Let me tell you, this Strawberry Milkshake Pound Cake Recipe is an absolute delight—one of those treats that instantly reminds me of sunny afternoons and sweet, nostalgic memories. It’s rich, tender, and packed with the kind of fresh strawberry flavor that feels like your favorite milkshake transformed into a slice of cake. Every bite has this perfect balance of creamy, fruity, and buttery goodness, which makes it a fantastic choice whether you’re serving it at a brunch, a casual coffee date, or a cozy family dessert.

I love making this pound cake when strawberries are in season because it really brings out the best flavors and that natural fruitiness shines through. Plus, it’s a crowd-pleaser and surprisingly easy to pull together. You don’t have to be a baking pro to nail this Strawberry Milkshake Pound Cake Recipe; I’m sharing all my tips to help you get that perfect moist crumb and a glaze that’s just right for drizzling.

Ingredients You’ll Need

The magic of this Strawberry Milkshake Pound Cake Recipe lies in its simple yet thoughtfully blended ingredients. Each one adds richness, moisture, or flavor, working harmoniously to deliver that signature soft texture with fresh strawberry bursts. When you shop, look for the freshest strawberries and good-quality butter for the best outcome.

Unsalted butter: Using softened butter helps get a nice creamy base when creaming with sugar.
Granulated sugar: Sweetens the cake and helps create that tender crumb we love.
Eggs: They provide structure and richness—make sure they’re at room temperature.
Strawberry milk: Adds flavor and moisture—if you can’t find it, a splash of strawberry syrup in regular milk works well.
Sour cream: Keeps the cake extra moist and adds a gentle tang.
Vanilla extract: Enhances all the flavors with a warm, aromatic note.
All-purpose flour: The base of the cake’s structure—sifting it helps avoid lumpy flour pockets.
Baking powder: Gives the cake its lift without overpowering the delicate flavors.
Salt: Balances sweetness and enhances strawberry flavor.
Strawberry preserves or puree: Concentrates the strawberry taste throughout the cake.
Fresh strawberries: Finely chopped for little bursts of fresh fruit in every bite.
Powdered sugar: For the glaze—smooth and sweet with a lovely finish.
Additional strawberry milk (for glaze): Keeps the glaze silky and flavorful.
Pinch of salt (in glaze): To cut through the sweetness and balance flavors.

Variations

Here’s the thing—while I adore the classic Strawberry Milkshake Pound Cake Recipe as is, I often like to mix things up depending on what I have at home or the occasion. Don’t hesitate to make it your own; there’s plenty of room for personalization that can take this cake to new heights.

Dairy-free variation: I’ve replaced the butter with a non-dairy spread and used coconut yogurt instead of sour cream. It turns out beautifully moist with just a subtle flavor twist.
Extra chocolaty: Adding white chocolate chips gives a creamy counterpoint to the strawberry flavor. I’ve tried this a few times for a chocolate-strawberry combo—so dreamy!
Mixed berry swap: Sub out strawberries for a combo of fresh raspberries and blueberries for a summer berry pound cake—it’s vibrant and fresh every time.
Less sweet glaze: If you prefer a lighter glaze, just reduce the powdered sugar and add a splash more strawberry milk until it reaches your desired sweetness.

How to Make Strawberry Milkshake Pound Cake Recipe

Step 1: Prep your pan and preheat the oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly—this little extra step prevents your cake from sticking and ensures it comes out looking perfect. I like using a spray and then a light dusting of flour, tapping out any excess.

Step 2: Cream the butter and sugar

In a large bowl, grab your electric mixer and beat the softened butter with the granulated sugar until it turns pale and fluffy—about 3 to 4 minutes. This part is key because it incorporates air for a lighter cake texture. Don’t rush this step; your cake will thank you!

Step 3: Add eggs one at a time

Next, add your eggs one at a time into the creamed mixture, beating thoroughly after each addition. This keeps the batter smooth and helps it bind well. Make sure your eggs aren’t cold straight from the fridge—they’ll mix in easier if they’re at room temperature.

Step 4: Combine wet and dry ingredients

Whisk together strawberry milk, sour cream, and vanilla extract in a small bowl until smooth. In another bowl, sift your flour, baking powder, and salt. Now for the fun part: alternately add the dry mixture and wet mixture to your creamed batter, starting and ending with the dry. Mix just until combined to avoid overworking the batter, which can make the cake tough.

