Strawberry Milkshake Pound Cake showed up in our kitchen on a warm Saturday afternoon and immediately made everyone stop what they were doing. Maria had seen something similar at the bakery down the street in Queens and came home with that determined look we all know so well. She said nothing, just tied her apron, pulled out the butter, and got to work. Within an hour, the whole kitchen smelled like strawberries and something warm and golden and wonderful.
Strawberry Milkshake Pound Cake is the kind of dessert that takes you somewhere. One bite and you are back at a summer table, barefoot, with something cold and sweet in your hand. We have made it three times since that first Saturday and every single time the pan comes back empty. That is all we need to know.
Table of Contents
Why You Will Love This Strawberry Milkshake Pound Cake Recipe
This Strawberry Milkshake Pound Cake recipe is everything we love about a great dessert it is rich without being heavy, fruity without being artificial, and beautiful without requiring any special decorating skills. The strawberry glaze on top sets into a glossy finish that looks like it came from a professional bakery window. But the real magic is inside. Fresh strawberries and strawberry preserves folded right into the batter mean every single slice has little bursts of real fruit in every bite.
It is also wonderfully forgiving. The sour cream in the batter keeps the crumb moist even the next day, which means it is a perfect make-ahead dessert for gatherings. Lucia brought it to a neighborhood dinner last summer and three people asked her for the recipe before dessert was even finished. If you love fruity bakes, our Vegan Lemon Blueberry Cupcakes are another beautiful option that carries that same bright and joyful energy.
Ingredients Needed for This Strawberry Milkshake Pound Cake Recipe
For the Cake:
- 1 cup Unsalted Butter, softened
- 2 cups Granulated Sugar
- 4 large Eggs
- ½ cup Strawberry Milk
- ½ cup Sour Cream
- 2 tsp Vanilla Extract
- 2½ cups All-Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Strawberry Preserves or Puree
- ½ cup Fresh Strawberries, finely chopped
For the Glaze:
- 1 cup Powdered Sugar
- 2 to 3 tbsp Strawberry Milk
- ½ tsp Vanilla Extract
- Pinch of Salt
How to Make This Strawberry Milkshake Pound Cake Recipe
Preheat your oven to 325°F and grease and flour a 10-inch bundt or loaf pan thoroughly. Do not skip this step a well-prepared pan is the difference between a cake that releases beautifully and one that stays stubbornly stuck.
In a large bowl, beat the softened butter and sugar together for a full 3 to 4 minutes until the mixture is pale, light, and fluffy. This creaming step is where the tenderness of your cake is built, so give it the time it deserves. Add the eggs one at a time, beating well after each one.
In a small bowl, whisk together the strawberry milk, sour cream, and vanilla. In a separate bowl, sift together the flour, baking powder, and salt. Now alternate adding the dry and wet mixtures into your creamed butter, starting and ending with the dry ingredients. Mix just until combined do not overwork the batter, cara mia.
Gently fold in the strawberry preserves and the finely chopped fresh strawberries. Pour the batter into your prepared pan, smooth the top, and bake for 60 to 70 minutes. Start checking at the 60 minute mark with a toothpick. It should come out clean or with just a few moist crumbs. Let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Once fully cooled, whisk together the powdered sugar, strawberry milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle it generously over the top and let it set before slicing.
How to Serve This Strawberry Milkshake Pound Cake Recipe
This cake is stunning on its own but absolutely magical with a scoop of vanilla ice cream alongside each slice. A light dusting of powdered sugar or a few fresh strawberries on top adds that extra touch of beauty before it reaches the table. For a brunch spread, serve it sliced on a wooden board with a bowl of whipped cream and fresh berries on the side. It also works beautifully cut into small cubes for a party dessert table, served with a little strawberry glaze as a dipping sauce. Our Lemon Blueberry Cupcakes make a gorgeous colorful companion if you are building a full dessert spread.
How to Store This Strawberry Milkshake Pound Cake Recipe
Kept in an airtight container at room temperature, this cake stays wonderfully moist for up to 3 days. If you want to extend its life, refrigerate it for up to a week just bring it back to room temperature before serving so the flavors bloom properly. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It keeps beautifully in the freezer for up to 2 months. We recommend freezing before glazing and adding the glaze fresh after thawing for the best finish. To reheat, warm individual slices in the microwave for 15 to 20 seconds or in a low oven at 300°F for about 10 minutes.
