This Strawberry Italian Cream Pound Cake is a show-stopping dessert that combines the rich, buttery texture of a classic pound cake with the sweet-tart flavor of fresh strawberries. Topped with a luscious strawberry cream cheese frosting, this cake is perfect for celebrations, potlucks, or any occasion where you want to impress. With its moist crumb, crunchy pecans, and tropical coconut, it’s a delightful twist on tradition.

Prep Time

  • 20 minutes

Cook Time

  • 1 hour 15 minutes

Total Time

  • 1 hour 35 minutes

Servings

  • 12–16 servings

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped fresh strawberries
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans

For the Strawberry Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar (adjust for consistency)
  • ¼ cup mashed fresh strawberries
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 325°F (163°C) . Grease and flour a large bundt pan or tube cake pan generously to ensure the cake doesn’t stick. Set aside.

Step 2: Cream Butter, Shortening & Sugar

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and vegetable shortening together until light and fluffy (about 3–4 minutes).
  2. Gradually add the granulated sugar, beating well after each addition, until the mixture is pale and creamy. This step is crucial for creating a light texture in the cake.

Step 3: Add Eggs

  1. Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Combine Dry Ingredients

  1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5: Alternate Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (start and end with the dry ingredients). Mix on low speed until just combined—do not overmix.
  2. Stir in the vanilla extract, chopped strawberries, shredded coconut, and chopped pecans. Fold gently to distribute evenly without overworking the batter.

Step 6: Bake the Cake

  1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  2. Bake in the preheated oven for 1 hour 10–15 minutes , or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.

Step 7: Make the Strawberry Cream Cheese Frosting

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Increase the speed and beat until light and fluffy.
  3. Add the mashed strawberries, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Adjust the consistency by adding more powdered sugar (for thicker frosting) or a teaspoon of milk (for thinner frosting).

Step 8: Frost and Decorate

  1. Once the cake has cooled completely, spread the strawberry cream cheese frosting evenly over the top and sides of the cake.
  2. Garnish with additional chopped pecans, shredded coconut, or fresh strawberry slices for an elegant touch.

Step 9: Serve and Enjoy

  1. Slice the cake and serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days . Bring to room temperature before serving for the best texture.

Pro Tips

  • Strawberry Prep: Use fresh, ripe strawberries for the best flavor. Pat them dry after chopping to prevent excess moisture from affecting the cake’s texture.
  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle.
  • Frosting Consistency: For a drizzle effect, thin the frosting slightly with milk and pour it over the cake in a zigzag pattern.
  • Make Ahead: The cake can be baked a day in advance and stored at room temperature. Frost it just before serving.

Nutrition Facts (Per Serving, based on 16 servings)

  • Calories: 420
  • Protein: 5g
  • Carbohydrates: 60g
  • Fat: 20g
  • Fiber: 1g
  • Sugar: 40g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Strawberry Italian Cream Pound Cake is a celebration of flavors and textures. The buttery, dense cake is studded with juicy strawberries, crunchy pecans, and chewy coconut, while the creamy strawberry frosting ties everything together with a burst of fruity sweetness. It’s a versatile dessert that’s equally suited for casual gatherings or special occasions.

Ready to bake this stunning cake? Grab your ingredients and get ready to enjoy a slice of pure indulgence—it’s rich, fruity, and utterly delicious!

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