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Easy Strawberry Milkshake Pound Cake
Maya

Strawberry Milkshake Pound Cake

A rich, buttery pound cake infused with strawberry pudding and extract, finished with a sweet strawberry milk glaze and a beautiful pink swirl.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 package (3.4 oz) instant strawberry pudding mix
  • 2 tsp strawberry extract
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp salt
  • pink or red food coloring (optional)
  • 2 cups powdered sugar (for glaze)
  • 3–4 tbsp strawberry milk or milk with strawberry syrup
  • ½ tsp vanilla extract (for glaze)

Equipment

  • Bundt pan
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
  2. Cream butter, oil, and sugar together until light and fluffy.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. Mix in strawberry pudding mix, strawberry extract, vanilla extract, and milk.
  5. Add flour, baking powder, and salt. Mix until smooth and fully combined.
  6. Divide batter into two bowls. Tint one portion with food coloring. Alternate spoonfuls of each batter into the bundt pan to create a swirl.
  7. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
  8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  9. Whisk powdered sugar, strawberry milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

For deeper strawberry flavor, use strawberry milk in both the batter and glaze. Allow the cake to cool completely before glazing for clean drizzle lines.