This strawberry Italian cream pound cake folds coconut, pecans, and fresh berries into a buttery bundt cake with a dense, tender crumb, then tops it with strawberry cream cheese frosting.
It borrows the classic Italian cream cake flavors and gives them the structure of a pound cake, so slices stay neat and hold up well on a dessert table.
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Why This Strawberry Italian Cream Pound Cake Recipe Works
Creaming the butter and sugar for a full 4 minutes whips in air, which gives the cake lift without a heavy crumb.
Buttermilk adds a gentle tang and keeps the crumb soft, while the coconut and pecans bring texture to every bite. The result is rich without tasting dry, even on the second day.
Mashing fresh berries into the frosting gives it real fruit flavor and a light pink color with no food coloring.
Ingredients for Strawberry Italian Cream Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract, divided
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1 cup diced fresh strawberries
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened, for the frosting
- 3 cups powdered sugar
- 1/2 cup mashed fresh strawberries
Butter. Take it out of the fridge about 1 hour ahead so it creams smooth.
Eggs. Room temperature eggs blend evenly and prevent a curdled batter.
Buttermilk. Shake the carton well, or use milk with a spoonful of lemon juice in a pinch.
Strawberries. Toss the diced berries with a spoonful of the flour so they do not sink.
Pecans. Toast them for 5 minutes in the oven for deeper flavor. Toasting any nut first deepens its flavor and keeps it crisp inside the batter.
How to Make Strawberry Italian Cream Pound Cake
1. Prep the pan Heat the oven to 325 degrees F and grease and flour a 10 inch bundt pan well, reaching every ridge.
2. Cream the butter Beat 1 cup butter and the sugar for 4 minutes until pale and fluffy, then add the eggs one at a time.
3. Combine the batter Whisk the flour, baking powder, baking soda, and salt. Add to the butter mixture in thirds, alternating with the buttermilk, then fold in 1 teaspoon vanilla, the coconut, pecans, and berries.
4. Bake Spoon the batter into the pan and bake for 55 to 60 minutes until a toothpick comes out clean. Cool for 10 minutes, then turn out onto a rack.
5. Make the frosting Beat the cream cheese and 1/2 cup butter until smooth, add the powdered sugar gradually, then mix in the mashed berries and remaining vanilla.
6. Frost the cake Once the cake is fully cool, spread or drizzle the frosting over the top and add extra berries or coconut. Piping a ribbon of frosting along the top ridges gives a bakery look with little effort.
How to Serve Strawberry Italian Cream Pound Cake
Slice with a serrated knife and serve at room temperature with a cup of coffee. A glass of fresh peach lemonade or a banana blueberry smoothie suits a brunch table. For a dessert board, add cinnamon brown sugar pound cake and peach buttermilk pound cake. Fresh sliced strawberries on the side add color.
How to Store and Reheat Strawberry Italian Cream Pound Cake
Refrigerate the frosted cake in a covered container for up to 5 days and let slices sit for 20 minutes before serving. Do not leave it out longer than 2 hours. Freeze slices wrapped in plastic and foil for up to 3 months and thaw them overnight in the fridge. Wrapping each slice separately makes it easy to grab one at a time.
Tips and Variations for Strawberry Italian Cream Pound Cake
Grease well. Use shortening or baking spray with flour so the bundt releases cleanly.
Do not overmix. Stop folding as soon as the flour disappears for a tender crumb.
Check early. Ovens vary, so test for doneness at 55 minutes. Start with a long skewer pushed into the thickest part of the cake.
Cool completely. Warm cake melts the frosting and slides it off.
Dry the berries. Pat the diced berries dry on paper towels before folding.
Flag the allergens. This cake contains wheat, milk, egg, pecans, and coconut.
Try other nuts. Walnuts replace the pecans in equal amounts. Chopped almonds also work if you prefer a milder nut.
Check trusted guidance. Handling eggs safely is covered in the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Strawberry Italian Cream Pound Cake
What makes a strawberry Italian cream pound cake different?
It combines Italian cream cake add ins like coconut and pecans with the dense, buttery crumb of a pound cake, and it adds fresh strawberries. The berries lend a fresh note that balances the sweet frosting.
Can I bake this strawberry Italian cream pound cake in loaf pans?
Yes. Divide the batter between two 9 by 5 inch loaf pans and bake for 55 to 65 minutes.
How far ahead can I make strawberry Italian cream pound cake?
Bake the cake up to 2 days ahead, wrap it well, and add the frosting the day you serve it.
Can I use frozen strawberries?
Thaw and drain them well, then pat them dry. Otherwise the batter turns watery and the cake sinks. Fresh berries give the cleanest flavor when they are in season.
Why did my cake stick to the pan?
Bundt pans with fine details need thorough greasing. Let the cake rest for 10 minutes before turning it out.
Strawberry Italian Cream Pound Cake
Equipment
- 10 inch bundt pan
- Stand mixer or hand mixer
- Wire rack
- Serrated knife
Ingredients
Main Ingredients
- 1 ½ cup unsalted butter softened, 1 cup for the cake and 1/2 cup for the frosting
- 2 cup granulated sugar
- 5 large eggs room temperature
- 3 cup all purpose flour set 1 tablespoon aside to toss the berries
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract 1 teaspoon for the cake and 1 for the frosting
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 cup diced fresh strawberries patted dry
- 8 oz cream cheese softened
- 3 cup powdered sugar
- ½ cup mashed fresh strawberries
Instructions
Cooking
- Prepare the pan and oven. Heat the oven to 325 degrees F. Grease a 10 inch bundt pan thoroughly and dust it with flour.
- Beat the base. Cream 1 cup of the butter with the sugar for 4 minutes until pale, then beat in the eggs one at a time.
- Mix and fold. Alternate the whisked dry ingredients with the buttermilk, then fold in 1 teaspoon vanilla, coconut, pecans, and berries just until combined.
- Bake and cool. Bake for 55 to 60 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then on a rack until room temperature.
- Frost. Beat the cream cheese with the remaining butter, mix in the powdered sugar, mashed berries, and vanilla, then spread over the cooled cake.
