Name: Strawberry Milkshake Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar (Reduce by 2 tablespoons for a less-sweet cake.); 0.5 cups unsalted butter (softened) (Can use salted butter, omit added salt.); 2 large eggs (Bring to room temperature.); 0.5 cups milk (Whole milk gives best richness; alternatives include 2% or almond milk.); 1 tsp vanilla extract (Pure vanilla is recommended.); 0.5 cups strawberries, pureed (Fresh or thawed frozen strawberries can be used.)

Strawberry Milkshake Pound Cake is a soft, tender loaf that tastes like a creamy strawberry drink in cake form. It has a fine, moist crumb and a gentle strawberry flavor from real puree, with a smooth, buttery finish. This recipe is easy because it uses simple pantry staples and one bowl for most of the work. It bakes in a single loaf pan, so cleanup stays quick and step-by-step timing is straightforward. Serve slices plain, with whipped cream, or a scoop of vanilla ice cream for a quick dessert or brunch treat. If you love berry desserts, try this best strawberry shortcake recipe for another simple fruit-forward option.

Why You’ll Love This Strawberry Milkshake Pound Cake

Real strawberry puree gives bright, natural flavor without artificial extracts.
Dense yet tender pound-cake crumb feels rich but stays moist.
Simple ingredient list and one-bowl mixing make it beginner friendly.
Easy to bake in a standard loaf pan—no fancy equipment needed.
Versatile: serve warm, at room temperature, or chilled.
Great for brunch, afternoon tea, or a casual dessert after dinner.
Slices hold up well for packing in a lunchbox or taking to a potluck.
Quick serving idea: top with whipped cream and extra sliced strawberries.

What Is Strawberry Milkshake Pound Cake?

Strawberry Milkshake Pound Cake is a loaf-style cake that blends classic pound-cake texture with the sweet, fruity notes of a strawberry milkshake. It tastes like a creamy strawberry drink turned into cake: buttery, slightly sweet, and gently fruity. The texture is dense but soft, with a fine crumb that stays moist thanks to milk and the fruit puree. This cake is baked in a loaf pan and is a comfort-food dessert with a fresh, summery vibe. It works well for a relaxed weekend brunch, an easy weeknight dessert, or a simple homemade gift for neighbors.

Ingredients for Strawberry Milkshake Pound Cake

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
½ cup milk
1 tsp vanilla extract
½ cup strawberries, pureed

Ingredient Notes (Substitutions, Healthy Swaps)

Butter: You can use salted butter if that’s what you have; omit added table salt if using salted butter. Using high-quality butter improves flavor.
Flour: All-purpose flour gives the right structure. For a slightly lighter loaf, use 1 ½ cups cake flour (not necessary). If you must, a cup-for-cup gluten-free flour blend can work—expect small texture changes.
Sugar: Granulated sugar is standard. For a less-sweet loaf, reduce sugar by 2 tablespoons; sweetness will be milder but still balanced.
Milk: Whole milk gives best richness. Use 2% or even unsweetened almond milk in a pinch; texture will be a touch lighter.
Eggs: Large eggs are required for structure and moisture. If using extra-large eggs, slightly reduce milk by a tablespoon.
Strawberries: Fresh or thawed and drained frozen strawberries work. Puree until smooth. If strawberries are very watery, strain briefly to avoid thinning the batter.
Vanilla: Pure vanilla extract adds depth. Imitation vanilla is acceptable but less aromatic.

Step-by-Step Instructions

Step 1 – Prep the oven and pan
Preheat the oven to 350°F (175°C). Grease a standard loaf pan well and lightly flour it, or line it with parchment paper for easy removal.
Visual cue: The pan should be fully covered with grease or parchment so the cake slides out cleanly.

Step 2 – Cream butter and sugar
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This takes about 2–4 minutes with a mixer or a little longer by hand. Proper creaming traps air and gives the loaf lift.

Step 3 – Add eggs
Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl so everything blends evenly.

Step 4 – Mix in liquids and puree
Stir in the milk, vanilla extract, and strawberry puree until well combined. The batter will be a pale pink and should look smooth.

Step 5 – Fold in the flour
Gradually add the all-purpose flour and fold until just combined. Be careful not to overmix; stop when no dry streaks remain. Overmixing will make the cake dense and tough.
Pro cue: Batter should be thick but pourable—if it feels very stiff, a tablespoon or two of milk can loosen it.

Step 6 – Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Oven strengths vary; start checking at 50 minutes.
Pro cue: If the top browns too fast, tent loosely with foil for the last 10–15 minutes.

Step 7 – Cool and slice
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing. Cooling briefly in the pan helps the loaf set and reduces cracking.

Pro Tips for Success

Bring butter, eggs, and milk to room temperature before baking; they emulsify better and make a smooth batter.
Measure flour by spooning it into the cup and leveling with a knife—don’t scoop directly with the measuring cup. Too much flour dries the loaf.
Puree strawberries until smooth; seeds are fine but remove large chunks that can cause uneven texture.
Don’t overmix after adding flour—fold until combined to keep the crumb tender.
Use an oven thermometer if your oven runs hot or cold; 350°F can vary by oven.
Tent with foil if the crust is darkening too quickly while the center finishes baking.
Cool in the pan briefly, but don’t leave the cake in a hot pan too long; condensation can make the top soggy.

