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Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake

This Strawberry Milkshake Pound Cake is soft, buttery, and bursting with fresh strawberry flavor. Topped with a sweet pink glaze, it’s the perfect nostalgic dessert inspired by classic strawberry milkshakes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional, for extra flavor
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 1/2 cups fresh strawberries, diced
Glaze
  • 2 cups powdered sugar
  • 2-3 tbsp strawberry milk (or milk mixed with 1 tbsp strawberry syrup/powder)
  • 1 tbsp strawberry puree optional, for stronger flavor + color

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Cream butter and sugar in a large bowl until light and fluffy, about 3–4 minutes.
  3. Beat in the eggs one at a time, then mix in the vanilla and almond extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix just until combined.
  6. Fold in the diced strawberries.
  7. Pour the batter evenly into the prepared bundt pan.
  8. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk powdered sugar, strawberry milk, and strawberry puree together until smooth and pourable.
  11. Drizzle the glaze over the cooled cake.
  12. Garnish with fresh strawberries if desired. Slice and serve.

Notes

For extra strawberry flavor, add additional strawberry puree to the glaze. Ensure strawberries in the batter are well-dried to prevent excess moisture.