Homemade Strawberry Italian Cream Pound Cake

That day, as the summer sun began to dip, I found myself strolling through a local farmers’ market. It was the kind of day that hinted at the perfect blend of sweet and refreshing. Among the vibrant stalls of fruits and flowers, a basket of plump, perfectly ripe strawberries caught my attention. I couldn’t resist picking a pint, knowing just how they would shine in a dessert I had been dreaming of.

I started imagining the taste of a moist, fluffy cake that brought together the richness of cream, the burst of fresh strawberries, and the crunch of pecans. As soon as I got home, I put those strawberries to good use, whipping up a batch of Strawberry Italian Cream Pound Cake.

This cake combines the best of traditional pound cake with a fresh twist, and the strawberry cream cheese frosting is the perfect finishing touch. It’s an ideal treat for gatherings or a quiet afternoon with a cup of tea, offering a burst of flavor in every bite.

Short Description

This Homemade Strawberry Italian Cream Pound Cake is a rich, moist cake filled with fresh strawberries, shredded coconut, and chopped pecans. Topped with a strawberry cream cheese frosting, it’s a sweet, indulgent dessert that is perfect for any occasion.

Key Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup finely chopped fresh strawberries
• ½ cup sweetened shredded coconut
• ½ cup chopped pecans

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3–4 cups powdered sugar (adjust for consistency)
• ¼ cup mashed fresh strawberries
• 1 teaspoon vanilla extract
• Pinch of salt

Tools Needed

• Electric mixer or stand mixer
• Mixing bowls
• Sifter
• 9-10 cup bundt pan or tube cake pan
• Wire rack

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and flour a large bundt or tube cake pan generously.

Step 2: Cream Butter, Shortening & Sugar
In a large mixing bowl, cream together the softened butter and shortening until the mixture is light and fluffy. Gradually add the sugar, beating well after each addition.

Step 3: Add Eggs
Beat in the eggs, one at a time, making sure to mix well after each addition.

Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Step 5: Alternate Buttermilk and Dry Mix
Gradually add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the flour mixture.

Be sure to mix gently after each addition to keep the batter from becoming too dense. Stir in the vanilla extract for a hint of flavor.

Step 6: Add Flavor and Texture
Fold in the finely chopped strawberries, shredded coconut, and chopped pecans. Be gentle so you don’t crush the berries or overwork the batter.

Step 7: Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour and 10–15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8: Cool
Allow the cake to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.

Why You’ll Love This Recipe

Rich Flavor: The combination of fresh strawberries, coconut, and pecans gives this cake a unique flavor profile that stands out from other pound cakes.

Moist and Fluffy: Thanks to the buttermilk and careful mixing, this cake is wonderfully moist without being heavy.

Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, this cake is sure to impress.

Versatile Frosting: The strawberry cream cheese frosting adds a tangy sweetness that complements the richness of the cake perfectly.

Mistakes to Avoid & Solutions

Too Dense or Heavy Cake: Overmixing the batter can cause the cake to be dense. Be sure to mix just until combined, especially after adding the flour and buttermilk.

Cake Sticking to the Pan: Be sure to generously grease and flour your cake pan before pouring in the batter. You can also line the bottom with parchment paper for extra insurance.

Runny Frosting: If your frosting is too thin, gradually add more powdered sugar until you reach your desired consistency. If it’s too thick, add a bit more mashed strawberries to thin it out.

Serving and Pairing Suggestions

Serve slices of this cake with a dollop of whipped cream for an extra indulgent treat.

Pair it with a cold glass of iced tea or a cup of freshly brewed coffee for the perfect afternoon snack.

This cake also makes a beautiful centerpiece at a party, served family-style on a cake stand for guests to enjoy.

Storage and Reheating Tips

Storing: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, store it in the refrigerator for up to a week.

Reheating: To reheat, place a slice in the microwave for 10–15 seconds. If you prefer it warm from the oven, bake at 350°F for 5–7 minutes.

FAQs

1. Can I use frozen strawberries instead of fresh?
Fresh strawberries are recommended for the best flavor and texture, but you can use frozen ones if needed. Just be sure to thaw and drain them before adding to the batter to prevent excess moisture.

2. Can I make this cake in a 9×13-inch pan instead of a bundt pan?
Yes, you can! Just adjust the baking time. It will likely bake in around 45–50 minutes in a 9×13-inch pan.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just make sure to store it properly and frost it when you’re ready to serve.

4. Can I leave out the coconut or pecans?
Yes, you can customize the cake by leaving out the coconut or pecans if you prefer. The strawberries alone will still add plenty of flavor.

5. How do I prevent the frosting from melting?
Make sure the cake is completely cool before frosting it. If it’s a hot day, you can refrigerate the frosting for a few minutes to firm it up before applying it to the cake.

Tips & Tricks

– For extra strawberry flavor in the frosting, try adding a few extra tablespoons of mashed strawberries.

– If you want to elevate the flavor further, toast the pecans lightly before folding them into the batter.

Recipe Variations

Lemon Strawberry Twist: Add 1 tablespoon of lemon zest to the cake batter for a fresh citrus note that complements the strawberries perfectly.

Chocolate Lovers’ Cake: Fold in ½ cup of mini chocolate chips into the batter for a rich contrast to the sweet strawberries and cream.

Dairy-Free Option: Substitute the buttermilk with almond milk and the butter with dairy-free alternatives for a dairy-free version of this cake.

Final Thoughts

The strawberry cream cheese frosting is the perfect finishing touch, bringing everything together into a dessert that’s sure to make anyone’s day a little brighter. The rich, moist cake paired with the tangy frosting offers a sweet balance that feels indulgent without being overwhelming.

Every time I bake this cake, it brings back memories of sweet summer afternoons and the joy of sharing delicious food with loved ones. This cake is more than just a treat; it’s a way to celebrate life’s little moments and the joy that comes from baking something truly special.