This strawberry milkshake pound cake began as a kitchen experiment the summer my daughter asked for a cake that tasted like her favorite drink. I wanted something dense and buttery with a bright, fruity lift, so I folded instant strawberry pudding and real strawberry milk into a classic pound cake framework. The result is familiar yet playful: a rich, velvety crumb with gentle strawberry notes that perfume the batter and bloom into a soft pink glow when you slice it. It keeps well, slices beautifully for afternoon tea, and brings a smile to kids and adults alike.

I discovered this combination during a weekend of nostalgic baking when I wanted to recreate the sweet, creamy swirl of a strawberry milkshake in cake form. The texture is the cake’s magic: close-grained and almost custardy, enriched with both butter and a touch of vegetable oil so it stays moist for days. The instant pudding adds concentrated strawberry flavor and a tender crumb, while a simple glaze made with powdered sugar and strawberry milk echoes the milkshake theme on top. This cake has become my go-to when friends ask for something nostalgic but homey.

Ingredients

• All-purpose flour (3 cups): Use a reliable brand such as King Arthur or Gold Medal. Spoon into the measuring cup and level with a knife to avoid compacting; this ensures a true measurement for a classic close crumb.
• Granulated sugar (2 1/2 cups): Regular cane sugar works best for structure and the signature fine crumb. For a slightly deeper flavor, substitute 1/4 cup with light brown sugar.
• Unsalted butter (1 cup, softened): Room temperature butter adds flavor and aeration. If using European butter, reduce added salt elsewhere.
• Vegetable oil (1/2 cup): Adds moisture and keeps the loaf soft over several days; neutral oils like canola also work.
• Large eggs (5): Bring eggs to room temperature for best emulsion and rise; they help create the dense, pound-like texture.
• Whole milk (1 cup): Adds tenderness; you can substitute buttermilk for a tangier crumb and slight lift.
• Instant strawberry pudding mix (3.4 oz packet): This is the concentrated flavor engine; Jell-O brand or store brand instant pudding both work well.
• Strawberry extract (2 tsp): Intensifies the berry note; Nielsen-Massey or LorAnn are good concentrated options—use sparingly, they are potent.
• Vanilla extract (1 tsp): Rounds flavors and deepens sweetness; pure vanilla is best.
• Baking powder (1/2 tsp) and salt (1/2 tsp): Small amounts ensure even rise and flavor balance without turning this into a sponge cake.
• Pink or red food coloring (optional): A few drops create a swirl effect if you want a more dramatic presentation.
• Powdered sugar (2 cups) for glaze: Sift before use for a silky smooth glaze.
• Strawberry milk (3 to 4 tbsp) for glaze: Use store-bought strawberry milk or combine 2 tablespoons strawberry syrup with regular milk.
• Vanilla extract (1/2 tsp) for glaze: A small touch lifts the glaze and echoes the cake’s interior flavor.

Instructions

Preheat and prepare: Preheat the oven to 325°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan. Line the bottom with parchment if using a loaf pan. Proper pan prep prevents sticking and promotes even browning. Cream butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar on medium-high speed until pale and fluffy, about 3 to 5 minutes. This step incorporates air for a light lift despite the pound-like crumb. Add eggs: Add the eggs one at a time, beating briefly after each addition to incorporate. Scrape the bowl between additions so the mixture emulsifies evenly; this builds structure and prevents separation when adding liquid. Combine dry ingredients: Whisk together the all-purpose flour, instant strawberry pudding mix, baking powder, and salt in a separate bowl. Sifting is optional but helps break up any lumps in the pudding mix. Alternate dry and wet: With the mixer on low, add the dry ingredients in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; overmixing will toughen the loaf. Flavor and fat adjustments: Fold in the vegetable oil, 2 teaspoons strawberry extract, and 1 teaspoon vanilla extract gently by hand until no streaks remain. The oil ensures a tender crumb and helps the cake stay moist for days. Optional coloring and swirl: If you want a swirl effect, remove about one cup of batter to a separate bowl, tint it with a few drops of pink or red food coloring, then dollop alternating batters into the pan and run a knife through for a soft marbling. Bake: Bake at 325°F for 65 to 75 minutes for a loaf, or 50 to 60 minutes for a bundt, until a toothpick inserted near the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing. Cooling fully prevents the glaze from sliding off and allows flavors to settle. Make the glaze: Whisk 2 cups powdered sugar with 3 to 4 tablespoons strawberry milk and 1/2 teaspoon vanilla until smooth. Adjust thickness with more milk or powdered sugar. Drizzle over the cooled loaf and allow the glaze to set before slicing.

Storage Tips

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 48 hours. For longer storage, refrigerate for up to five days—bring to room temperature before serving for the best texture. To freeze, slice the loaf and wrap individual slices in parchment and foil, then place in a freezer bag for up to three months. Thaw overnight in the refrigerator or at room temperature for an hour, and refresh a frozen slice in a 300°F oven for 8 to 10 minutes if you want a freshly baked feel.

Ingredient Substitutions

If you prefer a tangier crumb, replace the whole milk with buttermilk in equal measure. For a lighter profile, substitute 1/2 cup of oil with an additional 1/4 cup of butter, though this changes the tenderness over time. To make it eggless, use an egg replacer formulated for baking and expect a slightly different structure; reducing the oil by 1 tablespoon can help. To avoid artificial food coloring, swirl a little beet juice or raspberry purée into the reserved batter for natural pink tones.

Serving Suggestions

Serve slices with lightly whipped cream, a scoop of vanilla ice cream, or a drizzle of extra strawberry syrup for an indulgent finish. For brunch, pair with fresh berries and a dollop of mascarpone. The cake also complements a sharp coffee or a floral tea; the buttery base stands up to stronger flavors while the strawberry notes provide a bright contrast. Garnish with toasted almond slivers or frozen edible flowers for seasonal flair.

Seasonal Adaptations

In spring and summer, fold 1 cup of chopped fresh strawberries into the batter and reduce pudding mix to 1 packet for a fresher fruit texture. For fall, swap the strawberry extract for almond extract and add a handful of chopped toasted hazelnuts to echo orchard flavors. For a holiday pink twist, use the swirl technique with red food coloring and top with sugar sprinkles for festive presentation.

Meal Prep Tips

Bake the loaf on Sunday and slice into portions to pack for weekday lunches or dessert. Wrap individual slices tightly and store in the refrigerator; this saves time and ensures even portions. If transporting, place slices between parchment sheets in a shallow box to avoid glazing smudges. The glaze holds up well and keeps slices from drying when refrigerated for a few days.

Success Stories

Readers have told me this loaf reminds them of their childhood milkshakes and that it’s a hit at bake sales because it is both nostalgic and simple to slice. One friend used the recipe for her son’s birthday and reported that the entire loaf disappeared before candles were blown out. I’ve given this loaf as a hostess gift, and hosts have returned the favor with new variations inspired by our swaps.

Make this loaf your own by experimenting with extracts, mixing additions, or presentation. It’s forgiving, kid-friendly, and reliably comforting—perfect for sharing on porches or at tea. Enjoy the warm memories with each tender slice.