Strawberry Milkshake Pound Cake
A rich and creamy strawberry milkshake flavor baked into a tender pound cake, topped with a sweet glaze for a nostalgic treat.
Ingredients
For the Base
- 1 cup unsalted butter, softened Use melted coconut oil for a dairy-free option.
- 1/2 cup vegetable oil (or melted coconut oil) Keep vegetable oil for pure strawberry flavor.
- 2 cups granulated sugar Reduce to 1 3/4 cups for a less sweet cake.
- 4 large eggs (room temperature) Room temperature eggs mix better.
- 1 box instant strawberry pudding mix Provides sweetness and texture.
- 1 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 1 cup whole milk (or plant-based milk) Use plant-based milk for dairy-free.
- 3 cups all-purpose flour (or gluten-free flour blend) Check gluten-free flour for additives like xanthan gum.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- a few drops food coloring (optional) Only for appearance.
For the Glaze
- 2 cups powdered sugar Powdered sugar for the glaze.
- 1/4 cup strawberry milk (or regular milk) Strawberry milk enhances flavor.
- 1 teaspoon vanilla extract For glaze.
To Serve
- Fresh strawberries, whipped cream, or vanilla ice cream Optional toppings.
Instructions
Preparation
- Preheat the oven to 325°F (162°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.
- In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until smooth and slightly fluffy.
- Add the eggs one at a time, mixing briefly after each until incorporated. Stir in the strawberry and vanilla extracts.
- Mix the instant strawberry pudding mix into the batter until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- If using food coloring, add a few drops here and fold in.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake at 325°F (162°C) for 55–70 minutes.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Glazing
- Whisk the powdered sugar, strawberry milk, and 1 teaspoon vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and let it set for 10–20 minutes.
Serving
- Slice and serve with fresh strawberries, whipped cream, or a scoop of vanilla ice cream if desired.
Notes
Letting the cake rest 2–4 hours before serving improves flavor. Use a serrated knife for clean slicing.