If there’s one showstopper dessert that I pull out for spring gatherings or just to spoil my friends and family, it’s the Strawberry Italian Cream Pound Cake. Marrying the decadence of old-fashioned pound cake with fresh strawberries, coconut, and a dreamy cream cheese glaze, this cake has the power to turn any day into a celebration. Each bite is rich yet tender, with bright bursts of berry flavor, a whisper of almond, and those little surprises of sweet coconut throughout. It’s a treat that always earns rave reviews, and I can’t wait for you to fall in love after the very first slice.

Strawberry Italian Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how the simplest ingredients come together to create something so gloriously moist and flavorful. Each one has its part to play, from the richness of butter to the tangy buttermilk and, of course, those juicy strawberries. Here’s what you’ll need for your Strawberry Italian Cream Pound Cake:

Unsalted Butter (1 cup, softened): The backbone of any pound cake, butter creates a rich, tender crumb with unbeatable flavor.
Granulated Sugar (2½ cups): Ensures sweetness and helps achieve that lovely golden crust.
Large Eggs (6): Essential for structure and moisture, adding richness and stability.
All-Purpose Flour (3 cups): Gives the cake its sturdy-yet-soft texture—make sure to measure carefully for best results.
Baking Powder (½ teaspoon): Provides just enough lift for a perfect, dense crumb.
Salt (½ teaspoon): Balances and enhances all the sweet flavors.
Buttermilk (1 cup): Adds tang and keeps the cake tender and moist all the way through.
Vanilla Extract (1 teaspoon): Fragrant vanilla rounds out the flavor; don’t skip it!
Almond Extract (½ teaspoon): Just a splash elevates the cake with irresistible aroma.
Sweetened Shredded Coconut (1 cup): Brings texture and a hint of tropical sweetness.
Chopped Pecans (½ cup, optional): For a lovely nutty crunch in every bite—feel free to leave them out if you prefer nut-free.
Fresh Strawberries (1½ cups, diced): The star! Their juicy bursts and bright color make the cake sing.
Cream Cheese (½ cup, softened): For that luscious, tangy glaze draped over every slice.
Unsalted Butter (2 tablespoons, softened): Blends beautifully into the glaze for extra richness.
Powdered Sugar (1½ cups): Sifts easily into the glaze, creating a smooth, pourable topping.
Milk (2–3 tablespoons): Helps thin the glaze to just the right consistency.
Vanilla Extract (½ teaspoon): Another touch of vanilla for the glaze—because double vanilla is always a good idea.
Extra Strawberries (for garnish): Dress up your cake and add juicy pops of color just before serving.

How to Make Strawberry Italian Cream Pound Cake

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 325°F and generously grease and flour a 10-inch bundt or tube pan. This extra step not only prevents sticking but also ensures your Strawberry Italian Cream Pound Cake unmolds beautifully with every ridge and curve intact. A little patience here pays off when it’s time to show off your creation.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is pale and fluffy. This step is all about adding air and making the base for a tender crumb, so don’t rush—3 to 4 minutes of mixing really makes a difference!

Step 3: Add the Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures a silky, homogenous batter that will rise evenly in the oven, yielding that dreamy pound cake texture.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. This simple mix helps distribute the leavening and salt evenly, so you get a consistent, tender slice every time.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low, gradually add the flour mixture to your creamed butter, alternating with the buttermilk. Always begin and end with the flour. This method keeps your Strawberry Italian Cream Pound Cake perfectly tender and prevents over-mixing. Stir in the vanilla and almond extracts to infuse every bite with layers of flavor.

Step 6: Fold in the Good Stuff

Sprinkle your diced strawberries with a little flour (this keeps them from sinking) before gently folding them, along with the coconut and pecans (if using), into the batter. Gentle folding keeps the fruit intact and distributes those pops of color and flavor all throughout the cake.

Step 7: Bake the Cake

Pour your silky batter into the prepared pan, smoothing the top for even baking. Pop it onto the center rack and bake for 75–85 minutes, or until a toothpick inserted comes out clean. Your kitchen will fill with a dreamy, toasty aroma—resist the urge to open the oven until you’re close to the end to maintain even baking.

Step 8: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then gently invert onto a wire rack to cool completely. While it cools, make your glaze: beat the softened cream cheese and butter until creamy, add powdered sugar, milk, and vanilla, and whisk until smooth and pourable. Drizzle generously over the cooled cake, letting it run naturally down the sides. Top with extra strawberries for that final wow!

