Imagine biting into a slice of cake so creamy and flavorful that it feels like a warm hug on a chilly day. Welcome to the world of Strawberry Italian Cream Pound Cake! Bursting with juicy strawberries, rich cream cheese frosting, and a tender pound cake texture, this dessert is sure to be a hit with your family and friends. I remember the first time I made it; my kids couldn’t resist asking for seconds, and even my husband who claims he’s not a “sweet tooth” had to admit it was delicious! It’s a simple, quick recipe that’s perfect for family gatherings or weekend brunches. If you love our classic Lemon Drizzle Cake, you’re going to adore this fruity twist! So grab your mixing bowl and let’s dive into this delightful recipe!

What is Strawberry Italian Cream Pound Cake?

You might be wondering, “Why the fancy name?” Well, Strawberry Italian Cream Pound Cake sounds exotic, but it’s as homey and comforting as a family gathering! This cake is a delightful combination of buttery pound cake, fresh strawberries, and creamy frosting that just screams celebration. Isn’t it funny how food can have such charming names? Just like they say, “the way to a man’s heart is through his stomach,” and let me tell you, this cake will surely win over even the hardest hearts. So, why not give it a try and see if it melts someone’s heart today?

Why You’ll Love This:

There are three standout reasons to love Strawberry Italian Cream Pound Cake. First, the star of the show is the moist, tender pound cake that perfectly complements the sweet strawberries and creamy frosting. Second, making this at home could save you a pretty penny compared to buying similar treats at a bakery—plus, it’s made with love! Lastly, the zesty touch from the fresh strawberries and the delightful texture of sweetened shredded coconut make every bite an explosion of flavor. If you’re a fan of our Moist Carrot Cake, you’ll find this pound cake just as delightful! So roll up your sleeves and see for yourself!

How to Make:

Quick Overview

This Strawberry Italian Cream Pound Cake is not only easy to whip up, but it’s also incredibly satisfying. With just a few simple ingredients and about 15 minutes for prep, you’ll have a delicious cake ready to bake! This recipe features creamy elements and nostalgic flavors, creating a dessert that everyone will love.

Ingredients:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs
3 cups (375g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (240ml) buttermilk
1 tsp vanilla extract
1 cup (90g) sweetened shredded coconut
1/2 cup (60g) chopped pecans
1 cup (150g) diced fresh strawberries
8 oz (226g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1/2 cup (80g) mashed fresh strawberries
1 tsp vanilla extract

Step-by-Step:

Prepare Your Oven and Pans: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the butter-sugar mixture, alternating with the buttermilk to keep it moist.
Fold in Extras: Stir in the vanilla extract, sweetened shredded coconut, chopped pecans, and diced strawberries gently until just combined.
Pour and Bake: Pour the batter into the prepared pan(s) and spread evenly. Bake for 50-60 minutes (35-40 minutes for round pans), or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
Make the Frosting: While the cake is cooling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in the mashed strawberries and vanilla extract.
Frost the Cake: Once the cake has cooled completely, spread or pipe the cream cheese frosting over the top. Garnish with extra strawberries or shredded coconut if desired.

What to Serve Strawberry Italian Cream Pound Cake With:

Pair your Strawberry Italian Cream Pound Cake with a light fresh fruit salad or even a scoop of vanilla ice cream for that extra indulgence! A refreshing glass of iced tea or lemonade also complements the flavors beautifully, making it perfect for a delightful afternoon treat!

Top Tips for Perfecting:

Butter Temperature: Ensure your butter is at room temperature for mixing. This helps achieve a fluffy batter.
Eggs: Take your eggs out ahead of time to reach room temperature, which can help them incorporate better.
Baking Pan: If you use a bundt pan, make sure to grease thoroughly to avoid sticking.
Customize: Feel free to swap out the strawberries for other fruits like blueberries or peaches!

Storing and Reheating Tips:

Leftover Strawberry Italian Cream Pound Cake can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap for up to 3 months. To enjoy again, simply remove from the freezer and allow to thaw at room temperature; frost once thawed for the best flavor.

FAQs

Can I use frozen strawberries?
Yes! If using frozen strawberries, ensure they are thawed and drained to avoid excess moisture.

Can I make this cake ahead of time?
Absolutely! This cake holds up well in the refrigerator and is perfect for making in advance.

What can I substitute for buttermilk?
You can use milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute.

Conclusion

Strawberry Italian Cream Pound Cake is a show-stopper that’s as delightful to make as it is to eat. With its rich textures, creamy frosting, and fruity flavors, it’s sure to become a go-to recipe in your home. Give it a try, and don’t forget to share the joy with your loved ones! Happy baking!

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