Strawberry Milkshake Pound Cake is the ultimate nostalgic dessert that tastes like your favorite diner milkshake baked into a rich, buttery cake. Every slice is soft, dense, and moist, with sweet strawberry flavor layered into a classic pound cake crumb. The pink swirl running through the cake makes it just as beautiful as it is delicious, while the strawberry glaze adds a smooth, bakery-style finish that melts right into the cake.
If you love easy dessert recipes that feel indulgent yet comforting, this cake checks every box. It’s made with simple pantry ingredients, comes together with minimal effort, and delivers big flavor. Perfect for family gatherings, holidays, potlucks, or weekend baking, this recipe fits right into healthy cooking at home when you want a treat that feels special without being complicated.
Why You’ll Love This Recipe
• Classic pound cake texture with a fun strawberry milkshake twist
• Beginner-friendly baking recipe with simple steps
• Perfect make-ahead dessert for parties and family events
• Budget-friendly ingredients you can find anywhere
• Beautiful swirl effect that looks bakery-made
• Family-approved comfort dessert everyone loves
Ingredient Breakdown
All-Purpose Flour – Provides structure and gives the cake its classic dense pound cake crumb.
Granulated Sugar – Sweetens the cake while helping create a tender texture.
Unsalted Butter – Adds rich flavor and moisture, essential for pound cake.
Vegetable Oil – Keeps the cake extra moist for days, even after refrigeration.
Eggs – Bind everything together and give the cake stability and richness.
Whole Milk – Adds moisture and balances the thick batter.
Instant Strawberry Pudding Mix – The secret ingredient that boosts strawberry flavor and creates a soft, velvety texture.
Strawberry Extract – Enhances the strawberry milkshake flavor without overpowering sweetness.
Vanilla Extract – Rounds out the flavors and adds warmth.
Baking Powder – Gives a slight lift to keep the cake from being too heavy.
Salt – Balances sweetness and enhances flavor.
Food Coloring – Optional, but creates the iconic strawberry swirl that makes this cake stand out.
Powdered Sugar – Forms the smooth base of the glaze.
Strawberry Milk or Strawberry Syrup – Adds flavor and color to the glaze while keeping it pourable.
Vanilla Extract (Glaze) – Adds depth to the sweet topping.
Pro Tips
Always cream the butter, oil, and sugar until light and fluffy to avoid a dense cake.
Use room-temperature eggs and milk for a smooth, evenly mixed batter.
Do not overmix once flour is added—this keeps the crumb tender.
Grease and flour the bundt pan thoroughly to prevent sticking.
Allow the cake to cool completely before glazing for a smooth finish.
Ingredient Swaps or Variations
For a lighter version, use half butter and half Greek yogurt instead of oil.
For gluten-free baking, substitute a 1:1 gluten-free flour blend.
For a chocolate-strawberry twist, add mini chocolate chips to the batter.
For a dairy-free option, use plant-based milk and dairy-free butter.
For extra strawberry flavor, fold in finely chopped fresh strawberries.
Serving Suggestions
This Strawberry Milkshake Pound Cake is perfect served on its own with a cup of coffee or tea. For a more indulgent dessert, pair it with whipped cream or a scoop of vanilla ice cream. It’s a show-stopping option for birthdays, baby showers, brunch spreads, and holiday dessert tables. Serve thin slices for elegant entertaining or generous slices for cozy family comfort food moments.
Make Ahead + Storage Tips
This cake is ideal for meal prep desserts. Bake it a day ahead and store covered at room temperature for up to two days. For longer storage, refrigerate for up to five days. The cake also freezes well—wrap tightly in plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator and glaze before serving for best results.
Cultural and Comfort Food Notes
Pound cake has long been a staple of American comfort food baking, loved for its simplicity and rich texture. This strawberry milkshake version adds a playful, modern twist inspired by classic soda shop flavors. It’s a perfect blend of traditional family desserts and fun, nostalgic sweetness that appeals to all ages.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day and is perfect for make-ahead baking.
How do I store leftovers?
Store covered at room temperature for two days or refrigerate for up to five days.
Can I make this recipe healthier?
You can reduce sugar slightly, use low-fat milk, or replace some butter with yogurt.
What substitutions work for allergies?
Use gluten-free flour for gluten sensitivity and dairy-free alternatives for milk and butter.
Can I use fresh strawberries instead of pudding mix?
Fresh strawberries add moisture but won’t replace the pudding mix’s texture benefits, so use both for best results.
Strawberry Milkshake Pound Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
- Cream butter, oil, and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in strawberry pudding mix, strawberry extract, vanilla extract, and milk.
- Add flour, baking powder, and salt. Mix until smooth and fully combined.
- Divide batter into two bowls. Tint one portion with food coloring. Alternate spoonfuls of each batter into the bundt pan to create a swirl.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, strawberry milk, and vanilla until smooth. Drizzle over cooled cake.
