If you adore the tender crumb and rich flavors of a classic pound cake but crave a fruity twist that feels like a warm hug from Italy, then this Strawberry Italian Cream Pound Cake Recipe is about to become your new obsession. Bursting with fresh strawberries, shredded coconut, and a luscious cream cheese glaze, this cake is both decadent and refreshing, perfect for springtime gatherings or any moment you want to celebrate with something special. With every bite, you’ll experience a delightful dance of creamy, nutty, and fruity notes that make this cake an unforgettable treat.
Ingredients You’ll Need
This recipe combines simple, pantry-friendly ingredients with fresh, vibrant additions to create a pound cake that’s rich yet light and incredibly flavorful. Each component plays a crucial role in balancing the texture and taste, so gather them carefully for the best results.
- 1 cup unsalted butter (softened): Provides a rich, creamy base that ensures a moist crumb.
- 1/2 cup vegetable oil: Keeps the cake tender and prevents it from drying out.
- 2 1/2 cups granulated sugar: Sweetens the cake perfectly while contributing to its golden crust.
- 5 large eggs (room temperature): Add structure and richness to every slice.
- 3 cups all-purpose flour: The foundation that holds everything together.
- 1/2 teaspoon baking powder: Helps the cake rise just enough for a tender crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk (room temperature): Adds acidity that tenderizes and moistens the cake.
- 1 teaspoon vanilla extract: Infuses the cake with familiar warmth and depth.
- 1/2 teaspoon almond extract: Brings a subtle nutty aroma that pairs beautifully with the coconut and pecans.
- 1 cup sweetened shredded coconut: Adds chewy texture and tropical flavor in every bite.
- 1 cup chopped fresh strawberries (lightly dusted with flour): Bursting with Juiciness and prevents sinking during baking.
- 1/2 cup chopped pecans (optional): Offers a satisfying crunch and earthy contrast.
For the cream cheese glaze:
- 4 ounces cream cheese (softened): Creates a tangy, velvety glaze that complements the cake’s sweetness.
- 1 tablespoon unsalted butter (softened): Adds smooth richness.
- 1 1/2 cups powdered sugar: Sweetens and thickens the glaze for perfect drizzling.
- 1/2 teaspoon vanilla extract: Elevates the glaze with warm flavor.
- 2–3 tablespoons milk (to thin): Adjusts glaze to your desired consistency.
How to Make Strawberry Italian Cream Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or tube pan thoroughly to ensure your cake releases easily once baked. This step helps your pound cake emerge perfectly shaped and ready for that beautiful glaze.
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy—a process that usually takes about 4 to 5 minutes. This aeration is key for creating the tender texture that pound cakes are famous for.
Step 3: Add Eggs and Extracts
Next, incorporate the eggs one at a time, beating well after each addition to maintain the airy texture. Then stir in the vanilla and almond extracts, infusing your cake batter with warm and nutty tones that perfectly complement the strawberries and coconut.
Step 4: Combine Dry Ingredients and Buttermilk
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to your creamed butter mixture, alternating with the buttermilk. Start and end with the flour mixture. This method ensures everything is mixed just enough to develop a tender crumb without overworking the batter.
Step 5: Fold in Coconut, Strawberries, and Pecans
Gently fold in shredded coconut, the strawberry pieces that have been lightly tossed with flour (to keep them from sinking), and pecans if you’re using them. This combination brings texture and bursts of fruity flavor throughout every slice, making your cake irresistibly delightful.
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top for an even bake. Place it in the oven and bake for 1 hour to 1 hour 10 minutes. Test for doneness by inserting a toothpick in the center—it should come out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 7: Prepare and Drizzle the Cream Cheese Glaze
While your cake cools, beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then thin the glaze with milk, a tablespoon at a time, until it reaches your desired consistency. Drizzle the glaze evenly over the cooled cake for a gorgeous, tangy finish that beautifully complements the sweetness of the strawberries.
How to Serve Strawberry Italian Cream Pound Cake Recipe
Garnishes
Nothing elevates this cake like a few thoughtfully chosen garnishes. Freshly sliced strawberries add color and extra fruity brightness, while toasted coconut sprinkled on top gives a lovely crunch and aroma. If you love a little extra texture, sprinkle some chopped pecans for a wonderful nutty contrast.
