Irresistible Homemade Strawberry Italian Cream Pound Cake Recipe for Dessert Lovers

Mastering strawberry italian cream pound cake

The strawberry italian cream pound cake is a luscious dessert that unites the richness of a classic buttery pound cake with the freshness of strawberries, shredded coconut, and crunchy pecans. This cake offers a moist crumb and complex layers of flavor that are delightfully satisfying, making it an exceptional choice for family gatherings or special occasions.

What makes this recipe stand out is the perfect balance between texture and taste: the finely chopped strawberries provide bursts of juicy sweetness, while the toasted pecans add a nutty crunch, and the coconut delivers subtle tropical notes. The creamy strawberry cream cheese frosting wraps everything together with a smooth, sweet finish that complements the cake perfectly.

Though it has several components, the recipe follows straightforward steps, using mostly common kitchen ingredients, making it accessible to bakers of all levels. The use of buttermilk yields a tender crumb, while the delicate almond extract enriches the flavor profile without overpowering the strawberry notes.

Mastering this strawberry Italian cream pound cake means creating a beautiful, moist dessert that impresses both in flavor and presentation.

Benefits and Advantages of strawberry italian cream pound cake

Moist and Flavorful Texture

This cake is celebrated for its moist texture, which results from the combination of butter, buttermilk, and fresh strawberries. The balance of these ingredients ensures the cake is rich but not heavy, appealing to many palates.

Rich, Yet Refreshing

Unlike some dense cakes, the inclusion of fruit and coconut lightens the overall palate experience. The natural acidity of strawberries and the briny coconut complement the sweet buttery base, offering complexity.

Versatility in Serving

Perfect for afternoon tea, brunch, or as an elegant dessert, the cake pairs wonderfully with light beverages like iced tea or sparkling wine. It’s also a great option for festive occasions due to its appearance and flavor profile.

Use of Common Ingredients

With staple baking ingredients enhanced by nuts, fruit, and extracts, this recipe is both approachable and rewarding, making it a great choice for home bakers wishing to make an impression without exotic ingredients.

Storage and Longevity

This pound cake stores well refrigerated for up to 5 days, and freezing unfrosted slices extends its shelf life to 3 months, making it ideal for make-ahead baking.

For inspiration on rich, creamy desserts, check out our Chocolate Strawberry Cheesecake.

Essential Ingredients for strawberry italian cream pound cake

• 1 cup unsalted butter, softened
• ½ cup vegetable shortening (optional for extra richness)
• 2½-3 cups granulated sugar
• 5-6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup fresh strawberries, finely chopped and lightly dusted with flour

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar
• ¼-½ cup strawberry puree (fresh or frozen, thawed and drained well)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Each ingredient serves a specific purpose: buttermilk adds moisture and tenderness, baking soda/light baking powder balance acidity and leaven the cake, and the fruit/nuts create textural and flavor contrast. The frosting enriches the cake with buttery tang and strawberry sweetness.

Dietary Substitutions to Customize Your strawberry italian cream pound cake

Vegan Adaptation

Replace butter and shortening with plant-based buttery spreads, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and substitute buttermilk with almond or soy milk mixed with apple cider vinegar for acidity. Use non-dairy cream cheese alternatives for the frosting.

Gluten-Free Option

Swap all-purpose flour with a gluten-free all-purpose flour blend that includes xanthan gum. Ensure the blend is suitable for baking cakes to maintain texture. Adjust leavening agents slightly if needed.

Low-Sugar Modifications

Reduce granulated and powdered sugar quantities or replace with natural sweeteners such as erythritol or monk fruit sweetener that measure cup-for-cup. For frosting, use less sugar and add more strawberry puree for flavor.

Nut-Free Version

Omit pecans altogether or substitute with seeds such as sunflower or pumpkin seeds to maintain some crunch without allergens.

Dairy-Free Adjustments

Use dairy-free alternatives for butter, buttermilk, and cream cheese. Coconut milk or oat milk works well as the buttermilk substitute when combined with lemon juice or vinegar.

Tailored substitutions allow everyone to enjoy this irresistible dessert while respecting dietary needs.

Learn more about creamy dessert recipes like this at How to Make Italian Cream Cake.

How to Prepare the Perfect strawberry italian cream pound cake: Step-by-Step Guide

Creating an irresistible strawberry italian cream pound cake requires attention to detail and quality ingredients. Follow this step-by-step guide for a moist, flavorful cake that delights every time.

First Step: Prep and Preheat

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan to ensure the cake releases easily after baking.

Second Step: Cream Butter and Sugar

In a large bowl, cream 1 cup softened unsalted butter and ½ cup vegetable shortening (optional) with 2½ to 3 cups granulated sugar. Beat until the mixture is light and fluffy; this creates air pockets for a tender crumb.

