Luscious Strawberry Milkshake Pound Cake

Aunt Lila’s annual spring garden party had a theme this year pink everything. I walked in to see blush-toned linens fluttering in the breeze, trays of rosé lemonade, and floral crowns on every head.

As guests sipped and mingled among rose bushes and peonies, I noticed a gap on the dessert table: something festive yet grounded, sweet yet not cloying. That’s when my friend Javier nudged me, grinning, and said, “You’ve got something in that recipe notebook of yours, right?” He wasn’t wrong.

Later that week, while volunteering at the community kitchen’s bake day, we brainstormed a treat that would check all the boxes: nostalgic, playful, and satisfying.

That’s how this Strawberry Milkshake Pound Cake came to life equal parts buttery richness and strawberry creaminess, with a swirl that catches the eye and a glaze that makes it irresistible. Watching everyone from Mrs. Beck (age 83) to little twins Aliyah and Zo munch on it with pink-frosted fingers confirmed what I’d hoped.

Now it’s become my go-to for moments that need a little lift: spring birthdays, baby showers, or simply a Sunday brunch with neighbors.

With just a few pantry staples and a touch of color, this Strawberry Milkshake Pound Cake is all the celebration you need on a plate.

Short Description

This Strawberry Milkshake Pound Cake blends the classic buttery richness of pound cake with the sweet, creamy essence of strawberry milkshake.

Key Ingredients

• 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 teaspoons strawberry extract
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• Pink or red food coloring (optional, for swirl effect)
• 2 cups powdered sugar (for glaze)
• 3–4 tablespoons strawberry milk or regular milk + 2 tablespoons strawberry syrup
• ½ teaspoon vanilla extract (for glaze)

Tools Needed

• Stand mixer or electric hand mixer
• Large mixing bowls
• Bundt pan
• Whisk
• Cooling rack
• Toothpick (for testing doneness)

Cooking Instructions

Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a bundt pan, making sure to get into all the crevices to prevent sticking.

Step 2: Cream Butter, Oil, and Sugar
In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy. This should take about 3–5 minutes on medium-high speed.

Step 3: Incorporate Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and milk. Mix until smooth and fully combined.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing just until a thick, uniform batter forms.

Step 5: Create the Strawberry Swirl
Divide the batter into two equal portions. Tint one portion with pink or red food coloring. Alternate spoonfuls of each batter into the prepared bundt pan. Use a skewer or knife to gently swirl the batters together for a marbled effect.

Step 6: Bake the Cake
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the cake browns too quickly, tent it loosely with foil. Let it cool in the pan for 15 minutes before inverting onto a cooling rack.

Step 7: Make the Glaze and Drizzle
Whisk together powdered sugar, strawberry milk (or milk and syrup), and vanilla extract until smooth. Drizzle generously over the cooled cake. Let glaze set before slicing.

Why You’ll Love This Recipe

Sweet strawberry milkshake flavor in every bite

Buttery, dense pound cake texture with a moist crumb

Easy to prepare with simple ingredients

Visually stunning with a fun pink swirl

Versatile for parties, brunch, or weekday treats

Mistakes to Avoid & Solutions

Using Cold Ingredients
Cold butter or eggs can lead to a dense, uneven batter.
Solution: Ensure all ingredients are at room temperature before starting.

Overmixing After Adding Flour
Overworking the batter can create a tough crumb.
Solution: Mix just until the dry ingredients are incorporated.

Skipping the Pan Prep
A bundt cake can stick easily if the pan isn’t prepped well.
Solution: Grease and flour the pan thoroughly, reaching every crevice.

Underbaking or Overbaking
Pound cakes need careful timing due to their density.
Solution: Start checking with a toothpick at 60 minutes. Tent with foil if browning too fast.

Applying Glaze Too Early
A warm cake will cause the glaze to melt and run off.
Solution: Let the cake cool completely before drizzling with glaze.

Serving and Pairing Suggestions

Serve with fresh strawberries and whipped cream

Pair with cold strawberry milk or a vanilla latte

Lovely as part of a brunch buffet or dessert table

Slice and plate with edible flowers for an elegant tea

Top with vanilla ice cream for a summery dessert

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days

Refrigerate for up to 5 days if needed, bring to room temp before serving

Freeze individual slices wrapped in plastic and foil for up to 2 months

To thaw, leave at room temperature or warm gently in the microwave for 10–15 seconds

Avoid refrigerating the glazed cake uncovered—it will dry out

FAQs

1. Can I use fresh strawberries instead of pudding mix?
For this specific texture and flavor, the pudding mix is essential. Fresh strawberries would change the moisture level and baking time.

2. What can I substitute for strawberry extract?
You can use a mix of vanilla extract and strawberry syrup, but the flavor will be slightly milder.

3. How do I get a vibrant swirl without overmixing?
Spoon the batters alternately and swirl just once or twice with a skewer for best contrast.

4. Can I bake this in loaf pans instead of a bundt pan?
Yes, divide the batter into two greased 9×5-inch loaf pans and adjust the baking time to about 50–60 minutes.

5. Why is my glaze too thin or too thick?
Add more powdered sugar to thicken or a few drops of milk to thin it out until it drizzles smoothly.

Tips & Tricks

Use cake flour for a lighter crumb if desired

A drop of almond extract adds a subtle, nutty depth

Let your eggs sit in warm water for 5 minutes if short on time to bring them to room temp

For a bakery-style glaze, sift your powdered sugar first

Add freeze-dried strawberry powder to the glaze for a natural color boost

Recipe Variations

Lemon-Strawberry Pound Cake
Swap ½ teaspoon of strawberry extract with lemon extract. Add 1 tablespoon lemon zest to the batter. Glaze with lemon juice and powdered sugar for a citrusy twist.

Chocolate Strawberry Pound Cake
Fold in ¾ cup mini chocolate chips into the batter before baking. For the glaze, use chocolate milk and a drizzle of melted chocolate on top.

Vanilla Bean Swirl Cake
Omit food coloring and use 2 teaspoons vanilla bean paste in place of extract. Skip the pink swirl and let the flavor shine naturally.

Berry Medley Cake
Use a mixed berry pudding mix if available and decorate the glaze with crushed freeze-dried berries for color and tang.

Final Thoughts

There’s something quietly joyful about creating a Strawberry Milkshake Pound Cake that both kids and adults will reach for with the same kind of glee. The process is smooth, the result is beautiful, and the pink-swirled slices never last long once plated. Even those who don’t usually gravitate toward fruity cakes find themselves going back for seconds.

The first time I brought it to a neighborhood potluck, I overheard someone whisper, “This tastes like a childhood memory wrapped in a grown-up dessert.” I knew then it had earned a spot in my regular rotation. If you’re craving a bright, buttery cake with playful flavor, this might just become your new favorite, too.