Strawberry Italian Cream Pound Cake Recipe

If you’re searching for a stunning dessert to wow your friends and family, you absolutely must try this Strawberry Italian Cream Pound Cake Recipe. Imagine a tender, moist pound cake bursting with the sweet tang of fresh strawberries, tender coconut flakes, and a hint of almond, all wrapped up in a velvety crumb that melts in your mouth. This cake is more than just a treat—it’s a celebration of flavor and texture that brings a lovely twist to a classic favorite, delivering a gorgeous pink blush and irresistible aroma that fills your kitchen with warmth and joy.

this Recipe

Ingredients You’ll Need

The magic behind the Strawberry Italian Cream Pound Cake Recipe comes down to a handful of simple yet essential ingredients. Each one plays a key part: butter and shortening blend create rich moisture, while buttermilk adds a subtle tang that enhances the cake’s tender crumb. Fresh strawberries introduce a vibrant burst of flavor and color, and the coconut and pecans provide delightful texture. Let’s break them down:

• 1 cup unsalted butter, softened: Adds richness and moisture for a tender crumb.
• 1/2 cup vegetable shortening: Helps keep the cake moist and enhances softness.
• 3 cups granulated sugar: Sweetens the cake perfectly and aids in creaming for fluffiness.
• 5 large eggs: Provide structure and help the cake rise beautifully.
• 3 cups all-purpose flour: The backbone for the cake’s dense yet soft texture.
• 1/2 teaspoon baking powder: Gives the cake a gentle lift.
• 1/2 teaspoon baking soda: Works alongside baking powder for perfect rise and tenderness.
• 1/4 teaspoon salt: Enhances all the flavors.
• 1 cup buttermilk: Adds moisture and a tangy depth that balances the sweetness.
• 1 teaspoon vanilla extract: Provides warm, aromatic notes.
• 1/2 teaspoon almond extract: Adds a subtle nutty sweetness that pairs beautifully with strawberries.
• 1 cup sweetened shredded coconut: Brings chewy texture and tropical flair.
• 1/2 cup chopped pecans (optional): Adds crunch and a toasty flavor if you like a little nutty contrast.
• 1 cup finely chopped fresh strawberries (patted dry): Delivers juicy bursts of strawberry flavor throughout the cake.
• 1 cup powdered sugar: For making a luscious glaze to drizzle.
• 2–3 tablespoons strawberry puree or finely mashed strawberries: Infuses the glaze with fresh strawberry goodness.
• 1 teaspoon lemon juice (optional): Brightens the glaze and balances sweetness.

How to Make Strawberry Italian Cream Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking. Grease and flour a 10-inch bundt or tube pan thoroughly—this will help your cake come out cleanly without sticking, giving you a beautiful presentation every time.

Step 2: Cream the Fats and Sugar

In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture lightens in color and becomes fluffy. This process takes about 3 to 5 minutes but is crucial for incorporating air that will give the cake a tender crumb and wonderful rise.

Step 3: Add Eggs One at a Time

Next, add the eggs individually, beating well after each addition. This slow incorporation helps maintain the airy texture you’ve just created and ensures every bit of egg is fully blended for smooth batter consistency.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt, which is essential for the cake’s texture and balance of flavors.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Carefully fold the dry mixture into your creamed fats and sugar alternately with the buttermilk—begin and end with the flour mixture. This alternating method prevents overmixing and helps maintain softness. Then stir in the vanilla and almond extracts to infuse that lovely aroma.

Step 6: Fold in Coconut, Pecans, and Strawberries

Gently fold in the shredded coconut, pecans if you’re using them, and finely chopped fresh strawberries. Be careful to mix just enough to distribute these delightful add-ins without bruising your strawberries and creating a pink batter swirl that’s too watery.

Step 7: Bake to Perfection

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, never wet batter.

Step 8: Cool the Cake

Let the cake cool in the pan for about 10 to 15 minutes so it firms up before gently inverting it onto a wire rack to cool completely. This resting time is key for easy removal and to prevent the cake from breaking apart.

Step 9: Optional Glaze

Whisk together powdered sugar, strawberry puree, and optional lemon juice until smooth. Drizzle this over the fully cooled cake for a gorgeous shine and an extra hit of strawberry flavor that brings the whole Strawberry Italian Cream Pound Cake Recipe to the next level.

How to Serve Strawberry Italian Cream Pound Cake Recipe

Garnishes

A sprinkle of extra shredded coconut, a few fresh strawberry slices, or even a light dusting of powdered sugar can make your cake look as irresistible as it tastes. These garnishes highlight the cake’s tropical and fruity notes perfectly.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a more festive touch, serve alongside a mixed berry compote or a light citrus salad to complement its rich flavors.

Creative Ways to Present

Consider slicing the cake and layering it with fresh strawberries and whipped cream for an elegant triflesque dessert or cutting cubes to serve as a dessert buffet treat. You can even use this cake to create stunning mini strawberry shortcakes for parties!

Make Ahead and Storage

Storing Leftovers

Once baked and glazed, store your Strawberry Italian Cream Pound Cake Recipe in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate to keep the strawberry glaze fresh and prevent spoilage.

Freezing

This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil to protect against freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best texture retention.

Reheating

If you prefer your cake slightly warm, gently microwave individual slices for 10 to 15 seconds or warm in a low oven (250°F/120°C) briefly. Avoid overheating to keep the cake moist and tender.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best since they hold their structure better and add a fresh flavor, but if you need to use frozen, thaw and pat them dry thoroughly to avoid excess moisture that could affect the cake’s texture.

Is there a way to make this cake dairy-free?

You can substitute the butter and buttermilk with dairy-free alternatives like vegan butter and almond milk mixed with a tablespoon of lemon juice as a buttermilk substitute, but note the flavor and texture will vary slightly.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter. If the cake is browning too fast, cover loosely with foil partway through baking.

Can I omit the pecans if I have allergies?

Absolutely! The pecans add a crunchy element, but the cake will still be delicious without them. You might consider adding extra coconut for texture instead.

What’s the best way to chop the strawberries evenly?

Use a sharp knife and pat the strawberries dry with paper towels to prevent soaking the batter. Aim for small, uniform pieces so they distribute evenly and don’t weigh down the cake.

Final Thoughts

There’s something truly special about sharing a slice of Strawberry Italian Cream Pound Cake Recipe with your loved ones—a slice filled with bright, fruity bursts and cozy, comforting flavors. Whether it’s a weekend treat or the star of your next gathering, this cake brings joy in every bite. So go ahead, give this recipe a whirl and watch your friends ask for seconds—this one’s a keeper!

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