This pound cake tastes like a creamy strawberry milkshake turned into a dense, tender loaf — sweet, buttery, and just a little tang of pudding that keeps each bite moist. The crumb is tight and fine, with a soft crust and a gentle strawberry perfume from pudding mix and extract. It’s easy because the batter comes together in one bowl with common pantry items, and the glaze is a quick stir-and-pour finish. Serve a thick slice warm with a scoop of vanilla ice cream or thinly sliced fresh strawberries for a nostalgic, diner-style treat.
Why You’ll Love This Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
- Comforting milkshake flavor in a sliceable pound cake — like dessert and snack in one.
- Extra moist texture thanks to butter + vegetable oil and instant pudding mix.
- Simple, one-bowl mixing with clear steps — great for beginner bakers.
- Flexible: swap milk types or pudding flavors without breaking the recipe.
- Keeps well for several days and reheats nicely for a fresh-baked feel.
- Quick glaze adds a sweet, milky sheen that makes it picture-perfect.
- Optional food coloring ramps up the pink nostalgia for parties or kids’ lunches.
What Is Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments?
This cake blends the dense, buttery profile of a classic pound cake with the playful, sweet lift of a strawberry milkshake. It uses instant strawberry pudding mix (or a vanilla mix plus extra strawberry extract) folded into a rich batter made from butter, oil, milk, and eggs. The result is a moist, close-grained loaf with a soft crust and a light strawberry scent. It’s baked in a standard loaf or bundt pan and glazed with a powdered-sugar and strawberry-milk icing for that milky shine. The vibe is comfort food — ideal for lazy afternoons, weekend brunch, or anytime you crave a slice that tastes like childhood.
If you want a sticky strawberry sauce on the side, check this guide to the best strawberry sauce for cheesecake, pancakes and more which pairs nicely with the cake.
Ingredients for Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
For the Cake Batter
- 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
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter and oil: The mix of butter and vegetable oil gives flavor plus tenderness. For dairy-free, use dairy-free butter and keep the oil (or use all coconut oil).
- Milk: Whole milk adds richness; swap with almond, oat, or soy milk for plant-based options.
- Pudding mix: Use the instant strawberry pudding mix for the strongest strawberry taste. If unavailable, use a vanilla instant pudding plus 2 teaspoons strawberry extract instead of the 1 teaspoon listed.
- Flour: All-purpose flour yields the best crumb. For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly different crumb.
- Sweetness: Reduce granulated sugar to 1 3/4 cups if you prefer less sweet, but don’t lower it too much or structure can change.
- Food coloring: Optional — only for deeper pink color; it doesn’t affect flavor.
Step-by-Step Instructions
Step 1 – Prep your pan and oven
Preheat the oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a bundt pan, tapping out excess flour. If you like clean slices, line the bottom with parchment.
Visual cue: The oven should be at full heat and the pan lightly glossy with butter or oil.
Step 2 – Cream fats and sugar, then add eggs
In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup vegetable oil with 2 cups granulated sugar until pale and slightly fluffy. Add the 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon strawberry extract and 1 teaspoon vanilla extract.
Visual cue: Batter will look smooth and cohesive, not curdled.
Step 3 – Combine dry ingredients and milk
In a separate bowl, whisk together 3 cups all-purpose flour, 1 box instant strawberry pudding mix, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add dry ingredients to the butter mixture in three parts, alternating with 1 cup whole milk, beginning and ending with dry ingredients. Mix just until combined. If using, add a few drops of food coloring and fold in until even.
Pro cue: Avoid overmixing — stop as soon as you don’t see streaks of flour.
Step 4 – Bake the cake
Pour batter into prepared pan and smooth the top. Bake at 325°F for 55–70 minutes for a loaf, or 45–60 minutes for a bundt, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool in the pan for 10–15 minutes, then invert onto a rack to cool completely.
