Name: Strawberry Milkshake Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1.5 cups all-purpose flour (Measure by spooning into the cup and leveling off.); 1 cup granulated sugar (Optional: For lower-sugar option, use ¾ cup coconut sugar or ⅔ cup maple syrup.); 0.5 cups unsalted butter (softened) (Salted butter can be used but reduce any added salt in toppings.); 2 large eggs (For an egg-free version, try a commercial egg replacer.); 0.5 cups milk (Can substitute with low-fat or plant-based milk.); 1 tsp vanilla extract (Optional: Substitute with a split and scraped vanilla bean.); 0.5 cups strawberries, pureed (Use ripe or thawed frozen strawberries for best flavor.)

Strawberry milkshake pound cake is a soft, tender loaf that tastes like a sweet, fruity milkshake in cake form. The crumb is dense but light, with a gentle strawberry flavor and a buttery finish. It’s easy because it uses simple pantry staples and a quick puree of fresh strawberries—no special tools or long prep. Slice it for breakfast, serve warm with a scoop of vanilla ice cream, or pack it as a portable dessert for a picnic. If you like straightforward desserts with big comfort, this cake will become a go-to.

Why You’ll Love This Strawberry Milkshake Pound Cake: The Best Easy Recipe Ever

Uses only seven basic ingredients you likely already have.
Strawberry puree gives natural color and flavor without food coloring.
A single-bowl method keeps cleanup low and hands-off time short.
Versatile: great for breakfast, afternoon tea, or an easy dessert.
Dense, moist texture that holds up well for slicing and serving.
Bakes in one loaf pan—simple to store and transport.
Mild sweetness lets you add toppings like whipped cream or glaze.
Quick to learn—perfect for weeknights or beginner bakers.

What Is Strawberry Milkshake Pound Cake: The Best Easy Recipe Ever?

This is a loaf-style pound cake flavored with real strawberries and milk for a light, creamy taste. It combines a buttery base with the bright sweetness of pureed strawberries. The texture is close to a traditional pound cake—firm enough to slice cleanly, but soft and moist on the inside like a milkshake turned into cake. You bake it in a loaf pan at moderate heat until the center sets and a toothpick comes out clean. The vibe is comfort food with a simple, homey feel—perfect for brunch, a casual dessert, or a cozy snack with coffee.

If you enjoy easy desserts that still feel special, you may also like a similar simple coffee-time treat like this easy silky tiramisu.

Ingredients for Strawberry Milkshake Pound Cake: The Best Easy Recipe Ever

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
½ cup milk
1 tsp vanilla extract
½ cup strawberries, pureed

Notes: Use fresh or thawed frozen strawberries, blended smooth. The ingredients list is exact—no additional leaveners or salt are required for this recipe.

Ingredient Notes (Substitutions, Healthy Swaps)

Butter: You can use salted butter if that’s what you have—reduce any added salt in toppings. Unsalted keeps flavor neutral.
Milk: Swap for low-fat or plant milk (almond, oat) 1:1. Texture will be slightly different but still good.
Sugar: For a lower-sugar option, try ¾ cup coconut sugar or ⅔ cup maple syrup, but reduce the milk by a tablespoon if using liquid sweetener. (Optional)
Strawberries: Use ripe berries for best flavor. If berries are tart, add a pinch more sugar to the puree. Frozen berries work—thaw, drain excess liquid, then puree.
Flour: Stick to all-purpose flour. Whole wheat will make the loaf denser and darker; use up to half whole wheat as an optional swap.
Eggs: No good egg swap replicates the same structure perfectly. For an egg-free version, try a commercial egg replacer or 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). (Optional, results vary.)

Step-by-Step Instructions

Step 1 – Preheat and prepare
Preheat the oven to 350°F (175°C). Grease a loaf pan well and lightly flour it or line it with parchment paper for easy removal.
Visual cue: The pan should be lightly coated with butter and a thin dusting of flour or have parchment sticking up over the sides.

Step 2 – Cream butter and sugar
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat 2–3 minutes at medium speed if using an electric mixer, or mix vigorously by hand.
Visual cue: The mixture becomes paler and slightly airy.

Step 3 – Add eggs
Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
Pro cue: Scrape the bowl sides so the batter stays even and the eggs blend smoothly.

Step 4 – Add liquids
Stir in the milk, vanilla extract, and strawberry puree until the mixture looks even and slightly pink.
Visual cue: Batter should be smooth, with no streaks of butter or dry flour.

Step 5 – Add flour
Gradually add the flour and fold until just combined. Do not overmix—stop when you see no dry streaks of flour.
Pro cue: Overmixing can create a tough cake. Aim for a batter that drops slowly from a spoon.

Step 6 – Bake
Pour the batter into the greased loaf pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Pro cue: Start checking at 50 minutes. If the top browns too quickly, tent loosely with foil and finish baking.

Step 7 – Cool and slice
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack. Allow it to cool before slicing to keep clean slices.
Visual cue: The loaf will shrink slightly from the pan edges when fully cooled and feels set to the touch.

