Introduction:

If you’re a fan of rich, dense, and buttery pound cakes with a fruity twist, then you’re going to fall head-over-heels for this Homemade Strawberry Italian Cream Pound Cake. This dessert blends the classic Southern Italian cream cake with the sweet tang of strawberries, creating a moist, creamy, and utterly indulgent treat.

Whether you’re baking for a holiday, a special celebration, or just because you’re craving something fabulous, this cake will not disappoint. The texture is velvety and tender, loaded with coconut, chopped pecans, and fresh strawberries, then topped with a creamy frosting that will make every bite unforgettable.

📝 Ingredients:

For the Cake:

1 cup unsalted butter, softened
½ cup vegetable shortening

3 cups granulated sugar
5 large eggs
3 cups all-purpose flour

½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk

1 teaspoon vanilla extract
1 cup finely chopped fresh strawberries
½ cup sweetened shredded coconut

½ cup chopped pecans

For the Strawberry Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened

3–4 cups powdered sugar (adjust for consistency)
¼ cup mashed fresh strawberries
1 teaspoon vanilla extract

Pinch of salt

👩‍🍳 Preparation:

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan or a tube cake pan generously to ensure the cake doesn’t stick. Set aside.

Step 2: Cream Butter, Shortening & Sugar

In a large mixing bowl, cream the butter and shortening until light and fluffy. Gradually add in the sugar, beating well after each addition until the mixture is pale and creamy.

Step 3: Add Eggs

Beat in the eggs one at a time, mixing well after each addition. This ensures the batter emulsifies properly, giving you a smooth texture.

Step 4: Combine Dry Ingredients

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

Step 5: Alternate Buttermilk and Dry Mix

Add the flour mixture to the creamed mixture in three additions, alternating with the buttermilk. Begin and end with flour. Stir in vanilla extract.

Step 6: Add Flavor and Texture

Gently fold in the strawberries, shredded coconut, and chopped pecans. Be careful not to overmix to avoid crushing the fruit or developing a tough batter.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10–15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

🍓 Strawberry Cream Cheese Frosting:

In a medium bowl, beat together the cream cheese and butter until fluffy. Add mashed strawberries, vanilla, and salt. Gradually add powdered sugar until you reach your desired consistency. If it becomes too thin, add more powdered sugar; if too thick, a splash of milk or more strawberries will help.

Spread or pipe the frosting over the completely cooled cake. Garnish with extra strawberries or toasted pecans for that perfect finish.

🔄 Variation:

No Pecans? Swap them with walnuts or leave them out entirely for a nut-free version.
Extra Strawberry Love? Add a strawberry glaze drizzle on top of the frosting.
Cupcake Style: Pour the batter into cupcake tins and adjust baking time to 20–25 minutes.

Layer Cake Format: Bake in 2–3 round pans for a show-stopping tiered presentation.

🍳 Cooking Note:

Ensure the strawberries are fresh and not too watery. Pat them dry with a paper towel to prevent excess moisture, which can affect the texture of the cake. For best results, don’t overmix the batter once the flour is added—overworking it can make the cake dense.

🍽️ Serving Suggestions:

Serve slices with a scoop of vanilla ice cream or whipped cream.
Perfect with a cup of coffee or hot tea for a delightful afternoon treat.
Top with additional fresh strawberries and mint leaves for an elegant presentation.

💡 Tips:

Use room temperature ingredients to ensure everything blends smoothly.
Toast the pecans beforehand for a deeper, nuttier flavor.
Chill the frosting for 10–15 minutes before using it to make it easier to spread.

Store the cake in the refrigerator, especially if frosted, for up to 5 days.

⏱️ Prep Time:

20 minutes

⏲️ Cooking Time:

1 hour 10–15 minutes

⌛ Total Time:

1 hour 30–40 minutes

🧪 Nutritional Information (Approx. per slice):

Calories: 450
Protein: 5g
Sodium: 210mg

❓ FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Fresh is best, but if using frozen, thaw and pat them dry very well before folding into the batter.

Q: Can I make this ahead of time?
A: Absolutely! This cake tastes even better the next day as the flavors meld beautifully. Store in an airtight container.

Q: Can I skip the coconut or pecans?
A: Yes, the recipe is flexible! Feel free to omit or replace with ingredients of your choice.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

📝 Conclusion:

This Homemade Strawberry Italian Cream Pound Cake is a dessert masterpiece—a little bit Southern, a little bit Italian, and a whole lot of delicious. With its buttery richness, fruity bursts, and creamy frosting, it’s a crowd-pleaser that’s perfect for holidays, birthdays, or simply treating yourself.

So preheat your oven, grab some fresh strawberries, and get ready to bake the cake that will have everyone coming back for seconds (and thirds)!