This pound cake with strawberry milkshake glaze began as a bright idea on a slow Saturday morning when I was cleaning out the pantry and found a packet of instant strawberry pudding tucked behind the flour. I wanted something that felt familiar — dense and buttery, the kind of slice you can stand on its own with coffee — but with a playful pink twist that would make my niece's eyes light up. The first bite was everything I hoped for: fine crumb, a gentle strawberry perfume, and a glossy glaze that caught the light and sealed the memory.

I discovered that folding a little vegetable oil into the batter keeps the cake moist several days after baking, and the added instant strawberry pudding deepens the flavor without turning the texture gummy. The strawberry extract and optional pink swirl make the loaf look celebratory without extra fuss. I love serving this at casual family gatherings and for birthdays when someone requests something 'pretty but not fussy.' Each slice brings a little nostalgic diner vibe and a reminder that small pantry swaps can create something memorable.

Ingredients

• All-purpose flour: Use 3 cups (approx 13.5 oz) of good-quality unbleached flour; sift or whisk it to remove lumps. I like King Arthur or similar for a consistent crumb.
• Granulated sugar: 2 1/2 cups provides classic sweetness and structure. For best texture, measure by spooning into the cup and leveling with a knife.
• Unsalted butter: 1 cup (8 oz), softened to room temperature so it creams easily with sugar and traps air for a lighter loaf.
• Vegetable oil: 1/2 cup adds moisture and keeps the cake tender several days after baking — neutral oils like canola or sunflower work well.
• Eggs: 5 large eggs at room temperature help emulsify the batter and build structure; bring them out 30 minutes before baking.
• Whole milk: 1 cup gives richness; you may substitute buttermilk for a tangier profile (reduce baking powder slightly).
• Instant strawberry pudding mix: 1 (3.4 oz) package intensifies strawberry flavor without altering texture. Use Jell-O or similar brands for consistent results.
• Strawberry extract: 2 teaspoons for concentrated aroma; reduce to 1 teaspoon if you prefer subtler notes.
• Vanilla extract: 1 teaspoon rounds out flavor complexity.
• Baking powder & salt: 1/2 teaspoon baking powder and 1/2 teaspoon salt balance rise and sweetness.
• Food coloring (optional): A few drops of pink or red to create an attractive swirl; gel colors are best to avoid hurting the batter consistency.
• Glaze: 2 cups powdered sugar, 3 to 4 tablespoons strawberry milk (or regular milk + 2 tablespoons strawberry syrup), and 1/2 teaspoon vanilla extract for a shiny, milkshake-like drizzle.

Instructions

Preheat and prepare pan: Set the oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment leaving an overhang for easy lift-out. Proper pan prep prevents sticking and ensures even browning. Cream butter and sugar: In a large bowl, beat 1 cup softened butter and 2 1/2 cups sugar on medium-high speed until pale and fluffy, about 3 to 4 minutes. Scrape the bowl periodically — aeration at this stage is key to a light crumb. Add eggs and extracts: Add eggs one at a time, mixing well after each addition to maintain emulsion. Stir in 2 teaspoons strawberry extract and 1 teaspoon vanilla. If the batter looks slightly curdled, continue beating; the flour will bring it back together. Combine wet and dry: In a separate bowl, whisk together 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and the 3.4 oz pudding mix. With mixer on low, alternate adding dry mix and 1 cup whole milk in three additions, starting and ending with dry ingredients. Fold in 1/2 cup vegetable oil until just combined — avoid overmixing to keep the crumb tender. Create the swirl (optional): If making a pink swirl, remove about 1 1/2 cups of batter to a smaller bowl and stir in a few drops of food coloring until you reach the desired shade. Spoon alternating dollops of plain and pink batter into the prepared pan and run a butter knife through once for a soft marbled effect; don't over-swirl. Bake: Smooth the top and bake at 325°F for 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the final 15 to 20 minutes. Let rest in the pan 15 minutes before transferring to a wire rack. Make the glaze: Whisk together 2 cups powdered sugar, 3 to 4 tablespoons strawberry milk (or 1 tbsp strawberry syrup + regular milk), and 1/2 teaspoon vanilla until smooth and pourable. Adjust thickness with extra powdered sugar or milk. Glaze and serve: Once the loaf is cool to the touch but still slightly warm, drizzle the glaze so it sets with a glossy finish. Slice after the glaze firms, about 30 minutes later, for clean cuts.

Storage Tips

To keep the loaf at its best, store it in an airtight container at room temperature for up to 48 hours. For longer storage, wrap tightly in plastic wrap then aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before glazing to avoid melting the glaze. Reheat single slices in a 300°F oven for 5 to 7 minutes to refresh the crumb, or microwave briefly for 10 to 15 seconds if serving immediately — but avoid over-heating, which dries the slice.

Ingredient Substitutions

If you don’t have instant strawberry pudding, use 2 tablespoons of freeze-dried strawberry powder or increase the strawberry extract slightly and add 2 teaspoons of cornstarch for structure. Swap whole milk for buttermilk for a tangier loaf; reduce baking powder to 1/4 teaspoon and add 1/4 teaspoon baking soda to balance acidity. For dairy-free, replace butter with vegan stick butter and use soy or oat milk, though texture will be slightly different. For a reduced-sugar version, cut granulated sugar to 2 cups and use a sugar replacement designed for baking, but expect a denser crumb.

Serving Suggestions

Serve slices slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream and fresh strawberries for contrast. For tea, pair with Earl Grey or a light green tea to temper the sweetness. To make mini loaf gifts, bake in small tins and wrap with parchment and a ribbon. Garnish with a few freeze-dried strawberry crumbs or a light dusting of powdered sugar for an elegant touch at gatherings.

Cultural Background

The loaf borrows from classic American pound cake traditions — dense, buttery loaves that celebrate simple pantry ingredients. The addition of instant pudding and flavored extracts reflects mid-20th-century American home baking trends where convenience products were embraced to heighten flavor and reduce hands-on technique. Today these hybrids bridge nostalgia and modern convenience, offering a dessert that evokes diner milkshakes and homey kitchens alike.

Seasonal Adaptations

In spring and summer, top slices with macerated fresh strawberries and a sprig of mint. In fall, swap the strawberry pudding for spiced pumpkin or cinnamon pudding and add toasted pecans. For winter holidays, add a tablespoon of orange zest to the batter and replace the strawberry milk with a spiced citrus glaze for a festive twist.

Meal Prep Tips

To streamline for busy weeks, bake the loaf a day ahead and store unglazed in an airtight container. Prepare the glaze the morning you plan to serve and drizzle just before plating to maintain a glossy finish. For grab-and-go breakfasts, pre-slice and wrap individual portions in parchment; they’ll thaw quickly and can be warmed for one minute in the microwave.

This pink-hued loaf is one of those uncomplicated recipes that invites personalization — try different extracts, glazes, and toppings until it feels like yours. Share a slice, and you may find it becomes a requested treat in your circle, too.