“Remember those sun-soaked summer days, sipping on strawberry milkshakes while laughter echoed around? With my Strawberry Milkshake Pound Cake Recipe, you can capture that joyful nostalgia in your kitchen. This delightful cake is not only incredibly easy to whip up, but it also boasts a moist, fluffy texture that will impress your friends and family. Perfect for those who crave the sweet comfort of homemade desserts, it combines simple ingredients and a fun twist on a classic flavor. Plus, it’s visually stunning with its marbled swirls, making it a fantastic centerpiece for any gathering. Ready to bring back those sweet memories? Let’s dive into the recipe!”
Why is this cake so special?
Nostalgic Flavors: Every slice of this Strawberry Milkshake Pound Cake takes you back to carefree summer days filled with creamy, sweet treats.
Easy to Make: This simple recipe requires minimal baking skills—perfect for both novice and seasoned bakers!
Visually Stunning: The marbled pink and white swirls create a beautiful centerpiece for any occasion, sure to dazzle your guests.
Versatile Delight: Whether served warm with whipped cream or as a refreshing dessert, this cake is perfect for any gathering.
Quick Prep Time: With just over an hour from prep to bake, you can satisfy your cravings without spending all day in the kitchen.
For those seeking an equally delightful treat, check out my Angel Cake Churro recipe for a new twist on comfort food!
Strawberry Milkshake Pound Cake Ingredients
Indulge your baking passion with this delicious Strawberry Milkshake Pound Cake!
For the Cake
- Butter – Adds richness and moisture; margarine can be used for a dairy-free option.
- Vegetable Oil – Contributes to tenderness and moisture without any need for substitution.
- Granulated Sugar – Sweetens while creating a fluffy texture; coconut sugar can serve as a lower glycemic substitute.
- Eggs – Binds the ingredients and enriches the cake; use flax eggs for a vegan alternative.
- Instant Strawberry Pudding Mix – Elevates the flavor and moistness; vanilla pudding can be swapped with strawberry extract for a twist.
- Strawberry Extract – Essential for that nostalgic flavor; almond extract can be used for a unique profile.
- Vanilla Extract – Adds a depth of flavor; stick with vanilla for the best results.
- Whole Milk – Provides needed moisture; non-dairy milk can be substituted for a vegan option.
- All-Purpose Flour – The main structure component; consider gluten-free flour for dietary needs.
- Baking Powder – Important for leavening; check self-rising flour for additional baking powder.
- Salt – Enhances flavor but can be omitted if desired.
- Food Coloring (pink or red) – Optional for decoration but recommended for visual delight.
For the Glaze
- Powdered Sugar – Provides sweetness for the glaze.
- Strawberry Milk – Infuses the glaze with strawberry flavor; regular milk can be substituted for a simpler version.
- Vanilla Extract – Enhances the glaze flavor, tying back to the cake’s overall taste.
This Strawberry Milkshake Pound Cake Recipe is not only about nostalgia; it’s packed with flavors and perfect for those who yearn for the charm of homemade desserts!
Step‑by‑Step Instructions for Strawberry Milkshake Pound Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 325°F (165°C). While the oven warms up, take a bundt pan and generously grease and flour it to ensure your Strawberry Milkshake Pound Cake comes out smoothly after baking. This step is crucial for achieving a beautiful bundt shape and an appealing presentation.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, combine softened butter, vegetable oil, and granulated sugar. Use a hand mixer to cream these ingredients together on medium speed for 3-5 minutes until the mixture is light and fluffy. This process incorporates air, which is key to creating a tender and airy pound cake that’s reminiscent of a delightful strawberry milkshake.
Step 3: Incorporate the Eggs
Once your butter mixture is fluffy, add the eggs one at a time, mixing well after each addition until fully incorporated. This should take about two minutes. Each egg enhances the cake’s rich texture, ensuring that it binds beautifully as the flavors of the Strawberry Milkshake Pound Cake develop.
Step 4: Mix in Pudding and Extracts
Now, add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the bowl. Use the mixer on low speed to combine everything smoothly, scraping down the sides as needed. This mixture will provide the essential strawberry flavor and moisture that makes this pound cake so irresistible and reminiscent of your favorite childhood milkshake.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Gradually add this dry mixture to the wet ingredients in your large bowl, mixing on low speed just until the batter is combined. Be careful not to overmix; this keeps your Strawberry Milkshake Pound Cake light and fluffy.
