If you’re craving a dessert that’s both nostalgic and indulgent, this Strawberry Milkshake Pound Cake delivers the perfect balance of moist, buttery cake and sweet, fruity strawberry flavor. Imagine biting into a slice of soft, tender pound cake bursting with fresh strawberries and topped with a luscious strawberry glaze that tastes like a creamy milkshake. This recipe is the ultimate easy dessert recipe for home bakers who want a bakery-quality treat without complicated steps. It’s ideal for birthdays, brunches, afternoon tea, or a fun weekend baking project with the kids. With simple ingredients, rich flavor, and a striking presentation, this strawberry pound cake is a guaranteed family favorite and a perfect addition to your collection of easy dessert recipes.

This cake combines the buttery richness of a classic pound cake with the bright, fresh taste of strawberries, creating a dessert that’s soft, tender, and perfectly moist. The addition of strawberry milk or strawberry syrup in the glaze mimics the sweet, creamy flavor of a strawberry milkshake, making every bite a decadent treat. Whether you serve it for a casual family dessert or as the centerpiece of a special occasion, it’s a versatile cake that will wow your guests and become a go-to in your easy dessert repertoire.

Why You’ll Love This Strawberry Milkshake Pound Cake

• Simple to make – Even beginner bakers can achieve a tender, flavorful cake with this easy step-by-step recipe.
• Family-approved flavor – Sweet, fruity, and buttery, it’s a cake that everyone, from kids to grandparents, will love.
• Budget-friendly dessert – Uses pantry staples plus fresh strawberries for an affordable yet indulgent treat.
• Perfect for celebrations – Elegant enough for birthdays, brunches, or holidays, yet simple enough for weeknight baking.
• Customizable – Swap fresh strawberries for frozen, add strawberry puree for extra flavor, or drizzle chocolate for a fun twist.
• Make-ahead friendly – Prepare the cake or glaze in advance for stress-free entertaining and meal prep ideas.

Ingredient Breakdown

Here’s a detailed look at why each ingredient is essential and how it contributes to the flavor and texture:

Unsalted Butter (1 cup / 225g) – The backbone of this pound cake, giving it buttery richness and tender crumb. Softened butter ensures smooth mixing and helps create a light, fluffy texture.

Granulated Sugar (2 cups / 400g) – Sweetens the cake and contributes to its tender structure. Perfect for budget-friendly desserts that don’t sacrifice flavor.

Eggs (4 large, room temperature) – Add structure, richness, and moisture. Room temperature eggs whip better, helping the cake rise and stay airy.

Vanilla Extract (1 tsp) – Enhances the flavor of strawberries and butter for a classic dessert taste.

Almond Extract (½ tsp, optional) – A subtle addition that complements the strawberries and deepens the flavor profile.

All-Purpose Flour (3 cups / 360g) – Provides structure and ensures a sturdy, yet tender cake.

Baking Powder (1 tsp) – Leavens the cake, giving it lightness and preventing heaviness.

Salt (½ tsp) – Balances sweetness and enhances the flavor of butter and strawberries.

Whole Milk (1 cup / 240ml) – Keeps the batter moist, tender, and rich, perfect for soft pound cake.

Fresh Strawberries (1 ½ cups, diced) – Provide natural sweetness, moisture, and bursts of fresh fruity flavor throughout the cake.

Powdered Sugar (2 cups / 240g) – Forms the base of the strawberry glaze, creating a smooth, sweet coating.

Strawberry Milk (2–3 tbsp) – Mimics the flavor of a strawberry milkshake; can be substituted with milk mixed with strawberry syrup or powder.

Strawberry Puree (1 tbsp, optional) – Intensifies flavor and adds a natural pink hue for an eye-catching finish.

Pro Tips

• Use room-temperature ingredients – Butter, eggs, and milk at room temp blend better, resulting in a smooth, tender batter.
• Alternate dry and wet ingredients – Start and end with flour to avoid overmixing, which can make the cake tough.
• Fold in strawberries gently – Prevents the cake from becoming soggy or the strawberries from bleeding too much color.
• Test for doneness with a toothpick – Insert into the center; it should come out clean when the cake is fully baked.
• Cool slightly before glazing – Applying glaze to a warm cake can make it run off too quickly; let it cool for best results.
These are essential healthy cooking tips and easy meal prep hacks that ensure consistent bakery-quality results at home.

Ingredient Swaps or Variations

• Frozen Strawberries – Use thawed and drained frozen strawberries if fresh aren’t available, great for all-season baking.
• Gluten-Free Flour – Swap with 1:1 gluten-free baking flour for allergy-friendly baking.
• Low-Sugar Option – Replace sugar with a granulated sugar substitute, or use a sugar-free strawberry syrup for the glaze.
• Vegan Version – Replace butter with plant-based butter and eggs with flax eggs for a vegan-friendly dessert.
• Extra Strawberry Flavor – Increase strawberry puree in glaze for a richer milkshake taste and vibrant pink color.
These healthy recipe alternatives allow this cake to suit different dietary needs while keeping it delicious.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. Pair with fresh strawberries or a mixed berry salad for a light, fresh contrast. For brunch, add alongside coffee or tea to create a complete family-friendly breakfast spread. You can also drizzle chocolate or white chocolate over the glaze for a stunning visual and flavor twist. This versatile dessert works perfectly as part of easy party food ideas or elegant afternoon treats.

Make Ahead + Storage Tips

This cake keeps well and is perfect for meal prep or advance preparation:
• Make-Ahead Batter: Prepare batter the night before, store in the fridge, then bake in the morning.
• Cooling & Glazing: Bake and cool completely before glazing; glaze can be prepared a day ahead and stored in the fridge.
• Storage: Keep covered at room temperature 2–3 days or refrigerate 4–5 days.
• Freezing: Freeze unglazed cake for up to 2 months; thaw overnight in the fridge, then glaze fresh.
• Serving Leftovers: This cake is delicious cold, room temperature, or lightly warmed for a fresh-baked taste.
These methods make it one of the best freezer meals or make-ahead desserts for busy families.

Cultural or Historical Notes

The pound cake has roots in 18th-century Europe, where it was named for the traditional recipe of a pound each of flour, butter, sugar, and eggs. This Strawberry Milkshake Pound Cake modernizes the classic by adding fresh strawberries and creamy glaze, combining timeless comfort food with fun, nostalgic flavors reminiscent of a strawberry milkshake. This makes it a perfect addition to holiday dessert tables, birthday celebrations, or casual weekend baking.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries?
Yes! Thaw and drain them well to avoid excess moisture in the cake.

Can I make this cake ahead of time?
Absolutely! Bake the cake a day before and glaze the next day. It’s perfect for family meal prep or parties.

Can I make it healthier?
Yes—try low-sugar substitutes, almond or oat milk, or a sugar-free strawberry glaze for healthier dessert options.

Can I freeze the cake?
Freeze unglazed for up to 2 months. Thaw in the fridge and add glaze fresh before serving.

Can I add extra flavor?
Add a touch of almond extract, increase strawberry puree, or drizzle chocolate for an elevated twist.