If you’re looking to bake something that bursts with flavor and feels like a warm hug in cake form, this Strawberry Italian Cream Pound Cake Recipe is absolutely the one to try. It’s a luscious, moist pound cake packed with shredded coconut, pecans, and fresh strawberries, creating a beautiful texture and a bright pop of fruity sweetness. Topped off with a delicate strawberry glaze, this cake is a perfect centerpiece for any celebration or just a delightful treat to enjoy with a cup of coffee. Trust me, once you experience this cake, it’ll become one of your all-time favorites.
Ingredients You’ll Need
These ingredients come together simply yet brilliantly, each playing a vital role in creating the perfect balance of rich creaminess, fresh fruitiness, and a satisfying crumb. From the creamy fats to the tangy buttermilk and the fresh strawberries, every element contributes layers of flavor and texture that make this pound cake unforgettable.
- 1 cup unsalted butter, softened: Provides a rich, creamy base and helps the cake stay tender.
- 1/2 cup vegetable shortening: Adds moisture and helps create a tender crumb.
- 3 cups granulated sugar: Sweetens the cake and helps with moisture retention.
- 5 large eggs: Bind the ingredients together and help the cake rise.
- 3 cups all-purpose flour: The structure of the cake; be sure to measure accurately.
- 1/2 teaspoon baking powder: Helps the cake to rise gently.
- 1/2 teaspoon baking soda: Works with the buttermilk for tenderness and lift.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor depth.
- 1 cup buttermilk: Adds tang and moisture, giving the cake a tender crumb.
- 1 teaspoon vanilla extract: Infuses a warm, inviting flavor.
- 1/2 teaspoon almond extract: Offers a subtle, nutty aroma that pairs beautifully with the strawberries.
- 1 cup sweetened shredded coconut: Adds delightful chewiness and tropical notes.
- 1/2 cup chopped pecans (optional): Introduces crunch and a toasty flavor contrast.
- 1 cup finely chopped fresh strawberries (patted dry): Brings vibrant color, sweetness, and freshness.
- 1 cup powdered sugar: Base for the optional glaze.
- 2–3 tablespoons strawberry puree or finely mashed strawberries: Creates a fresh, fruity glaze finish.
- 1 teaspoon lemon juice (optional): Adds brightness to the glaze, balancing sweetness.
How to Make Strawberry Italian Cream Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly—this ensures your cake slips out beautifully once baked, without a single crumb sticking behind.
Step 2: Cream the Fats and Sugar
In a large bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. This step is crucial because it incorporates air that helps your cake rise and gives it a tender texture.
Step 3: Add the Eggs
Next, add the eggs one at a time. Be sure to beat well after each addition to fully incorporate them, keeping your batter smooth and well-blended. This will create that signature rich and velvety base that’s classic in pound cakes.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This even distribution helps your cake rise evenly without any bitter pockets from the leavening agents.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Now, to your butter mixture, add the flour mixture and buttermilk alternately—beginning and ending with the flour mixture. This alternating method keeps your batter light and prevents overmixing. Be sure to gently stir in the vanilla and almond extracts to infuse the cake with their warm flavors.
Step 6: Fold in the Coconut, Pecans, and Strawberries
Gently fold in the shredded coconut, chopped pecans (if using), and the finely chopped fresh strawberries. This delicate folding ensures these delightful mix-ins are evenly distributed without crushing the berries or toughening the batter.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This longer baking time at a moderate temperature helps the cake bake evenly while staying moist inside.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10 to 15 minutes to settle before carefully inverting it onto a wire rack to cool completely. Patience here helps the cake hold its shape perfectly.
Step 9: Make and Add the Optional Strawberry Glaze
Finally, whisk together powdered sugar with strawberry puree and a splash of lemon juice to create a glossy, fresh glaze. Drizzle it generously over the cooled cake. This step adds an extra touch of sweetness and color that makes your Strawberry Italian Cream Pound Cake Recipe truly shine.
