Strawberry Milkshake Pound Cake Recipe

Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, bursting with sweet strawberry flavor and a beautiful marbled swirl. Its moist texture and glossy strawberry glaze make it perfect for any occasion, from afternoon tea to a festive gathering.

Ingredients

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 1 cup whole milk
• 1 (3.4 oz) package instant strawberry pudding mix
• 2 tsp strawberry extract
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• Pink or red food coloring (optional, for swirl effect)
• 2 cups powdered sugar (for glaze)
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup, for glaze)
• ½ tsp vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to prevent sticking and ensure easy release.
2. Step 2: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. Step 4: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.
5. Step 5: Gradually add the flour, baking powder, and salt. Mix gently until the batter is smooth and well combined, being careful not to overmix.
6. Step 6: Divide the batter into two bowls. Tint one portion with pink or red food coloring for a strawberry swirl effect. Alternate spoonfuls of plain and colored batter into the bundt pan to create a marbled look.
7. Step 7: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
9. Step 9: To prepare the glaze, whisk together powdered sugar, strawberry milk (or regular milk with strawberry syrup), and vanilla extract until smooth and pourable.
10. Step 10: Drizzle the glaze over the cooled cake for extra sweetness and a glossy finish.

Tips & Variations

• For more intense strawberry flavor, add fresh chopped strawberries to the batter or garnish the glazed cake with sliced strawberries.
• If you prefer a lighter cake, substitute half of the vegetable oil with applesauce.
• Use a toothpick to swirl the two batters gently instead of layering spoonfuls to create a more defined marbled effect.
• Try swapping strawberry extract with almond extract for a different but complementary flavor twist.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week. Before serving, bring the cake to room temperature or warm briefly in a low oven to restore moisture. The glaze is best applied just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of strawberry pudding mix?

While fresh strawberries add natural flavor and texture, the instant pudding mix provides sweetness and structure that help keep the cake moist. You can add fresh strawberries along with the pudding mix for the best of both.

Is it necessary to use both butter and oil in this cake?

Yes, combining butter and oil keeps the cake tender and moist while adding rich flavor from the butter. Using only butter or only oil may change the texture.

Strawberry Milkshake Pound Cake Recipe

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This Strawberry Milkshake Pound Cake is a delightful twist on the classic pound cake, infused with instant strawberry pudding mix and strawberry extract for an irresistible fruity flavor. The cake features a beautiful pink swirl achieved with food coloring, and is topped with a luscious strawberry glaze that adds sweetness and a glossy finish. Perfect for dessert lovers who enjoy a moist, tender crumb and a burst of strawberry goodness in every bite.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 5 large eggs
• 1 cup whole milk
• 1 (3.4 oz) package instant strawberry pudding mix
• 2 tsp strawberry extract
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• Pink or red food coloring (optional, for swirl effect)

Glaze

• 2 cups powdered sugar
• 3–4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
• ½ tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking and ensure easy release after baking.
2. Cream Butter, Oil, and Sugar: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy. This step helps create a tender crumb in the cake.
3. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This process maintains the cake’s structure and moisture.
4. Add Pudding Mix, Extracts, and Milk: Stir in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until the batter is smooth and well combined, infusing the batter with rich strawberry flavor.
5. Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix gently until the batter is smooth and homogeneous, being careful not to overmix to keep the cake tender.
6. Create Swirl Effect: Divide the batter evenly into two bowls. Add pink or red food coloring to one portion and mix well to achieve a vibrant strawberry swirl color. Alternate spoonfuls of the plain and colored batter into the prepared bundt pan to create a beautiful marbled effect.
7. Bake: Place the bundt pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked while staying moist.
8. Cool Cake: Let the cake cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely before applying the glaze.
9. Prepare Glaze: In a bowl, whisk together the powdered sugar, strawberry milk (or regular milk combined with strawberry syrup), and vanilla extract until smooth and pourable.
10. Glaze the Cake: Drizzle the strawberry glaze evenly over the cooled cake, adding extra sweetness and a glossy strawberry finish. Allow the glaze to set before serving.

Notes

• For a more intense strawberry flavor, use high-quality strawberry extract and fresh strawberry syrup if available.
• The swirl effect is optional but adds a beautiful visual appeal to the cake.
• Make sure to fully soften the butter before creaming for better texture.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• This cake can be sliced and served with fresh strawberries or whipped cream for an extra special treat.

Keywords: Strawberry milkshake pound cake, strawberry pound cake, strawberry swirl cake, strawberry glazed cake, bundt cake, dessert, strawberry pudding cake