Strawberry Milkshake Pound Cake is an Irresistible 65-75 minute showstopper.

Strawberry Milkshake Pound Cake is a bake-at-home dream that married bakery vibes with weeknight practicality. In my kitchen at Cook by Co, I’ve learned to respect busy schedules while delivering comforting, nostalgic flavors. This loaf brings together vanilla warmth, strawberry brightness, and a silky glaze that gleams like a boutique cake. It starts with a creamy butter-sugar base, swirls of strawberry puree, and ends with a pink glaze that makes every slice feel celebratory. Baked in a 9×5 loaf pan, it yields 12 generous slices—fluffy, moist, and perfect for birthdays, spring gatherings, or a quick dessert between meetings. It’s the kind of treat that elevates an ordinary day without extra fuss.

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what make this Recipe special

Strawberry Milkshake Pound Cake is my go-to weeknight treat. I love that it tastes bakery-fancy without extra fuss for busy moms and professionals. In my kitchen I balance chaos with comfort, and this loaf fits that rhythm.

Vanilla warmth meets bright strawberry sweetness, a gentle contrast that keeps every slice interesting. For a two-tone swirl, it looks like a party in every cozy bite. It bakes in a humble 9×5 loaf pan, yielding 12 generous slices and a glossy finish.

Strawberry Milkshake Pound Cake flavor profile

Strawberry Milkshake Pound Cake offers vanilla warmth and a bright strawberry kiss. I swirl puree through the batter for pink ribbons that look as fun as they taste. The glaze locks in moisture and adds a glossy bakery vibe.

Why this Strawberry Milkshake Pound Cake works for busy schedules

This pound cake comes together with pantry staples and straightforward steps. You can bake ahead, slice later, and still have clean-up that doesn’t steal your evening. The loaf pan keeps things simple and portioned, ideal for busy households.

The nostalgia factor of Strawberry Milkshake Pound Cake

Milkshake vibes bring back summers and birthday parties. The pink swirl feels playful, like a treat from a diner window. Sharing this loaf sparks stories, turning a simple dessert into memory-making.

How the pink swirl captures attention and joy

The marble of pink ribbons draws eyes before the first bite. A bake that looks festive makes everyday moments feel special. That instant charm helps me coax picky eaters to the table.

Ingredients

I like to lay out every ingredient before I start. Strawberry Milkshake Pound Cake comes together smoothly when you see it all at a glance. These components keep prep calm, even on busy days.

Strawberry Milkshake Pound Cake ingredients: Dry and wet components

Dry ingredients

• All-purpose flour — 3 cups
• Baking powder — 1/2 teaspoon
• Salt — 1/4 teaspoon

Wet ingredients

• Unsalted butter, softened — 1 cup
• Granulated sugar — 1 3/4 cups
• Eggs, room temperature — 4 large
• Vanilla extract — 1 teaspoon
• Strawberry extract — 1/2 teaspoon
• Milk — 3/4 cup
• Strawberry puree — 1/4 cup
• Pink food coloring — optional

Flavor boosters and substitutions (optional)

Boost flavor or tweak for diets, I’ll keep these simple:

• Freeze-dried strawberry powder — 1–2 teaspoons for more punch
• Half-and-half or almond milk — use to tailor richness or dairy-free needs
• Gluten-free all-purpose flour — cup-for-cup substitute; add 1–2 tablespoons extra milk if batter looks stiff
• Mini white chocolate chips — 1/2 cup for creamy contrast
• Skip pink coloring; rely on strawberry puree for natural color

Pink glaze components and finishing touches

• Powdered sugar — 1 cup
• Milk or strawberry milk — 2–3 tablespoons
• Strawberry extract — 1/4 teaspoon
• Pink food coloring — optional, a drop or two

To finish, whisk the glaze until smooth, then drizzle over the cooled cake for a bakery-bright sheen. I like to have everything ready so the glaze can set while the slices disappear at a party or for a cozy weeknight treat.

How to Make Strawberry Milkshake Pound Cake

Step 1: Preheat, prep the pan, and gather ingredients

Preheat the oven to 325°F (165°C). Grease a 9×5 loaf pan with nonstick spray or parchment. Have all ingredients measured for a smooth Strawberry Milkshake Pound Cake start.

Tip: Measure liquids first,
then dry ingredients to keep batter texture even.
This keeps the bake calm and consistent.

Step 2: Cream butter and sugar until fluffy

In a large bowl, beat butter and sugar until light and fluffy.
This creates a creamy base for the Strawberry Milkshake Pound Cake.
Scrape the sides as needed to keep everything smooth.

Step 3: Add eggs, vanilla, and strawberry extracts

Add eggs one at a time, beating well after each addition.
Stir in vanilla and strawberry extracts for depth.
Scrape again and prepare for the next fold.

Step 4: Combine dry ingredients and alternate with milk

In another bowl, whisk flour, baking powder, and salt.
Add dry mix and milk in alternating additions.
Mix just until combined; overmixing toughens batter.

