Strawberry Milkshake Pound Cake Recipe

Introduction

This Delicious Strawberry Milkshake Pound Cake captures all the sweet, fruity flavors of a classic strawberry milkshake in a moist, tender cake. It’s perfect for nostalgic moments and special occasions, bringing a fun twist to a beloved dessert.

Ingredients

• 1 cup Unsalted Butter
• 1/2 cup Vegetable Oil (or melted coconut oil)
• 2 cups Granulated Sugar
• 4 large Eggs (room temperature)
• 1 box Instant Strawberry Pudding Mix (can substitute with vanilla pudding mix + extra strawberry extract)
• 1 teaspoon Strawberry Extract
• 1 teaspoon Vanilla Extract
• 1 cup Whole Milk (or any plant-based milk)
• 3 cups All-Purpose Flour (or gluten-free flour blend)
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• A few drops Food Coloring (optional)
• 2 cups Powdered Sugar
• 1/4 cup Strawberry Milk (or regular milk)
• 1 teaspoon Vanilla Extract

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and grease a bundt pan thoroughly.
2. Step 2: Cream together the butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition to ensure full incorporation.
4. Step 4: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.
5. Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently.
6. Step 6: Divide the batter in half. If desired, tint one half with a few drops of food coloring for a marbled effect.
7. Step 7: Alternate spoonfuls of each batter into the greased bundt pan to create a marbled pattern.
8. Step 8: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. Step 10: Prepare the glaze by whisking together powdered sugar, strawberry milk, and vanilla extract until smooth.
11. Step 11: Drizzle the glaze over the cooled cake and let it set before serving.
12. Step 12: For an extra treat, serve the cake with whipped cream or fresh strawberries.

Tips & Variations

• Use vanilla pudding mix with a teaspoon of extra strawberry extract if strawberry pudding is unavailable.
• For a dairy-free version, substitute whole milk with coconut or almond milk and use a plant-based butter alternative.
• Add fresh chopped strawberries into the batter for bursts of fruity texture.
• If you want a more pronounced pink color, increase the food coloring gradually to avoid overpowering the flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual slices briefly in the microwave for a soft, fresh-baked feel. The glaze may soften slightly when chilled but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of pudding mix?

While fresh strawberries add great flavor, they lack the thickening properties of pudding mix. You can add chopped fresh strawberries to the batter, but the texture might be less moist and more crumbly without the pudding mix.

What can I do if I don’t have a bundt pan?

You can bake this cake in a loaf pan or two 9-inch round pans. Adjust the baking time accordingly—usually 45 to 55 minutes for loaf pans, and check frequently for doneness.

Strawberry Milkshake Pound Cake Recipe

---

★★★★★

4.5 from 104 reviews

• Author: Lana
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This Delicious Strawberry Milkshake Pound Cake combines rich buttery flavors with the nostalgic taste of strawberry milkshake. Featuring a tender, moist crumb enhanced with strawberry pudding mix and a sweet strawberry glaze, it’s perfect for gatherings or cozy treats with loved ones. The marbled cake is visually stunning and bursting with flavor, making it a delightful twist on a classic pound cake.

---

Ingredients

Scale 1x2x3x

Cake

• 1 cup Butter (unsalted)
• 1/2 cup Vegetable Oil (or melted coconut oil)
• 2 cups Granulated Sugar
• 4 large Eggs (room temperature)
• 1 box Instant Strawberry Pudding Mix (can substitute with vanilla pudding mix + extra strawberry extract)
• 1 teaspoon Strawberry Extract
• 1 teaspoon Vanilla Extract
• 1 cup Whole Milk (or any plant-based milk)
• 3 cups All-Purpose Flour (or gluten-free flour blend)
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• a few drops Food Coloring (optional)

Glaze

• 2 cups Powdered Sugar
• 1/4 cup Strawberry Milk (or regular milk)
• 1 teaspoon Vanilla Extract

---

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a bundt pan thoroughly to prevent the cake from sticking.
2. Cream Butter, Oil, and Sugar: In a large bowl, cream together the unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
3. Add Eggs: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure proper emulsification.
4. Mix Pudding and Extracts: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until the batter is smooth and fully combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
6. Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, folding gently to create a smooth batter without overmixing to maintain cake tenderness.
7. Divide and Color Batter: Divide the batter into two portions; tint one half with a few drops of food coloring for visual marbling if desired.
8. Layer Batters in Pan: Spoon alternating dollops of each batter into the prepared bundt pan to create a swirled, marbled effect for an eye-catching presentation.
9. Bake the Cake: Bake in the preheated oven for 60-70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
10. Cool Cake: Allow the cake to cool in the bundt pan for 15 minutes to set before carefully inverting it onto a wire rack to cool completely for best texture and ease of glazing.
11. Prepare Glaze: Whisk together powdered sugar, strawberry milk, and vanilla extract until smooth to make a sweet, flavorful glaze.
12. Glaze the Cake: Drizzle the glaze over the fully cooled cake, letting it set before serving to add a luscious sweet finish.
13. Serve and Enjoy: Serve the cake as is or accompanied by whipped cream and fresh strawberries for an enhanced nostalgic strawberry milkshake experience.

Notes

• Room temperature eggs help the batter emulsify better, resulting in a lighter cake texture.
• If you prefer a stronger strawberry flavor, consider adding extra strawberry extract or using fresh strawberry puree in the glaze.
• Using gluten-free flour blend makes this cake suitable for gluten-sensitive individuals.
• For dairy-free option, substitute whole milk with plant-based milk and use dairy-free butter alternatives.
• Be careful not to overmix the batter after adding flour to avoid dense cake texture.
• The glaze consistency can be adjusted by adding more milk or powdered sugar as needed.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Strawberry Pound Cake, Strawberry Milkshake Cake, Bundt Cake, Marbled Cake, Nostalgic Dessert, Strawberry Pudding Cake, Strawberry Glaze Cake