Ingredients
Ingredients:
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)
Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
½ cup finely chopped strawberries, drained
1 tsp vanilla extract
Pinch of salt
Instructions
Instructions:
Preheat oven to 325°F (163°C). Grease and flour bundt or layer pans.
Sift together flour, baking soda, and salt. Set aside.
Cream butter and sugar until fluffy (3–5 minutes).
Beat in eggs one at a time. Stir in vanilla.
Alternate adding flour mixture and buttermilk, starting and ending with flour.
Fold in strawberries, coconut, and nuts.
Pour into prepared pan. Bake: Bundt (60–70 min), Layers (30–35 min).
Cool in pan 10–15 minutes, then on wire rack.
For frosting: Beat cream cheese and butter until smooth. Add vanilla and salt. Mix in powdered sugar gradually. Fold in strawberries. Chill if soft.
Frost cooled cake and refrigerate leftovers.
Notes
Blot strawberries well to prevent watery frosting. Chill frosting briefly if needed before spreading.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American