Step 5: Fold in strawberry preserves and fresh strawberries

Gently fold in the strawberry preserves and finely chopped fresh strawberries. This adds beautiful bursts of fruitiness throughout the cake and an extra pop of texture. I always try not to overmix here to keep those pieces distinct.

Step 6: Bake and cool

Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. When the cake is done, let it cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. This helps prevent sogginess and keeps your cake looking beautiful.

Step 7: Make and drizzle the glaze

Whisk powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable. Once the cake is fully cooled, drizzle the glaze evenly over the top. Let it set before slicing so the flavors meld beautifully and you get that gorgeous glossy finish.

How to Serve Strawberry Milkshake Pound Cake Recipe

The image shows a bundt cake with two main layers swirled together: a deep red layer and a creamy yellow layer. The red layer looks soft and textured, while the yellow layer appears smooth and thick, flowing gently over parts of the cake in swirls. The cake sits on a clear round glass plate, placed on a white marbled surface. The cake has an even round shape with a hole in the center, and the colors mix in a marbled pattern all around the cake’s side and top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this cake with a few fresh strawberry slices and a sprinkle of powdered sugar — simple, elegant, and it amps up the fresh fruit vibes. Sometimes, I add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat that melts the moment it hits your tongue.

Side Dishes

For a lovely pairing, serve this pound cake alongside a cup of freshly brewed coffee or an herbal tea like chamomile or mint. If you’re celebrating, fresh fruit salad or a light yogurt parfait complements the cake’s richness without overpowering it.

Creative Ways to Present

For special occasions, I’ve arranged slices on a pretty cake stand layered with edible flowers and extra chopped strawberries around the base. Making mini versions in a muffin tin can turn them into adorable grab-and-go treats for parties. Getting a little creative with presentation really elevates the experience and adds charm!

Make Ahead and Storage

Storing Leftovers

Once your Strawberry Milkshake Pound Cake is glazed and fully cooled, store it at room temperature, covered tightly with plastic wrap or in an airtight container. It generally stays fresh for up to 3 days. If you want to keep it a little longer, popping it in the fridge works fine, but bring it back to room temp before serving for the best flavor and texture.

Freezing

I’ve frozen this cake a few times when I made extra, and it freezes beautifully. Just slice it up, wrap pieces tightly in plastic wrap, then foil, and freeze in a container or freezer bag. When you want some, thaw slices in the fridge overnight.

Reheating

To revive leftover cake, especially after freezing, I gently warm individual slices in the microwave for about 15 seconds. This softens it without drying it out. If you want a little extra flair, serve it warm with a scoop of ice cream or a drizzle of fresh cream.

FAQs

Can I use frozen strawberries in the Strawberry Milkshake Pound Cake Recipe?

Absolutely! If fresh strawberries aren’t available, frozen ones can be a good stand-in. Just thaw them completely and drain any excess liquid before folding them into the batter to avoid weighing down the cake.
What’s the best pan to use for this recipe?

I prefer using a 10-inch bundt pan because it gives the cake a beautiful shape and allows even baking. However, a loaf pan works just fine too—just keep an eye on baking time as it may vary slightly.
Can I make this cake dairy-free or vegan?

Yes, you can modify the recipe by substituting dairy butter for vegan butter and sour cream with a plant-based alternative like coconut yogurt. For eggs, flax or chia seeds mixed with water can be used as an egg replacer, though the texture will be slightly different.
How do I know when the cake is done?

Use a toothpick or cake tester and insert it into the center of the cake. When it comes out clean or with just a few moist crumbs, your cake is ready. Avoid opening the oven too early to prevent sinking.
Can I double this Strawberry Milkshake Pound Cake Recipe?

You can double the ingredients, but make sure to use appropriate-sized pans to accommodate the larger batter volume. Baking times will increase, so test doneness by toothpick and watch closely.

Final Thoughts

If you’re looking for a cake that feels like a nostalgic hug and tastes like a real strawberry milkshake in cake form, this Strawberry Milkshake Pound Cake Recipe is your go-to. It’s comforting, familiar, and just playful enough to keep you coming back for more. I genuinely enjoy sharing this recipe with friends because it’s approachable and yields such a joyful cake every single time. Trust me, once you try it, it’ll be a favorite in your baking repertoire too.