Pro cue: If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
Step 5 – Make the glaze
Whisk 2 cups powdered sugar with 1/4 cup strawberry milk and 1 teaspoon vanilla extract until smooth. Adjust thickness with more powdered sugar (thicker) or a bit more milk (thinner). Pour over the cooled cake and let set. For a glossy finish, apply the glaze while it’s slightly warm but not hot.
Visual cue: Glaze should run slowly off the spoon, forming a thin sheet on the cake.
Step 6 – Slice and serve
Let the glaze set for at least 15 minutes, then slice with a sharp serrated knife for clean edges. Serve warm with ice cream or chilled with coffee.
Visual cue: Clean slices show a tight but tender crumb and a thin, glazed top.
Pro Tips for Success
- Use room-temperature eggs and softened butter for smoother emulsification and better rise.
- Measure flour by spooning into the cup and leveling off; packing flour makes the cake dense.
- Don’t overbeat after adding flour — mix until just combined to keep a tender crumb.
- If your oven runs hot, lower temp by 10–15°F and add a few extra minutes; check with a toothpick.
- Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
- Let the cake cool slightly before glazing; too-hot cake will melt the glaze and make it runny.
Flavor Variations
- Optional: Double the vanilla extract and use vanilla pudding for a subtler strawberry note with extra vanilla warmth.
- Optional: Fold in 1 cup chopped fresh strawberries into the batter for bursts of real fruit — toss diced berries in a tablespoon of flour first.
- Optional: Add 1/2 teaspoon lemon zest to the batter for a bright contrast to the sweet strawberry.
- Optional: Stir 1/2 cup finely chopped white chocolate into the batter for a creamier, richer slice.
- Optional: Replace strawberry pudding mix with banana pudding and add 1/2 cup mashed banana for a fun twist (adjust extract accordingly).
Serving Suggestions
- Serve warm with a scoop of vanilla or strawberry ice cream for an extra milkshake vibe.
- Top slices with a spoonful of fresh strawberry sauce or mixed berries.
- Dust lightly with powdered sugar and pair with hot coffee or tea for breakfast.
- Slice thin and stack for an afternoon tea tray or picnic.
- Add a spoonful of whipped cream and toasted almonds for a simple party finish.
- For a kid-friendly dessert, plate with milk and a dollop of whipped cream and sprinkles.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the cake up to 2 days ahead; store covered at room temperature or in the fridge if your kitchen is warm. Glaze up to an hour before serving for fresh shine.
- Storage duration: Store covered in the refrigerator for up to 5 days. At room temperature, keep in an airtight container for up to 2 days.
- Reheating best practice: Warm single slices in a microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes to refresh moistness.
- Texture changes: Refrigerator storage slightly firms the crumb; brief reheating returns softness. Glaze may dull in the fridge — let slices come to room temp for the best flavor.
Storage and Freezing Instructions
- Freezing whole or sliced: Wrap tightly in plastic wrap and then foil, or place slices in a zip-top bag with parchment between pieces. Freeze up to 3 months.
- Thawing: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat briefly to regain softness.
- Note: The glaze can crack or become sticky after freezing; for best appearance, freeze unglazed and glaze after thawing.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
420 | 5 g | 56 g | 20 g | 1 g | 220 mg
Estimates vary by brands and portions.
FAQ About Delicious Strawberry Milkshake Pound Cake for Nostalgic Moments
Q: My cake has a gummy center — what happened?
A: That usually means underbaked. Test with a toothpick in the center; if it has wet batter, bake 5–10 more minutes and recheck.
Q: The cake sank in the middle. Why?
A: Overmixing or opening the oven too early can cause sinking. Also check that baking powder is fresh and measure accurately.
Q: Can I use homemade pudding instead of instant pudding mix?
A: Instant mix helps absorb moisture and firm the crumb. Homemade pudding won’t provide the same effect; use vanilla pudding + extra strawberry extract only as a substitute if needed.
Q: How do I make this dairy-free?
A: Use dairy-free butter, coconut oil or another neutral oil, and plant-based milk in place of whole milk. Ensure pudding mix is dairy-free or use a suitable alternative.
