Description
Indulge in the rich, velvety perfection of Homemade Strawberry Italian Cream Pound Cake—bursting with fresh strawberries, coconut, and pecans, topped with luscious strawberry cream cheese frosting. Perfect for celebrations or everyday joy.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
- Beat butter and shortening until fluffy, about 3 minutes. Gradually add sugar and beat for 4-5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined after each addition.
- Stir in vanilla extract.
- Fold in chopped strawberries, coconut, and pecans until just distributed.
- Pour batter into prepared pan and smooth the top.
- Bake for 80-90 minutes, until a wooden skewer inserted in the center comes out with a few moist crumbs.
- Cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth and fluffy, about 3 minutes.
- Gradually add powdered sugar until desired sweetness and consistency is reached.
- Fold in mashed strawberries, vanilla extract, and salt until just combined.
- Frost the completely cooled cake and enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to maintain a tender crumb.
- Fresh strawberries are recommended, but thawed and drained frozen strawberries can be used in a pinch.
- Store frosted cake in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Homemade Strawberry Italian Cream Pound Cake, strawberry pound cake, Italian cream cake, cream cheese frosting, strawberry dessert