Description
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.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 55g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
