Strawberry Italian Cream Pound Cake is the kind of dessert that gets everyone talking around the table, with its dreamy soft crumb, sweet tart bursts of strawberry, and rich, cloud-like cream cheese glaze. Every bite delivers the perfect balance of buttery cake, bright fruit, nutty crunch, and a hint of coconut for something truly special. Whether you’re baking for a spring brunch, a celebratory dinner, or just because you love cake, this masterpiece is a surefire crowd-pleaser that feels both nostalgic and refreshingly new.
Ingredients You’ll Need
Ingredients You’ll Need
Every element in this recipe has a starring role! The ingredients for Strawberry Italian Cream Pound Cake might look simple, but together, they create layers of flavor, unbeatable texture, and that signature sunny pink hue. Here’s why each one matters:
- Unsalted butter: Softened butter ensures the cake is supremely moist and gives that signature buttery pound cake flavor.
- Vegetable oil: Adds extra tenderness and keeps the crumb lush even days after baking.
- Granulated sugar: Sweetens and helps create a light, fluffy batter.
- Large eggs: Room-temperature eggs provide structure and that beautiful golden color.
- All-purpose flour: The backbone of the cake, giving it sturdiness without density.
- Baking powder & baking soda: This classic combo lifts the cake to create a fine, even crumb.
- Salt: Just a whisper, but it sharpens every flavor, especially the sweet and the nutty notes.
- Buttermilk: Adds subtle tang and keeps the cake extra soft and tender.
- Vanilla extract: Fragrant vanilla pulls all the flavors together so every bite tastes warm and inviting.
- Almond extract: Just a splash adds old-fashioned bakery aroma and depth that’s irresistible.
- Sweetened shredded coconut: A tropical surprise that enhances both texture and flavor.
- Chopped pecans: These bring a delightful nutty crunch—toast for even more flavor!
- Fresh strawberries (chopped & patted dry): The star of the show, delivering tang and sweetness in every slice.
- Cream cheese: Essential for that lush glaze—make sure it’s soft for easy blending.
- Powdered sugar: Melts right into the cream cheese, making the glaze smooth and sweet.
- Heavy cream: A splash creates a pourable glaze to cloak the cake beautifully.
- Fresh strawberries (for garnish): Nothing is more inviting than a few glistening berries on top!
How to Make Strawberry Italian Cream Pound Cake
Step 1: Prepare Your Pan and Oven
Before you do anything else, preheat your oven to 325°F. Grease and flour a 10-inch bundt or tube pan thoroughly—take your time getting into all the nooks, so your cake releases effortlessly and looks picture perfect.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, blend the softened butter, vegetable oil, and granulated sugar together. Whip them until the mixture is light, pale, and looks almost fluffy; this traps air for that tender pound cake texture.
Step 3: Add Eggs One at a Time
Add the eggs one at a time, mixing well after each addition. This helps create a smooth, silky batter and ensures each egg is fully incorporated. Take a moment to scrape down the bowl as needed.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Sifting or whisking here helps distribute the leaveners evenly, so the cake rises just right.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients and buttermilk to the batter, starting and ending with the dry mixture. Mixing alternately keeps the batter smooth and prevents overworking, ensuring your Strawberry Italian Cream Pound Cake stays tender.
Step 6: Add Flavorings and Mix-Ins
Stir in the vanilla and almond extracts, then gently fold in the sweetened shredded coconut, chopped pecans, and those juicy, well-dried fresh strawberries. Fold just until combined, so you don’t crush the fruit or overmix the batter.
Step 7: Transfer to Pan and Bake
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 75 to 85 minutes, checking for doneness by inserting a toothpick that should come out clean or with a crumb or two attached.
Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool absolutely completely. For the cream cheese glaze, beat the softened cream cheese, then add powdered sugar, vanilla extract, and enough heavy cream to arrive at a thick yet pourable texture. Drizzle the glaze generously over the cooled cake and garnish with plenty of fresh strawberries for that bakery-worthy finish.
How to Serve Strawberry Italian Cream Pound Cake
Garnishes
The crowning glory of Strawberry Italian Cream Pound Cake is its creamy glaze, but don’t forget a handful of plump, fresh berries right on top—they catch the light and add a burst of color. For extra flair, a sprinkle of toasted coconut or a few chopped pecans make the cake absolutely irresistible.
Side Dishes
While this cake definitely shines on its own, it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A hot cup of espresso or a glass of cold milk makes a lovely match, balancing the sweetness and richness just perfectly.
Creative Ways to Present
Turn slices of your Strawberry Italian Cream Pound Cake into stunning plated desserts by topping each with a drizzle of homemade strawberry sauce or slices of macerated strawberries. For a brunch table, cut the cake into cubes and serve in parfait glasses layered with berries and whipped cream for a playful twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Strawberry Italian Cream Pound Cake tightly in plastic wrap or place it in an airtight container. It keeps best in the refrigerator and will stay moist and delicious for up to five days—just let slices come to room temperature before serving.
Freezing
This cake is freezer friendly! Wrap unglazed slices, or even the whole cake, in two layers of plastic wrap and a layer of foil. Store for up to three months. Thaw overnight in the fridge before adding glaze and serving.
Reheating
While you don’t need to reheat the cake, a quick zap in the microwave (about 10 seconds per slice) will bring back that just-baked feel if it’s been refrigerated. Avoid heating it with the glaze, as it can melt and lose its texture.
FAQs
Can I use frozen strawberries in this recipe?
Fresh strawberries are always best for Strawberry Italian Cream Pound Cake because they won’t release as much moisture into the batter. If you must use frozen, thaw and pat them very dry before folding them in.
How do I know when the cake is done baking?
Start checking around the 75-minute mark. A long skewer or toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs, but no wet batter.
What if I don’t have buttermilk?
No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use in place of buttermilk for similar results.
Can I leave out the coconut or pecans?
Absolutely! If you have allergies or prefer a simpler cake, you can omit the coconut and/or pecans. The Strawberry Italian Cream Pound Cake will still be delicious and moist.
Do I have to use a bundt pan?
Bundt pans give the cake its signature look, but you can bake this recipe in two loaf pans instead (reduce the baking time and check early). No matter the shape, it’s sure to be a showstopper!
Final Thoughts
There’s nothing quite like serving a homemade Strawberry Italian Cream Pound Cake and seeing everyone’s faces light up at first bite. If you love recipes that bring together nostalgia, vibrant flavor, and a touch of Southern hospitality, don’t wait to bake this one. Go ahead and make it, then share the joy with your favorite people—it’s always a celebration with this cake on the table!
Print
Strawberry Italian Cream Pound Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Italian Cream Pound Cake. A moist and tender pound cake filled with sweet strawberries, coconut, and pecans, topped with a luscious cream cheese glaze.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- ½ cup vegetable oil
- 2½ cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- 1½ cups fresh strawberries (chopped and patted dry)
Cream Cheese Glaze:
- 8 ounces cream cheese (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
Garnish:
- Fresh strawberries
Instructions
- Preheat the oven: Preheat to 325°F and grease/flour a 10-inch bundt pan.
- Cream butter and sugar: Mix butter, oil, sugar until fluffy. Add eggs one at a time.
- Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Alternate ingredients: Add dry mix/buttermilk to batter, starting/ending with dry mix. Stir in extracts, then fold in coconut, pecans, and strawberries.
- Bake: Pour batter into pan, bake for 75–85 minutes. Cool before glazing and garnishing.
Notes
- Ensure strawberries are well-dried to avoid excess moisture.
- Consider toasting pecans and coconut for enhanced flavor.
- This cake stores well in the refrigerator and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 545
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
