- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Cost per Serving: ~$2.00
- Calorie Count per Serving: ~180 kcal
The idea for this Strawberry Milkshake Pound Cake came to me when I was craving something rich, buttery, and packed with nostalgic strawberry flavor. I wanted the sweet, creamy taste of a strawberry milkshake but in a form that felt indulgent—something with a soft, dense crumb and just the right amount of sweetness. A classic pound cake was the perfect answer.
This recipe captures everything you love about a strawberry swirl pound cake—a buttery texture, a subtle hint of vanilla, and a fruity, milkshake-like richness. The secret ingredient? Strawberry milkshake mix, which infuses the batter with that signature creamy strawberry flavor. For an extra touch, a simple glaze for strawberry pound cake can be drizzled on top to bring out even more sweetness.
What I love most about this cake is how versatile it is. Serve it as a pound cake strawberry shortcake by layering slices with whipped cream and fresh berries, or enjoy it plain with a dusting of powdered sugar. Either way, it’s an easy-to-make treat that feels special enough for any occasion.
This pound cake strawberry shortcake recipe has quickly become a favorite in my kitchen, and I know it will in yours too. Whether you’re baking for a weekend treat or a gathering with friends, this cake delivers that perfect blend of comfort and indulgence.
WHY YOU’LL LOVE THIS Strawberry Milkshake Pound Cake RECIPE
Rich, Buttery, and Moist – This Strawberry Milkshake Pound Cake has the perfect balance of dense yet tender texture, just like a classic pound cake should. Every bite is rich, smooth, and melts in your mouth.
Nostalgic Strawberry Flavor – If you love the creamy sweetness of a strawberry milkshake, this cake delivers that same comforting taste in baked form. The strawberry milkshake mix infuses the batter with a fruity, milky flavor that feels both familiar and indulgent.
Perfect for Any Occasion – Whether you’re serving it at brunch, enjoying a slice with coffee, or using it as the base for a pound cake strawberry shortcake, this cake works for everything. Dress it up with fresh berries and whipped cream, or keep it simple with a dusting of powdered sugar.
A Fun Twist on a Classic – This isn’t your average pound cake. The hint of vanilla, touch of strawberry, and optional pink hue make it a fun, slightly unexpected take on a traditional dessert.
Once you try it, this will be the pound cake recipe you keep coming back to!
How to make this Strawberry Milkshake Pound Cake
INGREDIENTS
For exact ingredient measurements, see the full recipe card below!
Flour: All-purpose flour gives this cake its signature dense yet soft texture. Measure carefully and don’t pack it down—too much flour can make the cake dry.
Sugar: Granulated sugar does more than just sweeten—it also helps create that golden crust that makes a pound cake irresistible.
Butter: Unsalted butter is the key to a rich, velvety crumb. Make sure it’s softened before mixing for the smoothest batter.
Milk: A combination of whole milk and strawberry milkshake mix brings extra moisture and a creamy, fruity flavor to every bite. No strawberry mix? Try strawberry-flavored milk for a similar effect.
Eggs: Five large eggs give the cake its classic pound cake density while keeping it light enough to melt in your mouth.
Vanilla Extract: A touch of vanilla enhances the strawberry milkshake flavor and adds depth to the cake.
Baking Powder & Salt: Just a little of each makes sure the cake rises slightly while keeping that signature rich, buttery texture.
Red Food Coloring (Optional): If you want a deeper pink hue, a few drops of red food coloring will make the color pop.
Powdered Sugar (Optional): A dusting of powdered sugar is the easiest way to add a beautiful finishing touch.
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan, making sure to coat every crevice—nothing ruins a good pound cake like sticking to the pan. If you prefer, you can also use baking spray with flour for an easy release.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale, light, and fluffy. This step takes about 3-4 minutes and is key to getting that perfect, buttery texture.
Step 3: Add the Eggs and Vanilla
Crack the eggs into a small bowl to avoid shells sneaking into the batter. Add them one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract, making sure everything is smooth and well combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agents evenly, so you don’t end up with dense spots in your cake.
Step 5: Incorporate the Dry and Wet Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the whole milk and strawberry milkshake mix. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix—overworked batter leads to a tough cake. If you’re using red food coloring, add a few drops here for a vibrant pink hue.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Place it in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the cake starts browning too quickly, loosely tent it with foil for the last 15 minutes.
Step 7: Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes—this helps it set and makes removal easier. Then, carefully invert it onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with a glaze for strawberry pound cake before serving.
Now slice, serve, and enjoy the sweet, buttery goodness of this Strawberry Milkshake Pound Cake!
