Strawberry Milkshake Pound Cake

Name: Strawberry Milkshake Pound Cake (Low-Carb & Keto-Friendly)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 slices
Cuisine: American
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated monk fruit sweetener; 4 large eggs; 1/2 cup unsweetened almond milk; 1 teaspoon vanilla extract; 1/2 teaspoon strawberry extract; 1/2 cup fresh strawberries, finely chopped; 1/2 cup powdered erythritol (for glaze); 1 tablespoon strawberry purée; 2 tablespoons heavy cream

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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 on a lazy Sunday afternoon when I was craving something sweet but didn’t want the sugar crash that usually follows. I wanted the creamy, nostalgic flavor of a strawberry milkshake but in a form that felt a little more indulgent—something buttery, rich, and satisfying. A classic pound cake seemed like the perfect answer.

This recipe brings together everything you love about a strawberry milkshake—the sweet, fruity flavor, the hint of vanilla, and that smooth, melt-in-your-mouth richness—while keeping it low carb and gluten free. The combination of almond flour and coconut flour gives it just the right texture, and the addition of fresh strawberries and a touch of strawberry extract makes every bite burst with flavor. A simple strawberry glaze drizzled on top adds the perfect finishing touch.

What I love most about this strawberry flavored cake is its versatility. It works just as well as a breakfast treat with coffee as it does for dessert. It’s sturdy enough to slice and pack for a snack, yet soft and buttery enough to feel like a special indulgence. Serve it with a dollop of whipped cream and extra berries, or enjoy it plain—it’s that good.

This cake has quickly become a go-to in my kitchen, and I know it’ll be one of those recipes you come back to again and again. If you’ve been looking for a low-carb dessert that doesn’t feel like a compromise, this is it.

WHY YOU’LL LOVE THIS Strawberry Milkshake Pound Cake RECIPE

A marbled strawberry and vanilla pound cake with a pink glaze, featuring a beautiful swirl pattern. — A delicious strawberry swirl pound cake with a soft, marbled interior and a drizzle of pink glaze.

Low-Carb & Keto-Friendly

This strawberry flavored pound cake delivers all the rich, buttery goodness of a traditional recipe—it’s packed with real strawberry flavor without the sugar and carbs. Each slice has just 4g net carbs, making it perfect for a guilt free treat.

Moist, Dense & Buttery

Pound cake should be dense, yet tender—and this one nails it! The combination of almond flour and butter creates that classic melt-in-your-mouth texture.

Real Strawberry Flavor

No artificial flavors here! Fresh strawberries and a touch of strawberry extract give this cake a natural, fruity sweetness that tastes just like a strawberry milkshake.

Sugar-Free & Gluten-Free

With zero refined sugar and no gluten, this cake is perfect for low-carb eaters, gluten-sensitive friends, or anyone cutting back on sugar.

Easy to Make

No fancy techniques required! Just mix, bake, and drizzle with a silky strawberry glaze for the ultimate finishing touch.

Great for Any Occasion

Enjoy it for breakfast with coffee, as a snack, or as a dessert topped with whipped cream and fresh berries. This cake is good anytime, anywhere!

How to make this Strawberry Milkshake Pound Cake

INGREDIENTS

For exact ingredient measurements, see the full recipe card below!

Almond Flour

The base of this pound cake! Almond flour gives it that classic rich and buttery texture without the carbs. Look for finely ground almond flour for the best results.

Coconut Flour

Just ¼ cup helps absorb moisture and keeps the cake light yet dense, like a traditional pound cake. If you skip it, the cake might turn out too soft.

Baking Powder

A little lift goes a long way! Just 1 teaspoon ensures the cake rises properly without making it too airy.

Butter

Softened unsalted butter is essential for that classic pound cake richness. You’ll cream it with sweetener to create a smooth and fluffy base.

Sweetener

Monk fruit sweetener keeps it sugar-free while adding just the right amount of sweetness. Prefer erythritol or allulose? They work too!

Eggs

The structure and moisture of this cake come from four large eggs. Beating them well helps create a tender crumb.

Almond Milk

A little unsweetened almond milk helps balance the batter. Feel free to swap with coconut milk for a slight tropical twist!

