Strawberry Italian Cream Pound Cake Recipe

There is something truly irresistible about this Strawberry Italian Cream Pound Cake Recipe that makes it a beloved treat for any occasion. It’s the perfect blend of moist, buttery cake infused with the sweet freshness of strawberries, shredded coconut, and just a hint of almond and vanilla. Whether you’re looking to impress guests at a family gathering or simply craving a comforting dessert to enjoy with your afternoon coffee, this cake delivers warmth, nostalgia, and vibrant flavor in every bite.

Ingredients You’ll Need

Gathering your ingredients for this cake is a breeze, and each one plays a crucial role in creating the rich texture and luscious flavor that makes the Strawberry Italian Cream Pound Cake Recipe stand out. From creamy butter to fresh strawberries, these essentials combine to build layers of taste that are both classic and delightful.

• Unsalted butter (1 cup): Provides the rich, creamy base that makes the cake tender and flavorful.
• Vegetable shortening (1/2 cup): Helps keep the cake moist and gives it a perfect crumb.
• Granulated sugar (3 cups): Sweetens the cake just right, balancing the fruity and creamy notes.
• Large eggs (5): Bind the ingredients together and add structure for a dense yet fluffy texture.
• All-purpose flour (3 cups): Forms the sturdy backbone of the cake while allowing it to stay soft.
• Baking powder (1/2 teaspoon): A gentle leavening agent for just enough lift.
• Baking soda (1/2 teaspoon): Helps the cake rise and stabilizes the texture.
• Salt (1/4 teaspoon): Enhances all the other flavors to perfection.
• Buttermilk (1 cup): Adds a delightful tang and keeps the crumb moist.
• Vanilla extract (1 teaspoon): Brings warmth and depth to the overall flavor.
• Almond extract (1/2 teaspoon): Gives a subtle nutty aroma that pairs beautifully with the strawberries.
• Sweetened shredded coconut (1 cup): Introduces a lovely texture and tropical sweetness.
• Chopped pecans (1/2 cup, optional): Adds crunch and nuttiness for contrast.
• Fresh strawberries (1 cup, finely chopped): The star ingredient, bursting with fresh, fruity flavor.
• Powdered sugar (1 cup): The base for a beautiful glaze.
• Strawberry puree or mashed strawberries (2–3 tablespoons): Intensifies the strawberry flavor especially in the glaze.
• Lemon juice (1 teaspoon, optional): Brightens and balances the sweetness in the glaze.

How to Make Strawberry Italian Cream Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325 degrees Fahrenheit, or 163 degrees Celsius. Grease and flour a 10-inch bundt or tube pan generously to ensure your cake will slip out beautifully after baking. This simple prep step sets the stage for a perfect cake release.

Step 2: Cream the Fats and Sugar

In a large bowl, combine the softened butter, vegetable shortening, and granulated sugar. Beat them together until the mixture is light and fluffy, about 3 to 5 minutes. This step is crucial as it introduces air into the batter, resulting in a lighter texture for your pound cake.

Step 3: Add the Eggs One at a Time

Incorporate the eggs gradually, beating each in thoroughly before adding the next. This method ensures the eggs blend smoothly and maintain the creamy consistency you’ve built so far. It also prevents the batter from curdling.

Step 4: Mix the Dry Ingredients Separately

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Combining these dry ingredients evenly prevents lumps and ensures consistent rising of your cake.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Add the dry flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour. Stir in the vanilla and almond extracts during this process. This alternating method helps maintain a balanced batter that is neither too dry nor too wet.

Step 6: Fold in the Coconut, Pecans, and Strawberries

Gently fold in the shredded coconut, chopped pecans (if you’re using them), and the finely chopped fresh strawberries. The key here is to be gentle so that you don’t crush the berries or overwork the batter, preserving those lovely textures and bursts of fresh fruit.

Step 7: Bake the Cake

Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma that fills your kitchen at this point is unforgettable.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This prevents sogginess and keeps the cake’s texture just right.

Step 9: Make and Add the Glaze

For an optional but delightful finishing touch, whisk the powdered sugar with strawberry puree and lemon juice to create a luscious glaze. Drizzle it over the completely cooled cake for a glossy, fruity sheen that makes your Strawberry Italian Cream Pound Cake Recipe look as stunning as it tastes.

How to Serve Strawberry Italian Cream Pound Cake Recipe

Garnishes

The simple addition of fresh strawberry halves or a sprinkle of toasted coconut on top adds visual appeal and amplifies that fresh fruity flavor. You can even add a few chopped pecans for extra crunch — these garnishes make every slice a feast for the eyes and palate.

Side Dishes

This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, creating a luscious contrast between warm cake and creamy sides. Fresh berry salad or a small bowl of mixed berries also complements the strawberry notes perfectly.

Creative Ways to Present

For festive occasions, slice the cake into thin layers and use it as a base for a layered trifle with fresh whipped cream and strawberries. Or serve warm slices with a drizzle of honey and a dusting of powdered sugar for an elegant yet simple finish that feels indulgent and inviting.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Strawberry Italian Cream Pound Cake Recipe fresh by storing it in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigeration is best, wrapped tightly to prevent drying out.

Freezing

You can freeze the cake for up to three months. Wrap it tightly in plastic wrap followed by aluminum foil for best results. When ready to enjoy again, thaw it overnight in the fridge before bringing to room temperature.

Reheating

For the most delightful experience, warm slices gently in the microwave for 10 to 15 seconds or in a low oven for a few minutes. This warms the cake and refreshes the flavors, making every bite as magical as the first.

FAQs

Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are best for this recipe because they maintain their texture and color better during baking. If you use frozen, make sure to thaw and pat them dry thoroughly to avoid adding excess moisture.

Why do I need both butter and shortening?

Butter provides flavor and richness, while shortening helps the cake stay moist with a tender crumb. Together, they create that perfect balance for the dense yet fluffy texture of this pound cake.

Is it okay to omit the pecans?

Absolutely! Pecans are optional and can be left out if you prefer a nut-free cake or want a smoother texture. The cake will still be delicious and full of flavor.

Can I make this cake in a loaf pan instead of a bundt pan?

Yes, you can use a loaf pan but expect the baking time to be a little shorter, so start checking for doneness around 60 minutes. The shape will be different, but the taste remains just as wonderful.

How do I know when the cake is fully baked?

The best test is to insert a toothpick or thin skewer into the center. If it comes out clean or with only a few moist crumbs, your cake is ready. Avoid opening the oven too often to maintain a consistent temperature.

Final Thoughts

I hope you feel inspired to create and enjoy this Strawberry Italian Cream Pound Cake Recipe as much as I do. It’s one of those timeless desserts that brings warmth and smiles to any table. Once you try it, this cake will surely become a treasured favorite to share over and over again.

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