Tips to Make This Strawberry Milkshake Pound Cake Recipe
Always use room temperature butter, eggs, and sour cream. Cold ingredients do not cream properly and will give you a dense, uneven batter. When folding in the strawberries, do it gently and quickly you want the fruit distributed throughout the batter, not mashed into it. If you cannot find strawberry milk, regular milk with a few drops of strawberry extract or a spoonful of strawberry syrup works perfectly. And do not glaze until the cake is completely cool. A warm cake will swallow the glaze and you will lose that beautiful glossy finish that makes this cake so irresistible.
Helpful Notes for This Strawberry Milkshake Pound Cake Recipe
The strawberry preserves and fresh strawberries work together in a very specific way here the preserves melt into the crumb and deepen the flavor from the inside while the fresh chopped strawberries give you those bright little pockets of fruit in every slice. Do not substitute one for the other; use both for the full effect. If fresh strawberries are not in season, thawed and well-drained frozen strawberries work as a substitute. Just pat them dry before folding them in so they do not add extra moisture to your batter.
Variation of This Strawberry Milkshake Pound Cake Recipe
This recipe is a wonderful base for creativity. Swap the strawberry preserves for raspberry or blueberry jam for a completely different fruit personality. Add a tablespoon of lemon zest to the batter for a bright citrus note that cuts beautifully through the sweetness. Teresa once made a mini bundt version for a baby shower using the same batter divided into a mini bundt tray they were absolutely adorable and baked in just 22 minutes.
You can also fold in white chocolate chips for an extra layer of indulgence that pairs beautifully with the strawberry. If you love the combination of strawberry and citrus, our Lemon Pasta makes a wonderful fresh and bright main course before this cake takes its place at the center of the table.
FAQs About This Strawberry Milkshake Pound Cake Recipe
Can I make this cake into cupcakes?
Absolutely. Use the same batter and divide it into a lined cupcake tin. Bake at 325°F for 18 to 22 minutes and check with a toothpick. Drizzle the glaze over the top once fully cooled and finish with a small fresh strawberry on each one.
What if I do not have strawberry milk?
No problem at all. Mix regular whole milk with a few drops of strawberry extract or stir in a teaspoon of strawberry syrup. The flavor will be just as lovely and nobody at the table will know the difference.
Can I freeze this cake after glazing?
We recommend freezing before glazing for the best results. The glaze can become sticky and lose its pretty finish after freezing and thawing. Freeze the cake plain, thaw overnight in the refrigerator, then apply the glaze fresh right before serving.
Strawberry Milkshake Pound Cake The Most Nostalgic Slice You Will Bake
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A rich and moist Strawberry Milkshake Pound Cake infused with fresh strawberries and strawberry preserves, topped with a creamy strawberry glaze. Nostalgic, buttery, and absolutely irresistible.
Ingredients
1 cup Unsalted Butter, softened
2 cups Granulated Sugar
4 large Eggs
1/2 cup Strawberry Milk
1/2 cup Sour Cream
2 tsp Vanilla Extract
2 1/2 cups All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Strawberry Preserves or Puree
1/2 cup Fresh Strawberries, finely chopped
1 cup Powdered Sugar
2 to 3 tbsp Strawberry Milk
1/2 tsp Vanilla Extract
Pinch of Salt
Instructions
1. Preheat oven to 325°F. Grease and flour a 10-inch bundt or loaf pan.
2. Beat butter and sugar together 3 to 4 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Whisk together strawberry milk, sour cream, and vanilla in a small bowl.
5. Sift together flour, baking powder, and salt in another bowl.
6. Alternate adding dry and wet mixtures to the butter mixture, starting and ending with dry. Mix just until combined.
7. Fold in strawberry preserves and chopped fresh strawberries gently.
8. Pour into prepared pan and bake 60 to 70 minutes until toothpick comes out clean.
9. Cool in pan 15 minutes then transfer to wire rack to cool completely.
10. Whisk powdered sugar, strawberry milk, vanilla, and salt until smooth.
11. Drizzle glaze over cooled cake and let set before slicing.
Notes
Use room temperature butter, eggs, and sour cream for best texture.
Do not glaze until cake is completely cool.
Freeze before glazing for best results.
Frozen strawberries work if fresh are not available — thaw and pat dry first.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: strawberry milkshake pound cake, strawberry pound cake, easy pound cake recipe, strawberry dessert
Conclusion
This Strawberry Milkshake Pound Cake is one of those recipes that earns a permanent spot in your kitchen once you make it the first time. It is warm, nostalgic, a little bit fancy, and completely full of love. We hope it brings as much joy to your table as it has brought to ours. Make it, share it, and come back to tell us all about it we love hearing from you more than you know. With all our love, Maria, Lucia, and Teresa.
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