Moist Strawberry Milkshake Pound Cake

The first time my daughter spotted this cake cooling on the counter, she asked if someone had melted down an entire strawberry milkshake into a loaf pan. That pink tinted glaze pooling over the edges does look like something straight from an old fashioned soda fountain, especially when the afternoon sun hits it just right through the kitchen window.

I made this for my book club last spring, right when strawberries started showing up at the farmers market. One of the members took one bite and literally put her fork down, closed her eyes, and said she was transported to her childhood summers sitting at her grandmothers counter watching her blend fresh berries into milk.

Ingredients

• All purpose flour: Provides structure while keeping the crumb tender, and measuring by weight gives the most consistent results
• Baking powder: The leavening agent that helps the cake rise nicely without becoming too dense or heavy
• Salt: Balances sweetness and enhances all the flavors, especially the fresh strawberries
• Unsalted butter: Room temperature butter creams properly and creates that perfect pound cake texture we want
• Granulated sugar: Sweetens the cake and helps create that golden brown crust during baking
• Large eggs: Must be room temperature to incorporate properly into the batter for even texture
• Vanilla extract: Pure extract enhances the strawberry flavor and adds that classic baked good aroma
• Whole milk and strawberry milk: The dual milk combination creates the milkshake flavor while keeping the cake moist
• Fresh strawberries: Chopped fresh berries add pockets of juicy flavor throughout every slice
• Powdered sugar: Creates the smooth, sweet glaze that drips beautifully down the sides
• Additional strawberry milk: Thins the glaze to the perfect drizzling consistency

Instructions

Preheat your oven:

Set to 350°F and generously grease your loaf or Bundt pan with butter, then dust it with flour, tapping out any excess.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, and salt until well blended, then set it aside.

Cream the butter and sugar:

Beat butter and sugar in a large bowl for 3 to 4 minutes until the mixture turns pale and fluffy.

Add the eggs and vanilla:

Add eggs one at a time, beating completely after each, then mix in vanilla until fully incorporated.

Combine the milks:

Stir together whole milk and strawberry milk in a measuring cup until uniform.

Build the batter:

Alternate adding flour mixture and milk mixture, starting and ending with flour, mixing only until combined.

Fold in fresh strawberries:

Gently fold chopped strawberries into the batter with a spatula until evenly distributed.

Bake the cake:

Pour batter into the prepared pan, smooth the top, and bake for 50 to 60 minutes until a toothpick comes out clean.

Cool completely:

Let the cake rest in the pan for 15 minutes, then turn it onto a wire rack to cool fully before glazing.

Make the strawberry glaze:

Whisk powdered sugar with strawberry milk and salt until smooth, then drizzle over the cooled cake.

Save

This cake has become my go to for summer potlucks because it travels so well. Last time I brought it to a picnic, someone actually asked if I had picked it up from a bakery, and I had to laugh remembering how easy it was to throw together that morning.

Choosing Your Strawberries

The best strawberries for this cake are ones that smell fragrant even before you cut into them. I have learned that smaller, deep red berries tend to have more concentrated flavor than those giant watery ones that look impressive but taste like nothing.

Making Your Own Strawberry Milk

If you cannot find strawberry milk at the store, simply blend half a cup of whole milk with two tablespoons of strawberry syrup. I have also made it by pureeing fresh strawberries with milk and straining out the pulp, which gives an incredibly fresh flavor.

Glaze Like a Pro

The glaze should be thick enough to hold its shape but thin enough to pour easily from a spoon. If it is too thick, add milk one teaspoon at a time, and if it is too thin, whisk in more powdered sugar until you reach that perfect drizzling consistency.

• Let the glaze set for about 15 minutes before slicing so it does not run everywhere
• Add the chopped strawberries to the glaze right before drizzling for the best texture
• Place the wire rack over a piece of parchment paper to catch the drips for easy cleanup

Save

There is something so comforting about a slice of this cake with a cup of tea, the way the strawberries taste like sunshine captured in butter and sugar. It is the kind of recipe that makes a regular Tuesday afternoon feel like a tiny celebration.

Recipe FAQs

→ What makes this pound cake so moist?

The combination of butter, whole milk, and strawberry milk creates an incredibly tender crumb. The creaming method—beating butter and sugar until light and fluffy—incorporates air for a lighter texture, while the fresh strawberries add natural moisture throughout the cake.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as they don't add excess moisture to the batter. If using frozen, thaw them completely and pat dry with paper towels before folding into the batter to prevent the cake from becoming soggy.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back lightly when touched. If the top browns too quickly, tent with foil during the last 15 minutes of baking.

→ Can I make this cake ahead of time?

Absolutely! This pound cake stays moist for 3-4 days when wrapped tightly at room temperature. The flavors actually develop more fully after a day. You can also wrap it well and freeze for up to 3 months—just thaw completely before glazing.

→ What's the best way to store this cake?

Store the unglazed cake in an airtight container or wrapped in plastic at room temperature for 3-4 days. Once glazed, keep it at room temperature for 1-2 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.

→ Can I use strawberry syrup instead of strawberry milk?

Yes! Simply mix ½ cup whole milk with 2 tablespoons strawberry syrup for the strawberry milk component. This gives you control over the intensity of the strawberry flavor while maintaining the proper liquid ratio in the batter.