Description
This Strawberry Italian Cream Pound Cake is a moist and flavorful dessert that combines the richness of a classic cream pound cake with the fresh sweetness of chopped strawberries, shredded coconut, and optional pecans. Finished with a delicate strawberry glaze, this cake is perfect for special occasions or any time you want a luscious, fruity treat.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1 cup finely chopped fresh strawberries (patted dry)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree or finely mashed strawberries
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prepare for baking.
- Cream the fats and sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light, fluffy, and well combined, which usually takes about 3 to 5 minutes.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to maintain the batter’s light texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
- Alternate additions: Gradually add the dry flour mixture to the creamed fats and sugar alternately with the buttermilk, starting and ending with the flour mixture. Stir in the vanilla and almond extracts to infuse the batter with flavor.
- Fold in mix-ins: Gently fold in the shredded coconut, chopped pecans (if using), and chopped fresh strawberries to evenly distribute throughout the batter without deflating it.
- Bake: Pour the batter into the prepared bundt or tube pan and smooth the surface with a spatula. Bake for between 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from breaking and helps it set properly.
- Glaze (optional): To make the strawberry glaze, whisk together powdered sugar, strawberry puree or mashed strawberries, and optional lemon juice until smooth. Drizzle this glaze over the cooled cake for an added touch of sweetness and fruity flavor.
Notes
- If using frozen strawberries, be sure to thaw and pat them dry to prevent excess moisture in the batter.
- The pecans are optional but add a nice crunch and contrast in texture.
- Make sure to cream the fats and sugar thoroughly to achieve a light and tender crumb in the cake.
- The glaze adds a beautiful finish but can be omitted for a simpler presentation.
- Use fresh strawberries when possible for the best flavor.
- Check the cake towards the end of baking time to avoid overbaking, which can dry out the cake.
