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
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Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch layer cake pans.
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Sift together flour, baking soda, and salt in a bowl.
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In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
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Beat in eggs one at a time, then mix in vanilla.
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Alternate adding the dry ingredients and buttermilk, beginning and ending with flour. Do not overmix.
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Gently fold in strawberries, coconut, and optional nuts.
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Pour into prepared pan(s):
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Bundt pan: Bake 60–70 minutes
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Layer pans: Bake 30–35 minutes
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Let cake cool in pan 10–15 minutes, then transfer to wire rack.
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For frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and gradually mix in powdered sugar. Fold in strawberries.
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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
