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Moist Strawberry Milkshake Pound Cake with Sour Cream

Rose
This moist strawberry milkshake pound cake with sour cream is rich, buttery, and beautifully swirled with sweet strawberry flavor. Sour cream creates a tender crumb while strawberry syrup adds nostalgic milkshake sweetness. Finished with a glossy strawberry glaze, it’s perfect for spring gatherings, birthdays, or anytime you crave a comforting homemade dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 10–12 cup Bundt pan
  • large mixing bowl
  • hand or stand mixer
  • whisk
  • wire cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup strawberry milkshake syrup
  • 1 1/2 cups powdered sugar
  • 3 tbsp whole milk (for glaze)
  • 2 tbsp strawberry syrup (for glaze)

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and flour a 10–12 cup Bundt pan thoroughly and set aside.
  • In a large mixing bowl, beat softened butter and sugar together for 3–5 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • In another bowl, combine sour cream and milk until smooth. Alternate adding dry ingredients and sour cream mixture to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
  • Divide batter into two bowls. Stir strawberry syrup into one portion. Spoon plain and strawberry batters alternately into prepared pan and swirl gently with a knife.
  • Bake for 65–75 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 15–20 minutes, then transfer to a wire rack to cool completely.
  • Whisk powdered sugar, milk, and strawberry syrup until smooth. Drizzle over cooled cake before serving.

Notes

Use full-fat sour cream for best texture. Greek yogurt may be substituted but will create a slightly lighter crumb. Do not overmix once flour is added. For best freezing results, freeze the cake without glaze and add fresh glaze after thawing. Store covered at room temperature for up to 3 days or refrigerate up to 5 days.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 95mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 42gVitamin A: 650IUVitamin C: 1mgCalcium: 80mgIron: 2mg
Keyword bundt cake recipe, sour cream pound cake, strawberry milkshake cake, strawberry pound cake
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