Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, combining the rich, buttery texture of pound cake with the sweet, fruity flavors of strawberries. Moist, tender, and topped with a luscious strawberry glaze, it’s perfect for any occasion.

A smooth, swirled bundt cake with three visible layers of colors—deep pink, creamy white, and light yellow—flow together in a wavy pattern that wraps around the entire cake. The cake has a glossy texture with small air holes scattered throughout the pink and yellow parts, while the white areas look softer and smoother. It sits on a clear glass plate placed on a white marbled surface, and the background is softly blurred to keep the focus on the cake’s vibrant yet gentle colors. photo taken with an iphone --ar 4:5 --v 7

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

For the glaze:

1 cup powdered sugar
2–3 tablespoons strawberry milk
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, beating well after each to fully incorporate them into the batter.
Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt.
Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the flavor.
Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 10: To make the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
Step 11: Drizzle the glaze evenly over the cooled cake and let it set before slicing and serving.

Tips & Variations

Use room temperature ingredients to ensure smooth mixing and a tender crumb.
If you can’t find strawberry milk, substitute regular milk with a few drops of strawberry extract or syrup for a similar flavor.
For extra texture, lightly toast the fresh strawberries before folding them into the batter.
Try adding a tablespoon of lemon zest for a subtle citrus twist that brightens the strawberry flavor.

Storage

Store the cake covered at room temperature for up to 3 days. To keep it fresher longer, refrigerate for up to a week. When ready to serve, bring to room temperature or warm slices slightly in the microwave for a few seconds. The glaze will keep the cake moist during storage.

How to Serve

The image shows a bundt cake with two colors and textures swirled together: a deep red-brown part and a creamy pale yellow part. The cake has a ring shape with thick vertical ridges all around. The red-brown areas are soft and porous, while the yellow parts are smooth and glossy, almost like a glaze, flowing into the grooves on top. The cake sits on a clear round glass plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s texture.

What if I don’t have a bundt pan?

You can use a 9×5-inch loaf pan or a similar-sized baking dish. Just adjust the baking time slightly and check doneness with a toothpick.