Strawberry Extract & Vanilla Extract

Vanilla adds warmth, while a dash of strawberry extract boosts that strawberry milkshake flavor. Don’t have strawberry extract? Use a little extra vanilla—it’ll still be delicious.

Fresh Strawberries

For juicy bursts of real strawberry flavor, finely chop ½ cup fresh strawberries. Avoid frozen ones—they release too much water.

Strawberry Glaze Ingredients

A simple mix of powdered erythritol, strawberry purée, and heavy cream creates a silky glaze that drizzles beautifully over the cake.

STEP-BY-STEP INSTRUCTIONS

1-Preheat & Prep

Start by setting your oven to 350°F (175°C). While it heats up, grab a 9×5-inch loaf pan, line it with parchment paper, and lightly grease it. This will make sure your pound cake slides out easily once baked.

2-Mix the Dry Ingredients

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. This blend keeps the cake perfectly tender—not too dense, not too crumbly. Set the bowl aside; you’ll come back to it soon.

3-Cream the Butter & Sweetener

In a large mixing bowl, add ½ cup softened butter and ¾ cup monk fruit sweetener. Using a hand mixer, beat on medium speed for about 2-3 minutes until the mixture looks pale and fluffy. This step is key—it traps air and gives the pound cake its signature soft texture.

4-Add the Eggs & Flavor Boosters

Crack in the eggs, one at a time, mixing well after each addition. Now stir in vanilla extract, strawberry extract, and unsweetened almond milk. If you don’t have strawberry extract, don’t worry—the fresh strawberries will still shine through.

5-Combine & Fold in Strawberries

Slowly add the dry ingredients into the butter mixture, stirring gently until just combined. Overmixing at this stage will make the cake dense, so a light hand is best. Finally, fold in ½ cup chopped fresh strawberries, making sure they’re evenly distributed.

6-Bake to Perfection

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Slide it into the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely tent it with foil for the last 10 minutes.

7-Cool & Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Meanwhile, whisk together powdered erythritol, strawberry purée, and heavy cream for a silky strawberry glaze. Once the cake is fully cooled, drizzle the glaze over the top, slice, and enjoy!

A glass bowl with butter and sweetener mixture, with almond flour being added for the pound cake batter. — Gradually mixing almond flour into the butter mixture to create a smooth pound cake batter.

A bowl of smooth, whipped pound cake batter with eggshells nearby. — The butter, sweetener, and eggs are blended into a smooth, creamy batter, ready for the next step.

A bowl of chopped strawberries coated with flour to prevent sinking in the cake batter. — Freshly diced strawberries are lightly coated with flour to help them stay evenly distributed in the cake.

A glass bowl filled with strawberry pound cake batter mixed with fresh diced strawberries. — Fresh strawberries are gently folded into the cake batter to add bursts of fruity flavor.

Strawberry Milkshake Pound Cake TIPS

Use Finely Ground Almond Flour

Not all almond flours are the same. A super-fine almond flour gives the best texture, keeping the cake soft and moist. Coarser almond meal will make it too dense and grainy.

Don’t Skip the Coconut Flour

Even though it’s just a small amount, coconut flour helps absorb excess moisture and balances the texture. Without it, the cake may turn out too soft.

Cream the Butter and Sweetener Properly

Beating the butter and sweetener together until light and fluffy is key. This step adds air to the batter, which helps the cake rise properly. Two to three minutes with a hand mixer should do the trick.

Room Temperature Ingredients Work Best

Cold eggs and butter won’t mix evenly into the batter. Let them sit at room temperature for about 15 minutes before you start baking.

Fold in the Strawberries Gently

Fresh strawberries add moisture, but overmixing can release too much juice into the batter. Use a light hand to fold them in just until combined.

Check for Doneness the Right Way

Ovens vary, so start checking the cake around the 40-minute mark. A toothpick inserted in the center should come out with a few crumbs, but not wet batter. If the top browns too quickly, loosely tent the loaf with foil for the last 10 minutes.

Let It Cool Before Slicing

Pound cake firms up as it cools. Let it rest in the pan for 10 minutes, then transfer it to a wire rack. Slicing too soon can make it crumble.

🔗 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.