Strawberry Milkshake Pound Cake

This strawberry milkshake pound cake transforms a beloved childhood drink into a moist, tender dessert that tastes like summer in every bite. I developed this recipe after my daughter requested a birthday cake that reminded her of our weekend trips to the ice cream parlor, and it has become our most requested celebration cake ever since.

I stumbled upon this combination when I had leftover strawberry milk in the refrigerator and decided to experiment with my grandmother's pound cake base. The result was so spectacular that neighbors now ask me to bake it for their gatherings, and I've made it at least two dozen times in the past year alone.

Gather Your Ingredients

• Unsalted butter (1 cup): Softened to room temperature because cold butter won't cream properly and will result in a dense cake
• Granulated sugar (2 cups): Provides sweetness and helps create that signature pound cake structure
• Large eggs (4): At room temperature so they incorporate smoothly without deflating your batter
• Strawberry milk (1/2 cup): For that nostalgic milkshake flavor throughout the crumb
• Sour cream (1/2 cup): Adds moisture and a subtle tang that balances the sweetness beautifully
• Vanilla extract (2 teaspoons): Enhances all the other flavors
• All-purpose flour (2 1/2 cups): Provides the structure your cake needs
• Baking powder (1/2 teaspoon): For a slight lift while maintaining that classic dense pound cake texture
• Salt (1/2 teaspoon): Enhances flavor and balances sweetness
• Strawberry preserves or puree (1/2 cup): Swirled throughout for pockets of intense berry flavor
• Finely chopped fresh strawberries (1/2 cup): Adding texture and fresh fruit taste
• Powdered sugar (1 cup): For the glaze
• Strawberry milk (2 to 3 tablespoons): For drizzling
• Vanilla extract (1/2 teaspoon): For the finishing touch
• Pinch of salt: To balance the glaze sweetness

How to Make It

Preheat Your Oven:

Set your oven to 325°F which is lower than typical cakes because pound cakes need gentle, even heat to bake through their dense batter without developing a thick, dark crust. Prepare your 10 inch bundt or loaf pan by greasing every crevice with softened butter using a pastry brush, then dust with flour and tap out the excess. This double coating ensures your beautiful cake releases cleanly.

Cream the Butter and Sugar:

Place your softened butter in a large mixing bowl and beat it with an electric mixer on medium speed for about 30 seconds until smooth. Add the granulated sugar gradually and continue beating for 3 to 4 full minutes until pale yellow, increased in volume, and almost fluffy.

Incorporate the Eggs:

Add your eggs one at a time, making sure each egg is completely mixed into the batter before adding the next. Beat for about 30 seconds after each addition for a smooth emulsion.

Prepare the Wet Mixture:

In a small bowl, whisk together your strawberry milk, sour cream, and vanilla extract until completely smooth with no lumps. This needs to be at room temperature to blend easily.

Combine the Dry Ingredients:

In a separate bowl, sift together the all purpose flour, baking powder, and salt. Sifting breaks up any lumps and distributes the baking powder evenly so your cake rises uniformly.

Alternate Adding Wet and Dry:

Beginning and ending with the flour mixture, add your dry and wet ingredients alternately to the butter mixture in three additions of flour and two of the milk mixture. Mix on low speed just until combined after each addition; do not overmix.

Fold in Strawberry Components:

Gently fold in the strawberry preserves or puree and the finely chopped fresh strawberries using a rubber spatula. The preserves will create beautiful pink swirls throughout your cake while the fresh berries add bursts of fruity flavor.

Fill and Bake:

Pour the batter into your prepared pan and smooth the top. Tap the pan on the counter to release air bubbles. Bake for 30 to 45 minutes or until a toothpick comes out with just a few moist crumbs. The top should be golden and spring back when pressed.

Cool Completely:

Let the cake cool in the pan for 15 minutes on a wire rack. Run a thin knife around the edges, then invert onto the rack and cool completely before glazing.

Make the Glaze:

Whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable. Adjust milk or sugar if needed for a thick cream consistency. Drizzle over the cooled cake and allow to run down the sides naturally.

The strawberry preserves I use are my absolute favorite part of this recipe because they create these gorgeous pink ribbons throughout each slice. My mother in law once told me this was the best pound cake she'd ever tasted, which meant the world coming from a woman who has been baking for 50 years. Now I make two at a time because my family devours the first one within a day.

Flavor Boosters

When selecting butter, choose a good quality European style if possible for richer flavor. Fresh strawberries should be firm and bright red without soft spots. Add lemon zest to the batter for a strawberry lemonade variation, or a few drops of almond or peppermint extract for a creative twist. Substitute strawberry jam for preserves or Greek yogurt for sour cream if needed.

Serving Suggestions

This cake shines on its own but is spectacular with freshly whipped cream and sliced strawberries on top. Toast slices lightly and spread with softened cream cheese for breakfast, or serve warm with vanilla ice cream. For parties, present with strawberry compote or a dusting of powdered sugar.

Creative Twists

For summer, use peak season strawberries or add lemon zest. In winter, try white chocolate chips or peppermint extract for a festive touch. Substitute cake flour for a more tender crumb. Decorate the glazed cake with edible flowers or fresh strawberry slices for a stunning presentation.

This pound cake is moist, tender, and tastes nostalgically sweet. Keep a loaf in your freezer for surprise guests—it never lasts long in our home!

Common Questions About This Recipe

→ What kind of pan is best for this cake?

A 10-inch bundt or loaf pan works well, providing the right structure for even baking and easy unmolding.

→ Can I use fresh strawberries instead of preserves?

Yes, finely chopped fresh strawberries add fresh flavor and texture. You may substitute the preserves with puree for added moisture.

→ What gives the cake its milkshake flavor?

Strawberry milk combined with fresh strawberries and vanilla creates a creamy, nostalgic milkshake taste.

→ How do I achieve a smooth glaze?

Whisk powdered sugar with strawberry milk and vanilla until pourable, then drizzle over the cooled cake for a glossy finish.

→ How should the cake be stored?

Keep it covered at room temperature for 1-2 days or refrigerate for longer freshness. Bring to room temperature before serving.