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Strawberry Italian Cream Pound Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 63 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Description

A rich southern-style strawberry Italian cream pound cake packed with fresh strawberries, coconut, cream cheese, and layered with a luscious cream cheese frosting, perfect for celebrations and dessert lovers who enjoy a moist, flavorful cake.

Ingredients

Scale

Cake:

  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 2 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup finely chopped fresh strawberries (drained well)
  • ¾ cup sweetened shredded coconut
  • ½ cup chopped pecans or walnuts (optional)

Frosting:

  • 1 (8 oz) block cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup finely chopped strawberries (blotted dry)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour your bundt or layer pans thoroughly to ensure easy cake removal.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt in a bowl; set aside for gradual incorporation.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth batter.
  5. Add Vanilla and Alternately Incorporate Flour and Buttermilk: Stir in the vanilla extract, then gradually add the sifted flour mixture alternated with the buttermilk, beginning and ending with the flour mixture, mixing just until combined.
  6. Fold in Fruits, Coconut, and Nuts: Gently fold the finely chopped strawberries, shredded coconut, and chopped nuts (if using) into the batter, taking care not to overmix.
  7. Pour and Bake: Pour the batter into the prepared pan(s). Bake for 60 to 70 minutes if using a bundt pan, or 30 to 35 minutes for layer pans. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare Frosting: Beat the softened cream cheese and unsalted butter together until the mixture is creamy and smooth.
  10. Add Vanilla, Salt, and Sugar: Mix in the vanilla extract and a pinch of salt. Gradually add powdered sugar, beating until light and fluffy.
  11. Fold in Strawberries and Frost Cake: Gently fold in the finely chopped strawberries and spread the frosting evenly over the cooled cake.

Notes

  • If the frosting is too soft, chill it briefly in the refrigerator before applying to firm it up for easier spreading.
  • For a nut-free version, simply omit the pecans or walnuts from the cake batter.

Find it online: https://recipes.mbeams.com/strawberry-italian-cream-pound-cake-with-cream-cheese-frosting-recipe/