🟫 Introduction

Pound cake is a timeless dessert loved for its dense, rich, buttery texture. Italian Cream Cake is cherished for its coconut, pecans, and luxurious cream cheese flavor. Now imagine combining these two classics and adding a burst of fresh strawberry sweetness—what you get is the Strawberry Italian Cream Pound Cake, a masterpiece of Southern baking.

This cake is everything a pound cake should be: incredibly moist, full of flavor, and beautifully textured with a fine crumb that melts in your mouth. The addition of cream cheese gives it richness, while strawberries bring a sweet-tart brightness that lifts every bite. Coconut and pecans add classic Italian Cream Cake flair without overpowering the strawberry essence. It’s a cake that feels celebratory enough for holidays and gatherings, but simple enough to enjoy with a cup of coffee on a quiet afternoon.

The sweet strawberry glaze drips down the sides of the warm cake, adding moisture and shine. You end up with a cake that tastes like the best parts of spring, comfort, and Southern tradition in one irresistible dessert.

🥣 Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 ¾ cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• ½ cup buttermilk
• 1 cup finely diced fresh strawberries (patted dry)
• ½ cup shredded sweetened coconut (optional but traditional)
• ½ cup chopped pecans (optional but recommended)

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pureed or mashed strawberries
• ½ teaspoon vanilla extract
• Optional: splash of milk for thinner consistency

👩‍🍳 Preparation

Step 1: Prepare the Pan

Preheat the oven to 325°F (165°C).
Grease a bundt pan generously with butter or baking spray and lightly dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside. This helps the cake rise properly and prevents dense spots.

Step 3: Cream Butter, Cream Cheese & Sugar

In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy.
Gradually add sugar and continue beating for 4–5 minutes. This aeration is key to a tender, soft pound cake.

Step 4: Add Eggs and Vanilla

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

Step 5: Add Dry Ingredients & Buttermilk

Alternate adding the flour mixture and the buttermilk.
Start with dry ingredients, then buttermilk, ending with dry ingredients. Mix just until combined—avoid overmixing.

Step 6: Fold in Strawberries, Coconut & Pecans

Gently fold in the diced strawberries, coconut, and pecans.
Make sure strawberries are patted dry to prevent excess moisture.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a cooling rack.

Step 8: Make the Strawberry Glaze

Whisk powdered sugar, strawberry puree, and vanilla until smooth.
Adjust consistency with extra powdered sugar (thick) or milk (thin).
Drizzle over the cooled cake.

🧑‍🍳 Variations

Strawberry Lemon Italian Cream Pound Cake

Add 1 tablespoon lemon zest to the batter and 1 tablespoon lemon juice to the glaze.

Strawberry Cream Cheese Filling

Spoon half the batter into the pan, add a layer of sweetened cream cheese (4 oz cream cheese + ¼ cup sugar), then top with remaining batter.

Mixed Berry Version

Replace strawberries with blueberries, raspberries, or a combination.

Chocolate-Dipped Strawberry Pound Cake

Fold ½ cup mini chocolate chips into the batter for a chocolate-strawberry twist.

🍳 Cooking Note

• Italian Cream–style pound cakes cook low and slow.
• If the top browns too quickly, tent with foil halfway through baking.
• Let the cake cool completely before glazing to avoid melting the icing.
• Use fresh strawberries—not frozen—for best texture.

🍽️ Serving Suggestions

• Serve with whipped cream and extra strawberries
• Dust with powdered sugar for a simple finish
• Pair with coffee or sweet cream cold brew
• Delicious served warm with vanilla ice cream
• Perfect for brunch, birthdays, holidays, or potlucks
• Slice thinly for afternoon tea-style servings

💡 Tips

• All ingredients should be room temperature for smooth mixing.
• Cream the butter, cream cheese, and sugar thoroughly—this step affects texture more than anything.
• Pat strawberries very dry to avoid sinking.
• Rotate the cake halfway through baking for even browning.
• Store tightly covered to keep the cake moist for days.

⏱ Prep Time: 20 minutes

🔥 Cooking Time: 1 hour 20 minutes

⏳ Total Time: About 1 hour 45 minutes

📊 Nutritional Information (approx. per slice)

Calories: 460
Protein: 6 g
Sodium: 240 mg

❓ FAQs

1. Can I use frozen strawberries?

Not recommended—they release too much water. Fresh strawberries give better texture.

2. Can I make this cake ahead?

Yes! It tastes even better the next day as the flavors deepen.

3. How do I store the cake?

Wrap tightly and keep at room temperature for 3 days or refrigerate up to 1 week.

4. Can I skip the coconut or nuts?

Absolutely—leave them out if you want a smoother texture.

5. Why did my cake sink?

Likely caused by underbaking or too much moisture from wet strawberries. Pat them dry.

🧾 Conclusion

The Strawberry Italian Cream Pound Cake is a luxurious, bakery-style dessert bursting with flavor and texture. This recipe blends the rich, creamy elements of Italian Cream Cake with the fruity brightness of strawberries and the dense, velvety crumb of classic pound cake. It’s the perfect showstopper for celebrations, holidays, or simply treating yourself to something extraordinary. With its strawberry glaze and irresistible aroma, this cake is guaranteed to be a crowd-pleaser and a recipe you’ll return to again and again.

Print