The first time I made this cake, the house smelled like a strawberry stand on a warm afternoon.
It sliced like a dense pound cake but tasted like a nostalgic strawberry milkshake.
If you’re looking for a crowd-pleaser that’s easy to make and feels a little fancy, this is it.
For another cozy quick-bake to pair with coffee, try this banana zucchini bread that’s moist and naturally sweetened.
Why You’ll Love This Recipe
- Ridiculously tender crumb that still holds shape for perfect slices.
- Bright strawberry flavor without losing that classic buttery pound cake richness.
- A glossy, pink glaze that doubles as dessert jewelry and extra strawberry oomph.
- Easy to adapt — swap dairy, boost fruit, or turn it into cupcakes.
The texture is dense but not heavy; think velvety slices with a tender chew from beaten butter and eggs.
Fresh diced strawberries add juiciness pockets while the glaze gives a soft, slightly sticky finish that echoes a strawberry milkshake.
“This cake stopped traffic at my brunch. It tasted like summer inside a bundt — tender, bright, and perfectly sweet.” — Reader, 5 stars
Key Ingredients
Unsalted butter (1 cup / 225g) — Butter is the backbone of any pound cake.
Use high-quality European-style butter if you can; it contains a bit more fat for richer flavor and a silkier crumb.
Granulated sugar (2 cups / 400g) — Sugar feeds structure and tenderness here.
Cane sugar with slightly larger crystals (like Domino or C&H) creams well and helps create tiny air pockets when beaten with butter.
Fresh strawberries (1 ½ cups, diced) — Fresh fruit gives the cake its signature pockets of flavor.
Choose firm-ripe berries, not mushy ones, to prevent streaking and excess moisture; hulled, drained, and gently patted dry works best.
All-purpose flour (3 cups / 360g) — This provides the structure that keeps the cake sliceable.
Measure by spooning into the cup and leveling or use a kitchen scale for accuracy; brands like King Arthur yield consistent results.
Full ingredient list:
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, for extra flavor)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
- 1 tbsp strawberry puree (optional, for stronger flavor + pink color)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Preheat oven to 350°F (175°C).
Grease and flour a 10-inch bundt pan thoroughly so the cake releases cleanly.
Pro Tip: Line the ridges with a light smear of butter and a dusting of flour, then knock out excess.
Visual cue: When the oven is at temp, place a small oven-safe thermometer to verify it reads 350°F.
Step 2: Cream butter and sugar
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
This step traps air which helps the cake rise and gives that tender crumb.
Pro Tip: Use room-temperature butter and a stand mixer or a hand mixer on medium-high.
You’ll know it’s ready when the mixture is noticeably paler and has a fine, airy texture.
Step 3: Add the eggs and extracts
Beat in eggs one at a time, mixing until each is fully incorporated.
Add vanilla and almond extract and scrape the bowl to ensure even distribution.
Pro Tip: Add eggs slowly to avoid curdling the butter.
Visual cue: Batter should look glossy and slightly loose once eggs are fully beaten in.
Step 4: Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
This ensures the leavening and salt are evenly scattered through the batter.
Pro Tip: Sift if you want an extra-fine crumb and to remove any lumps from the flour.
Visual cue: Dry mix should be uniform in color with no visible lumps.
Step 5: Alternate dry and wet additions
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour.
Mix on low speed or fold gently, mixing just until combined to avoid overdeveloping gluten.
Pro Tip: Use three additions: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, last 1/3 flour.
You’ll know it’s right when the batter is smooth, thick, and just cohesive — not overly elastic.
Step 6: Fold in diced strawberries
Gently fold the diced strawberries into the batter, distributing them evenly without breaking them up.
Too vigorous folding will bruise the fruit and turn your batter pink.
Pro Tip: Toss diced berries in a tablespoon of flour before folding to prevent them from sinking.
Visual cue: You should see bright berry pieces suspended throughout thick batter.
Step 7: Bake the cake
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake 55–65 minutes, or until a toothpick inserted into the thickest part comes out clean.
Pro Tip: If the top browns too quickly, tent loosely with foil after 30–40 minutes.
Visual cue: The cake will pull slightly from the pan edges and spring back when touched lightly.
Step 8: Cool and unmold
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Allowing it to cool prevents the glaze from melting into the cake.
Pro Tip: Run a thin knife around the edges if the cake seems stuck before inverting.
Visual cue: The cake will release easily with a slight shake when fully set.
Step 9: Make the glaze and finish
In a bowl, whisk powdered sugar with strawberry milk and optional strawberry puree until smooth and pourable.
Drizzle glaze generously over the cooled cake and decorate with fresh strawberries.
Pro Tip: Start with 2 tbsp strawberry milk and add more to reach a thick pourable consistency.
Visual cue: The glaze should coat the back of a spoon and drip slowly off the edge.
Step 10: Serve
Slice and serve with whipped cream or a scoop of vanilla ice cream for a milkshake vibe.
Enjoy warm or at room temperature for best flavour.
Pro Tip: For clean slices, chill the cake slightly and use a sharp serrated knife wiped between cuts.
Visual cue: Each slice should hold shape with visible flecks of strawberry.
Expert Tips for Success
- Temperature matters: Bring eggs and milk to room temperature before mixing. Cold ingredients can cause the butter to seize and batter to curdle, which weakens structure.
- Measure by weight: Use a scale for flour and sugar to avoid dense or crumbly results. Cups vary; grams do not.