Strawberry Milkshake Pound Cake TIPS
Use Room Temperature Ingredients – Let the butter, eggs, and milk sit at room temperature before mixing. This helps everything blend smoothly, giving the cake a light, even texture without lumps.
Cream the Butter and Sugar Well – Don’t rush this step! Beating the butter and sugar until light and fluffy (about 3-4 minutes) creates air pockets that give the cake its soft, tender crumb.
Alternate Dry and Wet Ingredients – Instead of dumping everything in at once, add the flour mixture in three parts, alternating with the milk and strawberry mix. This prevents overmixing and ensures a smooth, even batter.
Don’t Overbake – Pound cakes can dry out quickly if overbaked. Start checking for doneness at 60 minutes by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.
Cool Before Removing – Let the cake sit in the pan for 10 minutes before flipping it onto a wire rack. This helps it hold its shape and prevents breaking.
Fun Variations to Try
Strawberry Swirl Pound Cake – Swirl strawberry jam or puree into the batter before baking for a beautiful marbled effect.
Strawberry Shortcake Pound Cake – Slice the cake and layer it with whipped cream and fresh strawberries for a fun twist on a pound cake strawberry shortcake recipe.
Chocolate Strawberry Pound Cake – Add ½ cup of mini chocolate chips to the batter for a chocolate-covered strawberry flavor.
Lemon Strawberry Pound Cake – Mix in 1 tablespoon of lemon zest for a bright, citrusy contrast to the strawberry flavor.
No matter how you make it, this pound cake is a guaranteed hit!
Heart Cake Recipe – If you love soft, indulgent cakes, this heart-shaped cake recipe is perfect for special occasions. You can even add a strawberry twist for an extra fruity touch.
Recommended Kitchen Tools
1-Hand Mixer: A hand mixer is essential for creaming the butter and sweetener until light and fluffy. This step helps create a tender, airy pound cake. If you don’t have one, you can mix by hand, but it takes more effort to get the same smooth texture.🔗 Check out this highly-rated hand mixer on Amazon
2- 9×5-Inch Loaf Pan: For the perfect bake, a high-quality loaf pan ensures even heat distribution. A non-stick or silicone-lined pan makes for easy release and cleanup.🔗 See this top-rated loaf pan on Amazon
FAQ
1-Can I store this cake?
Yes! Keep it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If you prefer a warm slice, reheat it in the microwave for a few seconds.
2-Can I freeze it?
Absolutely! Slice the cake, wrap each piece in parchment paper, and store them in a zip-top freezer bag. It stays fresh for up to 3 months. Let it thaw at room temperature or warm it up in the oven.
3-What sweetener works best?
Monk fruit sweetener, erythritol, and allulose all work well. Avoid liquid sweeteners, as they can alter the texture of the cake.
4-Can I make this dairy-free?
Yes! Swap butter for coconut oil and use coconut cream instead of heavy cream for the glaze. The flavor will have a slight coconut hint, but it pairs nicely with strawberries.
5-Can I use frozen strawberries?
Fresh strawberries work best because they don’t release excess moisture. If using frozen, thaw and drain them well before adding to the batter.
Print
Strawberry Milkshake Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Strawberry Milkshake Pound Cake is soft, buttery, and infused with the nostalgic flavor of a creamy strawberry milkshake. Made with strawberry milkshake mix, it delivers a rich, fruity taste in every bite. Perfect for serving as a simple dessert, enjoying with coffee, or using as the base for a pound cake strawberry shortcake recipe. Dust with powdered sugar or drizzle with a glaze for strawberry pound cake for an extra touch of sweetness!
Ingredients
3 cups flour (all-purpose)
2 cups white granulated sugar
1 cup unsalted butter, softened
½ cup whole milk
½ cup strawberry milkshake powder mix
5 large eggs
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
Red food coloring (optional, for a deeper pink color)
Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch bundt pan or loaf pan to prevent sticking. In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the whole milk and strawberry milkshake mix. Stir until just combined, being careful not to overmix. If using red food coloring, add a few drops at this stage to enhance the cake’s pink hue.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, loosely tent it with foil for the last 15 minutes of baking. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or drizzle with a strawberry glaze before serving.
Notes
- If the cake is browning too quickly, tent it with foil for the last 10 minutes of baking.
- Let the cake cool completely before slicing to prevent crumbling.
- Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- For freezing, wrap slices in parchment paper and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1Slice
- Calories: 380kcal
- Sugar: 32g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Strawberry Milkshake Pound Cake, strawberry swirl pound cake, glaze for strawberry pound cake, pound cake strawberry shortcake recipe, pound cake strawberry shortcake, pound cake with strawberry glaze, strawberry milkshake cake recipe
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