Strawberry Italian Cream Pound Cake

Strawberry Italian Cream Pound Cake is a decadent twist on the classic Italian Cream Cake, blending the richness of a buttery pound cake with the freshness of strawberries and the signature texture of coconut and pecans. This cake is incredibly moist, loaded with flavor, and topped with a luscious strawberry cream cheese frosting. Perfect for special occasions, holidays, or any time you crave a showstopping dessert!

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup fresh strawberries, finely chopped and lightly dusted with flour

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup strawberry puree (fresh or frozen)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparation:

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan, ensuring all surfaces are well-coated to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamed butter and sugar, alternating with buttermilk. Begin and end with the flour mixture.

Step 5: Add Flavors and Mix-Ins

Stir in vanilla extract, almond extract, coconut, pecans, and finely chopped strawberries.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Frosting

In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar, followed by the strawberry puree, vanilla extract, and salt. Mix until creamy.

Step 8: Frost the Cake

Once the cake is completely cool, spread the strawberry cream cheese frosting evenly over the top and sides. Garnish with additional chopped pecans, coconut flakes, or fresh strawberries if desired.

Variation:

• Nut-Free Option: Omit the pecans if you prefer a nut-free cake.
• Extra Berry Flavor: Add a handful of blueberries or raspberries for more berry goodness.
• Chocolate Twist: Add white chocolate chips to the batter for an extra indulgent treat.

Cooking Notes:

• Ensure your butter, eggs, and buttermilk are at room temperature for the best texture.
• Lightly dusting strawberries with flour helps prevent them from sinking in the batter.
• Do not overmix the batter once the flour is added, as this can make the cake dense.
• If using frozen strawberries for the frosting, thaw and drain them well before pureeing.

Serving Suggestions:

• Serve chilled for a refreshing taste, especially during warmer months.
• Pair with a scoop of vanilla or strawberry ice cream.
• Drizzle with white chocolate ganache for an extra luxurious finish.

Tips:

• For a more intense strawberry flavor, add a teaspoon of strawberry extract to the batter.
• Store the cake in the refrigerator for up to 5 days. Let it come to room temperature before serving.
• Use a serrated knife to slice the cake cleanly without dragging the frosting.

Prep Time: 25 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 35 minutes

Nutritional Information (Per Serving):

Calories: 480
Protein: 6g
Sodium: 210mg

FAQs:

Q: Can I use frozen strawberries in the cake batter?

A: Yes, but thaw and drain them thoroughly to avoid excess moisture.

Q: How do I make the cake extra moist?

A: Using buttermilk and not overbaking ensures a soft and moist texture.

Q: Can I make this cake ahead of time?

A: Yes! You can bake the cake a day in advance and frost it before serving.

Q: Can I freeze this cake?

A: Absolutely! Wrap the cake in plastic wrap (without frosting) and freeze for up to 3 months. Thaw and frost before serving.

Conclusion:

Strawberry Italian Cream Pound Cake is the perfect blend of classic richness and fruity freshness. Whether you’re baking it for a birthday, holiday gathering, or just because, this cake is bound to impress. The creamy strawberry frosting adds an irresistible finishing touch, making every bite a delightful experience. Enjoy!

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