How to Serve Strawberry Italian Cream Pound Cake

Garnishes

The finishing touch for this vibrant cake is a cascade of freshly sliced strawberries over that luscious glaze. For extra elegance, you can add a light dusting of powdered sugar or sprinkle on a bit more shredded coconut. If you’re feeling festive, a scattering of toasted pecans on top adds a buttery crunch and a pop of texture.

Side Dishes

Serve your Strawberry Italian Cream Pound Cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The cool creaminess balances the richness of the cake perfectly. For a light brunch treat, pair slices with a medley of fresh seasonal fruit or a refreshing citrus salad to contrast the cake’s sweetness.

Creative Ways to Present

For a show-stopping dessert platter, cut the cake into thick slices and layer them slightly on a wooden board with small bowls of strawberry jam, lemon curd, or berry coulis for dipping. Or, serve individual slices in wide dessert bowls, topped with extra berries and a drizzle of the glaze, for an elegant plated look. Mini cakes made in individual bundt pans bring a fun, personalized touch to any special occasion.

Make Ahead and Storage

Storing Leftovers

One of the joys of this cake is how well it keeps! Simply cover any leftover Strawberry Italian Cream Pound Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. If your kitchen runs warm or if you’ve added extra fresh strawberries, you can refrigerate the cake for up to five days to keep it extra fresh.

Freezing

Want to savor the goodness later? This cake freezes beautifully. Wrap the fully cooled, unglazed cake tightly in plastic wrap and a layer of foil, then freeze for up to two months. When ready to serve, let it thaw at room temperature, then glaze and garnish just before enjoying—it’ll taste just like the day you baked it!

Reheating

If you love your pound cake just a touch warm, pop individual slices into the microwave for 10–15 seconds until gently warmed. Be careful not to overdo it, especially if glazed, to prevent melting the icing. You can also bring chilled cake to room temperature for about 30 minutes for a soft, butter-rich texture.

FAQs

Can I use frozen strawberries in this recipe?

You can substitute frozen strawberries, but it’s best to thaw and thoroughly drain them first. Pat them dry to avoid adding excess moisture to the batter, which can impact the cake’s texture. Tossing them in a little flour will also help keep them evenly distributed.

What’s the secret to keeping the cake moist?

The magic is in the buttermilk and the gentle creaming of butter and sugar—don’t skip these steps! Using room temperature ingredients and avoiding over-mixing once the flour goes in also preserves the cake’s perfect crumb.

Do I have to include the coconut and pecans?

Nope! If you’re not a fan or have allergies, you can absolutely leave out the pecans and/or coconut. The Strawberry Italian Cream Pound Cake will still be delicious, just missing a bit of the texture and extra flavor those ingredients provide.

How should I store the glazed cake?

If glazed, it’s best to store the cake covered in the refrigerator to maintain the cream cheese frosting’s freshness. Let the cake sit out for 15–20 minutes before slicing for that melt-in-your-mouth consistency.

Can I bake this in a different type Dessert

Yes, you can use a tube pan, or divide the batter between two loaf pans for smaller cakes. Just be sure to adjust baking time and check for doneness a bit earlier, as thinner cakes will bake faster than a single bundt.

Final Thoughts

I hope you’re as excited to try this Strawberry Italian Cream Pound Cake as I am to share it. From family birthdays to Saturday brunches, it brings pure joy each and every time. So gather your ingredients, turn up some music, and treat yourself and your loved ones to this swoon-worthy cake—you’re just a few steps away from your new favorite dessert!

Strawberry Italian Cream Pound Cake Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Strawberry Italian Cream Pound Cake. A moist and tender pound cake filled with sweet strawberries, coconut, and pecans, topped with a creamy glaze and fresh berries. Perfect for any occasion!

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup sweetened shredded coconut
½ cup chopped pecans (optional)
1½ cups fresh strawberries (diced)

Glaze:

½ cup cream cheese (softened)
2 tablespoons unsalted butter (softened)
1½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Extra strawberries for garnish

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Instructions

Preheat oven: Preheat oven to 325°F and grease and flour a 10-inch bundt or tube pan.
Cream butter and sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs: Add the eggs one at a time, beating well after each addition.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Incorporate dry ingredients: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
Add flavors: Stir in vanilla and almond extracts.
Add mix-ins: Gently fold in the coconut, chopped pecans (if using), and diced strawberries.
Bake: Pour the batter into the prepared pan and bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
Cool and glaze: Cool in the pan for 15 minutes, then invert onto a wire rack. For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, milk, and vanilla and drizzle over the cooled cake. Garnish with fresh strawberries.

Notes

Toss strawberries in a little flour before folding into the batter to prevent sinking.
This cake keeps well covered at room temperature for 2–3 days or refrigerated for up to 5 days.

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American