As I pulled the Strawberry Milkshake Pound Cake from the oven, the sweet aroma enveloped my kitchen, instantly transporting me back to summer afternoons filled with laughter and icy treats. This delightful cake captures the nostalgia of a childhood favorite while offering a charming twist. Imagine the joy of sharing this moist and fluffy dessert with friends and family—it’s perfect for gatherings or a simple afternoon pick-me-up. Plus, it’s easy to whip up in just over an hour, making it a go-to for any occasion. With a beautiful marbled appearance, this Strawberry Milkshake Pound Cake not only tastes incredible but also adds a festive touch to your dessert table. Whether you’re considering gluten-free or vegan adaptations, this cake offers flexibility without compromising on taste. Are you ready to dive into the sweet adventure of baking?
Why is this cake a must-try?
Nostalgic Flavor: This Strawberry Milkshake Pound Cake captures the delightful taste of your favorite childhood treat, reminding you of sunny summer days.
Easy to Make: With just over an hour from start to finish, you’ll have a scrumptious dessert ready to impress, perfect for quick gatherings.
Versatile Options: Enjoy gluten-free or vegan adaptations without sacrificing flavor—everyone can join in on the fun!
Eye-catching Appearance: The marbled design makes it a stunning centerpiece, enticing your guests even before the first bite.
Moist and Tender: Each slice melts in your mouth, combining the richness of ingredients like butter and strawberry pudding mix for exceptional taste.
Indulge in this delightful creation or explore variations like Oreo Milkshake Indulgence or Strawberry Matcha Basque for an exciting twist!
Strawberry Milkshake Pound Cake Ingredients
• Dive into this delightful cake with these must-have ingredients!
For the Batter
- Butter – Provides richness and moisture; ensure it’s softened for better incorporation.
- Vegetable Oil – Adds moisture and tenderness to the cake; can substitute with melted coconut oil.
- Granulated Sugar – Sweetens the batter and helps with the cake’s structure; brown sugar can add a deeper flavor.
- Eggs – Acts as a binder and provides structure; use room temperature eggs for better emulsification.
- Instant Strawberry Pudding Mix – Enhances flavor and moisture; vanilla pudding plus extra strawberry extract works too.
- Strawberry Extract – Essential for that vibrant strawberry flavor; vanilla extract can substitute, though it will change the taste.
- Vanilla Extract – Adds depth of flavor; no substitution recommended as it’s essential in the mix.
- Whole Milk – Ensures a moist batter; swap for almond milk to keep it dairy-free.
- All-Purpose Flour – Forms the cake structure; for gluten-free, a 1:1 gluten-free baking mix is your friend.
- Baking Powder – Provides necessary leavening; don’t substitute with baking soda without adjustments to other ingredients.
- Salt – Balances sweetness for enhanced flavor; keep it to maintain flavor integrity.
For the Glaze
- Powdered Sugar – Creates a sweet, smooth finishing touch; sift it for a lump-free glaze.
- Strawberry Milk – Enhances the strawberry flavor; make your own or use store-bought.
- Vanilla Extract – Adds a lovely flavor to the glaze; it’s key in tying all the flavors together.
Bake this Strawberry Milkshake Pound Cake and enjoy a delightful treat with family and friends!
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). Take a bundt pan and thoroughly grease and flour it to prevent the cake from sticking. Make sure to cover all crevices of the pan for easy release later. This preparation will ensure that your Strawberry Milkshake Pound Cake comes out smoothly and maintains its beautiful shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Using an electric mixer, cream these ingredients together for about 3-5 minutes until the mixture is light and fluffy. You’ll notice a pale color and airy texture—this is a crucial step for achieving the moistness in your Strawberry Milkshake Pound Cake.
Step 3: Add the Eggs
Next, add the eggs one at a time, mixing well after each addition. Allow each egg to become fully incorporated into the batter before adding the next. This step not only binds the ingredients together but also contributes to the cake’s structure. Look for a smooth and creamy consistency before proceeding to the next step.
Step 4: Mix in the Wet Ingredients
Now, incorporate the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk into the batter. Blend everything together until well combined, ensuring there are no lumps from the pudding mix. The batter will start to take on a lovely strawberry flavor and aroma, bringing you one step closer to that delightful Strawberry Milkshake Pound Cake.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Once mixed, gradually add this dry mixture to the wet ingredients, stirring until just smooth. Be careful not to overmix; stopping when the flour is just incorporated is key to keeping your cake light and fluffy.
