This cake tastes like a cold strawberry milkshake turned into a dense, sliceable loaf — sweet, creamy, and full of berry notes with a soft, moist crumb and a thin, glossy glaze. The texture is pound-cake rich but a touch lighter thanks to the pudding mix and a bit of oil. It’s easy because the steps are straightforward: cream, mix dry, alternate with milk, bake, and glaze. This recipe is special for its nostalgic flavor and simple pantry-friendly ingredients. Serve it slightly warm with a scoop of vanilla ice cream or refrigerated for tea time. For a fresh, fruity pairing, try the strawberry shortcake kabobs for a bright contrast.
Why You’ll Love This Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
- Classic milkshake flavor in cake form — strawberry-forward and creamy.
- Rich, moist crumb thanks to the mix of butter and vegetable oil.
- Simple pantry ingredients and one-bowl mixing for most of the work.
- Instant pudding adds flavor, color, and stability without extra steps.
- Versatile: loaf or bundt pan both work; glaze or skip for a simpler cake.
- Easy to slice and serve — perfect for reunions, brunch, or coffee hour.
- Kid-friendly and nostalgic, evoking milkshake memories with every bite.
- Can be adapted for dietary swaps with a few realistic changes.
What Is Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments?
Delicious Strawberry Milkshake Pound Cake is a soft, dense pound cake flavored with instant strawberry pudding and strawberry extract to mimic the sweet, fruity taste of a strawberry milkshake. It combines the richness of butter and the moisture of oil, plus whole milk for a tender crumb. The cake bakes in a loaf or bundt pan and finishes with a simple strawberry milk glaze made from powdered sugar and strawberry milk. The method is a classic cream-and-fold approach with an alternating addition of dry ingredients and milk. The vibe is comforting and nostalgic — great for a relaxed weekend bake, a brunch centerpiece, or a simple dessert that brings back childhood flavors.
Ingredients for Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
For the Base
- 1 cup unsalted Butter, softened
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature)
- 1 box Instant Strawberry Pudding Mix (or vanilla pudding mix + extra strawberry extract)
- 1 teaspoon Strawberry Extract
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk)
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional)
For the Glaze
- 2 cups Powdered Sugar (for glaze)
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract (for glaze)
To Serve
- Slices of cake, optional ice cream or fresh berries
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter + Oil: Both fat sources keep the cake tender. Use melted coconut oil for a slight coconut note. If you prefer lower saturated fat, use all vegetable oil, but expect slightly less structure.
- Instant Pudding: The box adds flavor and moisture. If you only have vanilla pudding mix, add an extra 1 teaspoon strawberry extract to mimic the strawberry profile.
- Milk: Whole milk gives the richest result. Use plant-based milk (oat, almond, soy) in equal measure for a dairy-free option.
- Flour: All-purpose works best. Use a 1:1 gluten-free flour blend if needed — expect a slightly different crumb.
- Food Coloring: Optional for a brighter pink cake. Real flavor comes from extracts and pudding; coloring is only for looks.
- Glaze: Use strawberry milk for a sweeter, more strawberry-forward glaze. Plain milk will make a milder glaze.
Step-by-Step Instructions
Step 1 – Prep and heat
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or bundt pan, or line the loaf pan with parchment.
Visual cue: The pan should be evenly greased so the cake releases cleanly after baking.
Step 2 – Cream fats and sugar
- In a large bowl, beat the softened unsalted butter and vegetable oil with the granulated sugar until the mix is creamy and slightly fluffy. Add the eggs one at a time, mixing after each until incorporated. Stir in the strawberry and vanilla extracts.
Visual cue: The batter will look smooth and shiny after the eggs are fully mixed in.
Step 3 – Combine dry ingredients
- In another bowl, whisk together the all-purpose flour, instant strawberry pudding mix, baking powder, and salt. This keeps the leavening and pudding evenly distributed.
Step 4 – Mix dry with wet, alternate with milk
- Gradually add the dry mix to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix just until combined; do not overmix. Add a few drops of food coloring if you want a pinker cake.
Pro cue: Overmixing develops gluten and can make the cake tough — stop when there are no streaks of flour.
