This Strawberry Milkshake Pound Cake captures all the sweet nostalgia of sipping a strawberry shake at your favorite diner. I still remember the first time I transformed that classic drink into a cake – my granddaughter’s eyes lit up when she tasted it, and it’s been a family favorite ever since.
There’s something magical about combining the dense, buttery crumb of traditional pound cake with the sweet, fruity flavor of strawberry milkshakes. Every spring, when fresh strawberries start appearing at the farmers’ market, I find myself pulling out this recipe. The aroma that fills my kitchen while it bakes – vanilla and strawberries mingling together – takes me right back to Sunday afternoons at my grandmother’s farmhouse, where dessert was always the main event. The creamy strawberry glaze drizzled over the top adds that finishing touch, creating layers of strawberry flavor in every bite. Time to get our hands floury!
What Makes This Strawberry Milkshake Pound Cake So Special
I’ve been making pound cakes for over forty years, and this strawberry version has become one of my most-requested recipes. What started as an experiment to capture my grandchildren’s favorite milkshake flavor turned into a dessert that never fails to impress at spring gatherings and birthday celebrations.
- Simple pantry ingredients you likely already have, plus fresh strawberries and strawberry milk
- Comes together in about 20 minutes of hands-on prep time before baking
- Delivers consistently moist results thanks to the combination of butter, sour cream, and strawberry preserves
- Perfect for any skill level – the straightforward method makes it beginner-friendly
- Beautiful presentation with minimal effort when drizzled with pink strawberry glaze
- Stays fresh for days at room temperature, making it ideal for make-ahead desserts
The dense pound cake texture holds up beautifully, while the strawberry elements keep every slice incredibly moist without being heavy.
Ingredient Spotlight
Unsalted butter: I always choose unsalted butter for baking because it allows me to control the salt content precisely, and when properly creamed with sugar, it creates those tiny air pockets that make pound cake tender rather than dense.
Strawberry milk: This ingredient brings authentic milkshake flavor to the cake. Look for it in the dairy aisle, or make your own by mixing regular milk with strawberry syrup for a similar effect.
Sour cream: In my kitchen, sour cream is the secret to keeping pound cakes moist for days. Its acidity also tenderizes the flour proteins, resulting in a softer crumb.
Strawberry preserves: I prefer preserves over jam because they contain larger fruit pieces that create pockets of concentrated strawberry flavor throughout the cake.
Fresh strawberries: Finely chopped fresh berries add texture and natural sweetness, and I’ve learned that patting them dry with a paper towel prevents excess moisture in the batter.
All-purpose flour: This provides the structure needed for pound cake’s signature dense texture. Be sure to measure accurately by spooning it into your measuring cup rather than scooping directly.
Powdered sugar: The glaze’s smooth, pourable consistency comes from powdered sugar, which dissolves easily and creates that beautiful glossy finish.
How to Make Strawberry Milkshake Pound Cake
Step 1. Betty always starts by preheating the oven to 325°F and thoroughly greasing every crevice of the bundt pan. I’ve found that using both butter and flour ensures the cake releases perfectly every time.
Step 2. Cream the softened butter and sugar for a full 3 to 4 minutes until the mixture looks pale and fluffy. This step incorporates air that creates a tender crumb, so don’t rush it.
Step 3. Add eggs one at a time, beating well after each addition. I learned early on that this gradual method prevents the batter from separating and keeps everything smooth.
Step 4. Whisk together the strawberry milk, sour cream, and vanilla extract in a small bowl until completely smooth, ensuring even distribution of flavors.
Step 5. After years of making pound cakes, I know the key is alternating the flour mixture with the wet ingredients, always beginning and ending with flour. This prevents overmixing and keeps the cake tender.
Step 6. Gently fold in the strawberry preserves and chopped fresh strawberries using a spatula, being careful not to overmix, which would break down the fruit and create a dense texture.
Step 7. Pour the batter into your prepared pan and bake for 60 to 70 minutes. My family prefers when I test with a toothpick inserted in the thickest part, which should come out clean or with just a few moist crumbs.
Step 8. Let the cake cool in the pan for exactly 15 minutes before turning it out onto a wire rack. I discovered this timing prevents the cake from sticking while avoiding condensation that makes the bottom soggy.
