Looking for a moist, fluffy cake bursting with strawberry flavor? This Strawberry Milkshake Pound Cake is soft, sweet, and perfect for dessert, brunch, or afternoon tea.
With fresh strawberries, strawberry milk, and a tender pound cake texture, it’s like enjoying a strawberry milkshake in cake form!
Why You’ll Love This Strawberry Milkshake Pound Cake
✔ Moist, tender, and buttery
✔ Bursting with fresh strawberry flavor
✔ Easy to make at home with simple ingredients
✔ Perfect for dessert, brunch, or gift-giving
✔ Pairs beautifully with whipped cream, ice cream, or fresh berries
This cake is soft, flavorful, and absolutely irresistible — a true strawberry delight.
Ingredients You’ll Need
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup strawberry milk (or milk + strawberry syrup)
- 1 teaspoon vanilla extract
- 1/2 cup mashed fresh strawberries (or thawed frozen strawberries)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons strawberry milk
- Fresh strawberries for garnish
How to Make Strawberry Milkshake Pound Cake
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Step 4: Add Wet Ingredients
Mix in strawberry milk, vanilla extract, and mashed strawberries.
Gradually add dry ingredients, mixing until just combined.
Step 5: Bake
Pour batter into prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Optional Glaze
Mix powdered sugar and strawberry milk until smooth.
Drizzle over cooled cake and garnish with fresh strawberries.
Tips for the Best Strawberry Milkshake Pound Cake
- Use ripe, juicy strawberries for maximum flavor.
- Avoid overmixing the batter to keep the cake tender.
- For extra strawberry flavor, fold in small chunks of fresh strawberries.
- Serve slightly warm with a scoop of ice cream for indulgence.
Easy Variations
1. Chocolate-Strawberry Pound Cake
Add mini chocolate chips to the batter for a chocolate twist.
2. Strawberry Lemon Pound Cake
Add 1 teaspoon lemon zest to the batter for a bright, fruity flavor.
3. Mini Pound Cakes
Divide batter into mini loaf pans or muffin tins for individual servings.
4. Strawberry Cream Cheese Pound Cake
Swirl softened cream cheese into the batter before baking for extra richness.
Storage & Make-Ahead
- Store cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days, especially if glazed.
- Freeze cooled cake for up to 2 months; thaw at room temperature before serving.