Step 5 – Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes if using a loaf pan, or 45–60 minutes if using a bundt pan. Test for doneness by inserting a toothpick in the center — it should come out clean or with a few moist crumbs.
Pro cue: If the top browns too quickly, tent loosely with foil for the last 15 minutes of baking.
Step 6 – Cool and glaze
- Cool the cake in the pan for 10–15 minutes, then turn out onto a rack to cool completely. For the glaze, whisk the powdered sugar with the strawberry milk and vanilla until smooth. Pour over the cooled cake and let it set at least 15 minutes before slicing.
Visual cue: The glaze should be pourable but not runny; it will set to a thin sheen after a short rest.
Pro Tips for Success
- Bring eggs and butter to room temperature first — they mix more evenly and give a smoother batter.
- Measure flour by spooning it into the cup and leveling off; packed flour can make the cake dry.
- Use instant pudding mix as listed — it adds moisture and flavor with no extra steps.
- If using a bundt pan, grease thoroughly, paying attention to the center tube to prevent sticking.
- Rotate the pan once halfway through baking for even color if your oven has hot spots.
- Let the cake cool slightly in the pan to set the crumb before removing to avoid cracks.
- Cool completely before glazing for a clean finish; a warm cake will make the glaze run off.
- For a cleaner glaze line, chill briefly after pouring so the glaze firms up before slicing.
Flavor Variations
- Strawberry-Vanilla Swirl (optional): Fold a few tablespoons of vanilla batter into the main mix to create a soft swirl. Keep total batter volume the same.
- Mixed Berry (optional): Replace half the pudding mix with raspberry or blueberry instant pudding for a berry mix.
- Chocolate Drip (optional): Add 1/2 cup melted semi-sweet chocolate to the top of the glazed cake for a chocolate-strawberry combo.
- Citrus Brightening (optional): Add 1 teaspoon lemon zest to the batter and 1/2 teaspoon lemon juice to the glaze for a fresh lift.
- Cream Cheese Glaze (optional): Swap the powdered sugar glaze for a simple cream cheese glaze by mixing 4 oz softened cream cheese with 1 1/2 cups powdered sugar and 2–3 tablespoons strawberry milk.
- Gluten-Free (optional): Use a high-quality 1:1 gluten-free flour blend and check doneness as texture may differ.
Serving Suggestions
- Slice and serve slightly warm with a scoop of vanilla ice cream for a milkshake feel.
- Plate with fresh sliced strawberries and a sprig of mint for a fresh look.
- Serve at brunch with coffee or a light fruit salad on the side.
- Offer thin slices as part of a dessert tray for parties.
- Top slices with whipped cream and crushed freeze-dried strawberries for presentation.
- Pack slices in a lunchbox with a small container of extra glaze for dipping.
Make-Ahead, Storage & Reheating
- Make-ahead: The batter can be mixed and stored in the fridge for up to 24 hours before baking. Expect slight changes in rise if you hold it overnight.
- Baked cake: Store cooled and glazed cake in an airtight container at room temperature for up to 2 days, or in the fridge up to 5 days.
- Reheating: Warm single slices in the microwave for 10–15 seconds to bring back a soft crumb. For better texture, warm in a 300°F oven for 5–8 minutes.
- Note: The glaze may soften when refrigerated. Let slices come to room temperature before serving for best flavor.
Storage and Freezing Instructions
- Freeze whole cakes or slices wrapped well in plastic wrap and then in a freezer bag or airtight container for up to 3 months.
- Thaw overnight in the fridge, then bring to room temperature before serving. Glaze may be slightly tacky after thawing; refresh with a thin glaze if needed.
- If you expect to freeze, consider glazing after thawing so the glaze looks fresh.
- Not recommended to freeze already-glazed cake for best presentation; thawed glaze can become dull.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 | 5 g | 58 g | 19 g | 1 g | 220 mg
Estimates vary by brands and portions.
FAQ About Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
Q: Why is my cake dense or gummy?
A: Overmixing after adding flour or not measuring flour properly can cause density. Mix until just combined and spoon flour into the cup before leveling.