Step 6: Divide and Tint the Batter
Once your batter is well-combined, divide it evenly into two bowls. In one bowl, add a few drops of pink food coloring to create a vibrant hue. Gently fold the coloring in for a marbled effect while making sure not to overmix. This step will create the visually stunning swirls that your guests will admire on your Strawberry Milkshake Pound Cake.
Step 7: Layer the Batter in the Pan
Spoon alternating dollops of the plain and tinted batter into your prepared bundt pan. Use a skewer or knife to create gentle swirls by going through the batter lightly. This method ensures that you’ll have beautiful marbled patterns in your finished cake, capturing the essence of a strawberry milkshake in both flavor and appearance.
Step 8: Bake the Cake
Transfer the bundt pan to your preheated oven and bake for 60-70 minutes. You’ll know your Strawberry Milkshake Pound Cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes to prevent over-baking, as this may dry out the cake.
Step 9: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool in the pan for about 15 minutes. This cooling period is essential for firming up the cake so that it retains its shape. After 15 minutes, gently invert the pan onto a wire rack to cool completely.
Step 10: Prepare the Glaze
While the cake cools, whisk together powdered sugar, strawberry milk, and vanilla extract in a separate bowl until you achieve a smooth consistency for the glaze. This simple yet delicious glaze adds a delightful finish to your Strawberry Milkshake Pound Cake, enhancing both its flavor and presentation.
Step 11: Glaze the Cake
Finally, once your pound cake has cooled completely, drizzle the prepared glaze generously over the top. Allow the glaze to set slightly before slicing into the cake. This last step adds a sweet, glossy touch, making each slice of your Strawberry Milkshake Pound Cake a delectable treat to share with family and friends.
Strawberry Milkshake Pound Cake Variations
Feel free to let your creativity shine as you customize this delightful cake to suit your tastes!
-
Dairy-Free: Substitute butter with margarine and whole milk with almond milk for a completely dairy-free experience. Your cake will still be rich and moist!
-
Gluten-Free: Use a 1:1 gluten-free flour blend to enjoy this nostalgic dessert without the gluten. It will remain just as tender and delicious.
-
Citrus Twist: Add the zest of a lemon or orange to the batter for a refreshing citrus kick. The bright flavors will uplift the classic strawberry taste beautifully!
-
Chocolate Lovers: Mix in a cup of mini chocolate chips to the batter for an unexpected yet delightful chocolatey experience. Each bite will have a rich surprise!
-
Nutty Flavor: Fold in some crushed walnuts or pecans into the batter for added texture and flavor. They create a lovely crunch that pairs wonderfully with the softness of the cake.
-
Extra Strawberry: Incorporate fresh or frozen strawberries into the batter for an added fruity burst. Just be sure to thaw and drain the strawberries to minimize excess moisture.
-
Spicy Kick: Add a pinch of cinnamon or nutmeg for a subtle warm spice that complements the sweetness of the strawberries, providing a cozy depth of flavor.
For other delicious options, consider pairing this cake with the creamy Italian Grandmas Cake for a delightful dessert experience or serve it alongside a refreshing One Pan Greek for a delicious meal combination.
What to Serve with Strawberry Milkshake Pound Cake
Elevate your dessert experience by pairing this delightful cake with complementary sides and drinks that enhance its nostalgic flavor.
-
Whipped Cream: A classic accompaniment that adds a light, airy texture, enhancing the cake’s strawberry sweetness with every bite.
-
Fresh Strawberries: Their natural sweetness and juicy texture not only echo the cake’s flavor but add a refreshing crunch, perfect for balancing richness.
-
Vanilla Ice Cream: This creamy scoop melts warmly atop the cake, providing a comforting contrast that mimics the iconic milkshake experience.
-
Cookies and Cream Milkshake: For an extra indulgent touch, serve this rich milkshake alongside the cake; the chocolatey notes beautifully contrast the strawberry flavor.
-
Berry Salad: A mix of seasonal berries tossed with a hint of mint refreshes the palate, bringing brightness to your dessert table and complementing the cake’s fruity essence.
-
Lemon Zest Drizzle: A simple lemon glaze drizzled over the cake adds a zesty kick that enhances the strawberry flavor with a vibrant citrus note.
-
Iced Lemonade: A glass of tangy lemonade will cleanse your palate between bites, balancing the sweetness while echoing that summer nostalgia.
-
Chocolate Ganache: Drizzling warm chocolate ganache over each slice creates a decadent experience, marrying rich chocolate with fresh strawberries for a delightful twist.
