This strawberry milkshake pound cake tastes like a forkful of childhood: dense, buttery, and packed with sweet strawberry flavor with a light, milky glaze that melts into each bite. The crumb is tight but tender, with a soft finish from the instant pudding and a subtle creaminess from the butter and milk. It’s easy because the batter mixes in one bowl with pantry-stable ingredients and a box of instant pudding to give reliable texture every time. Serve slices warm with a scoop of vanilla ice cream or refrigerate and enjoy thin slices with coffee. For an extra boost of strawberry, try the best strawberry sauce guide for a quick topping.
Why You’ll Love This Delicious Strawberry Milkshake Pound Cake
- Classic pound cake texture updated with instant strawberry pudding for consistent moisture and flavor.
- Rich, buttery base balanced by milk and a glossy strawberry milk glaze.
- Quick to make: simple mixing method and a single loaf pan.
- Versatile: works with dairy or plant-based milk and gluten-free flour blends.
- Crowd-pleaser: familiar milkshake notes that evoke childhood desserts.
- Easy to dress up: ice cream, whipped cream, or a drizzle of fresh strawberry sauce.
- Optional food coloring gives a pretty pink hue without changing taste.
- Keeps well for several days — great for make-ahead gatherings.
What Is Delicious Strawberry Milkshake Pound Cake?
This cake is a pound cake riff that captures the flavors of a strawberry milkshake. It combines butter and oil for richness and tenderness, instant strawberry pudding for concentrated strawberry taste and reliable moisture, and a milk-based glaze that adds a silky finish like a milkshake drizzle. Baked in a loaf or bundt pan, it has the dense, sliceable crumb of classic pound cake but a sweeter, retro strawberry profile. The vibe is cozy and nostalgic — perfect for brunch, a slow afternoon coffee, or a simple dessert after weeknight dinners.
Ingredients for Delicious SStrawberry Milkshake Pound Cake
For the Base
- 1 cup Butter (unsalted), softened
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature)
- 1 box Instant Strawberry Pudding Mix (can substitute with vanilla pudding mix + extra strawberry extract)
- 1 teaspoon Strawberry Extract
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk)
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional)
For the Glaze
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract
To Serve (optional)
- Fresh strawberries, whipped cream, or vanilla ice cream
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter & oil: Use all butter for a richer flavor or all oil for a moister, longer-keeping cake. Coconut oil adds a faint coconut note.
- Milk: Whole milk gives the creamiest flavor; use almond or oat milk if dairy-free. The pudding works with plant milks too.
- Pudding mix: If you only have vanilla pudding mix, add 1–2 teaspoons strawberry extract and a few drops of pink food coloring to mimic strawberry pudding.
- Flour: Swap a 1:1 gluten-free flour blend for all-purpose to make this gluten-free. Make sure your blend contains xanthan or a similar binder.
- Sugar: Granulated sugar is best for structure; reducing sugar will change texture. Powdered sugar is required for the glaze only.
- Strawberry milk: If you can’t find strawberry milk, use regular milk and 1 teaspoon strawberry extract and 1 tablespoon strawberry syrup for flavor.
Step-by-Step Instructions
Step 1 – Prep and preheat
Preheat the oven to 325°F (162°C). Grease and flour a 9×5-inch loaf pan or a bundt pan; line the loaf pan with parchment for easy release. Sift the flour, baking powder, and salt together in a bowl.
Visual cue: The pan should look evenly coated and the dry mix should be lump-free.
Step 2 – Cream fats and sugar
In a large bowl, beat 1 cup softened butter, 1/2 cup vegetable oil, and 2 cups granulated sugar until smooth and slightly fluffy, about 2 minutes. Scrape the bowl often. Add a few drops of food coloring now if you want a pink batter.
Pro cue: Don’t overbeat — stop when the mixture looks homogenous and lighter in color.
Step 3 – Add eggs and extracts
Add the 4 room-temperature eggs, one at a time, beating briefly after each addition. Stir in 1 teaspoon strawberry extract and 1 teaspoon vanilla extract. Mix until combined.
