If you have a soft spot for nostalgic desserts that feel like a sweet hug from childhood, then you are going to absolutely adore this Strawberry Milkshake Pound Cake Recipe. This cake is like a delightful slice of summer, bursting with fresh strawberry flavor, tender crumb, and a hint of creamy vanilla. It captures the essence of a strawberry milkshake in cake form, combining moistness, fluffiness, and that irresistible fruity zing that makes every bite sing with joy. Once you try this recipe, I promise it will become one of your go-to treats for gatherings or cozy nights in.
Ingredients You’ll Need
The charm of this Strawberry Milkshake Pound Cake Recipe lies in its simplicity—straightforward ingredients that come together to create a complex, luscious cake. Each component plays a crucial role, from the flour that provides structure to the fresh strawberries that offer vibrant color and juicy sweetness.
- 1 1/2 cups all-purpose flour: The sturdy base that gives the cake its perfect pound cake texture.
- 1 1/2 teaspoons baking powder: Helps your cake rise beautifully, maintaining a light crumb.
- 1/4 teaspoon salt: Enhances all the flavors, creating a balanced taste profile.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, making the cake tender and flavorful.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering it.
- 3 large eggs: Bind everything together and add a lovely richness to the batter.
- 1 teaspoon vanilla extract: Boosts the overall flavor, giving it classic warmth.
- 1/2 cup whole milk: Keeps the texture smooth and moist.
- 1/2 cup fresh strawberries, finely chopped or mashed (or strawberry puree): The star ingredient that delivers natural strawberry goodness and a beautiful pink hue.
- 1/4 teaspoon strawberry extract (optional): For an extra pop of strawberry flavor that intensifies the cake’s fruity notes.
- 1/2 cup sour cream: Adds tanginess and ensures your cake stays moist and soft.
- 1 cup powdered sugar: For making the delicious strawberry glaze that crowns this cake with extra sweetness.
- 2 tablespoons fresh strawberry puree (or mashed strawberries): Adds vibrant flavor and color to the glaze.
- 1 teaspoon milk (or more to reach desired consistency): Makes the glaze smooth and pourable.
- 1/4 teaspoon vanilla extract: Rounds out the glaze with a hint of warmth.
How to Make Strawberry Milkshake Pound Cake Recipe
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C) and prepping a 9×5-inch loaf pan. Grease it with butter or non-stick spray, then dust it lightly with flour, or line it with parchment paper to make sure your cake pops out effortlessly after baking. This simple prep step sets the stage for a beautifully baked pound cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that your leavening agent and salt are evenly distributed, which is key to getting that perfect rise and balanced flavor throughout the cake.
Step 3: Cream Butter and Sugar
Use a large mixing bowl to beat the softened butter and granulated sugar until the mixture turns pale and fluffy. This process incorporates air, making your pound cake tender and giving it that dreamy texture that almost melts in your mouth.
Step 4: Add the Eggs and Extracts
Beat in your eggs one at a time, ensuring each one is fully absorbed before adding the next. This helps maintain a smooth batter. Then stir in vanilla extract and, if you’re using it, the strawberry extract for an extra fruity punch.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and the milk to the butter mixture, starting and finishing with the flour. Mix gently until everything just comes together; overmixing can lead to a tough cake, so a light hand is key here.
Step 6: Fold in Strawberries and Sour Cream
Now, gently fold in your fresh strawberries and sour cream. These ingredients infuse the cake with moistness and that unmistakable fresh strawberry flavor, while the sour cream adds a subtle tang and keeps the cake wonderfully tender.
Step 7: Bake Your Cake
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake set perfectly, making it easier to slice later.
Step 8: Prepare the Glaze and Finish
Mix the powdered sugar, fresh strawberry puree, milk, and vanilla extract until smooth to create a glaze that’s the perfect finishing touch for your Strawberry Milkshake Pound Cake Recipe. Drizzle it generously over the cooled cake and let it set before slicing. This glaze adds a creamy, sweet layer that beautifully complements the fruity cake.
How to Serve Strawberry Milkshake Pound Cake Recipe
Garnishes
To elevate your serving presentation, sprinkle the top with fresh sliced strawberries or even a few edible flowers. A dollop of whipped cream or a scoop of vanilla ice cream makes an indulgent addition that pairs beautifully with this cake’s fruity sweetness and creamy glaze.
Side Dishes
This pound cake plays well with light and fresh sides like a crisp green salad drizzled with balsamic for contrast, or perhaps a simple berry compote to amplify that strawberry theme. A hot cup of tea or freshly brewed coffee rounds out the experience perfectly.
Creative Ways to Present
Try serving the cake in individual slices topped with mini skewers of fresh strawberries or a drizzle of chocolate sauce for a fun twist. Or, cut the cake into cubes and layer them with strawberry mousse for an impressive trifle-style dessert that will wow any guest.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Milkshake Pound Cake Recipe fresh and moist by storing leftovers in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigeration is better, which will keep the cake safe and flavorful for up to a week.
Freezing
This pound cake freezes wonderfully. Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, before placing it in a freezer-safe bag or container. It will keep well for up to two months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Warm slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F) wrapped in foil for 10 minutes to bring back that fresh-baked feeling. Add a fresh drizzle of glaze or a dollop of cream to revive that bakery-goodness.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain the strawberries well to avoid excess moisture in the batter, which can affect the cake’s texture.
Is the strawberry extract necessary?
Not at all. The fresh strawberries provide plenty of natural flavor; however, a small amount of strawberry extract gives the cake an extra burst of fruitiness if you want to boost the flavor.
Can I substitute sour cream with yogurt?
Yes, you can use plain Greek yogurt as a substitute. It will maintain moistness and add a slight tang, similar to sour cream.
How do I know when the cake is fully baked?
Insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready. If wet batter clings to the toothpick, keep baking a little longer.
Can I make this cake dairy-free?
With some ingredient swaps like using dairy-free butter and milk alternatives, you can make a dairy-free version. Keep in mind this might alter the texture slightly, but the strawberry flavor will still shine!
Final Thoughts
This Strawberry Milkshake Pound Cake Recipe isn’t just a dessert; it’s a celebration of fresh strawberries and comforting flavors wrapped into one gorgeous, moist cake. It’s simple enough to make any day special but impressive enough to serve when friends come over. Don’t hesitate to try this recipe and let your kitchen fill with the scent of sweet happiness—you’re going to love every bite!