Make Ahead Options
Busy home cooks will love that the Strawberry Milkshake Pound Cake is perfect for meal prep! You can prepare the batter up to 24 hours in advance. Simply mix all the ingredients, then cover the bowl tightly with plastic wrap and refrigerate. For the best results, allow the batter to rest overnight, which enhances the flavors. When you’re ready to bake, pour it into the prepared bundt pan and pop it in the preheated oven as directed. Additionally, you can make the glaze ahead of time and store it in the refrigerator; just give it a good whisk before drizzling over the cooled cake. This way, you’ll enjoy a delicious, homemade treat without the last-minute rush!
Storage Tips for Strawberry Milkshake Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it moist and flavorful.
Fridge: If you prefer, you can refrigerate the cake for up to 5 days, but remember to cover it well to prevent drying.
Freezer: For longer storage, slice the Strawberry Milkshake Pound Cake and wrap individual pieces in plastic wrap, then store in a freezer-safe bag for up to 2 months.
Reheating: To enjoy frozen slices, simply thaw at room temperature or warm briefly in the microwave for a delicious treat that still captures that nostalgic flavor.
Expert Tips for Strawberry Milkshake Pound Cake
-
Room Temperature Ingredients: Ensure all your ingredients are at room temperature before mixing. This helps achieve a smooth batter and fluffy texture in your Strawberry Milkshake Pound Cake.
-
Careful Mixing: Avoid overmixing after adding the flour; this is a common mistake that can lead to a dense cake. Mix until just combined for optimal fluffiness.
-
Cooling Time Matters: Allow the cake to cool thoroughly in the pan before removing it. If you rush this step, the cake may break or crumble, affecting its lovely presentation.
-
Marbled Effect: For the best marbled appearance, don’t stress about perfection when layering the batters. A gentle swirl with a skewer creates beautiful patterns—embrace the uniqueness!
-
Glaze Just Before Serving: Drizzle the glaze over the cooled cake just before serving. If left too long, the glaze may absorb into the cake, losing its glossy finish.
-
Storage Tips: Wrap leftover slices in plastic wrap and store in an airtight container at room temperature for up to three days, maintaining moistness in your delightful Strawberry Milkshake Pound Cake.
Strawberry Milkshake Pound Cake Recipe FAQs
How do I select ripe strawberries for the cake?
Absolutely! When selecting strawberries, look for bright red color and a fresh green cap. Avoid berries with dark spots or visible mold. The firm strawberries should yield slightly to pressure, indicating juiciness and ripeness! If you’re using frozen strawberries, ensure they are thawed and well-drained before adding to the batter to prevent excess moisture.
What’s the best way to store leftover Strawberry Milkshake Pound Cake?
To keep your cake delicious, store it in an airtight container at room temperature for up to 3 days. If you prefer to extend its life, you can refrigerate it for up to 5 days but remember to wrap it well to prevent it from drying out. I often place a damp paper towel in the container, which helps maintain moisture.
Can I freeze the Strawberry Milkshake Pound Cake? How?
Yes, you can freeze it! Slice the cooled cake and wrap each slice tightly in plastic wrap, then pack them in a freezer-safe bag. This will keep them fresh for up to 2 months. When you want to enjoy a slice, simply thaw it at room temperature or warm it in the microwave for a nostalgic treat.
What should I do if my cake sinks in the middle after baking?
No worries! If your cake sinks, it could be due to underbaking or overmixing the batter. Always check for doneness with a toothpick inserted in the center—if it comes out clean, it’s ready. Remember to mix the batter gently after adding flour, as overmixing can create a dense cake that doesn’t rise properly!
Are there any dietary considerations for the cake?
Very! This Strawberry Milkshake Pound Cake can easily be modified for various dietary needs. For a dairy-free option, substitute whole milk with almond milk and use margarine instead of butter. If you’re looking for vegan options, replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and ensure all extracts are alcohol-free. It’s a versatile recipe—bring on the variations!
Delightful Strawberry Milkshake Pound Cake Recipe for Every Occasion
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease and flour a bundt pan.
- Cream softened butter, vegetable oil, and sugar together for 3-5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in pudding mix, strawberry extract, vanilla extract, and milk on low speed until combined.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually combine with wet ingredients.
- Divide the batter into two bowls, tint one with food coloring for a marbled effect.
- Layer dollops of each batter into the prepared bundt pan and create swirls.
- Bake for 60-70 minutes until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar, strawberry milk, and vanilla for the glaze, then drizzle over the cooled cake.
Leave a Reply