Recipe Information

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

Calories per serving: 315
Protein: 4g
Carbohydrates: 50g
Fat: 12g
Fiber: 1g
Sugar: 33g
Sodium: 160mg

Why Make This Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake is the perfect treat for anyone who loves the delightful combination of fresh strawberries and a classic pound cake. This cake brings the nostalgic flavors of a strawberry milkshake into a moist, tender dessert that’s perfect for all ages. With its vibrant pink color and deliciously sweet strawberry glaze, this cake will not only taste amazing but will also look beautiful on your dessert table. Perfect for sunny picnics, family gatherings, or simply a sweet treat to enjoy with your afternoon coffee, this cake impresses every time.

How to Make Strawberry Milkshake Pound Cake

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup buttermilk
1 cup strawberry puree (fresh or frozen)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
1-2 tablespoons milk (for glaze)
Fresh strawberries (for serving)
Ice cream (for serving)

Directions

Step 1: Preparation

Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.

Step 2: Mixing

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy. This generally takes about 3-5 minutes. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 3: Cooking

In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture alternately with buttermilk and strawberry puree. Start and finish with the flour mixture, mixing just until combined after each addition to keep the cake tender. Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Finishing

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and milk until smooth and drizzle it over the cooled cake. Serve slices with fresh strawberries and a scoop of ice cream for a truly indulgent experience.

How to Serve Strawberry Milkshake Pound Cake

Slice the strawberry milkshake pound cake and serve it on a plate. For a delightful presentation, add a dollop of whipped cream on top, some fresh strawberry slices, and a scoop of vanilla ice cream on the side. This cake is great for birthdays, summer gatherings, or as a sweet end to a family dinner.

How to Store Strawberry Milkshake Pound Cake

Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and store it in the fridge for up to a week. For even longer storage, you can freeze the cake. Wrap it in foil or freezer-safe plastic for up to 3 months. Simply let it thaw at room temperature before serving.

Expert Tips for Perfect Strawberry Milkshake Pound Cake

Use fresh strawberries when making your puree for the best flavor, or opt for frozen if they’re out of season—just thaw and drain them first.
Ensure that your butter is truly softened to room temperature, which will help create a light texture.
Don’t overmix the batter after adding the flour mixture. Mix just until combined for a tender crumb.
If you prefer a less sweet glaze, reduce the powdered sugar slightly or add a dash of lemon juice for a tangy twist.
Try serving this cake with different flavors of ice cream, such as strawberry or chocolate, to vary the flavor profile!

Delicious Variations

Chocolate Strawberry Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey twist.
Lemon Strawberry Milkshake Cake: Substitute 1/4 cup of buttermilk with fresh lemon juice and add lemon zest for a citrusy kick.
Nutty Delight Cake: Fold in 1 cup of chopped walnuts or almonds into the batter for added crunch.

Frequently Asked Questions

Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Just thaw them first and drain any excess liquid before pureeing.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for the best results.
How can I make the cake more flavorful?
Consider adding a pinch of cinnamon or nutmeg to the batter for extra warmth and depth of flavor.
Can I make this cake ahead of time?
Yes, this cake stores well so you can make it a day in advance. Just glaze it right before serving.
What toppings can I add to the cake?
Besides fresh strawberries and ice cream, consider sprinkles or whipped cream for fun textures and flavors.

Conclusion

There’s something absolutely delightful about a slice of Strawberry Milkshake Pound Cake that marries the flavors of a classic dessert with the freshness of ripe strawberries. Whether you’re enjoying it on a sunny afternoon or serving it at a festive celebration, this cake brings joy to any table. So, gather your ingredients and treat yourself and your loved ones to this deliciously sweet creation—your taste buds will thank you!