Side Dishes
This strawberry Italian cream pound cake shines as a dessert on its own but pairs beautifully with whipped cream or vanilla bean ice cream. For brunch, serve alongside fresh fruit or a light citrus salad to balance the cake’s richness and add a refreshing note to your meal.
Creative Ways to Present
For special occasions, consider serving your cake on a beautiful platter lined with edible flowers or fresh mint sprigs to impress your guests. You can also turn slices into fancy mini trifle cups layered with extra berries and whipped cream, giving a modern twist to your cherished Strawberry Italian Cream Pound Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it an excellent make-ahead dessert for busy weeks or unexpected guests.
Freezing
To freeze, wrap the cake securely in plastic wrap and then in aluminum foil to prevent freezer burn. When properly stored, your cake can last up to 3 months in the freezer. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
If you enjoy your cake warm, heat individual slices gently in the microwave for 15 to 20 seconds or place a wrapped slice in a low oven (300°F / 150°C) for about 10 minutes. A warm slice with melting glaze is pure comfort on a plate.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal for this recipe’s texture and flavor, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them well, then toss with flour before folding into the batter to minimize moisture and prevent sinking.
Is it necessary to use both butter and oil?
Yes! The combination of butter and oil ensures that your pound cake is rich, flavorful, and incredibly moist. Butter provides great taste and structure, while oil keeps the cake tender and soft.
Can I omit the pecans if I have a nut allergy?
Absolutely! The pecans are optional and add a nice crunch, but omitting them will not compromise the overall flavor or texture of your Strawberry Italian Cream Pound Cake Recipe.
How do I prevent the strawberries from sinking?
Tossing the fresh strawberry pieces in a little flour before folding them into the batter helps keep them suspended throughout the cake instead of sinking to the bottom. This simple step makes a big difference.
Can I make this cake dairy-free or vegan?
This recipe relies on traditional ingredients like butter, eggs, and cream cheese, so it’s not suitable for dairy-free or vegan diets without significant substitutions that may alter the texture. However, experimenting with plant-based alternatives can be fun if you’re up for a baking challenge!
Final Thoughts
Baking the Strawberry Italian Cream Pound Cake Recipe is like creating a little piece of happiness in your kitchen. The combination of fresh berries, coconut, and creamy glaze just sings with every bite, perfect for sharing with loved ones or savoring quietly with a cup of coffee. I can’t recommend this cake enough—it’s truly a crowd-pleaser that brings warmth and joy to any table. So gather your ingredients, preheat your oven, and get ready to discover your new favorite dessert!
Print
Strawberry Italian Cream Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Strawberry Italian Cream Pound Cake is a rich and moist Southern dessert combining the tenderness of a classic pound cake with fresh strawberries, coconut, and pecans. Topped with a smooth cream cheese glaze and garnished with toasted coconut and sliced strawberries, this Bundt cake is perfect for spring or summer gatherings.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup chopped fresh strawberries (lightly dusted with flour)
- 1/2 cup chopped pecans (optional)
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1 tablespoon unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin)
Garnish
- Sliced fresh strawberries
- Toasted coconut
- Chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or tube pan to ensure the cake releases easily after baking.
- Cream Butter, Oil, and Sugar: In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar using a mixer on medium speed for about 4–5 minutes until the mixture is light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition to ensure the batter is smooth and well incorporated. Stir in the vanilla extract and almond extract for additional flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Alternate Mixing Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the creamed butter mixture in portions, alternating with buttermilk. Start and end with the flour mixture, mixing only until just combined to keep the cake tender.
- Fold in Coconut, Strawberries, and Pecans: Gently fold in the shredded coconut, floured strawberries, and pecans if using, taking care not to overmix to prevent breaking up the strawberries.
- Pour Batter and Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 1 hour to 1 hour 10 minutes until a toothpick inserted in the center comes out clean.
- Cool Cake: Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare Cream Cheese Glaze: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then slowly add milk one tablespoon at a time until the glaze reaches a drizzle-able consistency.
- Glaze and Garnish: Drizzle the cream cheese glaze over the cooled cake. Garnish with sliced fresh strawberries, toasted coconut, and chopped pecans for added texture and flavor before serving.
Notes
- Toss fresh strawberries with a bit of flour before folding them into the batter to prevent sinking during baking.
- This cake is rich and moist, making it ideal for spring or summer celebrations.
- Store any leftovers refrigerated and consume within 4 days for best freshness.
