Strawberry Italian Cream Pound Cake Recipe delivers a unique blend of flavors that always impresses. The richness of the butter and cream cheese pairs beautifully with the brightness of fresh strawberries.
Sweet coconut and crunchy pecans add texture and warmth, creating a cake that feels both elegant and homey.
The dense crumb holds moisture well, making it enjoyable even days later. Its layered flavor profile works for both relaxed moments and more refined gatherings.
Every slice offers something special, and that consistency keeps me coming back to it whenever I want something both familiar and indulgent.
Why You Should Try This Strawberry Italian Cream Pound Cake Recipe Today?
This Strawberry Italian Cream Pound Cake Recipe brings together rich, buttery flavor, a tender crumb, and the bright taste of fresh strawberries in every bite.
The blend of sour cream, coconut, and chopped nuts adds depth and texture that sets it apart from other cakes.
Each slice offers a balance of sweetness and creaminess, finished with a smooth strawberry cream cheese frosting.
It’s a dessert that feels both classic and fresh, simple to prepare yet impressive enough to share. One bake is all it takes to win everyone over.
How To Prepare Strawberry Italian Cream Pound Cake Recipe?
Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: Italian American
Yield: 12 servings
Equipment Needed
- 10-inch bundt or tube pan (well-greased and floured)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Sifter (optional, for powdered sugar)
Ingredients
For The Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 ½ cups granulated sugar
- 5–6 large eggs, at room temperature
- 3 cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup buttermilk
- 1 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
- 1 cup fresh strawberries, diced and tossed in 1 tbsp all purpose flour
For The Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2–3 tbsp strawberry puree (fresh or thawed)
- ¼ tsp salt
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube cake pan. In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition.
2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, mix the buttermilk, sour cream (or yogurt), vanilla, and almond extract.
3. Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with flour mixture. Mix until just combined do not over mix. Fold in shredded coconut, chopped nuts, and flour coated diced strawberries.
4. Pour the batter into the prepared pan. Smooth the top. Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
5. Beat softened cream cheese and butter until smooth and fluffy. Add vanilla, salt, and strawberry puree. Gradually add powdered sugar, mixing until light and spreadable.
6. Adjust puree for consistency if needed. Once cake is completely cool, frost the top and sides generously. Garnish with fresh strawberry slices or chopped nuts, if desired.
Special Notes
If using frozen, thaw & drain, then pat dry before flour tossing. Bundt yields classic shape loaf pan may finish baking sooner keep an eye. You can bake this a day ahead.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 22 g |
| Sodium | 190 mg |
| Carbohydrates | 48 g |
| Cholesterol | 90 mg |
| Protein | 5 g |
Pro Tips And Tricks Strawberry Italian Cream Pound Cake Recipe
➢ Use room temperature ingredients to ensure a smooth, even batter that bakes uniformly.
➢ Toss the fresh strawberries in flour before folding them into the batter to prevent sinking during baking.
➢ Avoid overmixing once the flour is added to keep the cake tender and light.
➢ Toast the nuts lightly to enhance their flavor and add a pleasant crunch.
➢ Chill the frosting briefly before spreading to achieve a creamy, easy-to-spread consistency without melting.
How To Make With More Delicious Strawberry Italian Cream Pound Cake Recipe?
For a more delicious Strawberry Italian Cream Pound Cake, use ripe, in-season strawberries for the best flavor and natural sweetness.
Toast the nuts lightly before adding them to enhance their aroma and crunch. A splash of fresh lemon juice in the batter can brighten the overall taste.
Let the cake rest overnight to allow the flavors to deepen. For the frosting, blend in a bit of whipped cream to make it lighter and creamier. Garnish the top with extra strawberries for a fresh, vibrant finish.
Amazing Serving Ideas
➤ Top slices with fresh strawberries and a light dusting of powdered sugar to enhance natural sweetness.
➤ Serve alongside a scoop of vanilla or strawberry ice cream for a creamy, cool contrast.
➤ Drizzle strawberry glaze over the cake for added sweetness and a glossy finish.
➤ Garnish each slice with toasted coconut flakes or chopped nuts to add texture and flavor.
➤ Create mini parfaits by layering cake crumbs, strawberry sauce, and whipped cream in small glasses.
How To Store The Finished Strawberry Italian Cream Pound Cake Recipe?
Allow Strawberry Italian Cream Pound Cake Recipe to cool completely before storing to prevent condensation. Wrap it tightly in plastic wrap or place it in an airtight container to keep it moist.
Refrigerate the Strawberry Italian Cream Pound Cake Recipe if it has cream cheese frosting to maintain freshness and prevent spoilage.
For longer storage, the Strawberry Italian Cream Pound Cake Recipe can be frozen wrap it well and thaw overnight in the refrigerator when ready to enjoy.
Can You Make Strawberry Italian Cream Pound Cake Recipe Without Coconut?
Yes, the Strawberry Italian Cream Pound Cake Recipe can definitely be made without coconut. Although coconut adds a nice texture and subtle flavor, leaving it out won’t affect the overall taste or structure of the cake.
The combination of strawberries, nuts, and creamy ingredients still creates a rich and moist cake that’s just as satisfying without coconut. Simply skip it, and the cake will remain delicious and enjoyable.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead Of Fresh Ones?
Yes, frozen strawberries can be used but make sure to thaw and drain them well, then toss in flour before adding to the batter to prevent excess moisture.
What Can I Substitute For Buttermilk?
You can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to create a buttermilk substitute.
Can I Make This Cake Nut Free?
Yes, simply omit the pecans or walnuts or replace them with seeds like pumpkin or sunflower seeds for crunch.
How Do I Prevent The Cake From Sticking To The Pan?
Grease the pan thoroughly and dust it with flour or use a non-stick baking spray designed for cakes to ensure easy release.
Conclusion
Strawberry Italian Cream Pound Cake Recipe turned out to be one of my easiest and most satisfying baking successes.
Each step felt simple, yet the end result was full of flavor and charm. The balance of rich creaminess and fresh strawberry notes made it feel special without being complicated.
Sharing it brought smiles, and I felt proud of how it came together. I truly enjoyed the process and the result, and I hope you’ll give it a try and experience the same joy I did.
Strawberry Italian Cream Pound Cake Recipe
Equipment
- 10-inch bundt or tube pan (well greased and floured)
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Sifter (optional, for powdered sugar)
Ingredients
For The Cake:
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 ½ cups granulated sugar
- 5 –6 large eggs at room temperature
- 3 cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup buttermilk
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
- 1 cup fresh strawberries diced and tossed in 1 tbsp all purpose flour
For The Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 2 –3 tbsp strawberry puree fresh or thawed
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube cake pan. In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, mix the buttermilk, sour cream (or yogurt), vanilla, and almond extract.
- Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with flour mixture. Mix until just combined do not over mix. Fold in shredded coconut, chopped nuts, and flour coated diced strawberries.
- Pour the batter into the prepared pan. Smooth the top. Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
- Beat softened cream cheese and butter until smooth and fluffy. Add vanilla, salt, and strawberry puree. Gradually add powdered sugar, mixing until light and spreadable.
- Adjust puree for consistency if needed. Once cake is completely cool, frost the top and sides generously. Garnish with fresh strawberry slices or chopped nuts, if desired.
Notes
Nutrition Facts
Calories: 420 kcal | Fat: 22 g | Sodium: 190 mg | Carbohydrates: 48 g | Cholesterol: 90 mg | Protein: 5 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”