Strawberry Milkshake Pound Cake (Printable)

Moist vanilla pound cake swirled with fresh strawberries and strawberry milk, finished with a sweet creamy strawberry glaze for that classic milkshake flavor.

# What You'll Need:

→ Cake Base

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature

→ Liquids and Flavorings

07 - 1/2 cup whole milk
08 - 1/2 cup strawberry milk
09 - 1/2 cup sour cream, room temperature
10 - 2 teaspoons pure vanilla extract
11 - 1/2 cup finely chopped fresh strawberries

→ Strawberry Glaze

12 - 1 cup powdered sugar
13 - 2 tablespoons strawberry milk
14 - 1-2 tablespoons pureed fresh strawberries
15 - 1/2 teaspoon vanilla extract
16 - Pinch of salt

# How to Make It:

01 - Preheat oven to 325°F. Generously grease and flour a 10-cup bundt pan or 9×5-inch loaf pan, ensuring all surfaces are coated to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, and salt until thoroughly blended. Set aside for later use.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light, pale, and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition until fully incorporated before adding the next egg.
05 - In a measuring cup or small bowl, combine whole milk, strawberry milk, sour cream, and vanilla extract. Stir until smooth and uniform.
06 - Add dry ingredients to creamed butter mixture in three separate additions, alternating with the milk mixture. Begin and end with dry ingredients, mixing until just combined after each addition.
07 - Gently fold chopped fresh strawberries into the batter using a spatula, being careful not to overmix.
08 - Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes, or until a wooden toothpick inserted into the center emerges clean or with just a few moist crumbs.
09 - Let cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
10 - Whisk together powdered sugar, strawberry milk, pureed strawberries, vanilla extract, and salt in a small bowl until smooth and pourable. Adjust consistency with additional milk or sugar if needed.
11 - Drizzle prepared glaze over the completely cooled cake, allowing it to cascade down the sides. Let glaze set for 15-20 minutes before slicing and serving.

# Expert Advice:

01 -
  • The texture is incredibly dense and moist while staying light enough for seconds
  • Strawberry milk in the batter gives that nostalgic ice cream shop flavor without being cloying
  • The glaze turns an ordinary pound cake into something guests will ask about for months
02 -
  • Cold ingredients will cause your butter to seize and create a dense rubbery texture
  • Overmixing after adding the dry ingredients develops too much gluten making the cake tough
  • The glaze must be poured on a completely cool cake or it will melt right off
03 -
  • Room temperature ingredients are nonnegotiable for achieving the proper texture
  • Chopping strawberries finely prevents them from sinking to the bottom of the batter

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