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Strawberry Milkshake Pound Cake

A moist and tender pound cake with fresh strawberries and a sweet strawberry glaze, perfect for gatherings or cozy nights at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Bring to room temperature for easy mixing.
  • 2 cups granulated sugar Adds sweetness and moisture to the cake.
  • 4 large eggs, room temperature Helps create a lighter texture.
  • 1 tsp vanilla extract Provides a lovely flavor base.
  • ½ tsp almond extract (optional) Adds a delightful hint of nuttiness.
  • 3 cups all-purpose flour Gives structure to the cake.
  • 1 tsp baking powder Ensures the cake rises well.
  • ½ tsp salt Balances the sweetness of the cake.
  • 1 cup whole milk Adds moisture and richness.
  • 1 ½ cups fresh strawberries, diced Freshly diced strawberries add sweetness and texture.
Glaze Ingredients
  • 2 cups powdered sugar For the sweet glaze.
  • 2-3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder) For added strawberry flavor.
  • 1 tbsp strawberry puree (optional) Enhances flavor and adds a pretty pink hue.

Method
 

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

Notes

For cake perfection, ensure your oven is preheated to 350°F (175°C) and test for doneness with a toothpick. Allow the cake to cool completely before glazing. Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.