Strawberry Milkshake Pound Cake

Last summer my cousin visited from Chicago and mentioned she had been craving something that tasted like childhood but felt sophisticated enough for Sunday dinner. I stood in my kitchen staring at a carton of fresh strawberries when the idea hit me like that first sip of a diner milkshake. The next morning I creamed butter and sugar while she sipped coffee, neither of us knowing if this experiment would work or become a memorable kitchen disaster.

When I pulled the first cake from the oven, the kitchen smelled like a strawberry patch after rain. My cousin leaned against the counter watching the glaze drip down the sides and said this was the kind of recipe that would make people think you have been baking for decades. We ate warm slices with coffee while planning our next cooking adventure.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation that gives this cake its structure and tender crumb
• 1/2 teaspoon baking powder: Just enough lift to keep the cake from becoming too dense
• 1/2 teaspoon salt: Balances the sweetness and lets strawberry flavor shine
• 1 cup unsalted butter: Must be completely softened or your creaming step will struggle
• 2 cups granulated sugar: Creates that classic pound cake sweetness and tender texture
• 4 large eggs: Room temperature eggs incorporate better and prevent curdling
• 1/2 cup whole milk: Adds richness and moisture to the batter
• 1/2 cup strawberry milk: The secret ingredient that gives that milkshake nostalgia
• 1/2 cup sour cream: Makes the crumb incredibly tender and adds tang
• 2 teaspoons pure vanilla extract: Do not skip this as it rounds out the strawberry flavor
• 1/2 cup finely chopped fresh strawberries: Fold these in gently for pockets of fresh fruit
• 1 cup powdered sugar: Creates the perfect sweet drizzle for the finished cake
• 2 tablespoons strawberry milk: Thins the glaze to pourable consistency
• 1 to 2 tablespoons pureed fresh strawberries: Adds natural color and fresh fruit flavor to the glaze
• 1/2 teaspoon vanilla extract: A little vanilla in the glaze makes everything taste complete
• Pinch of salt: Keeps the glaze from being overly sweet

Instructions

Preheat your oven:

Set the temperature to 325 degrees and generously grease a bundt or loaf pan with butter and dust it with flour

Whisk the dry ingredients:

Combine the flour baking powder and salt in a medium bowl and set it aside for later

Cream the butter and sugar:

Beat them together for 3 to 4 minutes until the mixture looks pale and fluffy like clouds

Add the eggs:

Beat them in one at a time letting each egg fully disappear before adding the next

Mix the liquids:

Whisk together the whole milk strawberry milk sour cream and vanilla in a measuring cup

Combine everything:

Add the dry ingredients in three parts alternating with the milk mixture and mixing only until just combined

Fold in the strawberries:

Gently scatter the chopped fruit throughout the batter being careful not to overmix

Bake:

Pour the batter into your prepared pan smooth the top and bake for 55 to 65 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 before glazing

Make the strawberry glaze:

Whisk the powdered sugar strawberry milk pureed strawberries vanilla and salt until smooth

Finish the cake:

Drizzle the glaze over the cooled cake and let it set before slicing into thick pieces

Save

My mom called while I was photographing the finished cake and asked what smelled so wonderful. When I described it she stayed on the line while my dad drove over to pick up a slice and they left talking about their own strawberry picking memories from thirty years ago.

Making It Ahead

The cake itself actually improves after a day wrapped in plastic as the flavors settle and the moisture distributes throughout. You can bake it up to two days before glazing and keep it at room temperature then add the glaze a few hours before serving.

Storage Secrets

Once glazed the cake keeps well at room temperature for three days covered with a cake dome or plastic wrap. If you need to store it longer wrap individual slices in plastic and freeze them for up to three months then thaw at room temperature.

Serving Ideas

This cake deserves to be the star on a dessert table alongside fresh berries and maybe some vanilla ice cream. It also makes an unexpected but welcome addition to brunch when paired with strong coffee and fresh fruit.

• Add a dollop of whipped cream under the glaze for extra richness
• Serve slightly warmed with a scoop of strawberry ice cream
• Garnish with fresh mint leaves for a pop of color

Save

Every time I make this recipe now I think about how a simple craving turned into something that brings people together. That is exactly what baking should be about.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and pat dry with paper towels before chopping. Excess moisture can affect the batter consistency, so drain thoroughly.

→ How should I store this cake?

Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. The cake can also be frozen tightly wrapped for up to 3 months.

→ What if I don't have strawberry milk?

Mix ½ cup regular milk with 2 tablespoons strawberry syrup or strawberry powder. Alternatively, use regular milk and increase the vanilla extract slightly.

→ Why is my cake dense or heavy?

Overmixing the batter can create a dense texture. Mix only until ingredients are just combined. Also ensure all ingredients are at room temperature before beginning.

→ Can I make this as cupcakes?

Absolutely! Portion the batter into lined muffin tins and bake for 18-22 minutes at 350°F. Adjust the glaze quantity accordingly for drizzling over cupcakes.

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

Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. The top should be golden brown and the edges slightly pulling away from the pan.