Step 4 – Add pudding and milk
Add the entire box of instant strawberry pudding mix to the batter and mix briefly. Alternate adding the dry flour mixture and 1 cup whole milk in three additions, beginning and ending with the dry mix. Mix until just combined; do not overmix.
Visual cue: Batter will be thick and glossy, with a dense but pourable consistency.
Step 5 – Bake
Pour the batter into the prepared pan and smooth the top. Bake at 325°F (162°C) for 55–70 minutes for a loaf pan, or 45–60 minutes for a bundt, until a toothpick or skewer comes out with a few moist crumbs (not wet batter). Let the cake cool in the pan 10–15 minutes, then turn out onto a wire rack to cool completely.
Pro cue: If the top browns too quickly, tent loosely with foil after 30–40 minutes.
Step 6 – Make glaze and finish
Whisk 2 cups powdered sugar, 1/4 cup strawberry milk, and 1 teaspoon vanilla extract until smooth. Drizzle over the cooled cake and let it set before slicing. Serve warm with ice cream, or at room temperature.
Visual cue: The glaze should be pourable but not runny; it should set to a glossy finish.
Pro Tips for Success
- Use room-temperature eggs and milk to help the batter emulsify and bake evenly.
- Measure flour by spooning into the cup and leveling — don’t pack it; too much flour makes the cake dense.
- Don’t overmix once the flour is added; overworking the batter creates gluten and a tough cake.
- Check doneness with a toothpick at the thickest part; moist crumbs are better than wet batter.
- If using a bundt pan, grease all nooks well or dust with flour to prevent sticking.
- Let the cake cool before glazing; warm cake can cause the glaze to run off.
- For extra shine, add 1 teaspoon corn syrup to the glaze.
Flavor Variations
- Optional: Double the strawberry extract in the glaze for a stronger top note.
- Optional: Stir in 1/2 cup chopped fresh strawberries into the batter for bursts of fruit (toss with a tablespoon flour first).
- Optional: Swap strawberry pudding for vanilla pudding and add 2 teaspoons strawberry extract and 2 tablespoons strawberry syrup for a lighter pink.
- Optional: Add 1/2 teaspoon almond extract to the batter for a nutty hint that complements strawberries.
- Optional: Fold 1/2 cup sour cream into the batter (reduce milk by 1/4 cup) for tang and extra moistness.
Serving Suggestions
- Slice and plate with a scoop of vanilla ice cream and a drizzle of strawberry sauce.
- Serve thin slices with whipped cream and fresh berries for brunch.
- Pair a slice with a cold glass of milk or a latte for an afternoon treat.
- Make mini loaves for party favors or potlucks.
- Toast leftover slices lightly and top with ricotta and honey for a breakfast twist.
- Serve chilled for a firm texture that’s easy to slice and transport.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the cake up to 24 hours before serving; store unglazed at room temperature wrapped in foil or in an airtight container. Glaze just before serving for the best sheen.
- Refrigerator storage: Once glazed, keep the cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4–5 days. The glaze will set and may firm up slightly.
- Reheating: Warm individual slices in a 300°F oven for 8–10 minutes or microwave for 12–20 seconds to revive softness. Avoid overheating or the cake will dry.
- Texture note: Refrigeration slightly firms the crumb and makes the cake denser; bring slices to room temperature before serving for best mouthfeel.
Storage and Freezing Instructions
- Short-term: Store glazed cake in the fridge for up to 5 days in an airtight container.
- Freezing: For best results, freeze unglazed slices or the whole unglazed loaf tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight, then glaze before serving.
- Avoid freezing glazed cake because the glaze can crack and weep upon thawing; instead glaze after thawing for fresher appearance.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
420 | 5 g | 58 g | 19 g | 1 g | 210 mg
Estimates vary by brands and portions.
FAQ About Delicious Strawberry Milkshake Pound Cake
- Q: My cake is too dense — what went wrong?