Step 9. Once completely cool, whisk together the glaze ingredients and drizzle over the top. Betty’s tip: if the glaze is too thick, add strawberry milk a few drops at a time until it reaches the perfect consistency.
Keeping This Strawberry Milkshake Pound Cake Fresh
I typically store this cake covered with a cake dome or aluminum foil at room temperature for up to 3 days. The combination of butter, sour cream, and strawberry preserves keeps it incredibly moist, and honestly, it tastes even better on day two when the flavors have had time to meld together. Just make sure the glaze has fully set before covering to prevent it from smudging.
For longer storage, I recommend refrigerating the glazed cake in an airtight container for up to 5 days. Through trial and error, I learned that bringing refrigerated slices to room temperature for about 30 minutes before serving brings back that tender, melt-in-your-mouth texture.
Betty’s freezing method works beautifully if you want to make this ahead. Freeze the cake without the glaze, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months. Thaw it overnight in the refrigerator, bring it to room temperature, and prepare the fresh glaze just before serving. For the best texture, I reheat individual slices in the microwave for about 10 seconds if desired, though this Strawberry Milkshake Pound Cake is delicious served at room temperature.
Perfect Partners for Strawberry Milkshake Pound Cake
- Fresh whipped cream: The light, airy texture contrasts beautifully with the dense pound cake, and I often add a touch of vanilla extract to complement the strawberry flavor.
- Vanilla bean ice cream: Serving a warm slice with a scoop of cold vanilla ice cream recreates that classic milkshake experience on a plate.
- Fresh strawberry compote: I simmer sliced strawberries with a bit of sugar and lemon juice for 10 minutes to create a warm, jammy topping that intensifies the strawberry theme.
- Blueberry Cream Cheese Croissant Casserole: This fruity breakfast dish pairs wonderfully for a spring brunch spread alongside the pound cake for dessert.
- Hot coffee or tea: The richness of pound cake pairs perfectly with a strong cup of coffee or Earl Grey tea, making this an ideal afternoon treat.
- Cranberry Brie Bites: These elegant appetizers create a beautiful contrast when serving this cake at a party, balancing savory and sweet.
- Banana Cream Pie Overnight Oats: For a complete dessert table, offer this lighter option alongside the rich pound cake for guests who want variety.
Storage and Serving Tips
This cake is incredibly forgiving and actually improves with time. I’ve found that the strawberry flavor becomes more pronounced after the first day as the moisture from the preserves and fresh berries continues to permeate the crumb. When I’m planning to serve this for a special occasion, I often bake it the day before and glaze it the morning of the event.
For the prettiest presentation, I slice the cake with a serrated knife using a gentle sawing motion. Clean the blade between cuts for the neatest slices. Room temperature is truly the sweet spot for serving – the butter in the cake softens just enough to create that melt-in-your-mouth texture that makes pound cake so special.
If you’re taking this to a potluck or gathering, transport it in a cake carrier and bring the glaze in a separate container to drizzle just before serving. This keeps the presentation fresh and prevents the glaze from absorbing into the cake during transport.
FAQs
I recommend adding 1/4 teaspoon of strawberry extract or 2 tablespoons of strawberry syrup to regular milk for similar flavor results the strawberry milk is essential to achieving that authentic milkshake taste.
To prevent this issue, make sure you’re creaming the butter and sugar for the full 3-4 minutes and avoid overmixing once you add the flour many home cooks find success by mixing just until the flour disappears.
Betty’s solution is to bake the cake up to 2 days in advance, wrap it tightly in plastic wrap (without glaze), and store at room temperature add the glaze a few hours before serving for the freshest presentation.
Strawberry Milkshake Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to ensure the cake releases cleanly.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer for 3 to 4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition to maintain a smooth batter.
- In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth.
- In another bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture and wet mixture alternately to the creamed butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
- Gently fold in strawberry preserves and finely chopped fresh strawberries to evenly distribute throughout the batter.
- Pour batter into prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, 2-3 tablespoons strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Once cake is completely cooled, drizzle glaze evenly over the top and let it set before slicing and serving.
