A Nesquik Strawberry Cake (Pastel de Fresa con Nesquik or Bolo de Morango com Nesquik) is a simple cake made with strawberry-flavored Nesquik milk powder as the main flavoring in the batter.
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This Nesquik Strawberry Cake recipe is quick and easy, inspired by my Nesquik chocolate cake with brigadeiro recipe.
The strawberry-flavored cake is delicious on its own, but I take it up a notch by covering it with a decadent Brazilian strawberry brigadeiro.
I've also included an optional chocolate sauce for anyone who prefers a chocolaty finish (see Camila's Tips & Variations).
Both toppings add a smooth, fudgy layer that pairs well with the cake's light, tender crumb.
Whether served plain or glazed, this homemade cake delivers a nostalgic strawberry-milk flavor that kids and adults love.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Eggs: Add structure and moisture, helping the cake rise and stay tender.
- Oil: Keeps the cake soft, moist, and delicate. I use avocado oil, but any neutral oil works.
- Sugar: Sweetens the cake, improves browning, and contributes to a smooth crumb.
- Nesquik Strawberry Powder: Gives the cake its signature strawberry flavor and natural pink color.
- Milk: Hydrates the batter, dissolves the Nesquik, and enhances flavor. It can be substituted with water.
- All-Purpose Flour: Provides structure while keeping the cake light.
- Baking Powder: Helps the cake rise, creating a fluffy texture.
- Sweetened Condensed Milk: Creates the base of the strawberry brigadeiro sauce.
- Heavy Cream: Adds richness and keeps the brigadeiro soft and pourable, perfect as a glaze.
- Freeze-Dried Strawberries: Add bright strawberry flavor and a natural pink color. I like to place them in a zipper bag and crush them with a rolling pin.You can substitute them with Strawberry Nesquik Powder, but the glaze will be sweeter.
How to Make Nesquik Strawberry Cake
Note: Full instructions are provided in the recipe card below.
- For the Cake, preheat the oven to 350°F (175°C) and position the rack in the center. Butter and flour a 9-inch (22 cm) tube or round pan, then tap out the excess flour.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, whisk the eggs, avocado oil, vanilla, and sugar for about 2 minutes, or until well combined.
- Warm the milk in a 2-cup measuring cup, then add the strawberry Nesquik and whisk until fully dissolved.
- Add the dry ingredients and the strawberry milk mixture to the egg mixture gradually, whisking just until the batter is smooth-do not overmix.
- Pour the batter into the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, let it cool slightly, and unmold onto a plate.
- For the Strawberry Brigadeiro Sauce, in a medium saucepan, combine the sweetened condensed milk, heavy cream, butter, and strawberry Nesquik (or pulverized freeze-dried strawberries).
- Cook over medium heat, stirring continuously with a whisk to keep the mixture smooth. Continue cooking until the sauce thickens and forms visible trails when you run a spoon through it (soft brigadeiro consistency). Remove from the heat and pour over the warm cake.
Hint: For the brightest pink color and strongest strawberry flavor, mix the Nesquik with the warm milk first to fully dissolve it before adding it to the batter. This prevents specks of dry powder and gives the cake a smoother texture and more even color.
Storage, Make Ahead, & Freezing
Storage: Store the Strawberry Cake, covered, in the refrigerator for up to 3 days.
Make Ahead: You can bake the Nesquik cake 1 day in advance. Keep it wrapped and unfrosted, then add the chocolate sauce just before serving for the best texture.
Freezing: Freeze the unfrosted Nesquik Strawberry Cake tightly wrapped for up to 2 months. Thaw in the refrigerator overnight, bring to room temperature, and add the chocolate sauce right before serving.
Camila's Tips & Variations
- Mix the Nesquik well: Dissolve the Nesquik in the milk first for a brighter pink color and smoother batter.
- Don't overmix: Mix only until combined to keep the crumb soft and tender.
- Swap the chocolate: Use milk, semisweet, or white chocolate-any type works for the sauce.
- Prefer chocolate sauce instead of strawberry brigadeiro? Combine 160 g bittersweet or semisweet chocolate with 200 ml heavy cream. Heat the mixture until the chocolate melts-either in a double boiler or in the microwave in 30-second intervals, stirring each time. Whisk until smooth and creamy, then pour the chocolate sauce over the Nesquik cake and add chocolate sprinkles if you like.
Frequently Asked Questions
Can I replace the milk?
Yes. You can use water instead of milk, but milk will give the strawberry cake a better flavor and a softer crumb.
Can I use vegetable oil instead of avocado oil?
Yes. Any neutral oil works well, including vegetable, canola, or sunflower oil.
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Recipe
Nesquik Strawberry Cake
Equipment
- 9-inch round pan or 9-inch Bundt pan
- Mixing bowls (medium and large)
- 2-cup measuring cup
- Mesium saucepan
- Fine-mesh strainer or sifter
Ingredients
For the Nesquik Strawberry Cake:
- 280 g all-purpose flour
- 1 tablespoon baking powder
- 180 g granulated sugar
- 130 g Nesquik strawberry powder
- 3 large eggs
- 120 ml avocado oil or vegetable oil
- 120 ml whole milk , warm
For the Strawberry Brigadeiro Sauce:
- 14 oz (1 can) sweetened condensed milk
- 200 ml heavy cream
- 3 tablespoons unsweetened freeze-dried strawberries, pulverized, or strawberry Nesquik powder
- 28 g (2 tablespoons) unsalted butter , cut into small pieces
Instructions
- For the Cake: Preheat the oven to 350°F (175°C) and position the rack in the center. Butter and flour a 9-inch (22 cm) tube or round pan, then tap out the excess flour.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, whisk the eggs, avocado oil, vanilla, and sugar for about 2 minutes, or until well combined.
- Warm the milk in a 2-cup measuring cup, then add the strawberry Nesquik and whisk until fully dissolved.
- Add the dry ingredients and the strawberry milk mixture to the egg mixture gradually, whisking just until the batter is smooth-do not overmix.
- Pour the batter into the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, let it cool slightly, and unmold onto a plate.
- For the Strawberry Brigadeiro Sauce: In a medium saucepan, combine the sweetened condensed milk, heavy cream, butter, and strawberry Nesquik (or pulverized freeze-dried strawberries).
- Cook over medium heat, stirring continuously with a whisk to keep the mixture smooth.
- Continue cooking until the sauce thickens and forms visible trails when you run a spoon through it (soft brigadeiro consistency). Remove from the heat and pour over the warm cake.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
