As I stood at my kitchen counter, the sweet scent of fresh strawberries filled the air, instantly reminding me of carefree summer days. This Moist Strawberry Milkshake Pound Cake is the perfect result of such nostalgia, blending the juicy essence of strawberries with a soft, buttery texture that's sure to impress friends and family alike. Not only is this cake a delightful treat that adds a splash of vibrant color to your dessert table, but it also offers a quick and simple preparation method that’s perfect for any skill level. With just 20 minutes of prep time and a bit of patience, you’ll be rewarded with a crowd-pleasing cake that’s as deliciously satisfying as it is visually appealing. Are your taste buds tingling yet? Let’s dive into this delightful recipe!
Why is this cake a showstopper?
Moist, Delightful Texture: The combination of butter, fresh strawberries, and creamy milk creates a cake that's unbelievably tender.
Bursting with Flavor: Each bite is filled with the vibrant essence of strawberries, reminiscent of a refreshing milkshake.
Easy Preparation: With just 20 minutes of prep time, you can whip up this beauty with ease.
Versatile Treat: Perfect for summer gatherings, birthdays, or cozy family dinners, this pound cake will wow your guests!
Impressive Presentation: Its gorgeous pink hue and moist crumb make it a stunning centerpiece on any dessert table.
Quick Crowd-Pleaser: You're sure to get those 'Mmm!' sounds from everyone around the table, making it a must-try recipe!
Moist Strawberry Milkshake Pound Cake Ingredients
Get ready to create something delicious!
For the Cake
• Unsalted butter – 1 cup, softened; ensures a rich, creamy texture in the cake.
• Granulated sugar – 2 cups; sweetens and helps achieve that perfect moist crumb.
• Large eggs – 4; add moisture and structure to the pound cake.
• All-purpose flour – 3 cups; forms the base and gives the cake its lovely density.
• Baking powder – 1 teaspoon; provides lift, making your cake wonderfully light.
• Salt – ½ teaspoon; enhances flavor, balancing the sweetness perfectly.
• Whole milk – 1 cup; adds moisture and richness to your batter.
• Strawberry puree – ½ cup; brings that fruity flavor that captures the essence of a milkshake.
• Vanilla extract – 1 teaspoon; adds depth to the overall flavor.
• Strawberry extract (optional) – 1 teaspoon; intensifies the strawberry taste for true enthusiasts.
• Chopped fresh strawberries – 1 cup; for added texture and a burst of juicy goodness in every bite.
Now you’re all set for baking the Moist Strawberry Milkshake Pound Cake—a whimsical sweet treat that will bring joy to any occasion!
Step‑by‑Step Instructions for Moist Strawberry Milkshake Pound Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (163°C). While it warms up, take a 10-inch bundt pan and grease it thoroughly with butter or non-stick spray, then lightly flour it to ensure easy release after baking. You want to have this preparation done, as it sets the foundation for your Moist Strawberry Milkshake Pound Cake.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, add 1 cup of softened unsalted butter and 2 cups of granulated sugar. Using an electric mixer set to medium speed, cream these ingredients together until the mixture turns light and fluffy, which should take about 4–5 minutes. This step is crucial for achieving that tender crumb in your pound cake.
Step 3: Incorporate the Eggs
Next, add in 4 large eggs, one at a time, carefully mixing well after each addition. This process ensures that the eggs are fully blended, enriching the batter's texture. Continue doing this until all the eggs are incorporated, making the mixture smooth and ready for the next step in creating your Moist Strawberry Milkshake Pound Cake.
Step 4: Whisk the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until evenly combined. This step helps in distributing the leavening agents throughout the flour, which is essential for giving your cake the perfect rise. Set this dry mixture aside as you prepare the wet ingredients.
Step 5: Mix the Wet Ingredients
Now, take another bowl and combine 1 cup of whole milk, ½ cup of strawberry puree, 1 teaspoon of vanilla extract, and the optional 1 teaspoon of strawberry extract. Blend these ingredients well to create a cohesive mixture. This flavorful liquid will infuse your pound cake with the delightful essence of strawberries, enhancing its taste profile.
Step 6: Combine the Mixtures
Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk mixture. Start and finish with the flour mixture. Mix gently until just combined; overmixing may lead to a dense cake. Your Moist Strawberry Milkshake Pound Cake batter should be thick yet supple—a sure sign you're on the right track!
