Can I use frozen strawberries for strawberry Italian cream pound cake?

Yes, frozen strawberries can be used, but they must be thoroughly thawed and well drained to prevent excess moisture, which may affect batter consistency and baking time. Lightly dust the strawberries with flour to help prevent sinking.

How do I make my strawberry Italian cream pound cake extra moist?

Using buttermilk adds moisture and tenderness to the cake. Also, ensure not to overbake by monitoring with an oven thermometer, and avoid overmixing the batter which can dry out the cake. Incorporating coconut and pecans also adds natural moisture and texture.

Can I prepare the strawberry Italian cream pound cake in advance?

Absolutely, the cake can be made 1-2 days in advance. Flavors tend to deepen over time. Store the frosted cake wrapped in the refrigerator to maintain freshness and texture.

What should I do if my cake cracks on top?

First, check your oven1s temperature with an oven thermometer to ensure accuracy. Keep the cake centered in the oven and avoid opening the door frequently during baking. Mixing the batter gently to avoid excess air can also prevent cracking.

Strawberry Italian Cream Pound Cake: Easy Recipe Guide

Name: Irresistible Homemade Strawberry Italian Cream Pound Cake Recipe for Dessert Lovers
Prep time: PT-485846H3M28S
Cook time: PT-485847H48M28S
Total time: PT-485847H48M28S
Cuisine: Southern
Ingredients: 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

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.

Ingredients

Scale

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

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