Description
This Strawberry Italian Cream Pound Cake is a moist and tender bundt cake infused with shredded coconut, chopped pecans, and fresh strawberries. Perfectly balanced with vanilla and almond extracts, this classic cake is finished with a sweet strawberry glaze that adds a delightful fruity touch. Ideal for gatherings or as a sweet treat any time of year.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1 cup finely chopped fresh strawberries (patted dry)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree or finely mashed strawberries
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking and ensure even baking.
- Cream the fats and sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light and fluffy, about 3–5 minutes. This process incorporates air for a light cake texture.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate and maintain a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Alternate additions: Add the dry flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix gently to avoid overmixing. Stir in the vanilla and almond extracts for flavor.
- Fold in mix-ins: Gently fold in the shredded coconut, chopped pecans (if using), and chopped fresh strawberries. Folding carefully preserves the airiness of the batter.
- Bake: Pour the batter into the prepared pan and smooth the top surface evenly. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool: Let the cake cool in the pan for 10–15 minutes to allow it to set, then invert onto a wire rack and cool completely to room temperature.
- Glaze (optional): Whisk the powdered sugar with strawberry puree and lemon juice to make a smooth glaze. Drizzle over the cooled cake for added sweetness and a fruity finish.
Notes
- Make sure to pat the strawberries dry before folding them into the batter to avoid excess moisture affecting the cake texture.
- The pecans are optional and can be omitted or substituted with walnuts if preferred.
- If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or running off.
- Use room temperature eggs and fats for better mixing and a lighter cake texture.