Pro Tips for Success

Use room-temperature butter and eggs for smoother creaming and better rise.
Puree strawberries until very smooth; strain if seeds bother you for a delicate texture.
Measure flour by spooning into the cup and leveling off to avoid a dry cake.
Don’t overmix after adding flour—mix until just combined.
Check doneness with a toothpick near the center; a few small crumbs are okay.
If the top browns early, tent with foil to prevent over-browning while the center finishes.
Let the cake cool fully before slicing for neat, even pieces.
For extra moisture, brush a tablespoon of milk or simple syrup on the warm loaf before it cools.

Flavor Variations

Optional: Strawberry Glaze — Mix powdered sugar with a spoonful of strawberry puree to make a thin glaze and drizzle over cooled cake.
Optional: Lemon Zest — Add 1 tsp lemon zest to the batter for a bright contrast to the strawberries.
Optional: Berry Mix — Substitute half the strawberries with raspberries or blueberries for a mixed-berry flavor.
Optional: Vanilla Bean — Split and scrape a vanilla bean instead of using extract for a richer aroma.
Optional: Nut Crunch — Sprinkle chopped toasted almonds or pecans on top before baking for texture.
Optional: Mini Muffins — Bake the batter in a muffin tin for quick, portable treats. Reduce baking time to 18–22 minutes.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for a dessert that echoes the milkshake idea.
Toast a slice lightly and spread with cream cheese or mascarpone for brunch.
Cut into thick slices and enjoy with coffee or afternoon tea.
Plate with fresh berries and a dusting of powdered sugar for a simple dessert look.
Pack slices in a lunchbox or picnic basket—they hold up well without collapsing.
Top with whipped cream and a few sliced strawberries for a special occasion.

Make-Ahead, Storage & Reheating

Make-ahead: You can prepare the batter and refrigerate it for up to 24 hours before baking. Bring to room temperature before baking for even rise.
Storage duration: Store the baked cake covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
Reheating best practices: Warm slices in a 300°F oven for 8–10 minutes or microwave on medium for 12–20 seconds to revive softness.
Texture changes: Refrigeration may firm the loaf and slightly dry the crumb; use a short reheat or spread with butter to restore moisture.

Storage and Freezing Instructions

To freeze: Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
To thaw: Move to the refrigerator overnight or sit at room temperature for 2–3 hours. Reheat gently if desired.
If freezing slices: Wrap individual slices for quick thawing and portion control.
If you prefer not to freeze: Keep refrigerated in an airtight container up to 5 days and use within that window to avoid dryness.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 330 kcal | 4 g | 44 g | 13 g | 1 g | 120 mg

Estimates vary by brands and portions.

FAQ About Strawberry Milkshake Pound Cake: The Best Easy Recipe Ever

Q: My cake is too dense. What went wrong?
A: Most likely overmixing after adding flour or too much flour. Measure flour correctly and fold gently.

Q: The cake is soggy in the middle. How do I fix that?
A: Bake longer and check the oven temperature. Use a toothpick near center—if wet batter remains, it needs more time.

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then puree. Reduce added milk slightly if puree is watery.

Q: What if my top browns too fast?
A: Tent the loaf loosely with foil and continue baking until the center is set.

Q: Can I make this in a bundt pan?
A: Optional: You can use a bundt pan, but baking time will change. Start checking at 40 minutes and expect a longer bake.

Q: How do I know when it’s done?
A: A toothpick should come out clean or with a few moist crumbs. The loaf should feel set to the touch and pull slightly from the pan edges.

TastyInspo Notes

Slice with a serrated knife for cleaner edges and less crumble.
Room-temperature slices highlight the strawberry flavor better than cold slices.
For a showy finish, brush a thin glaze and decorate with two thin strawberry slices on top.
If you want a glossy top, warm a thin layer of jam and brush it on once the loaf cools slightly.
Serve on a simple white plate to make the cake’s pink hue stand out.
Use ripe, sweet strawberries for the purest flavor—avoid underripe fruit.

Troubleshooting

Bland flavor: Use riper strawberries or increase strawberry puree by a tablespoon. Add a pinch more salt or a bit more vanilla to boost flavor.
Overcooked or dry: Lower the oven 10–15°F and check earlier next time. Don’t overbake past the toothpick test.
Undercooked center: Ensure oven temp is accurate; consider baking a little longer and tenting with foil if the top darkens.
Batter too thick: Check your measurements; add a tablespoon of milk if batter is too stiff before baking.
Burned top: Move the pan to a lower rack or tent with foil mid-bake.
Sticking to pan: Use parchment paper or grease and flour well; let cool slightly before removing.

Final Thoughts

This strawberry milkshake pound cake is an easy, dependable recipe that turns simple ingredients into a moist, flavorful loaf. It works for many occasions and rewards small efforts with big taste. Try the basic version first, then play with one optional variation to make it your own.

Conclusion

For a classic strawberry loaf with simple steps and big flavor, this recipe is a top pick; for more inspiration on similar sweets, check out Strawberry Pound Cake | Life, Love and Sugar.