This Strawberry Italian Cream Pound Cake is moist, tender, and bursting with fresh strawberries, shredded coconut, and crunchy pecans, all topped with a luscious strawberry cream cheese frosting. Perfect for celebrations, family gatherings, or simply treating yourself to something sweet and special!

Why You’ll Love This Recipe

• Fresh Strawberry Flavor – Every bite is loaded with juicy, sweet strawberries.

• Creamy & Luscious Frosting – The strawberry cream cheese frosting makes this cake irresistible.

• Perfect for Any Occasion – Ideal for birthdays, holidays, or as a weekend treat.

• Beautiful Presentation – A gorgeous cake that looks as amazing as it tastes.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 cup buttermilk, room temperature

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans (optional)

• 1 cup finely chopped fresh strawberries

For the Strawberry Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar

• ½ cup finely chopped fresh strawberries (with juice)

• 1 tsp vanilla extract

• Pinch of salt
  Yield: 12 servings
  Prep Time: 25 minutes
  Bake Time: 60–70 minutes
  Chill Time: 30 minutes
  Total Time: ~2 hours

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 4–5 minutes.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Stir in vanilla and almond extracts.

Step 6: Fold in Add-Ins

Gently fold in the shredded coconut, chopped pecans (if using), and chopped strawberries until evenly distributed.

Step 7: Bake the Cake

Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until fluffy. Mix in chopped strawberries, vanilla, and a pinch of salt.

Step 9: Frost and Chill

Spread the frosting generously over the cooled cake. Refrigerate for at least 30 minutes before slicing and serving.

Tips & Variations

• No Pecans? Leave them out or swap with walnuts.

• Strawberry Swirl Effect: Add strawberry puree into the batter before baking for a marbled effect.

• Make It Ahead: Bake a day ahead and frost right before serving.

• Extra Frosting: Double the frosting for thicker coverage.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to avoid excess liquid.
2. Can I make this into cupcakes?
Absolutely! Bake at 350°F for 18–22 minutes.
3. How do I store this cake?
Refrigerate in an airtight container for up to 5 days.
4. Can I freeze the cake?
Yes! Wrap unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

Final Thoughts

This Strawberry Italian Cream Pound Cake is the perfect blend of fruity sweetness, nutty crunch, and creamy richness. Whether you’re celebrating a special occasion or simply craving a beautiful homemade dessert, this cake never disappoints. One slice and you’ll understand why it’s a true crowd-pleaser!