Description
Indulge in the deliciously moist Homemade Strawberry Italian Cream Pound Cake! This rich, buttery cake combines the classic texture of a pound cake with the fresh, fruity flavor of strawberries, sweetened coconut, and crunchy pecans. Topped with a luscious strawberry cream cheese frosting, this dessert is perfect for any special occasion or just as a treat with a cup of coffee. A beautiful, flavorful dessert that’s easy to make and sure to impress.
Ingredients
For the Cake:
1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup finely chopped fresh strawberries
½ cup sweetened shredded coconut
½ cup chopped pecans
For the Strawberry Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar (adjust for consistency)
¼ cup mashed fresh strawberries
1 teaspoon vanilla extract
Pinch of salt
Instructions
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Preheat your oven to 325°F (163°C). Grease and flour a large bundt or tube cake pan.
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In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
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In a separate bowl, sift together flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with buttermilk, starting and ending with flour.
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Stir in vanilla extract.
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Gently fold in strawberries, coconut, and pecans.
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Pour the batter into the prepared pan, smoothing the top.
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Bake for 1 hour 10-15 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
For the Frosting:
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Beat together cream cheese and butter until smooth and creamy.
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Add mashed strawberries, vanilla, and salt.
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Gradually add powdered sugar until you achieve the desired frosting consistency.
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Once the cake is completely cool, frost it with the strawberry cream cheese frosting and garnish with additional fresh strawberries or toasted pecans, if desired.
Notes
Variations:
Add Lemon Zest: Add 1 teaspoon of lemon zest for a citrusy twist.
Nut-Free Version: Omit the chopped pecans for a nut-free cake.
Whipped Cream Frosting: Use whipped cream for a lighter, fluffier topping.
Vegan Version: Substitute plant-based alternatives for butter, shortening, and eggs, and use non-dairy milk instead of buttermilk.
Storage/Reheating: Store leftover cake in an airtight container in the fridge for up to 4 days. The cake stays moist and flavorful. Frosting can be stored separately for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10-15 minutes
- Category: Dessert, Cake
- Cuisine: Italian-American