Q: Why did my cake sink in the middle?
A: Underbaking or opening the oven door too early can cause sinking. Use a toothpick to check doneness and keep the oven door closed during the first 40–50 minutes.
Q: Can I use fresh strawberries instead of pudding mix?
A: Fresh berries add flavor but will change the batter moisture and structure. Stick to the instant pudding for the intended texture, or reduce added milk if you add mashed berries.
Q: How can I make the glaze thicker or thinner?
A: To thicken, add more powdered sugar 1 tablespoon at a time. To thin, add more strawberry milk a teaspoon at a time.
Q: Can I halve the recipe for a smaller cake?
A: Yes — halve all ingredients and bake in a smaller loaf pan. Baking time will be shorter; check doneness earlier.
Q: Is this recipe dairy-free or vegan?
A: It can be made dairy-free by using plant-based milk and dairy-free pudding if available. For vegan, replace eggs with commercial egg replacer and use vegan butter and oil, but texture will differ.
Notes
- Use room-temperature ingredients for even mixing and a smooth batter.
- For even slices, chill the cake for an hour before slicing. A sharp serrated knife gives the cleanest cut.
- Add a small sprinkle of freeze-dried strawberry powder on the glaze for color and crunch.
- If you want extra strawberry shine, brush the top lightly with warmed strawberry jam before glazing.
- Label leftover slices with the date so you use them within 5 days in the fridge.
Troubleshooting
Issue: Cake tops or edges are burning while center is raw.
Fix: Lower oven temp by 10–15°F and tent with foil to prevent over-browning.
Issue: Cake is dry.
Fix: Check flour measurement and avoid overbaking. Add a simple syrup (equal parts sugar and water, boiled and cooled) brushed lightly on slices to moisten.
Issue: Glaze is too runny.
Fix: Add powdered sugar in small amounts until desired thickness; chill briefly to set.
Issue: Cake sticks to the pan.
Fix: Grease well and flour or use parchment in a loaf pan. Let cake cool 10–15 minutes before turning out.
Issue: Batter is lumpy after mixing wet and dry.
Fix: Use a rubber spatula to fold gently until lumps disappear; do not beat vigorously.
Final Thoughts
This strawberry milkshake pound cake is a simple way to turn familiar flavors into a comfort dessert that’s easy to make and easy to share. It holds well, slices neatly, and offers a sweet, creamy nod to childhood treats — perfect for any casual gathering or quiet afternoon with coffee.
Conclusion
If you’re inspired to explore other pound cake takes and local favorites, check out this listing for The Best Lemon Pound Cake in Atlanta for ideas and local bakers: The Best Lemon Pound Cake Atlanta, GA – Yelp
Strawberry Milkshake Pound Cake
Ingredients
For the Base
- 1 cup unsalted Butter, softened Room temperature butter is best for creaming.
- 1/2 cup Vegetable Oil (or melted coconut oil) Coconut oil adds a subtle coconut note.
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature) Bringing eggs to room temperature helps in mixing.
- 1 box Instant Strawberry Pudding Mix Can substitute with vanilla pudding mix plus extra strawberry extract.
- 1 teaspoon Strawberry Extract For strong strawberry flavor.
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk) Whole milk yields the richest result.
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional) For a brighter pink color.
For the Glaze
- 2 cups Powdered Sugar For glaze
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract (for glaze)
To Serve
- optional ice cream or fresh berries For serving alongside cake
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or bundt pan, or line the loaf pan with parchment.
- In a large bowl, beat the softened unsalted butter and vegetable oil with the granulated sugar until creamy and slightly fluffy. Add the eggs one at a time, mixing after each addition until fully incorporated. Stir in the strawberry and vanilla extracts.
- In another bowl, whisk together the all-purpose flour, instant strawberry pudding mix, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes for a loaf pan, or 45–60 minutes for a bundt pan. Test for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then turn it out onto a rack to cool completely.
Glazing
- For the glaze, whisk together the powdered sugar, strawberry milk, and vanilla until smooth. Pour over the cooled cake and let it set for at least 15 minutes before slicing.