Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

Experience the ultimate Strawberry Milkshake Pound Cake. After making this for my family countless times, I’ve discovered the secret to a perfectly moist and tender crumb. This cake is so fresh and indulgent, it’s better than any takeout. If you love recipes like this, you’ll also enjoy Crispy Baked Mozzarella Sticks and Creamy Shrimp Fettuccine Pasta with Homemade Alfredo Sauce.

What You'll Need for Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk
• 2 cups fresh strawberries, hulled and chopped
• 1 teaspoon strawberry extract (optional, for extra strawberry flavor)
• 1/2 teaspoon almond extract (optional, for a subtle nutty flavor)
• Optional: Whipped cream
• Optional: Fresh strawberries
• Optional: Powdered sugar

How to Make Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and extracts: Beat in eggs, one at a time, then stir in vanilla and strawberry extracts (if using).
4. Combine dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
5. Add dry ingredients to wet: Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Fold in strawberries: Gently fold in chopped strawberries.
7. Bake: Pour batter into prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh strawberries.

Storing & Reheating Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftover cake in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This cake can be made up to 2 days ahead and stored at room temperature.

Freezing Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

Freeze sliced cake for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a fun twist, try adding a swirl of cream cheese frosting before baking.
• Best substitution: Substitute the fresh strawberries with an equal amount of frozen strawberries, thawed and drained.
• Make-ahead: This cake can be made up to 2 days ahead and stored at room temperature.
• Scaling: This recipe can be easily doubled and baked in a 9×13-inch pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.

Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe

⏱

Prep

15 mins

🍳

Cook

60-70 mins

⏳

Total

1 hr 15 mins to 1 hr 30 mins

🍽

Serves

12 servings

🥗

Diet

Gluten-Free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk
• 2 cups fresh strawberries, hulled and chopped

Seasonings

• 1 teaspoon strawberry extract (optional, for extra strawberry flavor)
• 1/2 teaspoon almond extract (optional, for a subtle nutty flavor)

Optional Toppings

• Whipped cream
• Fresh strawberries
• Powdered sugar

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and extracts: Beat in eggs, one at a time, then stir in vanilla and strawberry extracts (if using).
4. Combine dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
5. Add dry ingredients to wet: Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Fold in strawberries: Gently fold in chopped strawberries.
7. Bake: Pour batter into prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh strawberries.

Notes

• Chef tip: For a fun twist, try adding a swirl of cream cheese frosting before baking.
• Best substitution: Substitute the fresh strawberries with an equal amount of frozen strawberries, thawed and drained.
• Make-ahead: This cake can be made up to 2 days ahead and stored at room temperature.
• Scaling: This recipe can be easily doubled and baked in a 9×13-inch pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.

Storage

• Fridge: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze sliced cake for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds, but be careful not to overheat.
• Make ahead: This cake can be made up to 2 days ahead and stored at room temperature.

Nutrition Per Serving

• Calories: 450
• Protein: 6g
• Fat: 17g
• Carbs: 65g
• Fiber: 1g
• Sugar: 40g
• Sodium: 200mg
• Cholesterol: 100mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe FAQs

A Warm Final Note

I can’t wait for you to try Strawberry Milkshake Pound Cake: An Incredible Ultimate Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!