Step 7: Fold in Fresh Strawberries
Gently fold in 1 cup of chopped fresh strawberries using a spatula. This adds delightful texture and bursts of fruity goodness throughout your cake. Be careful not to overmix; you want those lovely strawberry pieces to remain intact for an incredible surprise in each slice of your finished pound cake.
Step 8: Pour and Smooth the Batter
Now it’s time to pour the batter into your prepared bundt pan, ensuring it's evenly distributed. Smooth the top with a spatula, creating an even surface. To eliminate any trapped air, gently tap the bundt pan on the counter. This step is essential for achieving that perfect, even rise as your Moist Strawberry Milkshake Pound Cake bakes.
Step 9: Bake to Perfection
Place the bundt pan in the preheated oven and bake for 60–70 minutes. You'll know the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. The golden-brown top and delightful aroma wafting through your kitchen will signal that this charming cake is almost ready to cool.
Step 10: Cool and Invert
Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for about 15 minutes. After it cools slightly, invert the pan onto a wire rack, letting the cake slide out gently. Allow the cake to cool completely on the wire rack before slicing into your beautiful Moist Strawberry Milkshake Pound Cake for everyone to enjoy!
How to Store and Freeze Moist Strawberry Milkshake Pound Cake
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days to maintain its moist texture and flavor.
Fridge: If you want to keep it longer, wrap the cake in plastic wrap or foil and refrigerate for up to 5 days; however, this may slightly alter the cake’s texture.
Freezer: To freeze the Moist Strawberry Milkshake Pound Cake, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: When ready to enjoy, simply slice and pop in the microwave for about 10-15 seconds to bring back its lovely warmth and soft texture!
Make Ahead Options
These Moist Strawberry Milkshake Pound Cake preparations are perfect for those busy weeknights! You can mix the batter and refrigerate it for up to 24 hours before baking, which helps to meld the flavors beautifully together. To do this, follow the recipe instructions up until pouring the batter into the bundt pan, then cover the pan tightly with plastic wrap and place it in the fridge. This way, your cake stays just as delicious as if freshly made. When you're ready to bake, simply remove the pan from the refrigerator and let it sit at room temperature for about 30 minutes before placing it in the preheated oven—this ensures even baking and a lovely rise!
What to Serve with Moist Strawberry Milkshake Pound Cake?
Indulging in this cake feels like a sweet hug, and pairing it with the right accompaniments transforms it into a delightful feast.
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Fresh Berries: A medley of berries elevates the cake’s strawberry flavor while adding a refreshing zing. Their natural sweetness complements each slice perfectly.
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Whipped Cream: Topping with light, fluffy whipped cream adds a dreamy texture that balances the cake's density, enhancing every bite.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as the ultimate indulgent contrast to the moist cake, making each mouthful a delightful treat.
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Lemon Zest Glaze: Drizzling a zesty lemon glaze over the cake creates a burst of brightness that cuts through the sweetness, offering a lovely tart finish.
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Chocolate Ganache: For a rich twist, pour warm chocolate ganache over the top. The smooth, decadent chocolate pairs wonderfully with the strawberries, creating a luxurious dessert experience.
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Mint Tea: An aromatic cup of mint tea leaves a refreshing finish after the sweet richness of the cake, cleansing the palate and enhancing your dessert experience.
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Sparkling Water with Lime: Refreshing sparkling water with a squeeze of lime adds a bubbly, zesty kick that beautifully contrasts the sweetness of the cake.
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Cheese Platter: Pairing with a variety of cheeses, like brie or goat cheese, provides a savory contrast and adds sophistication to your dessert presentation. The creaminess of the cheese perfectly complements the fruitiness of the cake.
Elevate your dessert table with these delightful accompaniments that harmonize beautifully with the Moist Strawberry Milkshake Pound Cake!
Expert Tips for Moist Strawberry Milkshake Pound Cake
- Proper Creaming: Cream butter and sugar until light and fluffy to incorporate air, ensuring a tender cake. Don’t rush this step!
- Room Temperature Ingredients: Use ingredients like eggs and milk at room temperature for a smoother batter that blends evenly, avoiding unwanted lumps.