- Don’t overmix: Once the flour is added, stop as soon as you see no dry streaks. Overmixing develops gluten and makes the cake chewy.
- Boost strawberry flavor without sogginess: Reduce half of the sliced berries into a concentrated puree and stir into the glaze, while keeping the diced berries whole for texture.
- Prevent sinking fruit: Toss diced strawberries in a tablespoon of flour or use frozen berries (do not thaw) to keep them suspended in the batter.
- Pan prep is critical: Nonstick bundt pans vary. Grease and flour by hand, and consider a dusting of sugar for extra caramelized edges.
- Oven calibration: If your oven runs hot, reduce temperature by 15–25°F and extend baking time. Use an oven thermometer for accuracy.
- Check doneness beyond toothpick: A cake tester should come out clean and the top should spring back slightly; center should not wobble.
- Make-ahead directions: The cake actually benefits from a day of rest to let flavors meld; store uncovered for a few hours, then cover.
- Glaze consistency: If glaze is too thin, add more powdered sugar 1 tbsp at a time; if too thick, thin with a few drops of milk to maintain sheen.
Storage & Freezing
Fridge: Wrap cooled slices tightly in plastic wrap or place them in an airtight container.
Stored this way, the cake keeps for up to 5 days; the glaze may slightly soften but flavor stays excellent.
Freezer: You can freeze whole or sliced cake. Wrap each slice in plastic and then in foil, or vacuum-seal for best results.
Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving for best texture.
Reheating: Warm slices in a 300°F oven for 8–12 minutes wrapped loosely in foil to prevent drying.
Alternatively, microwave single slices for 10–15 seconds to revive the buttery softness — top with ice cream immediately.
Variations & Substitutions
Strawberry shortcake twist — Fold in 1 cup diced strawberries and top with crumbly biscuit streusel before baking.
This adds crunch and a contrast of textures.
Dairy-free version — Replace butter with high-quality vegan butter and use oat or almond milk in place of whole milk.
Use a non-dairy cream or whipped topping for serving to keep the milkshake vibe.
Almond-strawberry pound cake — Increase the ½ tsp almond extract to 1 tsp and sprinkle slivered almonds on top of the glaze.
This creates a nutty counterpoint to the fruit and deepens the aroma.
Mini bundts or cupcakes — Divide batter into greased mini bundt pans or line a muffin tin to make portable treats.
Reduce baking time to 18–25 minutes for cupcakes and 25–35 minutes for mini bundts.
Frequently Asked Questions
Q: Can I use frozen strawberries for this cake?
A: Yes. Use frozen strawberries straight from the freezer and fold them into the batter without thawing. This prevents excess moisture and reduces bleeding. Tossing frozen pieces in a tablespoon of flour can further prevent sinking.
Q: How can I make the glaze more intensely pink and flavorful?
A: Add 1 tablespoon of concentrated strawberry puree or a touch of freeze-dried strawberry powder to the glaze. Start with small amounts and adjust until you reach the desired color and taste.
Q: Will this cake work in a loaf pan instead of a bundt?
A: It will, though baking time and texture change. Bake in a 9×5-inch loaf pan for about 55–70 minutes. Check doneness with a toothpick and tent with foil if edges brown.
Q: Can I reduce sugar without ruining the pound cake structure?
A: You can reduce granulated sugar by up to 10–15% with minimal impact. Glaze sugar can be reduced or offset with a splash of strawberry syrup, but too much reduction will affect browning and texture.
Q: Why did my strawberries sink to the bottom?
A: Most often because the fruit was too large, too wet, or not tossed in flour. Use diced, slightly dry berries, toss them lightly in flour, and avoid adding extra liquid to the batter.
Final Thoughts
This Strawberry Milkshake Pound Cake balances old-school butter richness with the playful sweetness of strawberries and milkshake glaze.
If you try it, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Conclusion
If you want another perspective on this cake, compare notes with the original Strawberry Milkshake Pound Cake recipe for variations and flavor ideas.
For a fun read about summer and festival flavors that pair well with bundt cakes, check out this roundup Reviewing All the New Minnesota State Fair Foods in 2025.
Strawberry Milkshake Pound Cake
Ingredients
For the cake
- 1 cup unsalted butter, softened Use high-quality European-style butter for richer flavor.
- 2 cups granulated sugar Choose cane sugar with slightly larger crystals for better texture.
- 4 large eggs, room temperature Bringing eggs to room temperature helps with batter consistency.
- 1 tsp vanilla extract
- ½ tsp almond extract (optional) Adds extra flavor.
- 3 cups all-purpose flour Spoon into the cup and level for accuracy.
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk Bring to room temperature before mixing.
- 1 ½ cups fresh strawberries, diced Use firm-ripe berries for best results.
For the glaze
- 2 cups powdered sugar
- 2–3 tbsp strawberry milk (or regular milk mixed with strawberry syrup) Start with 2 tbsp; adjust for desired consistency.
- 1 tbsp strawberry puree (optional) For stronger flavor and color.
Instructions
Preparation and Baking
- Preheat oven to 350°F (175°C) and grease and flour a 10-inch bundt pan thoroughly.
- Cream softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then add vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in diced strawberries.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Making the Glaze
- Whisk powdered sugar with strawberry milk and optional strawberry puree until smooth.
- Drizzle glaze over cooled cake and decorate with fresh strawberries.
Serving
- Slice and serve, ideally with whipped cream or vanilla ice cream.
