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Strawberry Milkshake Pound Cake Recipe

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★★★★★

4.7 from 651 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/strawberry-milkshake-pound-cake-recipe/