- Avoid Overmixing: Mix until just combined when adding dry and wet ingredients; overmixing can lead to a dense and dry Moist Strawberry Milkshake Pound Cake.
- Check for Doneness: Use a toothpick to test the center; it should come out clean or with a few moist crumbs. If it’s too wet, bake a bit longer.
- Cool Completely: Allow the cake to cool completely before slicing to maintain its structure and prevent crumbling. Patience pays off here!
Moist Strawberry Milkshake Pound Cake Variations
Feel free to let your creativity run wild and customize this delightful cake to suit your taste preferences!
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Dairy-Free: Substitute whole milk with almond milk or coconut milk, and use dairy-free butter to create a deliciously moist cake without dairy.
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Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend for a cake that’s safe for those with gluten sensitivities while maintaining its lovely texture.
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Chocolate Drizzle: Melt dark chocolate and drizzle it over the cooled cake for a decadent twist that enhances the flavors of the strawberries. Chocolate and strawberries are a match made in heaven!
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Nutty Crunch: Fold in ½ cup of toasted walnuts or pecans to add a delightful crunch and richness that complements the soft, fluffy cake. The contrast of textures is simply divine.
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Citrus Zest: Add the zest of one lemon or orange to the batter for a refreshing burst of citrus flavor that brightens every bite and adds a new dimension to the cake.
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Mix of Berries: Replace some of the fresh strawberries with blueberries or raspberries for a mixed berry flavor that will take your cake to berry bliss!
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Spicy Kick: For a bit of warmth, sprinkle in ½ teaspoon of ground cinnamon or ginger to evoke cozy vibes and add an unexpected zing to each slice.
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Frosted Delight: Top your pound cake with a light cream cheese icing or vanilla glaze for a sweet finish that makes every slice feel extra special. This touch elevates your cake to true dessert status!
Take these variations and make this cake truly yours, because good food is all about making it personal and heartfelt! For more delightful tweaks, check out our guide on baking tips to ensure your perfect pound cake!
Moist Strawberry Milkshake Pound Cake Recipe FAQs
What is the best way to select ripe strawberries?
Absolutely! When choosing strawberries for your Moist Strawberry Milkshake Pound Cake, look for those that are bright red, plump, and free from dark spots or blemishes. The smell should be sweet and fragrant, indicating ripeness. If you see any green or white patches, they likely aren’t fully ripe yet.
How should I store the pound cake?
You can store the cake at room temperature in an airtight container for up to 3 days. If you prefer to keep it longer, wrap it tightly in plastic wrap or foil and refrigerate it for up to 5 days. Do remember that refrigeration might slightly alter the texture, so I usually recommend keeping it at room temperature for the best taste!
Can I freeze the Moist Strawberry Milkshake Pound Cake?
Absolutely! To freeze your pound cake, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge. For a cozy treat, microwave slices for about 10-15 seconds before serving!
What should I do if my cake is dense or not rising?
Very important! If your pound cake comes out dense, it could be due to overmixing your batter, which knocks out the air needed for proper rise. Always mix until just combined, especially after adding the flour. Additionally, make sure your baking powder is fresh; old leavening agents can lead to poor rise.
Are there any dietary considerations I should be aware of?
The recipe contains dairy and eggs, so it's not suitable for vegans or those with dairy allergies. For an egg substitute, you might try using flax eggs or applesauce, but the texture will vary. If baking for someone with allergies, ensure there are no cross-contact items in your kitchen to guarantee safety. If you are making it for pets, keep in mind that chocolate, certain artificial sweeteners, and some fruits can be harmful to them, so always check the ingredients!
Moist Strawberry Milkshake Pound Cake for Sweet Happiness
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing it and lightly flouring it.
- In a large bowl, cream together 1 cup of softened butter and 2 cups of sugar until light and fluffy, about 4–5 minutes.
- Add in the eggs one at a time, mixing well after each addition until fully blended.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
- Combine the milk, strawberry puree, vanilla extract, and optional strawberry extract in another bowl and blend well.
- Gradually add the flour mixture to the creamed butter and sugar while alternating with the milk mixture, mixing gently until just combined.
- Fold in the chopped fresh strawberries gently with a spatula.
- Pour the batter into the prepared bundt pan, smooth the top, and tap gently to eliminate air bubbles.
- Bake for 60–70 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
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