This Homemade Strawberry Italian Cream Pound Cake is a rich, decadent dessert that’s packed with flavor and texture. It combines the buttery density of traditional pound cake with juicy strawberries, sweet coconut, and crunchy pecans. Topped with a velvety strawberry cream cheese frosting, this cake is as beautiful as it is delicious. Whether I’m celebrating something special or just craving a sweet treat, this cake hits the spot every time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
for Cake:
1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
2 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup finely chopped fresh strawberries (drained well)
¾ cup sweetened shredded coconut
½ cup chopped pecans or walnuts (optional)
for Frosting (Strawberry Cream Cheese):
1 (8 oz) block cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar (add more for thicker consistency)
½ cup finely chopped strawberries (drained very well or blotted)
1 teaspoon vanilla extract
Pinch of salt
Directions
I start by preheating the oven to 325°F (163°C), then grease and flour a bundt pan or two layer cake pans.
Next, I sift together the flour, baking soda, and salt in a bowl and set it aside. In a large mixing bowl, I cream the butter and sugar until light and fluffy—this usually takes about 3 to 5 minutes. Then, I beat in the eggs one at a time, mixing well after each one, and stir in the vanilla extract.
I alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture, being careful not to overmix. Then I gently fold in the chopped strawberries, coconut, and optional nuts.
I pour the batter into the prepared pan and bake it depending on the pan I’m using:
For a bundt pan, I bake for 60 to 70 minutes
For layer pans, I go with 30 to 35 minutes
Once a toothpick comes out clean, I let the cake cool in the pan for about 10–15 minutes before moving it to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter together until smooth. I add the vanilla and salt, then gradually mix in the powdered sugar until I reach a fluffy consistency. Finally, I fold in the well-drained chopped strawberries. If the frosting turns out too soft, I just add more powdered sugar or chill it for a bit.
Once the cake is cool, I spread the frosting over the top and store any leftovers in the fridge.
Servings and timing
This recipe yields about 12 servings. The prep time is approximately 20 minutes, with a cooking time of 60–70 minutes for a bundt pan or 30–35 minutes for layer pans. Total time is around 1 hour and 20 minutes. Each slice contains roughly 450 kcal.
Variations
I sometimes swap the pecans for walnuts, or leave the nuts out entirely for a smoother bite. If I want an extra burst of fruit flavor, I fold in some diced strawberries into the frosting just before spreading it on the cake. For a tropical twist, I’ve even added a touch of pineapple to the batter. It’s also fun to make this cake into cupcakes—just adjust the baking time to about 18–22 minutes.
Storage/Reheating
I store any leftover cake in the refrigerator due to the cream cheese frosting. It keeps well for up to 5 days when covered. For best texture, I let it sit at room temperature for 15–20 minutes before serving. I don’t usually reheat this cake, but if I want a warm slice, a quick 10-second zap in the microwave does the trick.
FAQs
How do I keep the strawberries from making the cake soggy?
I always make sure to drain the chopped strawberries very well. I even blot them with paper towels to remove excess moisture before adding them to the batter.
Can I freeze this cake?
Yes, I can freeze the unfrosted cake wrapped tightly in plastic and foil for up to 2 months. I just thaw it overnight in the fridge and frost it fresh when I’m ready to serve.
Can I use frozen strawberries?
I don’t recommend using frozen strawberries because they release too much water and can affect the texture of the cake and frosting.
What kind of pan works best?
I usually go with a bundt pan for a stunning presentation, but layer cake pans work great too if I want a tiered look. Just make sure to grease and flour the pans well.
Is the frosting pipeable?
The frosting is quite soft due to the strawberries, so it’s better for spreading than piping. If I want to pipe, I use less strawberry or thicken it with more powdered sugar.
Conclusion
This Strawberry Italian Cream Pound Cake is one of my favorite desserts to make when I want to impress guests—or just treat myself. It’s moist, rich, and full of fresh, sweet flavor. Whether I serve it at a celebration or keep a few slices in the fridge for the week, it always brings smiles and second helpings.
Recipe:
Homemade Strawberry Italian Cream Pound Cake
- Total Time: ~1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Homemade Strawberry Italian Cream Pound Cake is a luscious dessert that blends rich buttery pound cake with juicy strawberries, shredded coconut, and crunchy pecans. Topped with creamy strawberry cream cheese frosting, it's a beautiful and flavorful treat perfect for celebrations or indulgent cravings. Ideal for spring and summer baking, this moist strawberry cake will quickly become a go-to favorite.
Ingredients
for 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 Frosting (Strawberry Cream Cheese):
1 (8 oz) block cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar (add more for thicker consistency)
½ cup finely chopped strawberries (drained very well or blotted)
1 tsp vanilla extract
Pinch of salt
Instructions
-
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch layer cake pans.
-
Sift together flour, baking soda, and salt in a bowl.
-
In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
-
Beat in eggs one at a time, then mix in vanilla.
-
Alternate adding the dry ingredients and buttermilk, beginning and ending with flour. Do not overmix.
-
Gently fold in strawberries, coconut, and optional nuts.
-
Pour into prepared pan(s):
-
Bundt pan: Bake 60–70 minutes
-
Layer pans: Bake 30–35 minutes
-
-
Let cake cool in pan 10–15 minutes, then transfer to wire rack.
-
For frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and gradually mix in powdered sugar. Fold in strawberries.
-
Spread frosting over cooled cake. Refrigerate leftovers.
Notes
Drain and blot strawberries well to avoid excess moisture in the cake and frosting.
Chill frosting or add more powdered sugar for thicker consistency.
Nuts are optional—omit for smoother texture.
Can be made into cupcakes; bake 18–22 minutes.
Store frosted cake in fridge up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes (bundt) or 30–35 minutes (layer)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: ~450 kcal
