Strawberry Milkshake Pound Cake

Strawberry Milkshake Pound Cake is a moist, tender, and flavorful cake infused with fresh strawberry puree and extracts, swirled with bright pink color, and topped with a luscious cream cheese-based strawberry glaze for a delightful dessert.

You’ll love this recipe because it combines the rich texture of a classic pound cake with the fresh, natural sweetness of strawberry, enhanced by lemon and vanilla extracts. The glaze creates a silky finish to complement the cake’s softness.

Ingredients

Strawberry Puree

• 1 lb strawberries, washed and hulled
• ½ cup sugar

Cake

• 8 oz cream cheese, room temperature
• 1½ cups salted butter (3 sticks), room temperature
• 3 cups granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon lemon extract
• 6 large eggs, room temperature
• ⅓ cup whole milk, room temperature
• 3 cups all-purpose flour (spooned and leveled)
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1-2 tablespoons strawberry extract
• 25 drops liquid red food coloring (optional)

Glaze

• 4 oz cream cheese, room temperature
• 3 cups powdered sugar, sifted
• 3-4 tablespoons whole milk
• ½ teaspoon vanilla extract
• ½ teaspoon strawberry extract
• ⅛ teaspoon salt

Instructions

1. Make the strawberry puree by blending strawberries until smooth. In a saucepan, combine puree and sugar; simmer over low heat until reduced to a thick ½ cup, stirring frequently. Cool to room temperature.

2. Preheat oven to 325°F. Grease and flour a 10-cup bundt pan.

3. Beat cream cheese and butter until fluffy. Gradually add 1 cup sugar and beat 3 minutes, then add remaining sugar slowly while mixing until combined.

4. Mix in vanilla and lemon extracts.

5. Whisk eggs and milk in a separate bowl.

6. In another bowl, whisk flour, baking soda, and salt.

7. Alternate adding dry ingredients and egg mixture to butter mixture, mixing well after each addition. Batter should be light and fluffy.

8. Remove 2 cups of batter into a separate bowl; fold in cooled strawberry puree, strawberry extract, and red food coloring gently to create swirls.

9. Spoon batter into bundt pan, using the swirl mixture to create a marbled effect without overmixing the colors. Tap pan to release air bubbles.

10. Bake 1 hour 15-20 minutes or until toothpick inserted comes out mostly clean. Cool pan 15-20 minutes; then invert onto wire rack to cool completely.

11. For the glaze, beat cream cheese and powdered sugar until crumbly. Gradually add milk to create pourable glaze. Stir in vanilla, strawberry extract, and salt.

12. Drizzle or pour glaze over cooled cake; allow to set before slicing.

Tips for Success

• Use room temperature ingredients for smooth batter and glaze.

• Reduce strawberry puree carefully to concentrate flavor and avoid watery batter.

• Don’t overmix swirled batter to maintain distinct strawberry marbling.

• Use gel or liquid food coloring cautiously for preferred hue.

• Let glaze set fully for neat slicing.

Delicious Variations

• Add fresh strawberry slices between glaze swirls.

• Use lemon or vanilla glaze for variation.

• Substitute cream cheese with mascarpone in cake or glaze.

• Sprinkle edible glitter or colored sugar over glaze for festivity.

Frequently Asked Questions

Can I prepare the puree ahead?

Yes, refrigerate until ready to use.

How should the cake be stored?

Keep covered at room temperature or refrigerated for up to 3 days.

Can I freeze the cake?

Freeze wrapped tightly and thaw before glazing.

Is the cake very sweet?

Balanced sweetness from real strawberries and sugar.

Can I make it dairy-free?

Use dairy-free cream cheese, butter, and milk substitutes.

Strawberry Milkshake Pound Cake

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• Author: Emma Hart
• Total Time: 2 hours
• Yield: 12 slices 1x

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Description

Moist and tender cake infused with fresh strawberry puree, lemon, and vanilla extracts, with bright pink swirls and topped with creamy strawberry glaze.

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Ingredients

Scale 1x2x3x

Strawberry Puree:
1 lb strawberries, hulled

½ cup sugar

Cake:
8 oz cream cheese, room temperature

1½ cups salted butter (3 sticks), room temperature

3 cups granulated sugar

1 tablespoon vanilla extract

½ teaspoon lemon extract

6 large eggs, room temperature

⅓ cup whole milk, room temperature

3 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1–2 tablespoons strawberry extract

25 drops red food coloring (optional)

Glaze:
4 oz cream cheese, room temperature

3 cups powdered sugar, sifted

3–4 tablespoons whole milk

½ teaspoon vanilla extract

½ teaspoon strawberry extract

⅛ teaspoon salt

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Instructions

Blend strawberries until smooth and simmer with sugar until reduced to thick ½ cup; cool.
Preheat oven to 325°F; grease and flour 10-cup bundt pan.
Beat cream cheese and butter until fluffy; gradually add sugar. Add vanilla and lemon extracts.
Whisk eggs and milk separately.
Whisk flour, salt, and baking soda together. Alternate adding flour and egg mixtures to butter mixture; mix until fluffy.
Fold in strawberry puree, extract, and coloring to 2 cups batter; swirl into main batter without overmixing.
Spoon into pan; bake 75-80 minutes. Cool 15-20 minutes.
Beat glaze ingredients; drizzle over cooled cake. Let set before slicing.

See also  Strawberry Cheesecake Protein Balls

Notes

Use room-temperature ingredients for smooth batter.

Do not overmix swirls to keep distinct colors.

Reduce strawberry puree well to avoid watery batter.

Let glaze set fully for neat slices.

• Prep Time: 20 minutes
• Cook Time: 75-80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/12 slice
• Calories: 370
• Sugar: 30
• Sodium: 210
• Fat: 20
• Saturated Fat: 12
• Carbohydrates: 35
• Fiber: 2
• Protein: 5
• Cholesterol: 85

Keywords: strawberry milkshake pound cake, strawberry swirl pound cake, cream cheese strawberry cake, fruity pound cake, festive dessert cake