Strawberry Italian Cream Pound Cake Recipe

If you have a soft spot for luscious, fruity desserts that feel like a warm hug from the inside, then this Strawberry Italian Cream Pound Cake Recipe is going to steal your heart and your taste buds. Combining the dense, buttery richness of Italian cream cake with bursts of fresh strawberries and a subtle coconut crunch, this cake is a celebration of textures and flavors. Whether you’re baking for a special occasion or simply craving an extraordinary slice with your afternoon coffee, this recipe brings the perfect balance of moist, tender crumb and sweet, tangy strawberry notes that will have everyone asking for seconds.

Ingredients You’ll Need

The magic of this cake lies in its simplicity and the quality of each ingredient. Every element enhances the cake’s rich texture, sweet aroma, and its delightful fruity punch, making the baking process as rewarding as the first bite.

• Unsalted butter: Creamed to a fluffy texture, this gives the cake its buttery richness.
• Vegetable shortening: Adds tenderness and helps keep the cake moist.
• Granulated sugar: Sweetens the cake and helps create that soft crumb.
• Large eggs: Provide structure and stability to the batter.
• All-purpose flour: The backbone for the cake’s dense yet soft crumb.
• Baking powder and baking soda: Work together to give the cake a gentle lift.
• Salt: Enhances all the other flavors beautifully.
• Buttermilk: Adds a slight tang and tenderizes the crumb.
• Vanilla and almond extracts: Bring warmth and depth to the flavor profile.
• Sweetened shredded coconut: Offers a lovely chewy texture and tropical flair.
• Chopped pecans (optional): Provide a toasty crunch that’s simply irresistible.
• Fresh strawberries: Finely chopped and patted dry to prevent sogginess, these add juicy bursts of flavor.
• Powdered sugar: Key for that beautiful, sweet glaze.
• Strawberry puree or mashed strawberries: Intensify the strawberry flavor in the glaze.
• Lemon juice (optional): Adds a bright note to the glaze, balancing sweetness.

How to Make Strawberry Italian Cream Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (163°C) and greasing and flouring a 10-inch bundt or tube pan. This ensures your cake will release easily after baking, keeping its gorgeous shape intact.

Step 2: Cream the Fats and Sugar

In a large bowl, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy—this usually takes around 3 to 5 minutes. This step is key to that airy texture that melts in your mouth.

Step 3: Add the Eggs One at a Time

Beat the eggs into the creamed mixture one at a time, making sure each egg is fully incorporated before adding the next. It helps maintain a smooth batter and gives the cake a fine crumb.

Step 4: Whisk the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, preventing uneven rising.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. This delicate folding keeps the batter light and tender. Then stir in the vanilla and almond extracts for that fragrant, nutty undertone.

Step 6: Fold in Coconut, Pecans, and Strawberries

Gently fold in the shredded coconut, chopped pecans (if you’re using them), and finely chopped strawberries. The careful folding helps keep the berries intact, so you get those sweet bursts without turning the batter pink and soggy.

Step 7: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. The slow bake at a moderate temperature allows the cake to cook evenly without drying out.

Step 8: Cool the Cake

Let your cake cool in the pan for 10 to 15 minutes—this helps it firm up so it won’t break when you flip it out. Then invert the cake onto a wire rack and let it cool completely. Patience here means a perfectly moist slice.

Step 9: Optional Strawberry Glaze

Whisk powdered sugar together with strawberry puree and lemon juice to create a gorgeous glaze. Drizzle this over the cooled cake to add a sweet, shiny finish that makes this Strawberry Italian Cream Pound Cake Recipe even more irresistible.

How to Serve Strawberry Italian Cream Pound Cake Recipe

Garnishes

Fresh strawberries atop the glazed cake always elevate the presentation and enhance every bite with juicy freshness. A sprinkle of toasted coconut or chopped pecans adds a charming rustic texture that pairs beautifully with the cake’s softness.

Side Dishes

A dollop of whipped cream or a scoop of vanilla ice cream brings a creamy contrast to the cake’s dense crumb. For a lighter touch, serve it alongside freshly brewed coffee or a cup of tea to balance the sweetness perfectly.

Creative Ways to Present

Try layering slices of the pound cake in a trifle bowl with fresh strawberry slices and whipped cream for an eye-catching dessert that’s fun to serve at parties. You can also cut the cake into squares and serve it with a drizzle of chocolate sauce or a sprinkle of powdered sugar for an elegant touch.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. Keeping it out of the fridge preserves its tender crumb and moist texture.

Freezing

If you want to savor this cake later, wrap it well in plastic wrap and then in aluminum foil before freezing. It will keep for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

To refresh slices of your pound cake, warm them gently in the microwave for about 15 seconds or pop them in a preheated oven at 300°F (150°C) for 5-7 minutes. This brings back that just-baked feel and enhances the flavors beautifully.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this recipe because they retain their texture better, but if using frozen, be sure to thaw and drain them thoroughly to avoid excess moisture that could make the cake soggy.

Is the pecan addition necessary?

The pecans add a wonderful crunch and flavor but are completely optional. If you’re allergic or prefer a nut-free option, simply omit them without impacting the overall success of the cake.

Can I make this cake gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the liquid slightly, but it should work well with careful handling.

What’s the best way to prevent strawberries from sinking to the bottom?

Lightly dust the chopped strawberries with a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake rather than settling at the bottom.

Can I double the recipe to make a larger cake?

Absolutely! Just make sure to use a larger pan or two pans and adjust the baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick as usual.

Final Thoughts

This Strawberry Italian Cream Pound Cake Recipe is one of those delightful finds that feel like a little slice of heaven on your plate. Its combination of buttery richness, tropical coconut, crunchy pecans, and fresh strawberry sweetness makes it a standout dessert for any occasion. I hope you have as much fun baking and savoring this cake as I do sharing it with friends and family—be prepared for lots of compliments and happy smiles!

Print