How to Serve Strawberry Italian Cream Pound Cake Recipe
Garnishes
A light dusting of powdered sugar or a few fresh strawberry slices on top instantly elevate the presentation. You might also sprinkle some toasted coconut flakes or chopped pecans for a charming, rustic look that hints at the flavors inside.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more fruity contrast, serve alongside a fresh berry compote or a simple salad of mint and lemon zest to balance its richness.
Creative Ways to Present
For special occasions, cut the cake into generous slices and layer with whipped mascarpone and strawberries for an elegant trifle. Alternatively, serve mini slices on dessert plates with a drizzle of balsamic reduction and fresh mint for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Your leftover cake stays beautifully moist if stored in an airtight container at room temperature for up to three days. Keep it away from direct sunlight or strong odors to preserve its delicate flavor.
Freezing
You can freeze this pound cake by wrapping it tightly in plastic wrap and then aluminum foil. It freezes well for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
If you prefer your cake slightly warmed, gently heat a slice in the microwave for 10 to 15 seconds or warm it in a low oven at 300°F for about 10 minutes. This brings back that fresh-from-the-oven feeling without drying it out.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are best for maintaining texture and color, you can use frozen strawberries if thawed and patted dry thoroughly to avoid extra moisture that may affect the cake’s structure.
Is it necessary to use both butter and shortening?
Using both gives this pound cake its unique moist and tender texture. Butter provides flavor, while shortening contributes to softness and a fine crumb, but you can use all butter if preferred for a slightly different texture.
Can I omit the pecans?
Absolutely! Pecans are optional and can be left out if you have nut allergies or prefer a simpler texture. The cake will still be delicious with just coconut and strawberries.
How important is the buttermilk in this recipe?
Buttermilk adds acidity that reacts with the baking soda, creating a lighter, fluffier cake with a slight tang that balances the sweetness. You can substitute with milk plus a teaspoon of lemon juice or vinegar if necessary.
What pan works best for this cake?
A 10-inch bundt or tube pan is ideal since the shape promotes even baking and beautiful presentation. If you don’t have one, a regular loaf pan works, but adjust baking times accordingly.
Final Thoughts
This Strawberry Italian Cream Pound Cake Recipe is a true joy to bake and share. Its tender crumb, fresh fruitiness, and rich flavors make every bite a celebration. Whether you’re baking for a special occasion or treating yourself on a quiet afternoon, this cake is sure to become a beloved favorite in your recipe collection. Give it a try and watch it work its magic!
Print
Strawberry Italian Cream Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Strawberry Italian Cream Pound Cake is a moist and flavorful dessert featuring a rich blend of butter and shortening, tender cake crumb with fresh strawberries, shredded coconut, and optional pecans. Finished with a sweet strawberry glaze, this classic bundt cake is perfect for any occasion, delivering a delightful balance of creamy texture and fruity notes.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1 cup finely chopped fresh strawberries (patted dry)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree or finely mashed strawberries
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
- Cream fats and sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together for about 3 to 5 minutes until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to create a homogenous batter.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Alternate dry and wet additions: Add the flour mixture to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients. Blend in the vanilla and almond extracts to add depth of flavor.
- Fold in mix-ins: Gently fold in the shredded coconut, optional pecans, and finely chopped fresh strawberries to the batter, being careful not to overmix so the fruit stays intact.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a toothpick inserted in the center comes out clean indicating the cake is done.
- Cool: Let the cake cool in the pan for 10 to 15 minutes to firm up, then invert it onto a wire rack and allow it to cool completely to avoid melting the glaze.
- Prepare and add glaze (optional): Whisk the powdered sugar with strawberry puree and lemon juice until smooth. Drizzle the glaze evenly over the cooled cake for added sweetness and a fresh strawberry finish.
Notes
- Ensure fresh strawberries are patted dry to prevent excess moisture from affecting the cake texture.
- Use softened butter and shortening to ensure proper creaming with sugar.
- Be careful not to overmix the batter once flour is added to keep the cake tender.
- The glaze is optional but adds a lovely strawberry flavor and sweetness; adjust lemon juice amount to taste.
- For a nut-free version, omit the pecans.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- To freeze, wrap the cooled cake tightly and freeze for up to 2 months. Thaw overnight before glazing.
