I love baking and sharing simple treats, and my Strawberry Milkshake Pound Cake Recipe is one of my favorites. It gives soft crumbs and berry notes in every slice, and it makes the kitchen smell like summer. If you like fruity bakes, try my mango strawberry sunset cupcakes for another bright treat.
Dad James loved this cake with his morning coffee, Mom Eva asked for the recipe twice, and Sister Jennifer always saves the first slice. I keep baking it for them often.
Your Ingredients List
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
My Go-To Equipment
I use a stand mixer or a hand mixer and a 10-inch bundt pan or loaf pan. A good wire rack and a mixing bowl set save me time. For other cozy bakes, I also like my best chai cake recipe as a warm, spiced choice.
The Simple Steps to Follow
- Preheat the oven to 325°F and grease and flour a 10-inch bundt or loaf pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Whisk together strawberry milk, sour cream, and vanilla until smooth.
- Sift the flour, baking powder, and salt.
- Add the dry and wet mixtures to the creamed butter alternately, starting and ending with dry.
- Fold in the strawberry preserves and chopped fresh strawberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk powdered sugar, strawberry milk, vanilla, and a pinch of salt until pourable.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Healthy Twists on a Classic
I swap half the sugar for a natural sweetener or use Greek yogurt instead of sour cream for more protein. You can add oats to the batter for texture or fold in a few mashed bananas for extra moisture.
Serving Suggestions From My Table
I slice this cake thin and serve it with fresh berries and a dollop of plain yogurt or whipped cream. For a crowd, plate it with a scoop of vanilla ice cream and a simple berry compote or try pairing with my strawberry cake mix cookies for a berry-themed dessert board.
Getting It Just Right
Check the cake at 60 minutes with a toothpick. If it needs more time, tent with foil to avoid over-browning and bake until the tester is clean. Let the cake cool fully before glazing to keep the glaze from sliding off.
How to Store Leftovers
Wrap the cooled cake in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
Enjoy Every Moment
I bake this cake when I want a quiet weekend or when guests stop by. The smell brings us all together, and I love watching faces light up with the first bite.
A Few Common Questions
How long does the Strawberry Milkshake Pound Cake Recipe take to bake?
The cake bakes 60 to 70 minutes at 325°F. I check at 60 minutes with a toothpick and add time if needed.
Can I use frozen strawberries in the Strawberry Milkshake Pound Cake Recipe?
Yes. Thaw and drain frozen strawberries well, then pat dry before folding them in to avoid extra moisture.
How can I make the glaze ahead for the Strawberry Milkshake Pound Cake Recipe?
Mix the glaze and store it in the fridge for up to 2 days. Bring it to room temperature and whisk before drizzling over the cooled cake.
Print
Strawberry Milkshake Pound Cake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful pound cake infused with strawberry milk and fresh strawberries, perfect for summer gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup strawberry milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup strawberry preserves or puree
- 1/2 cup finely chopped fresh strawberries
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 325°F and grease and flour a 10-inch bundt or loaf pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Whisk together strawberry milk, sour cream, and vanilla until smooth.
- Sift the flour, baking powder, and salt.
- Add the dry and wet mixtures to the creamed butter alternately, starting and ending with dry.
- Fold in the strawberry preserves and chopped fresh strawberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Whisk powdered sugar, strawberry milk, vanilla, and a pinch of salt until pourable.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
For healthier options, swap half the sugar for a natural sweetener or use Greek yogurt instead of sour cream. You can also add oats or mashed bananas for added texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pound cake, strawberry milkshake, summer dessert, baking, fruity treats