Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe

If you have a sweet tooth and love the nostalgic taste of Southern desserts, then you are going to fall head over heels for this Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe. Imagine a moist, tender pound cake bursting with fresh strawberries and coconut, perfectly complemented by a luscious cream cheese frosting that’s dotted with juicy strawberry pieces. It’s the kind of dessert that feels like a warm hug from the inside out, ideal for special occasions or any time you want to treat yourself to something utterly delightful. This recipe combines rich textures, bright flavors, and a little bit of Southern charm for a truly unforgettable cake experience.

this Recipe

Ingredients You’ll Need

The magic of this Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe lies in its simple yet flavorful ingredients. Each component plays a crucial role in creating the cake’s signature moist crumb, sweet tang, and beautiful aroma that fills the kitchen while baking.

• Unsalted butter: Using softened butter helps achieve a creamy, fluffy batter that’s essential for a tender crumb.
• Granulated sugar: Sweetens the cake evenly and enhances the browning during baking.
• Large eggs: Room temperature eggs emulsify the batter and add richness.
• All-purpose flour: The base for the cake’s structure, sifted to keep it light.
• Baking soda and salt: Activate rising and enhance all the flavors.
• Buttermilk: Provides moisture and a slight tang that balances the sweetness.
• Vanilla extract: Adds depth of flavor and warmth.
• Fresh strawberries: Finely chopped and drained for bold bursts of fruity freshness.
• Sweetened shredded coconut: Adds a chewy texture and subtle tropical flavor.
• Chopped pecans or walnuts (optional): Bring a delightful crunch that contrasts the softness.
• Cream cheese: For the frosting, softened to a smooth, velvety base.
• Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
• A pinch of salt: Balances the sweetness in the frosting and brightens the overall taste.

How to Make Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Ingredients

Before diving into mixing, preheat your oven to 325 degrees Fahrenheit. Grease and flour your bundt or layer pans to ensure the cake releases beautifully. Sift together the flour, baking soda, and salt. This step ensures no lumps and distributes the leavening evenly, giving your cake that perfect rise.

Step 2: Cream Butter and Sugar

Using a mixer, cream the softened butter with granulated sugar until the mixture turns light and fluffy. This usually takes about three to five minutes. This aeration step is key in developing that tender crumb and a nice texture throughout your pound cake.

Step 3: Add Eggs and Vanilla

Incorporate eggs one at a time, making sure each is well mixed before adding the next. Follow by blending in the vanilla extract, which adds that classic warm aroma and slightly sweet flavor that complements the strawberries beautifully.

Step 4: Combine Dry Ingredients and Buttermilk Alternately

Start alternating the sifted flour mixture and buttermilk into your batter, beginning and ending with the flour. This systematic mixing keeps the batter balanced, preventing it from becoming dense or overworked, while ensuring perfect moisture.

Step 5: Fold in Strawberries, Coconut, and Nuts

Delicately fold in the finely chopped, well-drained strawberries alongside the shredded coconut and optional nuts. This step adds bursts of flavor and delightful texture, giving each bite a surprise of fruity sweetness and nutty crunch.

Step 6: Bake until Golden and Done

Pour the batter into your prepared pans. If using a bundt pan, bake for about 60 to 70 minutes; for layer pans, bake 30 to 35 minutes. Use a toothpick to check if the cake is done—it should come out clean or with just a few moist crumbs. Allow the cake to cool 10 to 15 minutes in the pans before carefully transferring to a wire rack to cool completely.

Step 7: Prepare Cream Cheese Frosting and Finish Cake

Beat softened cream cheese and butter together until creamy and smooth. Whisk in vanilla and a pinch of salt, then gradually add powdered sugar, mixing until you reach a spreadable consistency. Finally, fold in finely chopped strawberries to give the frosting that fresh fruit twist. Spread generously over your cooled cake for a decadent finish.

How to Serve Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe

Garnishes

To elevate presentation, consider adding a few fresh strawberry halves and toasted coconut flakes on top of the frosting. This adds both visual appeal and a textural contrast that enhances every slice you serve.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a refreshing balance, a light mixed green salad with citrus vinaigrette complements the richness without overwhelming.

Creative Ways to Present

Your Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe can shine as a centerpiece. Slice it into thin layers and use it to create mini trifle parfaits with alternating layers of cake, berries, and frosting. Or, serve individual slices on pretty plates topped with a drizzle of strawberry sauce and mint leaves for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature. If your kitchen is warm, refrigerated storage is best to prevent the cream cheese frosting from spoiling, but allow slices to come to room temperature before enjoying.

Freezing

You can freeze the unfrosted cake tightly wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before frosting. Frosted cake is best enjoyed fresh, but if necessary freeze in a single layer and thaw carefully to avoid damaging the frosting.

Reheating

This cake is delightful served slightly warmed. Microwave individual slices for 10–15 seconds or warm briefly in a low oven (300°F) wrapped loosely in foil. The warmth brings out the strawberry flavor and softens the frosting just ever so slightly.

FAQs

Can I use frozen strawberries in the Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe?

Fresh strawberries are best for this recipe to avoid extra moisture that can affect the cake texture. If using frozen, make sure they are fully thawed and drained very well to prevent sogginess.

Is there a nut-free option for this cake?

Absolutely! You can simply omit the pecans or walnuts without affecting the delicious flavor and texture of the cake, making it perfect for those with nut allergies.

How do I know when the pound cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is perfectly baked. Avoid opening the oven door too early to maintain a steady temperature.

Can I make this cake dairy-free or vegan?

This classic recipe relies on butter, cream cheese, eggs, and buttermilk, so modifications require substituting these ingredients with plant-based versions carefully. Expect some textural changes, but it’s possible with vegan cream cheese and nondairy milk.

How long can I keep the cake frosted with cream cheese frosting?

For the best taste and safety, consume the frosted cake within 3 to 4 days when refrigerated. Make sure it’s tightly covered to prevent the frosting from drying out or absorbing other fridge odors.

Final Thoughts

If you’re looking for a show-stopping dessert that feels both comforting and festive, the Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe is your new best friend. With its perfect balance of luscious strawberries, creamy frosting, and delightful Southern flavors, it’s sure to become a treasured classic in your recipe collection. Go ahead and bake this beauty for your next gathering—you’ll make some sweet memories for sure!

Print