Step 5: Create vanilla and strawberry batters, then swirl

Divide batter into two bowls, keeping vanilla in one.
Stir strawberry puree, strawberry extract, and pink color into the other.
Spoon dollops into the loaf pan and swirl with a knife.

Step 6: Bake until a toothpick comes out clean and glaze the cake

Bake 65–75 minutes, until a toothpick comes out clean, for the Strawberry Milkshake Pound Cake.
Cool the loaf in the pan 15 minutes, then transfer.
Whisk glaze ingredients and drizzle over cooled cake.

Tip: For a smoother glaze, add milk gradually.
Adjust with sugar if too thin or thick.
Let glaze set before slicing for a glossy finish.

Tips for Success

• Soften butter properly to achieve a smooth, airy creaming phase; this keeps the loaf light rather than dense.
• Lightly spoon dry ingredients into the cup, then level with a knife for accuracy in a pound-cake batter.
• For a bold swirl, drop strawberry batter in dollops across the vanilla batter and swirl with a skewer or knife in a gentle figure eight.
• Check doneness by inserting a clean toothpick around 65–75 minutes; ovens vary, so start checking at the 65-minute mark.

Equipment Needed

• 9×5 loaf pan with nonstick spray or parchment for easy release
• Electric mixer or sturdy whisk for light, fluffy batter
• Two mixing bowls in different sizes for wet and dry
• Rubber spatula and cooling rack for mixing and cooling
• Small whisk for glaze; optional glaze brush

Variations

• Swap in frozen strawberries or freeze-dried strawberry powder to boost the Strawberry Milkshake Pound Cake’s strawberry punch.
• Use half-and-half or almond milk to tailor richness or dairy-free needs.
• For a gluten-friendly version, substitute cup-for-cup gluten-free flour blend and add a touch more milk if the batter seems stiff.
• Toss in mini white chocolate chips for a creamy contrast with the strawberry swirl.
• Replace pink glaze with lemon glaze for a bright citrus note that still shines with vanilla.

Why You’ll Love This Strawberry Milkshake Pound Cake

I reach for this Strawberry Milkshake Pound Cake when time is tight.

The two-tone batter delivers bakery vibes without extra pans, honestly.

A glossy strawberry glaze elevates every slice with minimal effort.

It’s perfect for busy mornings, weekend baking, or a thoughtful neighbor gift.

Vanilla, butter, and strawberry balance into indulgence without fuss.

I love how it forgives small timing slips and still tastes bakery-worthy.

Serving Suggestions

• Serve slightly warm with fresh berries and a cup of tea or coffee.
• Slice generously and plate with a light dusting of powdered sugar.
• Pair with vanilla ice cream for a nostalgic milkshake-inspired dessert.
• Garnish with mint leaves or strawberry halves for a pop of color.

Enjoy these serving ideas.

Make It Your Own: Personalizing Strawberry Milkshake Pound Cake

The beauty of Strawberry Milkshake Pound Cake lies in its flexibility. I love how a simple batter can become a crowd-pleasing centerpiece. This loaf gives me room to improvise with flavors while staying reliably delicious.

For a larger crowd, bake two loaves and freeze one for a quick dessert later. Wrap tightly in plastic, then freeze up to two months.

To tailor sweetness, start with the stated sugar and taste the batter before baking. Add a tablespoon or two more if you like.

Swap in peach or raspberry puree for a layered fruit profile. A touch more milk helps keep the batter smooth.

For party presentation, create a pink glaze lattice or drizzle with white chocolate. Both look festive and photograph well.

If you’re gifting, wrap cooled slices in parchment and tuck a card describing memories this cake evokes.

I love making a mini batch for neighbors, keeping a slice or two ready in the fridge. It travels well for drop-off meals and brightens a tired afternoon.

FAQs

Can I freeze the baked Strawberry Milkshake Pound Cake?

Wrap cooled slices of Strawberry Milkshake Pound Cake tightly in plastic wrap. Freeze them in freezer paper; they keep well for two months. Thaw at room temperature or warm gently in a low oven before serving.

Can I use fresh strawberry puree instead of strawberry puree from a jar?

Absolutely. Fresh puree adds brightness; you may need a splash more milk. Blend fresh berries until smooth, then measure for the batter and glaze.

Is this still good if I don’t use pink food coloring?

Yes, for this Strawberry Milkshake Pound Cake, the strawberry puree provides color, so pink hue stays visible.

Can I make this gluten-free?

Yes, substitute a gluten-free all-purpose blend in place of the 3 cups flour. Expect a slightly different crumb; add an extra tablespoon of milk if batter seems stiff.

Final Thoughts

Strawberry Milkshake Pound Cake is a celebration of simple ingredients, patient technique, and a pink, comforting finish that tastes bakery-worthy at home. It fits into a busy lifestyle while still honoring a little ceremony—slicing into the two-tone loaf, watching the swirls bloom, and admiring the glossy glaze.

I love how the cake stays tender and moist, with vanilla warmth and bright strawberry notes that wake up the palate. It travels well, feeds a crowd, and forgives a missed timer by still tasting like a special treat.

Share it, save a slice for later, and savor the joy of a bake that feels thoughtful rather than fussy.

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