Introduction

This Strawberry Milkshake Pound Cake is a delightful twist on a classic dessert, bursting with sweet strawberry flavor and a beautiful swirl pattern. Moist and tender with a creamy glaze, it’s perfect for any occasion or a special treat.

The image shows a close-up view of a bundt cake with two main layers twisted in a spiral pattern: one layer is a light yellow color with a soft, airy texture, and the other is a dusty pink color with a similar texture. The cake is covered with thick, glossy pink icing that drips down over the ridges of the bundt shape, adding a smooth and shiny finish. The cake sits on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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)
½ tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan to prepare for baking.
Step 2: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to incorporate fully.
Step 4: Mix in the instant strawberry pudding mix, strawberry extract, vanilla extract, and whole milk until smooth.
Step 5: Gradually add the flour, baking powder, and salt, mixing until the batter is evenly combined and smooth.
Step 6: Divide the batter evenly into two separate bowls.
Step 7: Add pink or red food coloring to one portion to create a vibrant colored batter for the swirl effect.
Step 8: In the prepared bundt pan, alternate spoonfuls of plain and tinted batter to create a marbled swirl pattern.
Step 9: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Step 11: To make the glaze, whisk together powdered sugar, strawberry milk, and vanilla extract until smooth and pourable.
Step 12: Drizzle the glaze generously over the cooled cake before serving.

Tips & Variations

For a stronger strawberry flavor, add an extra teaspoon of strawberry extract or use fresh strawberry puree in place of some milk.
Try swapping the instant pudding mix for homemade strawberry gelatin powder if preferred for fewer additives.
Use regular milk with strawberry syrup if you can’t find strawberry milk for the glaze—the taste will be just as lovely.
To make the swirl pattern more dramatic, use a toothpick or skewer to gently swirl the batters once spooned into the pan.

Storage

Store the cake covered at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave for 10-15 seconds if desired, but it’s delicious served chilled as well.

How to Serve

A close-up view of a Bundt cake with three visible layers in a repeating pattern: light yellow, pinkish-purple, and brown. The cake is topped with thick, smooth pink glaze dripping down the sides in glossy streams. The cake sits on a white plate placed on a white marbled background, with detailed texture showing the air bubbles and softness of the cake layers. The pink glaze adds a shiny contrast to the matte surface of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

A bundt pan is ideal for this recipe to showcase the swirl and support the dense cake, but a loaf pan or tube pan can also work. Adjust baking time accordingly, checking with a toothpick.

What if I don’t have strawberry extract?

If strawberry extract is unavailable, you can increase the instant pudding mix slightly or use fresh strawberry puree to enhance the strawberry flavor naturally.