Third Step: Add Eggs

Incorporate 5 to 6 large eggs one at a time, beating well after each addition. This helps evenly distribute moisture and structure throughout the cake.

Fourth Step: Sift and Mix Dry Ingredients

Sift together 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Alternate adding the dry ingredients and 1 cup buttermilk to the creamed mixture, beginning and ending with dry ingredients. Gently fold in 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 cup shredded coconut, 1 cup chopped pecans, and 1 cup finely chopped fresh strawberries dusted with flour to avoid sinking.

Fifth Step: Bake and Cool

Pour the batter into the prepared pan and bake for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Sixth Step: Prepare the Frosting

Beat 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth. Gradually beat in 3 to 4 cups powdered sugar. Add ¼ to ½ cup strawberry puree (fresh or thawed frozen), 1 teaspoon vanilla extract, and ¼ teaspoon salt. Spread evenly over the cooled cake, creating a luscious strawberry cream cheese frosting.

Mastering strawberry italian cream pound cake: Advanced Tips and Variations

Mastering this delightful cake means paying attention to several key factors and considering some delicious variations.

Tips for Success

• Use room temperature ingredients to help them combine smoothly and evenly.
• Dust strawberries with flour to help prevent them from sinking during baking.
• Use buttermilk for optimal moisture and tenderness in the cake.
• Check bake time with a toothpick after 60 minutes, but expect some cakes to take longer depending on your oven.
• Allow the cake to cool fully before frosting to prevent melting and sliding frosting.

Variations to Try

• Add a splash of lemon juice or zest for a fresh fruity twist enhancing the strawberry flavor.
• Use toasted pecans for a deeper nutty crunch and aroma.
• Replace strawberries with raspberries or blueberries for different berries’ infusion.
• Try almond or coconut extract variations to customize the flavor profile.
• Adapt the recipe for cupcakes by baking at 325°F for 20-25 minutes; yields about 24 cupcakes.

Experimenting with extracts and nuts can personalize this cake and make it uniquely yours every time.

How to Store strawberry italian cream pound cake: Best Practices

To keep your strawberry italian cream pound cake fresh and delicious, proper storage is key.

Refrigeration

• Wrap the cake tightly with plastic wrap or store in an airtight container.
• Refrigerate for up to 5 days, especially if frosted, to preserve freshness and prevent spoilage.
• If the cake is unfrosted, you can leave it at room temperature for up to 2 days, covered securely.

Freezing

• Freeze unfrosted slices wrapped in plastic wrap and foil for up to 3 months.
• Thaw in the refrigerator overnight before frosting or serving.

Serving Tips

• Remove from refrigerator 30 minutes prior to serving to allow flavors to develop.
• Pair with fresh fruit salad, vanilla ice cream, or a glass of iced tea for an elegant dessert experience.

Nutritional Value of strawberry italian cream pound cake

This decadent strawberry italian cream pound cake delivers rich flavor with each slice. Below is the approximate nutritional content per serving:

This indulgent dessert combines butter, cream cheese, and pecans, balancing protein and fat with sweet carbohydrates. Pair it with fresh berries or a light espresso to complement the flavors. For more on strawberry nutrition benefits, see Health Benefits of Strawberries.

FAQs: Frequently Asked Questions About strawberry italian cream pound cake

Irresistible Homemade Strawberry Italian Cream Pound Cake Recipe for Dessert Lovers

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• Total Time: 85-120 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

🍰 Indulge in this moist and buttery pound cake, enhanced with fresh strawberries and a creamy frosting.
🍓 Perfect for special occasions or everyday treats, bringing vibrant flavors to your dessert table.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened
½ cup vegetable shortening (optional for extra richness)
2½–3 cups granulated sugar
5–6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup shredded coconut
1 cup chopped pecans
1 cup fresh strawberries, finely chopped and lightly dusted with flour
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
¼–½ cup strawberry puree, fresh or frozen, thawed and drained well
1 teaspoon vanilla extract
¼ teaspoon salt

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. Cream butter (and shortening if using) with sugar until light and fluffy. Beat in eggs one at a time.
3. Sift flour, baking powder, baking soda, and salt together; add to the creamed mixture alternately with buttermilk.
4. Stir in vanilla, almond extract, coconut, pecans, and strawberries.
5. Pour into prepared pan and bake for 60-90 minutes until a toothpick comes out clean.
6. Cool in pan for 10-15 minutes before transferring to a wire rack.
7. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then incorporate strawberry puree, vanilla, and salt.
8. Spread frosting evenly over the cooled cake.

Notes

🕒 Use room temperature ingredients for optimal texture.
🍓 Dust strawberries with flour to prevent sinking while baking.
❄️ Store in the refrigerator up to 5 days; freeze unfrosted slices for up to 3 months.

• Prep Time: 15 minutes
• Cooling Time: 10-15 minutes
• Cook Time: 60-90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice
• Calories: 480 kcal
• Sugar: 40g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg