Moist Strawberry Milkshake Pound Cake (Print Version)

A luscious, tender pound cake infused with fresh strawberries and creamy milkshake goodness—perfect for dessert or afternoon tea.

# Recipe Ingredients:

→ Cake Batter

01 - 2 ½ cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 1 ¾ cups granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk
09 - ½ cup strawberry milk
10 - 1 cup fresh strawberries, chopped

→ Strawberry Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons strawberry milk
13 - Pinch of salt
14 - 2-3 fresh strawberries, finely chopped

# Directions:

01 - Preheat oven to 350°F. Grease and flour a standard loaf or Bundt pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - In a measuring cup, stir together the whole milk and strawberry milk.
06 - Alternately add the flour mixture and milk mixture to the batter, beginning and ending with the flour. Mix until just combined.
07 - Gently fold in the chopped fresh strawberries.
08 - Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil during the last 15 minutes.
09 - Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
10 - Whisk powdered sugar, strawberry milk, and salt until smooth. Stir in chopped strawberries if using. Drizzle over the cooled cake.

# Expert Advice:

01 -
  • The texture impossibly light while staying incredibly moist for days
  • Strawberry milk in the batter creates that nostalgic milkshop flavor without being cloyingly sweet
  • The glaze takes five minutes but makes this cake look bakery beautiful
02 -
  • Room temperature ingredients are not optional here cold butter creates a curdled batter that bakes into a tough texture
  • Overmixing after adding flour activates gluten making your pound cake dense instead of tender
  • Let the glaze set for about 20 minutes before slicing or it will run right off onto your cutting board
03 -
  • Use an ice cream scoop to portion your chopped strawberries so they distribute evenly throughout the batter
  • Place a baking sheet on the rack below your cake to catch any sugary strawberry drips before they hit your oven floor

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