Few desserts capture the charm of homemade baking like a Strawberry Italian Cream Pound Cake. This moist, rich, and flavorful cake blends the buttery goodness of a classic pound cake with coconut, nuts, and juicy strawberries. Topped with a luscious strawberry cream cheese frosting, it’s the perfect centerpiece for birthdays, gatherings, or simply indulging at home.
In this guide, you’ll find everything you need to know: ingredients, step-by-step instructions, tips for success, and answers to common questions.
Ingredients for the Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries (drained well)
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
Ingredients for the Frosting (Strawberry Cream Cheese)
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar (add more if thicker consistency is needed)
- ½ cup finely chopped strawberries (drained and blotted well)
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Preparing the Cake
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Preheat and Prepare Pans
Heat your oven to 325°F (163°C). Grease and flour a bundt pan or two round cake pans, depending on the style you want. A bundt pan gives a beautiful presentation, while layers allow for more frosting between the cakes. -
Combine Dry Ingredients
In a medium bowl, sift together flour, baking soda, and salt. Set this mixture aside—this step helps ensure an even distribution of the leavening agent. -
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy. This process usually takes 3–5 minutes and is crucial for the cake’s tender crumb. -
Add Eggs
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl to keep the mixture even. -
Incorporate Vanilla Extract
Mix in the vanilla extract, which enhances the flavors of the strawberries and coconut. -
Alternate Wet and Dry Ingredients
Gradually add the flour mixture and buttermilk, alternating between the two. Begin and end with the flour mixture. Stir gently to avoid overmixing, which can make the cake dense. -
Fold in Flavorful Additions
Using a spatula, gently fold in the chopped strawberries, shredded coconut, and optional nuts. Make sure the strawberries are well-drained to prevent excess moisture in the batter. -
Bake the Cake
Pour the batter evenly into your prepared pan(s). Bake according to the pan you choose:- Bundt pan: 60–70 minutes
- Layer pans: 30–35 minutes
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Cool the Cake
Let the cake rest in the pan for 10–15 minutes before carefully transferring it to a wire rack. Allow it to cool completely before frosting.
Making the Strawberry Cream Cheese Frosting
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Cream Base Ingredients
In a clean bowl, beat the softened cream cheese and butter until smooth and fluffy. -
Add Flavoring
Mix in the vanilla extract and a pinch of salt for balance. -
Incorporate Powdered Sugar
Gradually add powdered sugar, one cup at a time, beating until smooth after each addition. Adjust the consistency by adding more sugar if you want a thicker frosting. -
Fold in Strawberries
Stir in the well-drained strawberries. To avoid runny frosting, make sure the strawberries are blotted dry with a paper towel before folding them in. -
Frost the Cake
Spread the frosting generously over the cooled cake. For layer cakes, frost between layers and cover the outside. For bundt cakes, drizzle or spread the frosting over the top, letting it cascade naturally.
Serving Suggestions
This cake pairs beautifully with fresh strawberries on the side, a dusting of powdered sugar, or even a drizzle of strawberry sauce. Serve chilled for a refreshing texture or at room temperature for a creamier bite.
Tips for Success
- Drain the Strawberries Well: Excess liquid from strawberries can make the cake soggy or the frosting runny. Chop and drain them on paper towels before use.
- Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature. This helps the batter mix evenly and rise properly.
- Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten, leading to a dense cake.
- Choose Your Pan Wisely: Bundt pans create a stunning presentation but take longer to bake. Layer pans are quicker and easier to frost.
- Chill the Frosting if Needed: If the frosting feels too soft after adding strawberries, refrigerate it for 15–20 minutes before spreading.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but they must be thawed and thoroughly drained. Fresh strawberries give the best texture and flavor, though.
Do I have to use coconut and nuts?
No, you can omit them if preferred. The cake will still be moist and delicious, though the traditional Italian cream cake flavor includes both.
How should I store this cake?
Because of the cream cheese frosting, store the cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Bring it to room temperature before serving for the best flavor.
Can I make the cake ahead of time?
Yes. You can bake the cake a day ahead and frost it just before serving. The unfrosted cake can be wrapped and kept at room temperature overnight.
What’s the best way to freeze this cake?
Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
Why did my cake turn out dense?
A dense cake usually happens from overmixing the batter or using cold ingredients. Ensure your butter and eggs are at room temperature and mix only until combined.
This Homemade Strawberry Italian Cream Pound Cake is more than just dessert—it’s a celebration of texture and flavor. With its moist crumb, bursts of strawberry, and creamy frosting, it’s sure to impress at any table.