t was one of those small-town spring fundraisers, the kind where the air smells of sunscreen, kids chase bubbles barefoot, and the prize table wobbles under the weight of homemade goods. That afternoon, a little girl named Amaya tugged her grandmother’s hand toward the dessert raffle, eyes fixed on a swirled pink cake nestled under a glass dome.
Nearby, a retired trucker named Gene was giving unsolicited advice about pie crusts to a skeptical teenager named Jordan. Meanwhile, I was standing with a group of Sunday school volunteers, clutching my tote full of baking entries, hoping someone would notice the aroma wafting from my Strawberry Milkshake Pound Cake.
When I brought this dessert to the table, heads turned. Not because it was flashy, but because its glaze caught the sunlight just right, and that sweet scent of strawberry pudding and vanilla had a way of making people pause.
I’d tested the recipe the night before while my youngest grandbaby napped in his swing and the house finally felt still. With a swirl of pink and cream batter, the kitchen smelled like a soda fountain crossed with my childhood birthday parties.
There’s something about the blend of tender cake and creamy glaze that drew everyone in that day—from the middle school science teacher sneaking an extra slice “for research” to the mayor who claimed it should be on the town’s official welcome brochure. That’s when I knew the Strawberry Milkshake Pound Cake wasn’t just pretty it was pure joy in bundt form.
Short Description
This moist, rich Strawberry Milkshake Pound Cake combines old-fashioned pound cake flavor with the fun and sweetness of a classic strawberry milkshake, complete with a two-tone swirl and creamy glaze.
Key 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 teaspoons strawberry extract
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- Pink or red food coloring (optional, for swirl effect)
- 2 cups powdered sugar (for glaze)
- 3–4 tablespoons strawberry milk (or regular milk + 2 tbsp strawberry syrup)
- ½ teaspoon vanilla extract (for glaze)
Tools Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Bundt pan
- Cooling rack
- Whisk
Cooking Instructions
Step 1: Prepare the Bundt Pan
Preheat your oven to 325°F (165°C). Generously grease and flour a bundt pan, making sure to get into all the grooves. This ensures the cake releases cleanly.
Step 2: Cream the Fats and Sugar
In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy. This should take about 3 to 5 minutes.
Step 3: Add the Eggs One by One
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well incorporated.
Step 4: Add the Flavor and Milk
Pour in the strawberry pudding mix, strawberry extract, vanilla extract, and whole milk. Beat until everything is evenly mixed and the batter is smooth and creamy.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing on low speed until a thick batter forms.
Step 6: Create the Swirl
Divide the batter evenly into two bowls. Tint one portion with pink or red food coloring until it reaches your desired shade. Alternately spoon plain and colored batter into the bundt pan to create a swirled effect. Use a knife to gently swirl the batters for a marbled look.
Step 7: Bake to Perfection
Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with foil.
Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely. While it cools, whisk together the powdered sugar, strawberry milk, and vanilla extract until smooth. Drizzle the glaze generously over the cooled cake.
Why You’ll Love This Recipe
Bursting with strawberry milkshake flavor
Eye-catching swirl makes it a showstopper
Ultra moist thanks to pudding mix and milk
Easy to customize with different glazes or extracts
Perfect for birthdays, spring events, or weekend treats
Mistakes to Avoid & Solutions
Overmixing the batter: This can lead to a dense cake. Mix just until everything is combined and smooth.
Using cold ingredients: Butter and eggs should be room temperature for a fluffy, cohesive batter.
Not greasing the pan properly: Bundt pans can be tricky. Use a baking spray with flour or a combo of butter and flour, getting into every crevice.
Skipping the swirl step: It’s tempting to rush, but swirling adds visual charm. Use a butter knife or skewer and make broad figure-eight movements.
Glazing a warm cake: If the cake is too warm, the glaze will melt and slide off. Always wait until the cake is completely cool.
Serving and Pairing Suggestions
Slice and serve with fresh strawberries or raspberries
Pair with a cold glass of milk or strawberry lemonade
Great as a brunch centerpiece or afternoon tea treat
Serve plated with a dollop of whipped cream
Lovely on a dessert buffet at showers or spring gatherings
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 3 days
For longer storage, refrigerate it for up to 6 days
To freeze, wrap tightly in plastic wrap and foil, and freeze up to 2 months
Let thaw at room temperature before serving
Warm individual slices in the microwave for 10 seconds if desired
FAQs
1. Can I use fresh strawberries instead of pudding mix?
No, fresh strawberries would alter the moisture balance and texture. The pudding mix provides flavor and structure.
2. What if I don’t have strawberry extract?
You can double the vanilla extract and use a small amount of strawberry syrup, but the flavor won’t be as strong.
3. Can I bake this in a loaf or sheet pan?
Yes, but adjust baking time. Loaf pans may take 50–60 minutes, while a sheet cake could be ready in 35–40 minutes.
4. Is it okay to skip the swirl effect?
Absolutely, it’ll still taste delicious, but you’ll miss the beautiful marbled look.
5. Can I make this cake dairy-free?
Use plant-based milk and a dairy-free butter alternative, but results may vary. Be sure to check if your pudding mix is dairy-free as well.
Tips & Tricks
Use gel food coloring for a more vibrant swirl
Sift powdered sugar before mixing the glaze for a silky texture
Let the cake sit overnight for deeper flavor development
Add crushed freeze-dried strawberries to the glaze for a bold color and texture
Test doneness with a long skewer in the deepest part of the cake
Recipe Variations
Chocolate-Strawberry Swirl: Add 2 tablespoons of cocoa powder to half the batter instead of food coloring for a Neapolitan twist.
Lemon Strawberry Cake: Replace the vanilla extract with lemon extract and add 1 tablespoon of lemon zest for a citrusy contrast.
Mini Bundt Cakes: Divide the batter into mini bundt pans and reduce baking time to 25–30 minutes.
Cream Cheese Glaze: Mix 4 oz softened cream cheese with the glaze ingredients for a richer topping.
Almond Strawberry Cake: Substitute half the vanilla extract with almond extract for a nutty twist.
Final Thoughts
Baking this Strawberry Milkshake Pound Cake brought more than just the aroma of strawberries into my kitchen it carried laughter, a little chaos, and unexpected compliments from folks who swore they didn’t like pink cake. Watching neighbors crowd around the serving table reminded me how something as simple as a bundt cake could bring joy to a hot afternoon.
Each time this cake cools on my wire rack, it promises something a little special. A swirl of sweet memories, a burst of childhood flavor, and that unmistakable charm that makes everyone linger a little longer near the dessert table.
Easy Strawberry Milkshake Pound Cake
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 teaspoons strawberry extract
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- Pink or red food coloring optional, for swirl effect
- 2 cups powdered sugar for glaze
- 3 –4 tablespoons strawberry milk or regular milk + 2 tbsp strawberry syrup
- ½ teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
- Cream butter, oil, and sugar until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each.
- Mix in pudding mix, strawberry and vanilla extracts, and milk until smooth.
- Whisk flour, baking powder, and salt. Gradually add to wet mixture until thick batter forms.
- Divide batter in half. Tint one half pink. Alternate spoonfuls into pan and gently swirl.
- Bake 60–70 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
- Cool in pan 15 minutes, then invert onto rack. Whisk glaze and drizzle over cooled cake.
