Description
If you’re looking for a show-stopping dessert that combines rich Southern tradition with fresh fruit flavor, Strawberry Italian Cream Pound Cake is the perfect recipe. This decadent cake takes everything people love about classic Italian Cream Cake—cream cheese, coconut, pecans, and buttery richness—and transforms it into a dense, moist pound cake bursting with sweet strawberry flavor.
Ingredients
🍓 For the Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2½ cups granulated sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup buttermilk
- 1½ cups fresh strawberries, diced
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
🍰 For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Optional Garnishes
- Fresh strawberry slices
- Toasted coconut flakes
- Chopped pecans
- White chocolate drizzle
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly. Be sure to coat every curve and crevice to prevent sticking.
Allow butter, cream cheese, eggs, and buttermilk to come to room temperature before beginning.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, combine:
- Flour
- Baking powder
- Salt
Whisk until fully incorporated.
Set aside while preparing the wet ingredients.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat softened butter and cream cheese together until smooth and fluffy.
Gradually add sugar and continue mixing for about 4–5 minutes.
The mixture should become light, creamy, and pale in color.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and almond extract.
This process creates the foundation for a tender, bakery-quality pound cake.
Step 4: Add Remaining Ingredients
Gradually add the flour mixture and buttermilk alternately.
Begin and end with the flour mixture.
Mix only until combined.
Carefully fold in:
- Fresh strawberries
- Shredded coconut
- Chopped pecans
Stir gently to distribute ingredients evenly without overmixing the batter.
The batter should be thick, creamy, and filled with colorful strawberry pieces.
Step 5: Bake the Cake
Transfer batter to the prepared Bundt pan.
Spread evenly.
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 15–20 minutes.
Carefully remove and place on a wire rack to cool completely before glazing.
Notes
- Use room-temperature ingredients for best results.
- Pat strawberries dry to prevent excess moisture.
- Avoid overmixing after adding flour.
- Toast pecans before adding for deeper flavor.
- If the cake browns too quickly, loosely cover with foil.
- Allow the cake to cool completely before glazing.
- Always test for doneness with a toothpick inserted near the center.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
Nutrition
- Calories: 540
- Sugar: 42g
- Sodium: 250mg
- Fat: 30g
- Carbohydrates: 60g
- Protein: 7g