Busy moms, rejoice! If you are searching for a delightful dessert that the whole family will love, look no further than this Strawberry Milkshake Pound Cake. This cake combines the sweet, fruity flavor of strawberries with a comforting pound cake that is sure to become a family favorite. It’s simple to make and perfect for any occasion, whether it’s a special celebration or just a weekday treat at home.
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Why You Will Love This Recipe
This Strawberry Milkshake Pound Cake is everything you want in a family-friendly dessert. It is easy to whip up with minimal prep time, making it ideal for busy schedules. Kids adore the fruity flavor and soft texture, while you get to feel like a superstar in the kitchen without spending hours baking. The addition of fresh strawberries not only enhances its taste but also adds a lovely pop of color that makes it visually appealing.
How to Make Strawberry Milkshake Pound Cake
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra flavor)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
- 1 tbsp strawberry puree (optional, for stronger flavor + pink color)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time. Add vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Fold in diced strawberries.
- Pour batter evenly into prepared bundt pan.
- Bake 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool 15 minutes in pan, then invert onto wire rack to cool completely.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
- Drizzle glaze generously over cooled cake.
- Add fresh strawberries around the cake for presentation.
- Slice and serve with whipped cream or ice cream.
Strawberry Milkshake Pound Cake
A delightful dessert combining sweet strawberries and comforting pound cake, perfect for family gatherings or a weekday treat.
- Total Time: 80 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
- 1 tbsp strawberry puree (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs, one at a time. Add vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined.
- Fold in diced strawberries.
- Pour batter evenly into prepared bundt pan.
- Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool for 15 minutes in pan, then invert onto wire rack to cool completely.
- In a bowl, whisk powdered sugar, strawberry milk, and strawberry puree until smooth and pourable.
- Drizzle glaze generously over cooled cake.
- Add fresh strawberries around the cake for presentation.
- Slice and serve with whipped cream or ice cream.
Notes
For a refreshing twist, add lemon zest or use other berries instead of strawberries.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
How to Serve
Serve your Strawberry Milkshake Pound Cake as a stand-alone dessert or escort it with a generous dollop of whipped cream and a scoop of ice cream. It makes a delicious after-school snack or a sweet addition to any family meal. For gatherings, slice it up and arrange on a pretty platter for guests to enjoy.
How to Store
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for up to a week. When you are ready to enjoy, simply slice a piece and let it sit at room temperature to soften a bit, or warm it for a few seconds in the microwave.
Tips and Variations
To make the cake even more irresistible, consider adding a bit of lemon zest for a refreshing twist. You can also switch out strawberries for other berries or fruits that you have on hand. If you want a richer flavor, replace some of the whole milk with heavy cream.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw and drain them before adding to the batter.
Can almond extract be skipped?
Absolutely! If you’re not a fan of almond extract, simply use vanilla extract or leave it out altogether.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on it as it approaches the end of the baking time.
Conclusion
Your family deserves a sweet treat, and this Strawberry Milkshake Pound Cake is the perfect way to satisfy everyone’s cravings. Not only is it simple to make, but it also brings a delightful burst of flavor that will have everyone asking for seconds. Give this recipe a try, and don’t forget to save it for later!
