Strawberry Italian Cream Pound Cake Recipe
If you’re looking for a showstopper dessert that’s equal parts elegant, nostalgic, and utterly irresistible, the Strawberry Italian Cream Pound Cake is your new best friend. This cake is a dreamy fusion of buttery pound cake, luscious cream cheese frosting, and the sweet burst of fresh strawberries, all brought together with a hint of coconut and a touch of toasted pecans for extra Southern charm. Its tender crumb and vibrant flavors make it perfect for spring gatherings, special occasions, or simply as a heartfelt treat to share with loved ones. Trust me, once you try this Strawberry Italian Cream Pound Cake, you’ll be dreaming up any excuse to bake it again and again!
Ingredients You’ll Need
The magic of this cake lies in its simple, honest ingredients—each one working behind the scenes to create a dessert that’s moist, flavorful, and full of texture. Here’s what you’ll need, plus a little tip or insight for every item on the list:
- Unsalted butter (softened): The foundation of any great pound cake, softened butter adds richness and a melt-in-your-mouth texture.
- Vegetable oil: This helps keep the crumb extra moist and tender, even days after baking.
- Granulated sugar: Sweetens the cake while helping to aerate the batter for a light, delicate crumb.
- Large eggs (room temperature): Adding structure and richness, room temp eggs blend more easily for a smooth batter.
- Vanilla extract: Infuses the cake and frosting with classic warmth and depth.
- Almond extract: Just a half teaspoon gives a subtle, nutty aroma that takes the flavor up a notch.
- All-purpose flour: Provides the structure and heft the pound cake needs to support all those tasty mix-ins.
- Baking soda: Ensures just the right lift so the cake isn’t too dense.
- Salt: Balances sweetness and sharpens all the other flavors.
- Buttermilk (room temperature): Adds tangy flavor and keeps the crumb incredibly moist.
- Sweetened shredded coconut: Brings tropical sweetness and texture to every bite.
- Pecans (optional): Toast them for deeper flavor; they add a satisfying crunch and richness.
- Fresh strawberries (diced): The star of the show—make sure they’re patted dry to prevent sogginess.
- Cream cheese (softened): The secret to that dreamy, tangy-sweet frosting.
- Unsalted butter (softened, for frosting): Blends with the cream cheese for a silky, spreadable topping.
- Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
- Vanilla extract (for frosting): Rounds out the flavors of the creamy topping.
- Heavy cream (as needed for frosting): Adjusts the frosting to your perfect level of spreadability.
- Additional strawberries (for garnish): The finishing touch that makes your Strawberry Italian Cream Pound Cake picture-perfect.
How to Make Strawberry Italian Cream Pound Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt or tube pan to ensure your beautiful cake releases cleanly. Take a moment to bring your eggs and buttermilk to room temperature, and remember to pat those diced strawberries dry—excess moisture is the enemy of a perfect crumb!
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is pale and fluffy. This step is key to an airy, tender Strawberry Italian Cream Pound Cake, so don’t rush—it usually takes several minutes with a mixer on medium speed.
Step 3: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. This ensures the batter stays smooth and emulsified. Next, blend in the vanilla and almond extracts, letting their fragrant notes infuse the base of your cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Combining the dry ingredients before adding helps with even distribution, so you don’t end up with pockets of baking soda or salt in the finished cake.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. This gentle method helps keep your Strawberry Italian Cream Pound Cake super tender and prevents overmixing.
Step 6: Fold in Coconut, Pecans, and Strawberries
With a spatula, gently fold in the shredded coconut, pecans (if using), and diced strawberries until just combined. Be careful not to overmix—this keeps the crumb soft and the strawberries intact.
Step 7: Bake to Perfection
Spoon the batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, checking with a toothpick for doneness. The cake should be golden and a tester should come out clean or with just a few moist crumbs attached.
Step 8: Cool and Invert
Let the cake cool in the pan for about 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely. This brief rest helps the cake finish setting and makes it easier to release from the pan without breaking.
Step 9: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, vanilla, and enough heavy cream to create a spreadable, luxurious frosting. Taste and adjust for sweetness or consistency as desired.
Step 10: Frost and Garnish
Once the cake is completely cool, generously frost the top with your cream cheese frosting. Finish by artfully arranging extra fresh strawberries over the crown for that signature Strawberry Italian Cream Pound Cake look.
How to Serve Strawberry Italian Cream Pound Cake
Garnishes
The perfect finishing touch? A generous scattering of sliced or halved fresh strawberries on top of your Strawberry Italian Cream Pound Cake. Add a flurry of toasted coconut, a sprinkle of powdered sugar, or even a few mint leaves for an extra pop of color and freshness. It’s all about making your cake as inviting to the eyes as it is to the palate.
