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
Scale
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.
