Introduction to Strawberry Milkshake Pound Cake Recipe

Welcome to my kitchen, where the sweet aroma of baking fills the air! Today, I’m excited to share my Strawberry Milkshake Pound Cake Recipe. This delightful cake is not just a treat for the taste buds; it’s a feast for the eyes too! Imagine a slice of moist, fluffy cake that tastes just like your favorite strawberry milkshake. Perfect for a quick dessert after a busy day or a showstopper for your next gathering, this recipe is sure to impress your loved ones. Let’s dive into this sweet adventure together!

Why You’ll Love This Strawberry Milkshake Pound Cake Recipe

This Strawberry Milkshake Pound Cake Recipe is a dream come true for busy home cooks like me! It’s incredibly easy to whip up, taking just a little over an hour from start to finish. The taste? Oh, it’s like a nostalgic trip back to childhood, with every bite bursting with strawberry goodness. Plus, the vibrant colors make it a showstopper at any gathering. Trust me, your friends and family will be begging for seconds!

Ingredients for Strawberry Milkshake Pound Cake Recipe

Gathering the right ingredients is the first step to creating this delightful Strawberry Milkshake Pound Cake. Here’s what you’ll need:

All-purpose flour: This is the backbone of our cake, providing structure and a tender crumb.
Granulated sugar: Sweetness is key! It helps create that lovely moist texture we all crave.
Unsalted butter: Softened butter adds richness and flavor, making every bite melt in your mouth.
Vegetable oil: This keeps the cake moist and adds a lovely softness to the texture.
Large eggs: Eggs are essential for binding the ingredients together and adding moisture.
Whole milk: This adds creaminess and enhances the cake’s flavor profile.
Instant strawberry pudding mix: This is the secret ingredient that infuses the cake with that delicious strawberry flavor.
Strawberry extract: A splash of this extract intensifies the strawberry taste, making it irresistible.
Vanilla extract: A classic flavor that complements the strawberries beautifully.
Baking powder: This helps the cake rise, giving it that perfect fluffy texture.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Food coloring (optional): If you want to add a fun swirl effect, a few drops of pink or red food coloring will do the trick!
Powdered sugar: For the glaze, this adds sweetness and a beautiful finish to the cake.
Strawberry milk: This is used in the glaze for that extra burst of strawberry flavor. You can also use regular milk mixed with strawberry syrup.
Vanilla extract (for glaze): A touch of vanilla in the glaze ties everything together.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Preheat and Prepare

First things first, preheat your oven to 325°F (165°C). While that’s warming up, grab your bundt pan and give it a good greasing and flouring. This step is crucial to ensure your cake slides out effortlessly after baking. Trust me, no one wants a cake disaster!

Step 2: Creaming the Mixture

In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar. Beat them until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is where the magic begins, creating a base that’s rich and delicious for our Strawberry Milkshake Pound Cake.

Step 3: Adding Eggs

Now, it’s time to add the eggs! Beat them in one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth batter that’s essential for our cake’s texture.

Step 4: Incorporating Flavors

Next, add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to the bowl. Mix everything together until it’s well combined. The pudding mix is the secret to that delightful strawberry flavor, making this cake truly special!

Step 5: Mixing Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just smooth. Be careful not to overmix; we want a tender cake, not a tough one!

Step 6: Dividing the Batter

Once your batter is smooth, divide it evenly into two bowls. This is where the fun begins, as we’ll create that beautiful swirl effect in our cake!

Step 7: Tinting the Batter

Take one of the bowls and tint the batter with pink or red food coloring. Just a few drops will do! Mix until you achieve your desired shade. This adds a playful touch to our Strawberry Milkshake Pound Cake.

Step 8: Creating the Swirl

Now, it’s time to create the swirl! Alternate spoonfuls of the plain and pink batter into the prepared bundt pan. Don’t worry about being perfect; the beauty is in the randomness. This will give your cake a stunning marbled look!

Step 9: Baking the Cake

Pop the bundt pan into the preheated oven and bake for 60-70 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma will be heavenly!

Step 10: Cooling the Cake

Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is crucial for achieving that perfect texture!

Step 11: Making the Glaze

While the cake cools, whisk together the powdered sugar, strawberry milk, and vanilla extract in a bowl. Mix until it’s smooth and pourable. This glaze will add a sweet finishing touch to our Strawberry Milkshake Pound Cake!

Step 12: Drizzling the Glaze

Finally, drizzle the glaze over the cooled cake. Let it cascade down the sides for that beautiful presentation. Your Strawberry Milkshake Pound Cake is now ready to be enjoyed!