Flavor Variations

Optional: Strawberry Swirl — Reserve 2 tablespoons of puree, fold into a small portion of batter, and swirl gently on top before baking.
Optional: Strawberry-Buttermilk — Replace the ½ cup milk with ½ cup buttermilk for tang and a slightly taller loaf.
Optional: Lemon Brightness — Add 1 teaspoon lemon zest to the batter for a bright contrast to the strawberries.
Optional: Vanilla Glaze — After cooling, brush a simple glaze made from powdered sugar and 1–2 teaspoons milk (optional addition) over the loaf.
Optional: Fresh Strawberries on Top — Arrange thin strawberry slices on top of the batter before baking for a decorative finish.

Serving Suggestions

Slice and serve warm with a dollop of whipped cream and extra strawberries.
Pair with vanilla ice cream for a dessert that mimics a strawberry milkshake.
Serve thin slices at brunch with coffee or tea.
Use as a base for a trifle—layer cake pieces with whipped cream and fruit.
Pack single slices for a sweet snack or picnic addition.
Offer at potlucks—serve room temperature and slice on a cutting board for guests.

Make-Ahead, Storage & Reheating

Make-ahead: Bake the loaf up to 2 days before serving and store covered at room temperature to retain moisture. For longer make-ahead, refrigerate (see below).
Storage: Wrap the cooled loaf tightly with plastic wrap or place in an airtight container. At room temperature, it keeps well for up to 2 days. In the fridge, store up to 5 days.
Reheating: Warm slices in a microwave for 10–15 seconds or in a 325°F oven for 6–8 minutes wrapped in foil. Reheating restores a freshly-baked feel.
Texture changes: Refrigeration firms the loaf and can dry it slightly; briefly warm slices to bring back softness.

Storage and Freezing Instructions

To freeze: Wrap the cooled loaf tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer bag. Freeze up to 3 months.
Thawing: Thaw overnight in the refrigerator or at room temperature for a few hours. Rewarm slices gently before serving.
If you prefer not to freeze: Store in the fridge for up to 5 days and slice as needed. Freezing preserves the texture best if you need longer storage.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 | 5 g | 42 g | 14 g | 1.5 g | 120 mg

Estimates vary by brands and portions.

FAQ About Strawberry Milkshake Pound Cake

Q: Why is my cake dense and heavy?
A: Overmixing after adding flour or too much flour can make it dense. Fold gently and measure flour correctly.

Q: Why is the center undercooked while top is done?
A: Your oven may run hot on top. Tent with foil and lower the oven rack, then continue baking until the center tests clean.

Q: Can I use frozen strawberries?
A: Yes. Thaw, drain excess liquid, then puree. If very wet, strain a little to avoid thinning the batter.

Q: Can I reduce the sugar?
A: Yes—reduce by up to 2 tablespoons. The cake will be less sweet but still hold its structure.

Q: How do I tell when it’s done?
A: A toothpick in the center should come out clean or with a few moist crumbs. The top should be lightly golden.

Q: Can I make this dairy-free?
A: Use a dairy-free butter substitute and unsweetened plant milk; texture will be slightly different but still tasty.

Notes

Let the loaf cool completely for the cleanest slices. Slightly warm slices can crumble more.
For even browning, place the loaf pan in the center of the oven on the middle rack.
If you want a stronger strawberry flavor, increase the puree to ⅔ cup, but reduce milk by 1 tablespoon if batter seems too thin.
Slice with a serrated knife using a gentle sawing motion to avoid compressing the cake.
For a pretty finish, dust with powdered sugar before serving or top with a quick glaze.

Troubleshooting

Problem: Cake tastes bland. Fix: Use fresh strawberries and real vanilla; check ingredient freshness, especially baking staples.
Problem: Cake is dry. Fix: Measure flour correctly, avoid overbaking, and be careful not to overmix. Add a tablespoon of milk next time.
Problem: Cake sank in the middle. Fix: Oven temperature too low, underbaking, or too much leavening (not in this recipe). Make sure oven is fully preheated.
Problem: Cake is gummy or underbaked in the center. Fix: Bake longer at the same temperature and check with a toothpick; tent with foil so top doesn’t overbrown.
Problem: Batter too thin from juicy strawberries. Fix: Strain some juice from the puree or reduce milk by 1–2 tablespoons.

Conclusion

Strawberry Milkshake Pound Cake is an easy, dependable loaf that brings sweet strawberry flavor with a buttery pound-cake texture. It’s quick to mix, bakes in one pan, and adapts to small tweaks like lemon zest or a light glaze. For more strawberry ideas and a related dessert, see Strawberry Milkshake Pound Cake: A Sweet Delight Awaits!

Final Thoughts

This loaf is simple to make, easy to share, and forgiving for home bakers. Follow the basic steps, mind the temperatures and measurements, and you’ll have a moist, flavorful cake that reads like a strawberry milkshake in every bite.