This Strawberry Italian Cream Pound Cake is a rich, moist dessert that blends the buttery density of a classic pound cake with the nutty, coconut-filled charm of Italian cream cake. Fresh strawberries add a burst of natural sweetness, while the strawberry cream cheese frosting delivers a smooth, tangy finish that makes every slice feel special and indulgent.
Why You’ll Love This Recipe
This cake is incredibly moist and tender thanks to a blend of butter, oil, and buttermilk. The combination of coconut, pecans, and strawberries creates layers of flavor and texture in every bite. It’s visually stunning, perfect for celebrations, yet straightforward enough to prepare at home. The strawberry cream cheese frosting ties everything together with a balanced sweetness that isn’t overpowering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 (from blended fresh strawberries)
1 teaspoon vanilla extract
½ cup finely chopped fresh strawberries
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, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)
1½ cups fresh strawberries, chopped
Directions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or two 9×5-inch loaf pans.
In a large mixing bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Gently fold in the shredded coconut, chopped pecans if using, and chopped strawberries.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
To prepare the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the strawberry purée and vanilla extract. Fold in the chopped strawberries.
Once the cake is completely cool, frost generously and serve.
Servings and timing
Servings: 12 slices
Prep time: 30 minutes
Bake time: 70 minutes
Cooling and frosting time: 30 minutes
Total time: approximately 1 hour and 40 minutes
Variations
For a lemon version, add 1 tablespoon of lemon zest to the cake batter and 1 teaspoon to the frosting.
For a nut-free option, omit the pecans without changing any other ingredients.
For a layer cake, divide the batter between two 9-inch round pans and reduce baking time to about 35–40 minutes.
For extra indulgence, drizzle melted chocolate over the frosted cake before serving.
Storage/Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Allow slices to sit at room temperature for 20 minutes before serving for the best texture. Unfrosted cake can be wrapped tightly and frozen for up to 2 months. Reheating is not recommended, as it may affect the frosting and strawberry texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely and drain excess liquid before chopping to prevent excess moisture in the batter.
What makes this an Italian cream–style cake?
Italian cream cakes traditionally include coconut, nuts, and a rich, buttery crumb, which this recipe follows closely.
Can I make this cake a day ahead?
Yes, this cake actually tastes even better the next day once the flavors have had time to meld.
Do I need to toast the pecans first?
Toasting is optional, but it enhances their flavor and adds extra depth to the cake.
Can I use milk instead of buttermilk?
Buttermilk is recommended for tenderness, but you can substitute milk mixed with 1 tablespoon vinegar or lemon juice.
Why is my cake dense?
Overmixing the batter or using cold ingredients can cause a dense texture. Make sure everything is at room temperature.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the moisture and structure of the cake.
What pan works best for this recipe?
A bundt pan creates a beautiful presentation, but loaf pans or round pans work equally well.
Can I color the frosting more pink?
Adding a bit more strawberry purée will deepen the color, but do so gradually to avoid thinning the frosting.
Is this cake suitable for special occasions?
Absolutely. Its flavor, texture, and appearance make it ideal for birthdays, gatherings, and seasonal celebrations.
Conclusion
This Strawberry Italian Cream Pound Cake is a perfect balance of richness and freshness. With its moist crumb, coconut and pecan accents, and silky strawberry cream cheese frosting, it’s a dessert that feels both comforting and elegant. Whether served for a celebration or simply enjoyed with a cup of coffee, it’s a recipe that leaves a lasting impression.
Strawberry Italian Cream Pound Cake blends the richness of classic pound cake with the coconut and pecan charm of Italian cream cake, all finished with a fresh strawberry cream cheese frosting. It’s moist, indulgent, and perfect for special occasions.
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 (from blended fresh strawberries)
1 teaspoon vanilla extract
½ cup finely chopped fresh strawberries
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, at room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)
1½ cups fresh strawberries, chopped
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or two 9×5-inch loaf pans.
In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
Gently fold in the shredded coconut, pecans (if using), and chopped strawberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in strawberry purée and vanilla. Fold in chopped strawberries.
Frost the cooled cake generously and serve.
Notes
Add lemon zest to the batter or frosting for a citrusy twist.
Omit pecans for a nut-free version.
To make as a layer cake, divide into two 9-inch round pans and bake for 35–40 minutes.
Drizzle melted chocolate over the frosted cake for extra indulgence.
Frosting color can be deepened with more strawberry purée, added gradually.
