Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk together until combined.

Mix Dry Ingredients

In another bowl, beat the eggs. Then add the whole milk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined and no lumps remain.

Combine Wet and Dry

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Once baked, remove from the oven and allow to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting reaches your desired consistency. Mix in the vanilla extract.

Make the Frosting

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cakes

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Whole milk

Vanilla extract

Vegetable oil

Unsalted butter

Powdered sugar

Cocoa powder

Milk

VINTAGE 2003

Make VINTAGE 2003 Recipe in just 1h 30m. Valley Oaks

VINTAGE 2003

Descriptors

Tasting Notes

Food Pairings

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