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Strawberry Italian Cream Pound Cake Recipe

Strawberry Italian Cream Pound Cake Recipe
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★★★★★

4.9 from 25 reviews

A decadent Strawberry Italian Cream Pound Cake featuring a moist, buttery cake studded with fresh strawberries, shredded coconut, and pecans, topped with a luscious strawberry cream cheese frosting for a perfect blend of textures and flavors.

Ingredients

Scale

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup vegetable shortening
  • 2½ cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup sweetened shredded coconut
  • ½ cup finely chopped pecans (optional)
  • 1 cup finely chopped fresh strawberries

For the Strawberry Cream Cheese Frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup fresh strawberry puree (made by blending fresh strawberries)

For Garnish:

  • Fresh strawberry slices
  • Toasted coconut flakes or chopped pecans (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a large 10-inch Bundt or tube pan to ensure the cake doesn’t stick.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture becomes light and fluffy, about 4–5 minutes.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition until the batter is smooth and creamy with no streaks.
  4. Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly combine.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined to avoid overworking the batter.
  6. Add Flavorings and Mix-Ins: Stir in the vanilla extract, almond extract, shredded coconut, chopped pecans (if using), and finely chopped fresh strawberries gently into the batter.
  7. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 70–80 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
  9. Make the Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar one cup at a time, beating on low speed. Mix in vanilla extract, almond extract, and fresh strawberry puree until frosting is fluffy and has a light pink color.
  10. Frost the Cake: Once the cake is completely cooled, spread or pipe the strawberry cream cheese frosting evenly over the top and sides. For a rustic look, allow some of the cake to peek through the frosting.
  11. Garnish and Serve: Decorate the cake with fresh strawberry slices and toasted coconut flakes or chopped pecans for added texture and elegance. Slice and enjoy your luscious Strawberry Italian Cream Pound Cake!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Use fresh strawberries for the best flavor and texture.
  • Chilling the cream cheese and butter slightly before frosting can help achieve a smoother consistency.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • For a nut-free version, omit the pecans.
  • To make strawberry puree, blend fresh strawberries until smooth and strain if desired to remove seeds.

Nutrition

Keywords: Strawberry Italian Cream Cake, Pound Cake, Southern Desserts, Cream Cheese Frosting, Coconut Pound Cake, Strawberry Cake

Find it online: https://maicook.com/strawberry-italian-cream-pound-cake-recipe/