Strawberry Milkshake Bundt Cake – Easy, Rich, and Delicious

If the words Strawberry Milkshake Bundt Cake make your inner child do a happy dance, then buckle up—this sweet ride is all about nostalgia, pink swirls, and thick glaze you’ll want to eat with a spoon. This cake is buttery, dense like a classic Southern pound cake, and marbled with dreamy strawberry and vanilla batters. But the real kicker? A thick, strawberry milkshake glaze that drips down the sides like it came straight out of a 1950s diner fantasy.

It’s the perfect make-ahead dessert for birthdays, brunches, or any time you need a little edible joy in your life. Bonus: It slices like a dream and looks impressive without being high-maintenance. Whether you’re baking for picky kiddos, entertaining guests, or just feel like treating yourself, this Strawberry Milkshake Bundt Cake is your ticket to dessert glory. And hey, if you’re into bundt cakes that are just a little extra, check out our White Chocolate Raspberry Bundt Cake for another flavor-packed option.

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What is Strawberry Milkshake Bundt Cake?

Strawberry Milkshake Bundt Cake is what happens when an old-school pound cake meets the sugary charm of a strawberry milkshake. Think thick, buttery pound cake layers swirled with a ribbon of pink strawberry batter that’s sweet and just a tad tart, thanks to strawberry syrup or Nesquik. But it doesn’t stop there. This beauty is topped with a thick glaze—more like a strawberry milkshake frosting, really—that slowly hugs the curves of your bundt pan masterpiece. It’s not your average bundt cake. It’s soft, rich, and screams summer birthday party vibes.

The cake gets its signature swirl by separating the batter and flavoring one half with that classic strawberry powder. Once baked and cooled, it’s topped with a velvety glaze you whip up in minutes. And if you’re into strawberry desserts that feel familiar and cozy, you’ll also love our Strawberry Cheesecake Dump Cake or Strawberry Crunch Poke Cake. Just saying—this flavor combo never gets old.

Reasons to Try Strawberry Milkshake Bundt Cake

There are about 100 reasons to try this Strawberry Milkshake Bundt Cake, but let’s keep it real and stick to a few solid ones. First up, it’s just plain fun. It brings back memories of sipping strawberry milk at the kitchen counter while swinging your legs. It’s also a total crowd-pleaser—kids love it, grown-ups love it, and even that one neighbor who “doesn’t do sweets” will sneak a slice.

Second, it’s a no-fuss beauty. No fancy decorating skills needed, because the glaze does all the work. And if you’re short on time, it can be made a day ahead and still taste like it just came out of the oven. Third, the ingredients are super accessible. No hard-to-pronounce components here—just butter, sugar, flour, and that nostalgic hit of strawberry drink powder. Want more strawberry magic? Try our Strawberry White Chocolate Gooey Bars or Strawberry Crunch Cupcakes. Whether it’s a birthday bash or a Tuesday night, this cake just fits.

Ingredients Needed to Make Strawberry Milkshake Bundt Cake

For the Marbled Cake:

• 1.5 cups unsalted butter, softened
• 2.5 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour, spooned and leveled
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 cup whole milk, room temperature
• 2 tsp vanilla extract
• 0.75 cup strawberry flavored drink powder (like Nesquik) or strawberry syrup

For the Thick Strawberry Glaze:

• 2 cups powdered sugar, sifted
• 3-4 tbsp milk or heavy cream
• 2 tbsp strawberry flavored drink powder or syrup
• 1 tsp vanilla extract
• Fresh strawberries for garnish (optional)

Equipment:

• 10–12 cup bundt pan
• Stand mixer or hand mixer
• Mixing bowls
• Wire rack

Instructions to Make Strawberry Milkshake Bundt Cake

Preheat and Prep Your Pan

Start by preheating your oven to 325°F (165°C). This lower temperature helps the thick pound cake bake evenly without over-browning. Grab your 10–12 cup bundt pan and grease it generously—every little nook and cranny. Dust it with flour for extra insurance. Trust me, you don’t want half your cake sticking like it’s throwing a tantrum.

Cream the Butter and Sugar

In a stand mixer (or with a hand mixer if you’re getting those biceps in), beat your softened butter on its own for about a minute to fluff it up. Then gradually add the sugar and let that mixer go to town for five minutes. Yes, five. You’re looking for a light, airy texture—that’s the base for a good pound cake.

Add the Eggs One at a Time

Crack in those eggs one at a time, making sure each one gets fully mixed in before you add the next. Scrape down the bowl as you go. It helps everything blend smoothly, so you’re not left with weird eggy pockets in the batter. (Nobody wants that.)

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. You’ll add these to the butter mixture alternately with the milk—starting and ending with the dry ingredients. Go slow here. Mix just until it’s combined. Overmixing is where dry cakes are born, and we’re not about that life.

