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Strawberry Milkshake Pound Cake

A colorful and delightful pound cake inspired by the flavors of strawberry milkshake, perfect for summer occasions.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 0.5 cup vegetable oil
  • 5 large eggs
  • 1 cup whole milk
  • 1 package instant strawberry pudding mix (3.4 oz)
  • 2 tsp strawberry extract
  • 1 tsp vanilla extract
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • Pink or red food coloring (optional) For swirl effect
Glaze Ingredients
  • 2 cups powdered sugar For glaze
  • 3-4 tbsp strawberry milk (or regular milk + 2 tbsp strawberry syrup)
  • 0.5 tsp vanilla extract (for glaze)

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
  2. In a bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add the strawberry pudding mix, strawberry extract, vanilla extract, and whole milk; mix until combined.
  5. Gradually add the flour, baking powder, and salt until blended into a smooth batter.
  6. Divide the batter into two bowls. Tint one portion with pink or red food coloring.
  7. Alternate spoonfuls of plain and colored batter in the bundt pan.
Baking
  1. Bake for 60-70 minutes, or until a toothpick comes out clean.
  2. Let it cool in the pan for about 15 minutes before inverting onto a wire rack.
Glazing
  1. Whisk together the powdered sugar, strawberry milk, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can be frozen for up to three months.