Strawberry Milkshake Pound Cake Recipe: A Sweet Delight! 7

Tips for Success

Always use room temperature ingredients for a smoother batter.
Don’t overmix the batter; it can lead to a dense cake.
Check your cake a few minutes before the timer goes off to avoid overbaking.
Let the cake cool completely before glazing for the best results.
Feel free to experiment with different extracts for unique flavors!

Equipment Needed

Bundt pan: Essential for that beautiful shape. A regular cake pan works too, but the presentation won’t be as stunning.
Mixing bowls: A set of various sizes is handy for mixing ingredients.
Electric mixer: Makes creaming and mixing easier. A whisk can work, but it’ll take more elbow grease!
Measuring cups and spoons: Accurate measurements are key to success.
Wire rack: Perfect for cooling the cake evenly. A plate can substitute in a pinch.

Variations

Chocolate Strawberry Milkshake Pound Cake: Add cocoa powder to one of the batter portions for a delightful chocolate twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and milk for a vegan-friendly cake.
Berry Medley: Mix in other berries like blueberries or raspberries for a fruity explosion of flavor.
Nutty Delight: Add chopped nuts like almonds or walnuts for a crunchy texture contrast.

Serving Suggestions

Pair your Strawberry Milkshake Pound Cake with a scoop of vanilla ice cream for a delightful contrast.
Serve with fresh strawberries on the side to enhance the fruity flavor.
Drizzle extra strawberry syrup over each slice for added sweetness.
Enjoy with a glass of cold milk or a refreshing strawberry lemonade.
For a festive touch, garnish with whipped cream and mint leaves.

FAQs about Strawberry Milkshake Pound Cake Recipe

Can I use frozen strawberries in this Strawberry Milkshake Pound Cake Recipe?

Absolutely! Just make sure to thaw and drain them well before adding to the batter. This will prevent excess moisture from affecting the cake’s texture.

How should I store leftover Strawberry Milkshake Pound Cake?

Store any leftover cake in an airtight container at room temperature. It should stay fresh for up to three days. If you want to keep it longer, consider freezing individual slices!

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld together. Just glaze it right before serving for the best presentation.

What can I substitute for the strawberry pudding mix?

If you don’t have strawberry pudding mix, you can use vanilla pudding mix and add extra strawberry extract for flavor. It won’t be quite the same, but it’ll still be delicious!

Is this Strawberry Milkshake Pound Cake Recipe suitable for special diets?

Yes! You can easily adapt this recipe for gluten-free or vegan diets by using appropriate substitutes, as mentioned in the variations section. Enjoy baking!

Final Thoughts

As I reflect on my journey with this Strawberry Milkshake Pound Cake Recipe, I can’t help but smile. Each slice is a delightful reminder of sunny days and sweet memories. The vibrant colors and luscious flavors bring joy to any gathering, making it a perfect centerpiece for celebrations or a cozy family dessert. Whether you’re baking for loved ones or treating yourself, this cake is sure to create smiles all around. So, roll up your sleeves, embrace the sweetness, and let this cake be a part of your culinary adventures. Happy baking, my friends!

Strawberry Milkshake Pound Cake Recipe: A Sweet Delight!

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Author: HearthMuse
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and visually appealing Strawberry Milkshake Pound Cake that combines the flavors of strawberry milkshake with a classic pound cake.

Ingredients

Scale

3 cups all-purpose flour
2 ½ cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable oil
5 large eggs
1 cup whole milk
1 (3.4 oz) package instant strawberry pudding mix
2 tsp strawberry extract
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt
Pink or red food coloring (optional, for swirl effect)
2 cups powdered sugar (for glaze)
3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
½ tsp vanilla extract (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
Cream butter, oil, and sugar until light and fluffy.
Beat in eggs one at a time.
Add strawberry pudding mix, extracts, and milk.
Mix in flour, baking powder, and salt until smooth.
Divide batter into two bowls.
Tint one portion with pink/red food coloring.
Alternate spoonfuls of plain and pink batter into the bundt pan to create a swirl effect.
Bake for 60–70 minutes, or until a toothpick comes out clean.
Let cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
Whisk powdered sugar, strawberry milk, and vanilla until smooth and pourable.
Drizzle glaze over cooled cake.

Notes

Ensure all ingredients are at room temperature for best results.
Adjust the amount of food coloring based on desired intensity of color.
Store any leftover cake in an airtight container at room temperature.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg