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