Q: The glaze is too thin — how do I fix it?
A: Add more powdered sugar a tablespoon at a time until you reach the desired thickness.
Q: How do I get a deeper pink color without food coloring?
A: Use a stronger strawberry extract, natural powdered freeze-dried strawberry powder, or reduce milk slightly in the glaze to concentrate color.
TastyInspo Notes
- Slice with a serrated knife in a gentle sawing motion for clean edges.
- For a glossy finish, warm the glaze slightly before pouring so it levels smoothly.
- Toasted nuts on the glaze add crunch and contrast to the soft crumb.
- If presenting at a party, garnish with a few whole fresh strawberries and mint sprigs.
- For kid-friendly plating, make mini slices and top with a dot of whipped cream and a sprinkle of rainbow sprinkles.
Troubleshooting
- Issue: Dry cake — Fix: Check oven temp and reduce baking time; add a thin brush of simple syrup or milk to slices.
- Issue: Too dense — Fix: Don’t overpack flour; measure by spoon-and-level and avoid overmixing.
- Issue: Batter too runny — Fix: Check your measurements; if accidental extra liquid, add 2–4 tablespoons flour to thicken slightly.
- Issue: Top browns too fast — Fix: Tent loosely with foil after 30–35 minutes of baking.
- Issue: Glaze won’t set — Fix: Add more powdered sugar and give it time in a cool spot; chill briefly to firm up.
Final Thoughts
This Strawberry Milkshake Pound Cake is a simple, dependable recipe that captures cozy nostalgia in every slice — easy to make, easy to love, and flexible enough to suit many occasions. If you want to pair it with classic diner-style toppings, browse the full Menus | Jaxson’s Ice Cream in Dania Beach, FL for inspiration on ice cream pairings and milkshake flavors. 
Strawberry Milkshake Pound Cake
Ingredients
For the Cake Batter
- 1 cup Butter (unsalted), softened Use dairy-free butter for a dairy-free option.
- 1/2 cup Vegetable Oil (or melted coconut oil)
- 2 cups Granulated Sugar Can reduce to 1 3/4 cups for less sweetness.
- 4 large Eggs (room temperature) Important for better rise.
- 1 box Instant Strawberry Pudding Mix Can substitute with vanilla pudding plus extra strawberry extract.
- 1 teaspoon Strawberry Extract
- 1 teaspoon Vanilla Extract
- 1 cup Whole Milk (or any plant-based milk) Whole milk adds richness; swap with almond, oat, or soy milk.
- 3 cups All-Purpose Flour (or gluten-free flour blend) Use a 1:1 gluten-free flour blend with xanthan gum for gluten-free option.
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- a few drops Food Coloring (optional) For deeper pink color.
For the Glaze
- 2 cups Powdered Sugar
- 1/4 cup Strawberry Milk (or regular milk)
- 1 teaspoon Vanilla Extract
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or a bundt pan, tapping out excess flour. Line the bottom with parchment for cleaner slices.
- In a large bowl, beat 1 cup softened unsalted butter and 1/2 cup vegetable oil with 2 cups granulated sugar until pale and slightly fluffy. Add the 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon strawberry extract and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 box instant strawberry pudding mix, 1 tablespoon baking powder, and 1/2 teaspoon salt. Add dry ingredients to the butter mixture in three parts, alternating with 1 cup whole milk, beginning and ending with dry ingredients. Mix just until combined and add food coloring if using.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake at 325°F for 55–70 minutes for a loaf, or 45–60 minutes for a bundt, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a rack to cool completely.
Glazing
- Whisk together 2 cups powdered sugar, 1/4 cup strawberry milk, and 1 teaspoon vanilla extract until smooth. Adjust thickness as needed. Pour the glaze over the cooled cake and let it set.
Serving
- Slice the glaze-set cake with a sharp serrated knife and serve with a scoop of ice cream or fresh strawberries.
