Moist Strawberry Milkshake Pound Cake

Last summer my niece asked why cake never tasted like the best part of a milkshake and I realized she had stumbled onto something brilliant. We spent the next weekend experimenting with strawberry milk and cake batter until the kitchen smelled like an old fashioned soda fountain. This recipe is what happened when we finally got it right.

My sister-in-law actually texted me at midnight after taking her first slice demanding to know what kind of magic was in this cake. Now its the only dessert her kids specifically request by name for birthday celebrations.

Ingredients

• All-purpose flour: Provides the structure while keeping the cake tender and light
• Baking powder: Gives the cake its rise so each slice is perfectly fluffy
• Salt: Balances the sweetness and enhances all the strawberry flavor
• Unsalted butter: Room temperature butter creates the perfect foundation for creaming
• Granulated sugar: Sweetens while creating that beautiful golden crust we all love
• Large eggs: Room temperature eggs emulsify better for a uniform texture
• Vanilla extract: Rounds out the strawberry flavor with warm comforting notes
• Whole milk: Adds richness and helps create that tender milkshake quality
• Strawberry milk: The secret ingredient that infuses every bite with nostalgic flavor
• Fresh strawberries: Chopped pieces create little bursts of fresh fruit throughout
• Powdered sugar: Creates the perfect drippy glaze that finishes the cake beautifully

Instructions

Preheat your oven and prepare your pan:

Get your oven to 350 degrees and generously grease your loaf pan with butter then dust it with flour

Whisk your dry ingredients together:

Combine the flour baking powder and salt in a medium bowl and set it aside for later

Cream the butter and sugar:

Beat the butter and sugar together for 3 to 4 minutes until the mixture looks pale and fluffy

Add the eggs and vanilla:

Drop in the eggs one at a time beating well after each one then mix in the vanilla extract

Mix your milks together:

Stir the whole milk and strawberry milk together in a measuring cup until well combined

Combine the wet and dry ingredients:

Add the flour mixture and milk mixture alternately starting and ending with the flour mix just until combined

Fold in the strawberries:

Gently fold the chopped fresh strawberries into the batter being careful not to overmix

Bake to perfection:

Pour the batter into your prepared pan smooth the top and bake for 50 to 60 minutes until a toothpick comes out clean

Cool the cake completely:

Let the cake rest in the pan for 15 minutes then turn it out onto a wire rack to cool fully

Make the strawberry glaze:

Whisk the powdered sugar strawberry milk and pinch of salt until smooth then drizzle over the cooled cake

Save

My grandmother used to say that a cake without patience is just cake and this recipe taught me exactly what she meant. The first time I rushed the creaming step I ended up with a dense disappointing loaf that taught me to slow down and enjoy the process.

Getting The Strawberry Balance Right

Fresh strawberries can vary in sweetness so taste them before folding them into the batter. If they seem especially tart you might want to add an extra tablespoon of sugar to the fruit itself before mixing it in.

Storage And Serving

This cake actually develops more flavor on the second day as the strawberry milk works its magic throughout the crumb. Wrap it tightly at room temperature and it will stay perfectly moist for three to four days though it rarely lasts that long in my house.

Making It Your Own

Substitute half the whole milk with strawberry yogurt for an even creamier texture and brighter fruit flavor. You can also swap the strawberries for chopped peaches and use peach milk in late summer.

• Add a handful of white chocolate chips to the batter for extra sweetness
• Serve each slice with a scoop of vanilla ice cream
• Try chocolate milk instead of strawberry for a chocolate malt variation

Save

There is something deeply satisfying about serving a slice of this cake still warm from the glaze and watching eyes light up with that first bite of milkshop nostalgia.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as they don't add excess moisture to the batter. If using frozen, thaw them completely and pat dry before folding in to prevent a soggy texture.

→ How should I store the cake?

Wrap tightly in plastic wrap or store in an airtight container at room temperature. The cake stays moist for 3–4 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

→ What's the best way to tell when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and spring back lightly when touched.

→ Can I make this as cupcakes?

Yes! Pour the batter into lined muffin tins and bake for 18–22 minutes at 350°F. Makes about 18–20 cupcakes. Adjust baking time and check for doneness with a toothpick.

→ Why did my cake sink in the middle?

Underbaking is the most common cause. Make sure your oven temperature is accurate and bake until the toothpick test is clean. Also avoid opening the oven door during the first 30 minutes of baking.

→ Can I substitute strawberry syrup for strawberry milk?

Absolutely! Mix ½ cup milk with 2 tablespoons strawberry syrup to replace the strawberry milk. This gives you control over the intensity of the strawberry flavor.