A delightful blend of creamy milkshake flavors and dense pound cake, perfect for family gatherings and summer days.

Scale

1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
½ tsp almond extract (optional)
3 cups (360g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (240ml) whole milk
1 ½ cups fresh strawberries, diced
2 cups (240g) powdered sugar
2–3 tbsp strawberry milk (or regular milk mixed with 1 tbsp strawberry syrup/powder)
1 tbsp strawberry puree (optional)

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
Gently fold in the diced strawberries.
Pour the batter evenly into the prepared bundt pan.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
In a bowl, whisk the powdered sugar, strawberry milk, and strawberry puree (if using) until smooth and pourable.
Generously drizzle the glaze over the cooled cake and place fresh strawberries around the base. Slice and serve with whipped cream or ice cream.

To store the cake, ensure it cools completely before wrapping in plastic or placing in an airtight container. For longer storage, freeze slices.

Keywords: pound cake, strawberry cake, summer dessert, nostalgic dessert, milkshake cake