special. I like that it uses simple ingredients and gives a soft, fruity cake. I bake it after dinner or for a small get-together. Strawberry Milkshake Pound Cake Recipe fit this need well the first time I tried it, and I keep the method the same.

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I like to bake it on a weekday when I have a free hour in the afternoon. The cake holds up well and travels fine. I slice it thin and share it with neighbors or save pieces for tea the next day.

This cake is a dense, moist pound cake with a clear strawberry flavor. It tastes sweet, lightly tangy, and soft inside. People often make it for afternoon tea, small parties, or a simple family dessert. The texture is close to a classic pound cake but with fresh fruit notes. For a different fruity tea treat, try the best classic strawberry shortcake to compare textures and serving style.

Why make this recipe

This cake works well on busy days. It takes a bit of time in the oven but needs little active work. Many steps use common tools and no fancy ingredients. The flavor is familiar and liked by both kids and adults. You can change the fruit or glaze to match what you have. If you want another easy home cake with a different crumb, see the blueberry coffee cake recipe for ideas.

How to make this recipe

You mix butter and sugar, add eggs, then fold in wet and dry mixes. The batter gets a swirl of strawberry preserves and fresh pieces for real flavor. You bake until a toothpick comes out clean and then cool fully before glazing. Expect about an hour of hands-off oven time and short prep work. For ideas on making a light, airy batter for other cakes, the cloud cake recipe shows a similar gentle mixing approach. This version keeps the crumb moist and the fruit bright.

Ingredients

1 cup unsalted butter (softened) — gives richness and a soft crumb. 2 cups granulated sugar — sweetens and helps the cake brown. 4 large eggs — add structure and moisture. 1/2 cup strawberry milk — adds a light strawberry touch and thins the batter. 1/2 cup sour cream — keeps the cake tender and moist. 2 teaspoons vanilla extract — deepens flavor. 2 1/2 cups all-purpose flour — the base for structure. 1/2 teaspoon baking powder — helps a slight rise. 1/2 teaspoon salt — balances sweetness. 1/2 cup strawberry preserves or puree — adds concentrated fruit flavor. 1/2 cup finely chopped fresh strawberries — gives fresh bites. 1 cup powdered sugar, 2–3 tablespoons strawberry milk, 1/2 teaspoon vanilla extract, Pinch of salt — for the glaze to finish the cake with a sweet, flavored coating.

Directions

Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to ensure the cake doesn’t stick. In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes, which incorporates air for a tender crumb. Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter. In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth. In another bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt. Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing. Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly disperse the fruity flavor throughout the batter. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness. Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely, preventing condensation and sogginess. Whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable. Once the cake is completely cooled, drizzle the glaze evenly over the top and let it set before slicing and serving to allow the flavors to meld.

Notes: Greasing and flouring is key to an easy release. Creaming butter and sugar adds air for a lighter crumb. Alternate wet and dry additions to avoid overmixing. Cool fully before glazing so the glaze won’t run off.

How to serve this recipe

Slice the cake thin for a light dessert. Serve with plain yogurt or whipped cream if you like extra creaminess. Add fresh strawberries on the plate for color. This cake fits a casual afternoon, a small family dinner, or a tea-time treat. For a faster option, warm a slice slightly and add a scoop of vanilla ice cream. Use small plates and thin slices to stretch one cake across many servings.

Stir in the phrase “this recipe” when you talk about stores or menus, and keep slices small for sharing.

How to store this recipe

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap in plastic and keep in the fridge for 4–5 days. To freeze, cut into slices, wrap each piece well, and place in a freezer bag for up to 3 months. Thaw slices in the fridge or at room temperature before serving. If glazed, keep the cake in a single layer so the glaze does not stick to plastic wrap. Use airtight containers to keep the cake from drying out.

Tips to make this recipe

Use room-temperature eggs and butter for a smooth batter. Measure flour by spooning it into the cup, then level off. Do not overmix once you add flour; stop when just combined. Check the cake at 55 minutes and then every 5 minutes until done. If strawberries are very wet, pat them dry to avoid sinking. If the top browns too fast, cover loosely with foil. Let the cake cool well before glazing.

Variation

Swap fresh strawberries for thawed frozen berries if fresh are not in season. Use plain milk instead of strawberry milk for a milder flavor, and stir a little extra preserves into the glaze for more berry taste. You can make this in a loaf pan or bundt pan; baking time may vary slightly. Lemon zest can be added for a brighter note, but keep swaps simple so the cake keeps its dense, pound-cake texture.

FAQs

Q: Can I use frozen strawberries? A: Yes. Thaw and drain them first to avoid extra moisture.

Q: Can I make this in a loaf pan? A: Yes. Baking time may change slightly. Check with a toothpick.

Q: Do I need sour cream? A: It helps the texture, but plain yogurt can work.

Q: Can I skip the glaze? A: Yes. The cake is fine plain or dusted with powdered sugar.

Conclusion

This cake fits busy days and small gatherings. It bakes up moist and keeps well for snacks or light desserts. For a full written guide and extra photos, visit Strawberry Milkshake Pound Cake: A Sweet Delight Awaits! and for a fun drink pairing idea, see Strawberry Shortcake Milkshake – The Redhead Baker. These links show more ways to enjoy the same strawberry flavor.

Strawberry Milkshake Pound Cake Recipe Sweet and Bakery-Style