Strawberry Italian Cream Pound Cake
A delicious dessert that combines cream cheese, fresh strawberries, and a hint of coconut, perfect for any occasion.
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.
Notes
Store in an airtight container in the fridge for up to 5 days. Cake can be frozen for later enjoyment; wrap tightly in plastic wrap and aluminum foil before freezing.