Indulge in the delightful combination of strawberries and cake with this luscious Strawberry Milkshake Pound Cake recipe. Perfect for any occasion!

Scale

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)

Preheat your oven to 350°F (175°C) and grease a bundt pan.
In a large mixing bowl, combine the softened butter, vegetable oil, and granulated sugar. Cream them together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the whole milk, strawberry pudding mix, strawberry extract, and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until there are no lumps.
If using food coloring, add it to get your desired color and gently swirl it through the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the glaze, mix the powdered sugar, strawberry milk, and vanilla extract until smooth. Drizzle over the cooled pound cake before serving.

For an extra touch, you can top the cake with fresh strawberries or whipped cream when serving.

Keywords: Strawberry Milkshake Pound Cake, dessert, cake recipe, strawberry dessert, pound cake