Name: Strawberry Italian Cream Pound Cake
Ingredients: 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); 1 cup powdered sugar; 2–3 tablespoons pureed or mashed strawberries; ½ teaspoon vanilla extract; Optional: splash of milk for thinner consistency

Ingredients

Scale

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

Instructions

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.

Notes

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.