Introduction

If you love desserts that taste like sweet Southern charm with a burst of fresh strawberry sunshine, this Homemade Strawberry Italian Cream Pound Cake will absolutely steal your heart. With its moist, buttery crumb, pops of real strawberry, tender coconut flakes, and a velvety strawberry cream cheese frosting, this cake is a joyful fusion of nostalgic comfort and fruity elegance.

Unlike traditional pound cakes, this one’s lightened by buttermilk and balanced with finely chopped berries and crunchy pecans. The texture is melt-in-your-mouth tender, with a slight chew from the coconut. Whether served at Sunday dinner, gifted during the holidays, or enjoyed as a weekday treat, it brings smiles from the first slice.

This recipe is surprisingly easy to prepare, even for beginner bakers, and makes a beautiful centerpiece. It’s freezer-friendly and perfect for special occasions, potlucks, or anytime you want to impress with minimal fuss. Just mix, bake, frost, and fall in love.

 

Why You’ll Love This Recipe

Classic Comfort: All the creamy richness of Italian cream cake with a fruity twist.

Fresh and Fruity: Real strawberries add a bright, juicy burst in every bite.

Versatile: Bake in a bundt pan or as layer cakes for any occasion.

Make-Ahead Friendly: Stays moist and flavorful even after refrigerating or freezing.

Crowd-Pleaser: Loved by kids and adults alike, especially with the strawberry cream cheese frosting!

 

 

Ingredients

For the Cake
1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

2 ¾ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup buttermilk

1 tsp vanilla extract

1 cup finely chopped fresh strawberries, drained well

¾ cup sweetened shredded coconut

½ cup chopped pecans or walnuts (optional)

For the Strawberry Cream Cheese Frosting
1 (8 oz) block cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar (add more if needed)

½ cup finely chopped strawberries, well-drained or blotted

1 tsp vanilla extract

Pinch of salt

 

 

Variations

• Use raspberries instead of strawberries for a tangy twist.

• Add white chocolate chips to the batter for a creamier flavor.

• Make it nut-free by skipping the pecans and adding extra coconut.

• Top with fresh berries instead of frosting for a lighter version.

• Use strawberry extract to boost berry flavor in the cake or frosting.

• Turn into cupcakes by dividing batter into lined muffin tins and baking for 18–22 minutes.

 

 

 

How to Make the Recipe

Step 1: Preheat oven to 325°F (163°C). Grease and flour a bundt or layer cake pans.
Step 2: In a medium bowl, sift together flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
Step 4: Beat in eggs one at a time, mixing well after each. Stir in vanilla.
Step 5: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined.
Step 6: Gently fold in strawberries, coconut, and optional nuts.
Step 7: Pour batter into the prepared pan. Bake:
• Bundt: 60–70 minutes
• Layer pans: 30–35 minutes
Step 8: Cool in the pan for 10–15 minutes. Transfer to a wire rack and let cool completely.
Step 9: For frosting, beat cream cheese and butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar until fluffy. Fold in strawberries. Chill if needed.
Step 10: Frost the cooled cake. Refrigerate leftovers.

 

 

Tips for Making the Recipe

• Drain strawberries thoroughly to avoid watery batter or frosting.

• Don’t overmix the batter—just until everything’s combined.

• Use room-temperature ingredients for best texture.

• Chill the frosting slightly before spreading for clean layers.

• Grease your pan thoroughly to prevent sticking, especially with bundt cakes.

 

 

How to Serve

Slice and serve with extra fresh strawberries or a dusting of powdered sugar. Pairs beautifully with coffee, tea, or sparkling water with lemon. Garnish with mint for a pop of color on a dessert tray or party table.

 

 

Make Ahead and Storage

Storing Leftovers:
Store in an airtight container in the fridge for up to 5 days.

Freezing:
Wrap unfrosted cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:
Let chilled cake sit at room temp for 20–30 minutes before serving. Avoid microwaving.

 

 

FAQs

1. Can I use frozen strawberries?
Yes, but thaw completely and blot dry to remove excess moisture.

2. Can I skip the coconut?
Absolutely! The cake will still be moist and delicious.

3. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

4. Can I make it in a loaf pan?
Yes, divide into two loaf pans and bake for 45–55 minutes.

5. What if I don’t have buttermilk?
Substitute with 1 cup milk + 1 tbsp lemon juice or vinegar.

6. Why did my cake sink?
Overmixing or underbaking can cause sinking—use an oven thermometer for accurate baking.

7. Can I double the frosting?
Yes! Great for layer cakes or a thicker topping.

8. Is this cake overly sweet?
It’s well-balanced but you can reduce sugar in the frosting if preferred.

9. What nuts work best?
Pecans and walnuts are classic, but almonds can be a fun twist.

10. Can I make this a layer cake?
Yes, divide evenly into two 9-inch pans and bake for 30–35 minutes.

 

 

Health Benefits

Strawberries offer vitamin C and antioxidants, while pecans provide healthy fats and fiber. This cake isn’t exactly a health food, but it’s made with real, wholesome ingredients—perfect for treating yourself in moderation.

 

 

Conclusion

This Homemade Strawberry Italian Cream Pound Cake is the kind of dessert people ask you to make again and again. It’s rich, fruity, indulgent, and beautiful—everything you want in a special treat. Whether you’re celebrating or just craving something extraordinary, this cake delivers every single time.

 

 

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