Strawberry Milkshake Cream Cheese Pound Cake

A rich, buttery pound cake with cream cheese for extra softness and a nostalgic strawberry milkshake flavor.

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup strawberry milkshake powder or strawberry drink mix
• 1 tsp vanilla extract
• ½ tsp strawberry extract (optional, for stronger flavor)
• ½ cup whole milk

For the Strawberry Glaze

• 1½ cups powdered sugar
• 2–3 tbsp strawberry milk or strawberry puree
• ½ tsp vanilla
• Pink food coloring (optional)

Instructions

1. Preheat oven to 325°F (163°C).
   Grease and flour a Bundt or tube pan.
2. In a large bowl, beat butter and cream cheese until smooth and fluffy.
3. Add sugar gradually and beat for 3–5 minutes until light.
4. Add eggs one at a time, mixing well after each addition.
5. In another bowl, whisk together:
   • flour
   • baking powder
   • salt
   • strawberry milkshake powder
6. Add dry ingredients to the batter alternately with milk.
   Mix just until combined.
7. Stir in vanilla and strawberry extract.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 75–90 minutes, or until a toothpick comes out clean.
10. Cool in pan for 15 minutes, then transfer to a wire rack.

Make the Glaze

Whisk powdered sugar with strawberry milk/puree and vanilla until pourable. Drizzle over cooled cake.

Optional Toppings

• Fresh strawberries
• Crushed freeze-dried strawberries
• Whipped cream
• Vanilla ice cream for a true “milkshake” vibe

Tips

• Freeze-dried strawberry powder gives the strongest natural strawberry flavor.
• Don’t overmix once flour is added.
• The cake tastes even better the next day after the flavors settle.