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Strawberry Italian Cream Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 51 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12-15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Description

A luscious Strawberry Italian Cream Pound Cake featuring a moist and tender crumb infused with shredded coconut, chopped pecans, and fresh strawberries. This classic bundt cake is elevated with a light strawberry glaze, perfect for dessert or special occasions.

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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to ensure the cake releases easily after baking.
  2. Cream Fats and Sugar: In a large mixing bowl, beat together the softened butter, vegetable shortening, and granulated sugar on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a tender cake.
  3. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to create an even, smooth batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the creamed fats, beginning and ending with the dry ingredients. Stir gently to combine without overmixing. Then stir in the vanilla and almond extracts for flavor.
  6. Fold in Mix-ins: Gently fold in the sweetened shredded coconut, chopped pecans (if using), and finely chopped fresh strawberries, ensuring an even distribution throughout the batter.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely to room temperature.
  9. Prepare Glaze (Optional): To make the strawberry glaze, whisk together the powdered sugar, strawberry puree or mashed strawberries, and lemon juice until smooth. Drizzle this glaze over the cooled cake before serving for an extra burst of strawberry flavor.

Notes

  • Make sure to pat the strawberries dry to prevent excess moisture in the batter, which can affect the cake’s texture.
  • Chilling the cake before glazing may help the glaze set better.
  • Pecans are optional but add a nice crunch and flavor contrast.
  • If you don’t have buttermilk, use 1 cup milk plus 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
  • Use a toothpick to test doneness to avoid overbaking, which can dry out the cake.
  • Store the cake covered at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://slsrecipes.com/strawberry-italian-cream-pound-cake-recipe/