Name: Strawberry Italian Cream Pound Cake
Prep time: 20 min
Cook time: PT-489295H3M55S
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup coconut oil or vegetable oil; 2 1/2 cups granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 cup finely diced fresh strawberries; 1 1/2 cups powdered sugar; 2–3 tablespoons strawberry puree (made by blending fresh strawberries); 1/2 teaspoon vanilla extract (for glaze)

Jump to Recipe·Print Recipe

A rich and moist Italian cream cake gets a fresh summer twist in this Strawberry Italian Cream Pound Cake. It’s packed with the nutty sweetness of pecans and coconut, layered with juicy diced strawberries, and finished with a glossy strawberry glaze. I love making this when fresh berries are in season, but honestly, it’s a showstopper dessert any time of year.

Strawberry Italian Cream Pound Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup unsalted butter, softened

½ cup coconut oil or vegetable oil

2 ½ cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup finely diced fresh strawberries

For the Glaze:

1 ½ cups powdered sugar

2–3 tablespoons strawberry puree (made by blending fresh strawberries)

½ teaspoon vanilla extract

Directions

I start by preheating the oven to 325°F (163°C) and greasing a 10-inch bundt or tube pan with butter and flour.

In a large bowl, I cream the butter, oil, and sugar until the mixture becomes light and fluffy.

I beat in the eggs one at a time, then stir in the vanilla and almond extracts.

In another bowl, I whisk together the flour, baking soda, and salt.

I add the dry ingredients and buttermilk to the creamed mixture, alternating between the two and beginning and ending with the flour.

Once that’s combined, I gently fold in the shredded coconut, chopped pecans, and diced strawberries.

I pour the batter into the prepared pan, smooth the top, and bake it for 75 to 85 minutes, until a toothpick comes out clean.

After baking, I let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

For the glaze, I whisk together powdered sugar, strawberry puree, and vanilla until smooth, then drizzle it generously over the cooled cake.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 75–85 minutes

Total Time: Approximately 1 hour 45 minutes

Servings: 12

Calories per serving: Around 485 kcal

Variations

I sometimes swap the strawberries for raspberries or blueberries for a different berry twist.

Toasted coconut adds a deeper flavor if I want a little extra nuttiness.

For a richer glaze, I mix a spoonful of cream cheese into the strawberry glaze.

If I don’t have buttermilk, I make a quick version by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Storage/Reheating

I store this cake at room temperature in an airtight container for up to 2 days or refrigerate it for up to 5 days. To keep it moist, I wrap it tightly in plastic wrap. When I want to enjoy a slice warm, I microwave it for about 10–15 seconds. It also freezes well—just slice it, wrap each piece individually, and freeze for up to 3 months. I thaw slices at room temperature or give them a quick warm-up in the microwave.

FAQs

How do I keep the strawberries from sinking to the bottom of the cake?

I toss the diced strawberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen strawberries instead of fresh?

Yes, but I make sure to thaw and drain them well to avoid adding extra moisture to the batter.

What can I use instead of pecans?

I’ve used walnuts or even slivered almonds with great results. If I want to skip nuts entirely, I just leave them out.

Can I make this cake ahead of time?

Definitely. I often bake it a day in advance—the flavors deepen overnight. I just glaze it right before serving to keep it fresh.

What type of pan works best?

I use a 10-inch bundt pan for this recipe, but a tube pan works well too. I just make sure it’s greased and floured well to prevent sticking.

Conclusion

This Strawberry Italian Cream Pound Cake is a dessert I come back to again and again. It’s beautifully rich, moist, and packed with flavor from the coconut, pecans, and strawberries. Whether I’m baking for a summer picnic or a cozy holiday gathering, this cake always impresses. The homemade strawberry glaze takes it over the top and gives it a stunning finish. It’s a delicious way to celebrate the season—or just a craving for something sweet and special.

Recipe:

Strawberry Italian Cream Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A rich, moist Italian cream pound cake infused with sweet coconut, crunchy pecans, and juicy strawberries, topped with a fresh strawberry glaze. Perfect for summer or any festive occasion.

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients and buttermilk to the creamed mixture, alternating between them, beginning and ending with the flour.
Gently fold in the shredded coconut, chopped pecans, and diced strawberries (toss strawberries in a bit of flour beforehand).
Pour the batter into the prepared pan, smooth the top, and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar, strawberry puree, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake before serving.