Strawberry Milkshake Pound Cake Recipe

Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, bursting with sweet strawberry flavor and a beautiful pink swirl. Perfect for gatherings or a special treat, this cake combines the richness of a pound cake with the fruity notes of strawberry pudding and glaze.

Ingredients

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 1 cup whole milk
• 1 (3.4 oz) package instant strawberry pudding mix
• 2 tsp strawberry extract
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• Pink or red food coloring (optional, for swirl effect)
• 2 cups powdered sugar (for glaze)
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
• ½ tsp vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Step 4: Add the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. Mix until well combined.
5. Step 5: Gradually mix in the flour, baking powder, and salt until the batter is smooth and uniform.
6. Step 6: Divide the batter evenly into two bowls.
7. Step 7: Add a few drops of pink or red food coloring to one bowl and stir until the color is evenly distributed.
8. Step 8: Alternate spoonfuls of plain and colored batter into the prepared bundt pan to create a swirl effect.
9. Step 9: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
11. Step 11: To make the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract until smooth and pourable.
12. Step 12: Drizzle the glaze generously over the cooled cake before serving.

Tips & Variations

• For a stronger strawberry flavor, add a tablespoon of strawberry syrup to the glaze or batter.
• If you don’t have strawberry extract, substitute with 1 teaspoon of almond extract for a unique twist.
• Use fresh or frozen strawberries to garnish your cake for an extra fruity presentation.
• To make the swirl more dramatic, alternate smaller spoonfuls of batter for a finer marbling effect.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to one week. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm, tender bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Yes, you can substitute low-fat milk, though the cake may be slightly less rich and moist.

Is it necessary to use the strawberry pudding mix?

The instant strawberry pudding mix gives the cake its signature flavor and moisture, but you can replace it with vanilla pudding mix and increase strawberry extract if preferred.

Strawberry Milkshake Pound Cake Recipe

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This Strawberry Milkshake Pound Cake is a moist, flavorful bundt cake infused with instant strawberry pudding and strawberry extract to capture the sweet and creamy essence of a strawberry milkshake. A beautiful swirl effect is created with pink-tinted batter, and a luscious strawberry glaze drizzled on top adds an extra burst of sweetness, making it perfect for dessert or a special occasion treat.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 1 cup whole milk
• 1 (3.4 oz) package instant strawberry pudding mix
• 2 tsp strawberry extract
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• Pink or red food coloring (optional, for swirl effect)

Glaze

• 2 cups powdered sugar
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
• ½ tsp vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which will create a tender crumb in your cake.
3. Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next to maintain a smooth batter.
4. Mix in Flavorings and Milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk to infuse the batter with that signature strawberry milkshake flavor.
5. Add Dry Ingredients: Gradually fold in the flour, baking powder, and salt until the batter is smooth and no dry pockets remain.
6. Divide and Color Batter: Separate the batter evenly into two bowls. Tint one portion with pink or red food coloring to create a vibrant swirl effect in the cake.
7. Layer Batter in Pan: Alternately spoon dollops of the plain and pink batter into the prepared bundt pan to achieve a beautiful marbled swirl pattern once baked.
8. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
9. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to set, then invert it onto a wire rack to cool completely, preventing sogginess and preserving texture.
10. Prepare the Glaze: In a bowl, whisk together powdered sugar, strawberry milk (or milk with strawberry syrup), and vanilla extract until the glaze is smooth and pourable.
11. Glaze the Cake: Once the cake is fully cooled, drizzle the strawberry glaze evenly over the top, letting it cascade down the sides for a sweet, decorative finish.

Notes

• For best results, use room temperature ingredients to ensure even mixing and a tender texture.
• If you prefer a stronger strawberry flavor, add an extra teaspoon of strawberry extract into the glaze.
• The glaze consistency can be adjusted by adding more powdered sugar to thicken or more milk to thin as desired.
• Allow the cake to cool completely before adding the glaze to prevent it from melting and running off excessively.
• This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Strawberry pound cake, milkshake cake, bundt cake, strawberry dessert, strawberry flavored cake, strawberry glaze, layered cake