Side Dishes
This cake is rich and satisfying on its own, but if you want to round out a dessert spread, try serving it with softly whipped cream, a scoop of vanilla bean ice cream, or a drizzle of homemade strawberry sauce. For a special occasion brunch, pair it with fresh fruit or a sparkling glass of Prosecco!
Creative Ways to Present
Think outside the classic bundt! You can slice and layer your Strawberry Italian Cream Pound Cake with extra frosting and strawberries for a festive trifle, cut it into cubes for dessert skewers, or even serve individual slices with a scoop of strawberry sorbet for a modern twist. However you present it, this cake is sure to steal the show.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Italian Cream Pound Cake in an airtight container in the refrigerator for up to four days. The flavors actually meld and improve overnight, making your next-day slice even more delightful. Just let the cake come to room temperature for the best texture before serving again.
Freezing
Want to save some for later? The unfrosted cake freezes beautifully. Wrap slices or the whole cake tightly in plastic wrap and then in foil. Store in the freezer for up to three months. When ready to enjoy, thaw overnight in the refrigerator and frost fresh for best results.
Reheating
If you love your cake just slightly warm, pop an individual slice in the microwave for 10–15 seconds. This brings out the buttery aroma and makes the cream cheese frosting extra luscious—just be careful not to overheat, as the frosting will melt quickly.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this cake, as they hold their shape and don’t add too much moisture. If using frozen, thaw and drain them thoroughly, then pat dry to prevent the batter from becoming soggy.
Do I have to include the coconut and pecans?
You can absolutely leave out the pecans if you prefer a nut-free version, and omit the coconut if it’s not your thing. The cake will still be deliciously moist and flavorful, though the coconut does add a lovely chewiness.
Why is my cake sticking to the pan?
Bundt cakes can be tricky! Make sure your pan is well-greased and floured, and allow the cake to cool for 10 minutes before inverting. Using a nonstick pan and running a knife around the edges can also help your Strawberry Italian Cream Pound Cake release perfectly.
Can I make this cake ahead for a party?
Definitely! The cake stays moist for several days, and the flavors continue to develop. You can bake and frost it a day in advance, then store it covered in the fridge until you’re ready to serve.
What’s the best way to toast pecans for this cake?
Spread chopped pecans on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring once, until fragrant and golden. Cool completely before folding into your Strawberry Italian Cream Pound Cake batter.
Final Thoughts
This Strawberry Italian Cream Pound Cake is a true celebration of springtime flavors and Southern comfort, and I can’t wait for you to share it with your favorite people. If you love a cake that’s tender, rich, and bursting with strawberries, give this recipe a try—you’re sure to fall for its charm, one delicious bite at a time!
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Strawberry Italian Cream Pound Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Italian Cream Pound Cake is a moist and luscious dessert that combines the richness of cream cheese frosting with the freshness of diced strawberries. Featuring a blend of butter, vegetable oil, shredded coconut, and optional toasted pecans, this cake offers a delightful texture and flavor that’s perfect for spring or any special occasion. The subtle hints of vanilla and almond extract enhance the cake’s sweetness, while the fresh strawberries add a burst of juiciness. Topped with a creamy frosting and garnished with fresh berries, this pound cake is a crowd-pleaser that’s both elegant and comforting.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- ½ cup vegetable oil
- 2½ cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
- 1½ cups fresh strawberries (diced, patted dry)
Frosting Ingredients
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons heavy cream (as needed for frosting)
- Additional fresh strawberries for garnish
Instructions
- Prepare the pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure easy release of the cake.
- Cream butter and sugar: In a large mixing bowl, combine the softened butter, vegetable oil, and granulated sugar. Beat together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Then, mix in the vanilla and almond extracts for depth of flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are well combined and aerated.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in coconut, pecans, and strawberries: Carefully fold in the shredded coconut, chopped pecans (if using), and diced fresh strawberries that have been patted dry, ensuring even distribution without deflating the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely before frosting.
- Prepare the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually incorporate the powdered sugar, vanilla extract, and enough heavy cream to reach a spreadable consistency.
- Frost and garnish: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and garnish with additional fresh strawberries for a beautiful presentation.
Notes
- Ensure strawberries are patted dry before folding into the batter to prevent excess moisture which can make the cake dense.
- This cake stores well in the refrigerator for up to 4 days and often tastes even better the next day after flavors have melded.
- For extra flavor and a slight crunch, toast the pecans before adding them to the batter.
- If you prefer a nut-free version, omit the pecans without affecting the overall taste and texture significantly.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
