Strawberry Italian Cream Pound Cake Recipe

If you’re on the hunt for a dessert that feels like a warm hug and tastes like a celebration, then look no further than the Strawberry Italian Cream Pound Cake. This cake is a stunning showcase of tender, buttery crumb infused with fresh strawberries, shredded coconut, and chopped pecans, all wrapped up in a dreamy strawberry cream cheese frosting. It’s the kind of recipe that becomes an instant favorite, whether for a special occasion or just treating yourself to something indulgent and unforgettable.

Ingredients You’ll Need

The magic behind this Strawberry Italian Cream Pound Cake is in its thoughtful yet straightforward ingredients. Each element plays a crucial role — from the rich butter and shortening that create a moist texture to the fresh strawberries that bring brightness and color. Let’s dive into these essentials to make your baking seamless and satisfying.

• 1 cup (2 sticks) unsalted butter, softened: Provides a rich, creamy base for a tender cake crumb.
• ½ cup vegetable shortening: Helps keep the cake moist and adds tenderness.
• 2½ cups granulated sugar: Sweetens the cake and assists in creating a light texture.
• 6 large eggs, room temperature: Binds ingredients and adds richness.
• 3 cups all-purpose flour, sifted: The structure backbone of the cake.
• 1 teaspoon baking powder: Provides gentle lift for a fluffy crumb.
• ½ teaspoon baking soda: Enhances rise and tenderness.
• ½ teaspoon salt: Balances sweetness and brings out flavor.
• 1 cup buttermilk, room temperature: Adds tang and moisture for a luscious texture.
• 1 teaspoon vanilla extract: Infuses warm, aromatic depth.
• ½ teaspoon almond extract: Offers a subtle nutty sweetness that complements the strawberries.
• 1 cup sweetened shredded coconut: Adds tropical flavor and chewy texture.
• ½ cup finely chopped pecans (optional): Contributes a lovely crunch and nuttiness.
• 1 cup finely chopped fresh strawberries: Delivers fresh bursts of juicy sweetness throughout.
• Frosting Ingredients: 8 oz cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, ½ teaspoon each of vanilla and almond extracts, and ¼ cup fresh strawberry puree to create the signature strawberry cream cheese frosting.
• Garnishes: Fresh strawberry slices and toasted coconut flakes or chopped pecans for that final elegant touch.

How to Make Strawberry Italian Cream Pound Cake

Step 1: Preheat and Prepare Your Pan

Begin by heating your oven to 325°F (165°C). Grease and flour a large 10-inch Bundt or tube pan so that your cake releases perfectly after baking. This step ensures a smooth, intact cake surface that will make frosting a joy.

Step 2: Cream Butter, Shortening, and Sugar

In a large bowl, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy — this usually takes about 4 to 5 minutes. This creaming process incorporates air, setting the stage for a tender, well-risen pound cake.

Step 3: Add Eggs One by One

Next, add the eggs one at a time, beating thoroughly after each addition. This slow incorporation prevents the batter from curdling and ensures each egg blends fully, contributing to a smooth and creamy mix.

Step 4: Combine Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients beforehand guarantees even distribution of leavening agents and seasoning throughout your cake.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the flour mixture to the creamed butter and sugar in parts, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until combined to avoid overmixing, which can toughen the cake.

Step 6: Stir in Flavorings, Coconut, Nuts, and Strawberries

Fold in the vanilla and almond extracts, shredded coconut, pecans if using, and the freshly chopped strawberries. This step is where the cake acquires its unmistakable character — the fun blend of tropical, nutty, and fruity textures and flavors.

Step 7: Bake to Golden Perfection

Pour your luscious batter evenly into the prepared pan. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before gently turning it out onto a wire rack to cool completely.

Step 8: Create the Strawberry Cream Cheese Frosting

While your cake cools, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well each time, then fold in vanilla, almond extract, and the fresh strawberry puree. This frosting will be creamy, fluffy, and perfectly tinged with a soft pink hue.

Step 9: Frost and Garnish Your Cake

Once the cake is fully cooled, spread or pipe the strawberry cream cheese frosting all over, letting bits of the cake peek through if you like a rustic look. Garnish it generously with fresh strawberry slices and a scattering of toasted coconut flakes or chopped pecans for that irresistible finishing flourish.

How to Serve Strawberry Italian Cream Pound Cake

Garnishes

Adding fresh strawberry slices on top not only enhances the cake’s strawberry essence but also adds a lovely visual pop of color. Toasted coconut flakes or chopped pecans contribute crunch and a beautiful rustic flair that take the presentation up a notch.

Side Dishes

This pound cake shines on its own, but if you want to serve it with sides, think light and refreshing. A dollop of whipped cream or a scoop of vanilla bean ice cream works beautifully. Fresh berries or a simple fruit salad can complement the cake’s rich and tender crumb perfectly.

Creative Ways to Present

Serve slices drizzled with a warm berry sauce or dust the top lightly with powdered sugar for a delicate, elegant touch. For gatherings, slice the cake into bite-sized squares and serve as finger food with mini forks, making it easy for everyone to indulge without fuss.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Strawberry Italian Cream Pound Cake wrapped tightly in plastic wrap or stored in an airtight container in the fridge. This will preserve its freshness and prevent the frosting from drying out, so every slice stays as luscious as the first.

Freezing

You can freeze sliced or whole pound cake by wrapping it well in plastic wrap and aluminum foil. Freeze for up to three months. When ready to enjoy, thaw it overnight in the fridge and bring to room temperature before serving for the best texture.

Reheating

If you love your cake slightly warmed, gently heat individual slices in the microwave for 10 to 15 seconds. This softens the crumb and enhances the flavors, especially with that dreamy strawberry cream cheese frosting.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal because they retain their texture better throughout baking. If you use frozen, make sure to thaw and drain them thoroughly to avoid adding too much moisture to the batter.

Is there a substitute for buttermilk in this recipe?

You can make a simple buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This acidity helps tenderize the cake and activate the baking soda.

Can I omit nuts if I have allergies?

Absolutely! The pecans add wonderful texture and flavor, but the cake will still be delicious without them. You could also try toasted oats or seeds if looking for a crunchy addition.

How long does the frosting take to set?

The strawberry cream cheese frosting firms up nicely after about 30 minutes in a cool room or in the refrigerator. This makes slicing and serving much easier without smudging.

Can I make this cake in smaller pans?

Yes, but adjust the baking time accordingly. Using smaller pans will mean thinner cake layers, so start checking for doneness around 35 to 45 minutes with a toothpick test.

Final Thoughts

There’s something truly special about the Strawberry Italian Cream Pound Cake. It’s a cozy yet elegant cake that brings smiles, whether for a family get-together or a solo moment of indulgence. I can’t encourage you enough to try this recipe — the harmony of flavors and textures is utterly irresistible, and it might just become your new favorite cake to bake and share!

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