A: Likely overmeasured flour or overmixing after adding flour. Use correct measuring and mix until just combined. - Q: The center is still wet after baking — how do I fix it?
A: Tent with foil and bake another 10–15 minutes. Check with a toothpick; a few moist crumbs are okay, but not wet batter. - Q: Can I use fresh strawberries instead of pudding mix?
A: You can add fresh strawberries for texture, but the instant pudding gives structure and moisture. If omitting pudding, adjust liquids and expect a different texture. - Q: How do I make this dairy-free?
A: Use plant-based milk and a dairy-free instant pudding mix or vanilla pudding plus extra strawberry extract; use coconut oil or dairy-free margarine instead of butter. - Q: My glaze is too thin — how can I thicken it?
A: Add more powdered sugar, a tablespoon at a time, until it reaches a pourable but thick consistency. - Q: Can I bake this in a bundt pan?
A: Yes. Reduce bake time slightly and check doneness earlier. Grease thoroughly to avoid sticking.
TastyInspo Notes
- For a cleaner slice, chill the cake for 30 minutes before slicing; cold slices cut neater.
- Finish the glaze with a light sprinkle of freeze-dried strawberry powder for color and crunch.
- Press a few thin strawberry slices into the glaze before it sets for an elegant look.
- Use a serrated knife and a gentle sawing motion to keep slices intact.
- Serve on a simple white plate to highlight the cake’s pink hue.
Troubleshooting
- Problem: Cake collapsed in the center. Fix: Oven temperature too low or underbaked — make sure oven is at 325°F and bake until a toothpick is mostly clean.
- Problem: Cake sticks to the pan. Fix: Grease and flour well, or use parchment for loaf pans. For bundt pans, use a nonstick spray with flour.
- Problem: Glaze is grainy. Fix: Sift powdered sugar before mixing and whisk vigorously; warm the milk slightly to dissolve sugar.
- Problem: Batter too thin. Fix: Check measurements; pudding mix should thicken batter. If thin, add 2 tablespoons flour and mix gently.
- Problem: Too sweet. Fix: Reduce powdered sugar in glaze or serve with unsweetened whipped cream to balance sweetness.
Final Thoughts
This Strawberry Milkshake Pound Cake is a simple, reliable way to capture that nostalgic milkshake flavor in a sliceable, shareable cake. It’s forgiving, flexible, and easy to dress up for any occasion.
Conclusion
If you want a fun pairing idea or inspiration for serving this cake with classic ice cream flavors, check the menu ideas at Jaxson’s Ice Cream menus for flavor combos that match the cake.
Strawberry Milkshake Pound Cake
Ingredients
For the Base
- 1 cup Butter (unsalted), softened
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature)
- 1 box Instant Strawberry Pudding Mix can substitute with vanilla pudding mix + extra strawberry extract
- 1 teaspoon Strawberry Extract
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk)
- 3 cups All-Purpose Flour (or gluten-free flour blend)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional)
For the Glaze
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract
To Serve (optional)
- Fresh strawberries, whipped cream, or vanilla ice cream
Instructions
Preparation
- Preheat the oven to 325°F (162°C). Grease and flour a 9x5-inch loaf pan or a bundt pan; line the loaf pan with parchment for easy release. Sift the flour, baking powder, and salt together in a bowl.
- In a large bowl, beat the softened butter, vegetable oil, and granulated sugar until smooth and slightly fluffy, about 2 minutes. Scrape the bowl often. Add food coloring if desired.
- Add eggs one at a time, beating briefly after each addition. Stir in strawberry and vanilla extracts.
- Mix in the instant strawberry pudding mix. Alternate adding the dry flour mixture and the whole milk in three additions, beginning and ending with the dry mix. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes for a loaf pan, or 45–60 minutes for a bundt, until a toothpick comes out with a few moist crumbs. Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Finishing
- Whisk together powdered sugar, strawberry milk, and vanilla extract until smooth. Drizzle over the cooled cake and let it set before slicing. Serve warm or at room temperature.
