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Homemade Strawberry Italian Cream Pound Cake

Strawberry Italian Cream Pound Cake

DeShawn Mitchell
A delightful blend of classic pound cake with fresh strawberries, coconut, pecans, and creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

  • 1 cup butter, softened
  • 4 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup buttermilk
  • 1 cup fresh strawberries, diced
  • 0.5 cup shredded coconut
  • 0.5 cup pecans, chopped toasted

Frosting

  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 4 cups powdered sugar
  • 0.5 cup fresh strawberries, pureed or diced

Instructions
 

  • Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  • Cream butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Whisk flour, baking powder, and salt in a separate bowl.
  • Gradually add dry ingredients to wet ingredients, alternating with buttermilk, starting and ending with dry ingredients.
  • Fold in strawberries, coconut, and pecans gently.
  • Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Frosting

  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, beating until light and fluffy.
  • Fold in strawberry puree or diced strawberries.
  • Spread frosting over cooled cake.

Notes

  • Use high-quality butter and cream cheese for best flavor.
  • Ensure strawberries are patted dry if diced for frosting.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for longer.
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