Strawberry Italian Cream Pound Cake

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Strawberry Italian Cream Pound Cake

A moist, decadent cake layered with coconut, pecans, and fresh strawberries, finished with a silky strawberry cream cheese frosting.

Introduction

This Strawberry Italian Cream Pound Cake is a show‑stopping dessert that combines the dense, buttery texture of pound cake with the nutty sweetness of Italian cream cake. Fresh strawberries add brightness, while the strawberry cream cheese frosting makes it irresistibly smooth and tangy. Perfect for spring celebrations, birthdays, or any occasion where you want to impress, this cake is as beautiful as it is delicious.

Ingredients

For the Strawberry Cream Cheese Frosting

8 oz cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

5 cups powdered sugar

½ cup strawberry purée (blend fresh strawberries)

1 tsp vanilla extract

½ cup finely chopped strawberries (for texture)

For the Cake

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 cups granulated sugar

1 cup light brown sugar, packed

5 large eggs, room temperature

2 tsp vanilla extract

3 cups all‑purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup chopped pecans (optional, classic for Italian cream cake)

1 ½ cups fresh strawberries, chopped

Step‑by‑Step Instructions

  1. Prepare the Pan

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9×5‑inch loaf pans.

  1. Cream Butter and Sugars

In a large bowl, beat softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.

  1. Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

  1. Mix Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a separate bowl.

  1. Combine Wet and Dry

Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.

  1. Fold in Add‑Ins

Gently fold in shredded coconut, pecans, and chopped strawberries.

  1. Bake

Pour batter into prepared pans. Smooth the top. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.

  1. Cool

Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

  1. Make Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar. Mix in strawberry purée and vanilla. Fold in chopped strawberries.

  1. Frost and Serve

Generously frost cooled cake with strawberry cream cheese frosting.

Prep & Bake Time

Prep Time: 30 minutes

Bake Time: 70 minutes

Total Time: 1 hr 40 mins

Calories: ~450 kcal per serving

Servings: 12

Tips for Success

Use ripe strawberries for maximum flavor.

Chill frosting slightly before spreading for a smooth finish.

Toast pecans lightly before folding in for extra depth.

Slice strawberries thinly for garnish to add elegance.

Variations

Lemon Twist: Add lemon zest to batter and frosting for brightness.

Nut‑Free: Omit pecans for a simpler version.

Layer Cake: Bake in round pans and stack with frosting between layers.

Chocolate Drizzle: Finish with melted chocolate for a decadent touch.

Serving Ideas

Serve with fresh strawberries on top for presentation.

Pair with coffee or tea for a balanced dessert.

Offer as a centerpiece cake at spring or summer gatherings.

Slice into loaf pans for easy gifting.

Storytelling Element

Picture slicing into this cake: the golden crumb studded with coconut, pecans, and strawberries, topped with a blush‑pink frosting flecked with fruit. Each bite is rich yet refreshing, indulgent yet balanced — a dessert that feels celebratory and comforting all at once.

Conclusion

This Strawberry Italian Cream Pound Cake is a fusion of tradition and freshness. With its moist crumb, nutty undertones, and luscious strawberry frosting, it’s a recipe destined to become a family favorite.

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