Moist Strawberry Milkshake Pound Cake (Printable)

A tender pound cake featuring fresh strawberries and creamy milkshake flavors, ideal for dessert or tea time.

# What You Need:

→ Cake Batter

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 ¾ cups granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk
09 - ½ cup strawberry milk (or blend ½ cup milk with 2 tablespoons strawberry syrup)
10 - 1 cup fresh strawberries, chopped

→ Strawberry Glaze

11 - 1 cup powdered sugar
12 - 2–3 tablespoons strawberry milk
13 - Pinch of salt
14 - 2–3 fresh strawberries, finely chopped (optional)

# Steps:

01 - Preheat oven to 350°F. Grease and flour a standard loaf or Bundt pan thoroughly to prevent sticking.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside for later use.
03 - In a large mixing bowl, beat the butter and sugar with a mixer until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - In a measuring cup, stir together the whole milk and strawberry milk until blended.
06 - Alternately add the flour mixture and milk mixture to the batter, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
07 - Gently fold in the chopped fresh strawberries using a spatula until evenly distributed throughout the batter.
08 - Pour batter into the prepared pan and smooth the top with a spatula to ensure even baking.
09 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil during the last 15 minutes of baking.
10 - Allow the cake to cool in the pan for 15 minutes, then carefully remove to a wire rack to cool completely before glazing.
11 - Whisk powdered sugar, strawberry milk, and salt until smooth. Stir in chopped strawberries if using. The glaze should be thick but pourable.
12 - Drizzle the prepared glaze over the cooled cake, allowing it to drip down the sides. Let set for 10–15 minutes before serving.

# Expert Advice:

01 -
  • The texture stays incredibly moist for days, unlike traditional pound cakes that can dry out
  • That strawberry milk flavor hits differently—sweet but not cloying, like childhood summers bottled up
  • The glaze transforms it from snack to dessert worthy of any celebration
02 -
  • Room temperature ingredients are not optional here—cold eggs will cause the batter to curdle and affect the final texture
  • Do not overmix after adding the flour mixture or your cake will be tough instead of tender
  • That glaze looks best when the cake has fully cooled, otherwise it will melt right off and pool on your serving plate
03 -
  • Tent the cake with foil during the last 15 minutes if the top browns too quickly
  • Use frozen strawberries in winter months when fresh ones are lackluster, but thaw and pat them dry first
  • A splash of almond extract in the glaze creates a sophisticated flavor pairing most people cannot quite identify but love

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