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Strawberry Italian Cream Pound Cake Recipe

Strawberry Italian Cream Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews
  • Author: Melanie
  • 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

Scale

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

  1. Preheat the oven: Preheat to 325°F and grease/flour a 10-inch bundt pan.
  2. Cream butter and sugar: Mix butter, oil, sugar until fluffy. Add eggs one at a time.
  3. Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt.
  4. Alternate ingredients: Add dry mix/buttermilk to batter, starting/ending with dry mix. Stir in extracts, then fold in coconut, pecans, and strawberries.
  5. 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