Flavor and Swirl the Batter

Scoop out about 2 cups of the vanilla batter and place it in a separate bowl. Add your strawberry powder or syrup and stir until it’s smooth and pink. Now for the fun part: alternate scoops of the plain and strawberry batters into your bundt pan like a checkerboard, then gently swirl with a butter knife. Don’t overdo it—you want a pretty marble, not Pepto Bismol soup.

Bake It Low and Slow

Slide your pan into the oven and bake for 70 to 85 minutes. Check it at the 70-minute mark with a skewer or toothpick. If it comes out clean, you’re good to go. If the top starts browning too fast, loosely tent it with foil. Once baked, let it cool in the pan for 20 minutes, then invert onto a wire rack to finish cooling. Don’t rush this part or the cake might break. Be patient—it’s worth it.

Make the Glaze

While the cake cools, mix up the glaze. Whisk together the powdered sugar, strawberry powder or syrup, vanilla, and 3 tablespoons of milk or cream. You want this glaze thick, like slowly-dripping milkshake thick. If it’s too stiff, add more milk one teaspoon at a time until it drizzles but doesn’t run.

Glaze and Garnish

Once your cake is cool, pour the glaze generously over the top. It should cling and slowly drip down the sides like something out of a bakery window. Garnish with a few fresh strawberries if you’re feeling fancy, or leave it as-is—it’s already a showstopper. For a strawberry-packed table, consider adding Strawberry Earthquake Cake or Strawberry Cheesecake Pound Cake to the spread.

What to Serve with Strawberry Milkshake Bundt Cake

This Strawberry Milkshake Bundt Cake plays well with others. Want to make it a full-on dessert party? Serve it with a scoop of vanilla bean ice cream or a dollop of whipped cream. For brunch, pair it with coffee or a glass of cold milk (for the full nostalgic effect). If you’re hosting a summer cookout, this cake is the sweet finish your grilled burgers and pasta salad lineup need. Or keep it simple—slice and snack while binge-watching your comfort show. And if you want to stay in the fruity dessert lane, add Strawberry Pretzel Salad or Strawberry Shortcake Cake to your dessert table.

Key Tips for Making Strawberry Milkshake Bundt Cake

Let everything come to room temp—eggs, butter, milk. It makes a huge difference in how the batter comes together. Grease that bundt pan like your cake’s life depends on it. A stuck cake is a sad cake. When swirling, less is more. Don’t overmix the two batters or you’ll lose the marble effect. If your glaze is too runny, add more powdered sugar.

Too thick? A tiny splash of milk will fix it. Use real strawberry syrup or drink mix with a strong strawberry flavor—this is not the time for subtlety. And finally, let the cake cool completely before glazing. Warm cake + glaze = a slippery mess. For more bundt tips, check out our Chocolate Chip Mini Bundt Cakes.

Storage and Reheating Tips Strawberry Milkshake Bundt Cake

Once cooled and glazed, your Strawberry Milkshake Bundt Cake can be stored at room temperature for 3 days, covered tightly. After that, pop it in the fridge to keep it fresh for up to a week. Want to freeze it? Go ahead—just skip the glaze and wrap the cake tightly in plastic wrap, then foil. It’ll keep in the freezer for 2-3 months.

When ready to eat, thaw overnight in the fridge, bring to room temp, and glaze fresh. To warm up a slice, microwave it for about 10 seconds for that soft, just-baked feel. But honestly, this cake’s texture stays fantastic even without reheating, especially when it’s paired with a fresh coffee. If you’re a fan of make-ahead desserts, this cake is about to be your new bestie.

FAQs

Can I use fresh strawberries instead of strawberry syrup or powder?
Not for the batter—it won’t have the same bold flavor or consistency. Stick with powder or syrup for that classic strawberry milkshake taste.

Can I make this in a loaf pan instead of a bundt?
Sure, but you’ll need two standard loaf pans, and the bake time may vary. Keep a close eye on them after 60 minutes.

Can I skip the glaze?
Technically yes, but why would you? It’s the milkshake part of the Strawberry Milkshake Bundt Cake and what makes it stand out.

What if I don’t have a stand mixer?
No problem. A hand mixer works just fine—it might take a little longer, but your arms will thank you later.

Final Thoughts

Strawberry Milkshake Bundt Cake is more than just a dessert—it’s a little trip back in time wrapped in swirls of pink and vanilla. It’s simple, nostalgic, and deliciously indulgent, all without being fussy or overcomplicated. With its buttery crumb, vibrant strawberry flavor, and luscious glaze, it deserves a permanent spot in your recipe rotation. Whether you’re whipping it up for a summer celebration, a sweet surprise for the family, or just to treat yourself after a long week—this cake delivers. And if you’re looking to keep the strawberry love going, don’t miss our Strawberry Shortcake Cookies or Strawberry Crackle Salad. Now grab your bundt pan—this is one bake you won’t regret.

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