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
Scale
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.
