Homemade Strawberry Italian Cream Pound Cake
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.
Ingredients
- 1½ cup unsalted butter
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 tsps vanilla extract
- 1 cup finely chopped fresh strawberries
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- 8 oz cream cheese
- 3-4 cups powdered sugar
- ¼ cup mashed fresh strawberries
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a large bundt or tube cake pan.
- In a mixing bowl, cream together the butter and shortening until light and fluffy. Gradually add the sugar, beating well after each addition.
- Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, sift the flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Stir in the vanilla extract.
- Gently fold in the chopped strawberries, shredded coconut, and pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 10–15 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.