I made this Strawberry Milkshake Pound Cake on a slow Sunday afternoon and it instantly became the cake people asked for at every get-together after that. It’s a dense, buttery bundt with a gentle pink hue and real strawberry flavor from the puree, and it finishes with a simple powdered sugar glaze so the strawberry really sings. If you love classic fruit-forward desserts, it pairs beautifully with a light, summery shortcake—try this homemade strawberry shortcake for an extra-strawberry spread at brunch.
Why you’ll love this dish
This cake hits a comforting balance: the structure of a traditional pound cake with the bright, fresh flavor of strawberries. It’s ideal for brunch, potlucks, afternoon tea, or any time you want something that feels both nostalgic and a little playful. The recipe uses pantry staples and a single cup of strawberry puree to transform a basic cake into something memorable.
“Perfectly moist and subtly fruity—like a strawberry milkshake you can slice and share.”
Reasons to make it now:
- Kid-friendly and crowd-pleasing for family gatherings.
- Uses fresh or frozen strawberries for year-round baking.
- Easy to adapt for lighter or indulgent servings.
Step-by-step overview
You’ll cream butter and sugar, add eggs, then fold in dry ingredients alternating with milk. The batter gets its color and flavor from strawberry puree and vanilla. It bakes in a greased bundt pan for about an hour, cools, and finishes with a quick powdered sugar glaze. Expect about 15 minutes active prep and 60 to 70 minutes baking.
What you’ll need
- 1 cup unsalted butter, softened (room temperature is best)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup milk (whole milk for richness; you can use 2%)
- 1 teaspoon vanilla extract
- 1 cup strawberry puree (fresh or thawed frozen; see tips)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar (for glaze)
- Milk (for glaze, adjust to desired thickness)
- Fresh strawberries (for serving)
- Ice cream (optional, for serving)
Substitutions and notes:
- For dairy-free, use a plant-based butter and full-fat plant milk; texture may be slightly different.
- To reduce sweetness, shave 1/4 cup sugar and taste the glaze before using.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition so the batter stays emulsified.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined after each addition.
- Stir in the vanilla extract and the strawberry puree until the batter is smooth and evenly colored.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with a little milk until pourable but not runny. Drizzle over the cooled cake.
- Slice and serve with fresh strawberries and a scoop of ice cream if desired.
Best ways to enjoy it
Serve slices slightly warm or at room temperature. For a brunch spread, arrange slices on a platter with halved fresh strawberries and a bowl of whipped cream. If you want a full strawberry-themed table, pair a slice with light strawberry shortcake for a contrasting texture; this homemade strawberry shortcake is a natural companion. A small scoop of vanilla or strawberry ice cream turns each bite into a casual dessert.
Pairing ideas:
- Hot coffee or a floral tea
- Vanilla ice cream for contrast
- Fresh mint and sliced almonds for garnish
Storage and reheating tips
Store at room temperature in an airtight container for up to 2 days. If your kitchen is warm, cover loosely and refrigerate; refrigerated cake keeps 4 to 5 days. To reheat slices, warm in a 300°F (150°C) oven for 8 to 10 minutes, or microwave a single slice for 10 to 15 seconds. For longer storage, wrap tightly in plastic and foil and freeze up to 3 months. Thaw overnight in the fridge and refresh in the oven if desired.
Food safety note: discard any cake left at room temperature for more than 48 hours if it contains dairy in the glaze or has been topped with perishable items like whipped cream.
Helpful cooking tips
- Use room-temperature butter and eggs for better emulsion and a tender crumb.
- Don’t overmix once the flour is added; overworking develops gluten and yields a tougher cake.
- If you use frozen strawberries for the puree, thaw fully and strain if necessary to remove excess water; weigh if you want precision.
- Test doneness with a toothpick near the center; a few moist crumbs are fine, but no wet batter.
- If the top browns too fast, tent loosely with foil after 40 minutes.
Creative twists
- Strawberry-cream cheese swirl: fold 4 ounces softened cream cheese into half the batter and marble before baking.
- Lemon-strawberry: add 1 tablespoon lemon zest to the batter and a touch of lemon juice to the glaze.
- Gluten-free: substitute a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Almond version: replace 1/2 cup flour with finely ground almond flour and add 1/2 teaspoon almond extract.
- Streusel topping: sprinkle a simple cinnamon-sugar streusel on top before baking for crunch.
Common questions
How long does this cake take to make from start to finish?
Active prep is about 15 minutes. Baking takes 60 to 70 minutes, plus 10 minutes cooling in the pan and additional time to cool completely for glazing. Plan on roughly 1 hour 45 minutes total.
Can I use frozen strawberries for the puree?
Yes. Thaw them completely, blend into a puree, and strain off excess juice if the mixture seems too watery. Frozen berries often give a stronger flavor, so taste and adjust sugar if needed.
Can I make this recipe in a loaf pan instead of a bundt?
Yes, but baking time will change. Use two standard 9×5 loaf pans and check for doneness after 40 to 50 minutes. Loaves will bake faster than a bundt because they are shallower.
How do I fix a cake that sinks in the middle?
Sinking usually means the cake wasn’t fully baked or the oven temperature was too low. Make sure ingredients are measured accurately, don’t open the oven door in the first 30 minutes, and test with a toothpick before removing.
Strawberry Milkshake Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Start and end with the dry ingredients.
- Stir in the vanilla extract and the strawberry puree until the batter is smooth and evenly colored.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with a little milk until pourable but not runny. Drizzle over the cooled cake.
- Slice and serve with fresh strawberries and a scoop of ice cream if desired.
