Strawberry Italian Cream Pound Cake is a delicious dessert that brings together the rich flavors of cream cheese, fresh strawberries, and a hint of coconut. This cake is perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a cozy weekend treat. Its moist texture and sweet frosting make it a favorite among cake lovers.
Why Make This Recipe
There are many reasons to try your hand at making Strawberry Italian Cream Pound Cake. First, it’s a lovely dessert that is sure to impress your family and friends. Next, the combination of fresh strawberries and creamy frosting creates a delightful balance of flavors. Lastly, this cake is versatile and can be enjoyed at various events or as a special treat at home. Plus, it’s an easy recipe that doesn’t require any fancy techniques.
How to Make Strawberry Italian Cream Pound Cake
Making Strawberry Italian Cream Pound Cake is straightforward. You will first prepare the batter by mixing the wet and dry ingredients separately. Then, you will combine everything and bake it to perfection. Finally, you will whip up a delicious cream cheese frosting.
Ingredients:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs
- 3 cups (375g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) buttermilk
- 1 tsp vanilla extract
- 1 cup (90g) sweetened shredded coconut
- 1/2 cup (60g) chopped pecans
- 1 cup (150g) diced fresh strawberries
- 8 oz (226g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/2 cup (80g) mashed fresh strawberries
- 1 tsp vanilla extract
Directions:
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Stir in vanilla extract, coconut, pecans, and diced strawberries.
- Pour the batter into the prepared pan(s) and bake for 50-60 minutes (or 35-40 minutes for round cakes), until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in mashed strawberries and vanilla extract.
- Spread or pipe frosting over the cooled cake. Garnish with extra strawberries or toasted coconut. Store in an airtight container in the fridge for up to 5 days.
How to Serve Strawberry Italian Cream Pound Cake
This cake is perfect on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, consider garnishing with extra fresh strawberries or drizzling with chocolate sauce.
How to Store Strawberry Italian Cream Pound Cake
Keep the cake fresh by storing it in an airtight container in the fridge. It can last for up to 5 days. If you have leftovers, they can be frozen for later enjoyment. Just wrap the cake tightly in plastic wrap and aluminum foil before freezing.
Tips to Make Strawberry Italian Cream Pound Cake
- Make sure your butter and eggs are at room temperature for better mixing.
- Do not overmix your batter; mix until just combined for a light cake.
- Feel free to adjust the amount of strawberries based on your preference.
- For a twist, you can use different nuts or even add chocolate chips.
Variation
You can customize this cake by adding lemon zest for a citrusy flavor or substituting shredded coconut with chopped chocolate for a chocolate variation.
FAQs
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving for the best taste and texture.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. If there’s batter on the toothpick, continue baking for a few more minutes.
Enjoy your baking experience with this delightful Strawberry Italian Cream Pound Cake!
Strawberry Italian Cream Pound Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 2 cups granulated sugar
- 5 large eggs Use room temperature eggs for better mixing.
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans Feel free to use different nuts.
- 1 cup diced fresh strawberries Use fresh for best flavor.
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened Make sure butter is at room temperature.
- 3 cups powdered sugar
- ½ cup mashed fresh strawberries
- 1 tsp vanilla extract
Instructions
Baking the Cake
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Stir in vanilla extract, coconut, pecans, and diced strawberries.
- Pour the batter into the prepared pan(s) and bake for 50-60 minutes (or 35-40 minutes for round cakes), until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy. Stir in mashed strawberries and vanilla extract.
Frosting the Cake
- Spread or pipe frosting over the cooled cake. Garnish with extra strawberries or toasted coconut.
