Strawberry Milkshake Pound Cake Recipe – Sweet, Creamy, and Swirled to Perfection

Strawberry Milkshake Pound Cake is a visually stunning and utterly delicious dessert that captures the nostalgic flavor of a classic strawberry milkshake in a moist, tender pound cake. This recipe produces a soft, buttery crumb infused with real strawberry pudding mix, strawberry and vanilla extracts, and a touch of pink or red swirled batter for a playful presentation. Topped with a creamy strawberry glaze, this pound cake is perfect for birthdays, afternoon tea, brunch, or any time you crave a sweet, fruity treat. If you’re searching for an easy strawberry pound cake recipe, a show-stopping dessert for entertaining, or a bakery-style cake to make at home, this Strawberry Milkshake Pound Cake delivers flavor, charm, and indulgence in every slice.

Introduction

There’s something magical about a pound cake that combines nostalgia with elegance, and this Strawberry Milkshake Pound Cake does just that. Inspired by the classic strawberry milkshake, this cake blends soft, buttery pound cake with the creamy sweetness of strawberry pudding and a hint of strawberry extract. The optional pink swirl makes each slice visually delightful, while the sweet glaze ties the flavors together perfectly.

Unlike traditional pound cakes, this recipe incorporates both butter and vegetable oil for a tender, moist crumb that doesn’t dry out even after a few days. It’s the perfect dessert for family gatherings, parties, or an indulgent weekend treat. With easy-to-follow steps and a pro-tested formula, you can create a show-stopping cake without worry.

Why You’ll Love This Recipe

• Creamy, tender texture – butter and oil create the ultimate moist pound cake
• Sweet, fruity flavor – strawberry pudding and extract infuse every bite
• Eye-catching swirl – optional pink/red batter adds visual appeal
• Simple glaze – strawberry milk-based glaze complements the cake perfectly
• Perfect for celebrations – great for birthdays, brunch, or holidays
• Vegetarian-friendly – contains no meat or gelatin

Ingredients Breakdown

Makes 12 servings

Cake

• 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)

Glaze

• 2 cups powdered sugar
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
• ½ tsp vanilla extract

Tip: All ingredients should be at room temperature for best results to ensure even mixing and a smooth, creamy batter.

Tools & Equipment Needed

• Bundt pan
• Electric mixer or stand mixer
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Toothpick or cake tester
• Wire cooling rack

Optional: Pink or red gel food coloring for swirl effect

Step-by-Step Instructions

1. Preheat & Prepare Pan

Preheat the oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.

2. Cream Butter, Oil, and Sugar

In a large mixing bowl, beat 1 cup softened butter, ½ cup vegetable oil, and 2 ½ cups granulated sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed.

3. Add Eggs

Beat in 5 large eggs one at a time, ensuring each egg is fully incorporated before adding the next.

4. Incorporate Pudding, Extracts, and Milk

Mix in 1 package (3.4 oz) instant strawberry pudding, 2 tsp strawberry extract, 1 tsp vanilla extract, and 1 cup whole milk. Beat until smooth and fully combined.

5. Add Dry Ingredients

Add 3 cups flour, ½ tsp baking powder, and ½ tsp salt. Mix until the batter is smooth, making sure there are no lumps.

6. Create the Swirl (Optional)

Divide batter into two bowls. Tint one portion with pink or red food coloring.

Alternate spoonfuls of plain and pink batter into the prepared bundt pan to create a swirl effect. Use a knife or spatula to gently swirl if desired.

7. Bake the Cake

Bake in preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

8. Prepare the Glaze

Whisk together 2 cups powdered sugar, 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup), and ½ tsp vanilla extract until smooth and pourable.

9. Glaze the Cake

Drizzle the glaze over the fully cooled cake, allowing it to run down the sides for a beautiful finish.

Tips & Variations

• Food Coloring: Adjust the intensity of pink or red depending on desired visual effect.
• Strawberry Boost: Fold in small fresh or freeze-dried strawberries for extra flavor.
• Storage: Keep at room temperature in an airtight container for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Flavor Profile

This Strawberry Milkshake Pound Cake is soft, buttery, and moist with a tender crumb. The strawberry pudding and extract provide a rich, fruity sweetness that balances the richness of the butter and eggs. The optional pink swirl adds charm and visual appeal, while the strawberry glaze adds a smooth, creamy sweetness with a delicate milk undertone. Each bite combines light fluffiness with rich, fruity flavor.

Nutritional Overview (Per Serving)

• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Make-Ahead & Meal Prep Tips

• Batter can be prepared in advance and baked within a few hours.
• Glaze can be made ahead and stored in an airtight container for up to 2 days.
• Cake can be stored at room temperature or refrigerated depending on serving timeline.

FAQs

Can I use milk instead of strawberry milk for the glaze?
Yes, simply add 2 tbsp strawberry syrup to regular milk.

Why is my cake dense?
Ensure butter and eggs are at room temperature and do not overmix after adding flour.

Can I make cupcakes instead?
Absolutely, adjust baking time to 20–25 minutes for mini cupcakes.

Is this recipe gluten-free?
No, it uses all-purpose flour, but a gluten-free flour blend can be substituted.

Can I use frozen strawberries?
For flavor, yes, but drain thoroughly to avoid extra moisture.

Cooking Timeline

Task	Time
Prep Time	20 minutes
Cook Time	70 minutes
Total Time	1 hour 30 minutes
Servings	12 slices

Serving Suggestions

• Slice thick for dessert plates or thin for tea parties.
• Pair with fresh berries or whipped cream.
• Drizzle additional strawberry syrup for a decadent touch.

Recipe Variations

1. Chocolate Swirl: Add 2–3 tbsp cocoa powder to half the batter for a chocolate-strawberry swirl.
2. Lemon Strawberry: Add 1 tsp lemon zest to batter and glaze for a citrusy twist.
3. Frosted Cake: Top with cream cheese frosting instead of glaze.
4. Berry Medley: Fold in fresh raspberries or blueberries for a mixed berry cake.

Ingredient Spotlight

Instant Strawberry Pudding Mix

Provides concentrated strawberry flavor and a soft, moist texture.

Butter & Vegetable Oil

Combination ensures a tender crumb while keeping the cake moist and rich.

Strawberry Milk (for Glaze)

Adds a subtle strawberry flavor and creamy finish, enhancing the milkshake-inspired theme.

Pro Baking Tips

• Use room-temperature ingredients for even mixing and smooth texture.
• Do not overmix after adding eggs and flour to prevent dense cake.
• Bake in the center of the oven for even heat distribution.
• Cool before glazing to prevent melting the glaze into the cake.

Storage & Freezing Guide

Room Temperature: Up to 3 days in an airtight container.
Refrigerator: 5–6 days in airtight container.
Freezer: Up to 2 months, wrap tightly and thaw before glazing.

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	350
Protein	4g
Carbs	50g
Fat	15g
Fiber	1g

Dietary Notes: Vegetarian-friendly, contains dairy, nut-free.

Expanded Conclusion

Strawberry Milkshake Pound Cake transforms classic pound cake into a fun, fruity, and indulgent dessert. With its creamy strawberry flavor, tender crumb, playful pink swirl, and glossy glaze, it’s a crowd-pleaser for all occasions. Save this recipe for birthdays, holidays, or anytime a sweet, bakery-worthy cake is needed. Once you try it, this Strawberry Milkshake Pound Cake will become a staple in your dessert repertoire.

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