Strawberry Italian Cream Pound Cake Recipe
Strawberry Italian Cream Pound Cake is a rich, moist dessert made with fresh strawberries, cream cheese, butter, coconut, and nuts. The cake combines sweet and tangy flavors with a dense, tender crumb. Topped with strawberry infused cream cheese frosting, it’s both elegant and comforting. Perfect for celebrations or casual treats, it’s a crowd-pleasing recipe worth making.
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
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.