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Strawberry Italian Cream Pound Cake for Winter Celebrations

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4.3 from 76 reviews

A rich southern-style strawberry Italian cream pound cake packed with fresh strawberries, coconut, cream cheese, and celebration vibes, perfect for winter celebrations and special occasions.

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 a bundt pan or layer pans to ensure the cake doesn’t stick after baking.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt in a bowl. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3 to 5 minutes and helps create a tender cake.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully blend them into the batter.
  5. Add Flavor and Alternate Liquids and Flour: Mix in the vanilla extract. Then alternate adding the sifted flour mixture and the buttermilk to the batter, starting and ending with the flour. This helps maintain the batter’s light texture.
  6. Fold in Mix-ins: Gently fold in the finely chopped strawberries, shredded coconut, and nuts if using. Be careful not to overmix, which could toughen the cake.
  7. Bake the Cake: Pour the batter into the prepared pan(s). Bake a bundt cake for 60 to 70 minutes, or layer cakes for about 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then transfer it onto a wire rack to cool completely before frosting.
  9. Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy.
  10. Add Flavor and Sugar: Mix in the vanilla extract and a pinch of salt. Gradually add the powdered sugar, beating until the frosting is smooth.
  11. Incorporate Strawberries and Frost: Fold the finely chopped, blotted dry strawberries into the frosting. Spread the frosting evenly over the cooled cake for a luscious finish.

Notes

  • If the frosting is too soft, chill it briefly in the refrigerator before spreading to make it easier to work with.
  • For a nut-free version, simply omit the pecans or walnuts in the cake batter.

Find it online: https://yumfoodusa.com/strawberry-italian-cream-pound-cake-for-winter-celebrations/