Strawberry Milkshake Pound Cake

The other day I caught myself standing in front of the open fridge, just staring at a carton of strawberry milk like it held the answers to the universe. My grandmother used to make me milkshakes every Sunday after church, and suddenly I wondered what would happen if that creamy, strawberry-infused goodness found its way into a pound cake. So I did what any curious baker would do and poured it right into the batter.

I brought this to a friends porch gathering last summer, and within ten minutes three different people had asked for the recipe. Watching the glaze drip down the sides and seeing eyes light up with that first bite reminded me why baking feels like sharing a piece of your heart.

Ingredients

• All-purpose flour (2 1/2 cups): The structure builder here and using too much will make your cake dense instead of tender
• Unsalted butter (1 cup): Room temperature butter creates those tiny air pockets that make pound cake melt in your mouth
• Granulated sugar (2 cups): Cream this properly with the butter or your texture will suffer
• Large eggs (4): Room temperature eggs incorporate better and help create that beautiful golden crumb
• Strawberry milk (1/2 cup): The star ingredient and you can make your own by mixing milk with strawberry syrup
• Sour cream (1/2 cup): Adds moisture and a slight tang that balances all that sweetness
• Vanilla extract (2 teaspoons): Never skip this because it rounds out the strawberry flavor beautifully
• Fresh strawberries (1/2 cup chopped): These little pockets of fruit make every bite feel special

Instructions

Get your oven ready:

Preheat to 325°F and generously grease your bundt pan because theres nothing worse than a stuck cake after all that work

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl and set it aside

Cream butter and sugar:

Beat them together for 3 to 4 minutes until theyre light and fluffy because this step is crucial for texture

Add the eggs:

Beat them in one at a time and make sure each one is fully incorporated before adding the next

Mix your liquids:

Combine the whole milk, strawberry milk, sour cream, and vanilla in a measuring cup

Combine everything:

Add dry ingredients in three parts, alternating with your milk mixture, and stop mixing as soon as the flour disappears

Fold in the strawberries:

Gently incorporate those chopped berries so you dont crush them

Bake to perfection:

Pour the batter into your prepared pan and bake for 55 to 65 minutes until a toothpick comes out clean

Make the glaze:

Whisk powdered sugar, strawberry milk, pureed strawberries, vanilla, and salt until its smooth and drips off a spoon

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My sister texted me at midnight after trying this cake, asking if Id frozen a slice for her because the craving hit that hard. Thats when I knew this recipe wasnt just good, it was dangerous.

Making Your Own Strawberry Milk

If you cant find strawberry milk at the store, simply mix 1/2 cup of whole milk with 2 tablespoons of strawberry syrup. I keep a bottle of syrup in the pantry specifically for this recipe because it saves me a last minute grocery run.

Pan Choices Matter

A bundt pan gives you that beautiful presentation and more crispy edges, but a loaf pan works perfectly if you prefer slices that stack neatly. Just adjust your baking time slightly and check for doneness a few minutes early.

Storage and Serving

This cake actually tastes better the next day as the flavors settle and the strawberries distribute their moisture throughout. Wrap it tightly and keep it at room temperature for up to three days, though in my house it never lasts that long.

• Add a dollop of whipped cream if youre feeling extra indulgent
• Pair with a cup of coffee for the perfect afternoon treat
• The glaze sets best if you let it sit for at least 30 minutes before slicing

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Theres something almost magical about a recipe that tastes like childhood memories but feels sophisticated enough for company. Happy baking, friend.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as they maintain texture when folded into the batter. If using frozen, thaw completely and pat dry to prevent excess moisture from affecting the crumb.

→ How should I store this cake?

Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week. The glaze may soften slightly when refrigerated.

→ Can I make this in a regular loaf pan?

Yes, a 9×5-inch loaf pan works perfectly. Adjust baking time to 50-60 minutes and check for doneness with a toothpick inserted in the center.

→ What if I don't have strawberry milk?

Simply combine regular whole milk with strawberry syrup or blend fresh strawberries with milk and strain. This homemade version gives you control over the sweetness.

→ Can I freeze this pound cake?

Yes! Wrap the unglazed cake tightly in plastic and foil for up to 3 months. Thaw overnight at room temperature, then add the glaze before serving.

→ How do I know when the cake is done?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top will be golden brown and the cake will start pulling away from the pan edges.