Step 6: Prepare for Marbling
Divide the batter evenly between two bowls. Tint one portion with pink or red food coloring until you achieve your desired shade. This will create a beautiful contrast in your Strawberry Milkshake Pound Cake. Stir the coloring gently to avoid overmixing, maintaining the cake’s fluffy texture.
Step 7: Create the Marbled Effect
Spoon alternate dollops of each batter into your prepared bundt pan, creating a marbled appearance. Use a knife or skewer to lightly swirl the mixtures together without overdoing it. This technique will enhance the visual appeal of your Strawberry Milkshake Pound Cake, inviting everyone to take a slice.
Step 8: Bake the Cake
Place the bundt pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on the cake; it should be golden on top and have a lovely aroma wafting through your kitchen as it bakes.
Step 9: Cool and Invert the Cake
Once baked, let the cake cool in the pan for about 15 minutes. Then gently invert it onto a wire rack to cool completely. This cooling process is essential to prevent the cake from crumbling when you remove it from the pan. Your Strawberry Milkshake Pound Cake will be easier to glaze when thoroughly cooled.
Step 10: Prepare the Glaze
To make the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract until smooth. Aim for a drizzleable consistency; you can adjust the thickness by adding more milk or powdered sugar as needed. This glaze adds a sweet finishing touch to your delicious Strawberry Milkshake Pound Cake.
Step 11: Drizzle and Serve
Once the cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides for a beautiful presentation. Allow the glaze to set for a few moments before slicing. Serve your Strawberry Milkshake Pound Cake at room temperature, perhaps alongside whipped cream or fresh strawberries for an extra special treat.
What to Serve with Strawberry Milkshake Pound Cake
Imagine the joy of enhancing your delightful dessert experience with perfect pairings that complement each decadent slice.
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Whipped Cream: A dollop of fluffy whipped cream adds a rich, velvety texture, elevating the cake’s fresh strawberry flavor.
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Fresh Strawberries: Juicy, ripe strawberries bring a burst of flavor and brightness, creating a beautiful and festive contrast.
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Mint Leaves: A sprinkle of fresh mint leaves offers a refreshing element, bringing balance and a pop of vibrant color to your dessert plate.
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Vanilla Ice Cream: The creaminess of vanilla ice cream melds beautifully with the moist cake, creating a perfect sweet indulgence with each bite.
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Chocolate Drizzle: A drizzle of melted chocolate adds a touch of indulgence, harmonizing the flavors of strawberry and chocolate for a luscious twist.
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Berry Compote: A warm berry compote introduces a tangy, fruity element that’s a wonderful complement to the sweetness of the pound cake.
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Lemonade or Iced Tea: A refreshing glass of homemade lemonade or iced tea rounds out your dessert experience, providing a crisp finish to the meal.
Serve them alongside your Strawberry Milkshake Pound Cake to create a splashing celebration of flavors that your guests will adore!
How to Store and Freeze Strawberry Milkshake Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to three days to keep it fresh and moist.
Fridge: If you need to extend storage, you can keep it in the fridge for up to a week in an airtight container, but note that this may slightly alter the cake’s texture.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw at room temperature when ready to enjoy.
Reheating: To refresh the cake, gently warm slices in the microwave for 10-15 seconds, making sure not to overheat, which can dry out the Strawberry Milkshake Pound Cake.
Strawberry Milkshake Pound Cake: Delicious Variations!
Feel free to get creative with this delightful cake; here are some tempting twists to inspire your baking adventure.
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend to enjoy this cake without wheat. The texture remains just as moist and delicious while accommodating those with gluten sensitivities.
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Vegan Delight: Replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use almond milk along with a vegan butter alternative for a plant-based treat that everyone will love. The cake stays fluffy and flavorful, making it perfect for any gathering!
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Berry Blast: Add a cup of fresh berries, such as blueberries or raspberries, into the batter for a delightful burst of flavor and natural sweetness. These tart notes beautifully enhance the strawberry undertones, creating a berry medley delight in every bite.
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Chocolate Swirl: For the chocolate lovers, mix in cocoa powder into half of the batter and alternate spoonfuls of the chocolate and strawberry batters for a decadent chocolate-strawberry combination. It’s a heavenly mismatch that will please any sweet tooth!
