Strawberry Milkshake Pound Cake
Introduction
After more than ten years working as a professional chef and food blogger, I have learned that some of the best recipes are inspired by simple pleasures. A strawberry milkshake is one of those timeless treats. Cold, creamy, sweet, and comforting. Turning that flavor into a cake was only a matter of time.
This Strawberry Milkshake Pound Cake takes everything we love about a milkshake and bakes it into a soft, rich loaf. The strawberries bring natural sweetness, the vanilla adds that classic milkshake note, and the buttery pound cake base gives structure and depth. It is indulgent without being heavy and sweet without being overwhelming. This is the kind of cake that feels fun, nostalgic, and homemade all at once.
Essential Ingredients
Strawberry Milkshake Pound Cake relies on high-quality basic ingredients. All-purpose flour creates the dense, classic pound cake texture. Unsalted butter adds richness and that unmistakable bakery flavor. Granulated sugar sweetens the cake and helps create a fine crumb.
Eggs provide structure and moisture. Whole milk gives the cake its milkshake-inspired creaminess. Fresh strawberries add real fruit flavor and natural sweetness. Vanilla extract is essential here, as it gives the cake that classic milkshake aroma. Baking powder helps the cake rise evenly, and a small amount of salt balances the sweetness.
Ingredients
• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• ¾ cup whole milk
• 1 ½ cups fresh strawberries, finely chopped
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
Alternative Ingredients
Frozen strawberries can be used if fresh ones are not available. Thaw them fully and drain excess liquid before adding. Half-and-half can replace whole milk for a richer texture. Strawberry extract can be added in small amounts if you want a stronger strawberry flavor, but real fruit should always remain the base.
Gluten-free all-purpose flour blends can be substituted using a one-to-one ratio. For a lighter sweetness, you may reduce the sugar slightly without affecting structure.
Recipe Information
| Detail | Value |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 70 minutes |
| Total Time | 90 minutes |
| Servings | 12 slices |
| Yield | 1 loaf cake |
Key Features
Strawberry Milkshake Pound Cake has a dense yet moist crumb and a rich buttery flavor. It uses real strawberries and milk for authentic taste. The cake slices cleanly and stays moist for several days. It is ideal for make-ahead baking and special occasions.
Nutrition Facts
Per Serving Approximate
Calories 405
Carbohydrates 47 g
Protein 6 g
Fat 22 g
Saturated Fat 12 g
Cholesterol 90 mg
Sodium 210 mg
Fiber 2 g
Sugar 31 g
Step-by-Step Directions
Preparing the Batter
Preheat the oven to 170 degrees Celsius. Grease and flour a standard loaf pan. In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing gently until just combined. Fold in finely chopped strawberries carefully to avoid overmixing.
Baking
Pour the batter into the prepared pan and smooth the top. Bake for about 70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
Cooling
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips
Use room-temperature butter, eggs, and milk for a smooth batter. Chop strawberries finely and pat them dry to prevent excess moisture. Do not overmix the batter after adding flour. Let the cake cool completely for clean slices and best texture.
Why You’ll Love This Recipe
Strawberry Milkshake Pound Cake delivers nostalgic flavor in an easy homemade form. It is rich, creamy, and full of real strawberry taste. This cake works beautifully as a dessert, a brunch treat, or a sweet afternoon snack with coffee or tea.
What Makes This Recipe Unique
This recipe captures the flavor of a strawberry milkshake using real ingredients instead of artificial flavoring. The balance of milk, vanilla, and strawberries gives the cake a creamy profile that sets it apart from traditional strawberry cakes. It is classic pound cake with a playful twist.
FAQS
Frequently Asked Questions
Yes, this cake tastes even better the next day and can be made up to two days in advance.
Store tightly wrapped at room temperature for two days or refrigerate for up to five days.
Yes, wrap the cooled cake well and freeze for up to two months. Thaw at room temperature before serving.
Chopped strawberries are recommended for best texture. Puree may make the cake too wet.
You’ll Also Love
Strawberry Cream Cheese Pound Cake
Vanilla Milk Cake
Lemon Strawberry Loaf
Classic Butter Pound Cake
Conclusion
Strawberry Milkshake Pound Cake is a fun, comforting twist on a classic dessert. With more than ten years of professional baking experience, I can confidently say this recipe delivers dependable results, rich flavor, and a texture that keeps people coming back for another slice. It is simple, nostalgic, and perfect for sharing, exactly what great homemade baking should be.