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Citrus Zest: Incorporate lemon or orange zest into the batter to elevate the flavors. The citrus notes balance the sweetness and add a refreshing pop that will surprise and delight your taste buds. Just a teaspoon enhances the overall profile without overpowering the strawberry goodness.
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Whipped Cream Frosting: Top the cooled cake with whipped cream frosting instead of glaze for a creamier texture. Whipped cream adds lightness and a dreamy finish that pairs beautifully with the rich cake underneath.
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Nuts for Crunch: Toss in some chopped nuts, like pecans or walnuts, into the batter for an extra crunch. This texture addition brings a delightful contrast to the soft and fluffy cake while introducing a nutty flavor that pairs well with strawberries.
Don’t forget to explore even more delightful recipes like Oreo Milkshake Indulgence or a luscious Strawberry Matcha Basque for a new twist on your dessert collection!
Expert Tips for Strawberry Milkshake Pound Cake
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Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for optimal mixing and creamy batter consistency.
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Careful Mixing: Avoid overmixing the batter. Mix until ingredients are just combined to prevent a dense texture in your Strawberry Milkshake Pound Cake.
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Flavor Enhancements: For an extra strawberry kick, consider adding some fresh strawberries into the batter or using a splash of fresh lemon juice to brighten the flavors.
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Marbling Magic: When creating the marbled effect, use a skewer to gently swirl the batters together. This visual appeal will make your cake truly stand out!
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Cooling Is Key: Let the cake cool in the pan for a good 15 minutes before inverting. This helps prevent sticking and crumbling, ensuring a perfect slice every time.
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Glaze Adjustments: If your glaze is too thick, add a bit more strawberry milk a teaspoon at a time until it reaches the desired drizzling consistency.
Make Ahead Options
These Strawberry Milkshake Pound Cakes are perfect for busy home cooks looking to streamline their meal prep! You can prepare the batter up to 24 hours in advance by mixing it and then covering it tightly in the refrigerator. To maintain optimal freshness and prevent any drying out, be sure to wrap the bowl or transfer the batter to an airtight container. Bake the cake the following day, and when it’s cool, drizzle with the glaze right before serving for the best presentation. You’ll find that the flavors meld beautifully overnight, making your Strawberry Milkshake Pound Cake just as delicious with minimal effort!
Strawberry Milkshake Pound Cake Recipe FAQs
What type of strawberries should I use for the recipe?
Absolutely! Fresh, ripe strawberries are best for this recipe. Look for strawberries that are deep red and firm, without any dark spots or mold. If fresh strawberries aren’t available, you can use frozen strawberries, but make sure to thaw and drain them beforehand to avoid excess moisture in your batter.
How should I store the Strawberry Milkshake Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days to maintain its fluffy texture. If you need to keep it longer, place it in the fridge for up to a week, but remember that this might slightly change its texture.
Can I freeze the Strawberry Milkshake Pound Cake?
Very much so! To freeze, wrap individual slices tightly in plastic wrap followed by aluminum foil. This way, they won’t get freezer burn. You can freeze for up to 3 months! When you’re ready to enjoy, simply thaw at room temperature- it retains its moisture beautifully.
What if my cake sinks in the middle?
The most common reason for a sunken center is underbaking or, alternatively, overmixing the batter. Always check if the toothpick comes out clean before taking it out of the oven. Aim for that sweet spot of 60-70 minutes, and once you see that golden brown on top, trust your instincts!
Are there alternatives if I have allergies?
Absolutely! For a gluten-free version, you can swap all-purpose flour with a 1:1 gluten-free baking mix. If you’re looking for a dairy-free option, use almond milk and a plant-based butter alternative. Flax eggs work perfectly if you want to go vegan—combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, and let it sit for a few minutes until it becomes gelatinous.
Can I make it ahead of time?
Yes indeed! Preparing the cake a day in advance not only saves you time but also allows the flavors to meld beautifully. Just be sure to glaze it right before serving for the best look and taste!
Deliciously Moist Strawberry Milkshake Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C) and grease a bundt pan.
- Cream together softened butter, vegetable oil, and granulated sugar for 3-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Divide the batter into two bowls and tint one with pink or red food coloring.
- Spoon alternating dollops of each batter into the bundt pan and lightly swirl.
- Bake for 60-70 minutes and check for doneness with a toothpick.
- Cool the cake in the pan for 15 minutes before inverting onto a wire rack.
- Whisk together powdered sugar, strawberry milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled cake and let it set before serving.
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