Strawberry Italian Cream Pound Cake Recipe

If you’re looking for a cake that perfectly blends fruity freshness with rich, creamy indulgence, you’ve got to try this Strawberry Italian Cream Pound Cake Recipe. It’s a delightful twist on a classic pound cake, bursting with juicy strawberries, tender coconut, and a hint of nutty pecans, all wrapped up in a moist, buttery crumb. The delicate balance of flavors and the moist texture make it a crowd-pleaser that feels just like a special occasion every time you slice a piece. Trust me, once you make this, it will become a beloved staple in your baking repertoire.

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this cake. These simple yet essential components work together not only to build the cake’s structure but also to create its signature flavor and texture that you’ll fall in love with.

• Unsalted butter (1 cup, softened): Provides richness and a tender crumb, ensuring the cake stays moist.
• Vegetable shortening (1/2 cup): Helps keep the cake soft and adds to that melt-in-your-mouth feel.
• Granulated sugar (3 cups): Sweetens the cake while contributing to its moist texture.
• Large eggs (5): Offer structure and richness; be sure to use them at room temperature for the best mix.
• All-purpose flour (3 cups): Forms the base of the cake, giving it that classic, sturdy pound cake texture.
• Baking powder (1/2 teaspoon): Provides lift and lightness without overwhelming the cake.
• Baking soda (1/2 teaspoon): Works with the buttermilk to tenderize and balance acidity.
• Salt (1/4 teaspoon): Enhances all the flavors, balancing the sweetness perfectly.
• Buttermilk (1 cup): Adds moisture, tang, and a tender crumb, making the cake irresistibly soft.
• Vanilla extract (1 teaspoon): Brings warmth and depth to the cake’s flavor profile.
• Almond extract (1/2 teaspoon): Adds a subtle, nutty aroma that complements the strawberries beautifully.
• Sweetened shredded coconut (1 cup): Contributes a chewy texture and tropical sweetness to every bite.
• Chopped pecans (1/2 cup, optional): Offer a delightful crunch and a natural nutty flavor to contrast the smoothness.
• Finely chopped fresh strawberries (1 cup, patted dry): The star ingredient, adding juicy bursts of freshness throughout the cake.
• Powdered sugar (1 cup): For making the irresistible strawberry glaze.
• Strawberry puree or finely mashed strawberries (2–3 tablespoons): Used to flavor the glaze and add a fresh fruit touch.
• Lemon juice (1 teaspoon, optional): Adds just a hint of brightness to the glaze, balancing sweetness.

How to Make Strawberry Italian Cream Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

First, preheat your oven to 325°F (163°C). It’s helpful to properly grease and flour a 10-inch bundt or tube pan. This ensures your cake doesn’t stick and comes out cleanly with that beautiful shape intact.

Step 2: Cream the Butter, Shortening, and Sugar

Next, in a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together. Aim for a light and fluffy texture, which usually takes about 3 to 5 minutes. This step is crucial for incorporating air into the batter, which helps your pound cake have a soft crumb instead of being dense.

Step 3: Add the Eggs One at a Time

Beat in the eggs one by one, mixing well after each addition. This gradual incorporation keeps the batter smooth and prevents breaking, ensuring an even rise and tender texture.

Step 4: Mix the Dry Ingredients Separately

In a different bowl, whisk together the flour, baking powder, baking soda, and salt. Sifting or whisking the dry ingredients ensures they are evenly distributed, so your cake bakes uniformly without pockets of leavening powder or salt.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now, slowly add the dry flour mixture and buttermilk to your wet ingredients, alternating between the two and starting and ending with the flour mixture. This method helps keep your batter perfectly balanced in moisture and structure. Stir in the vanilla and almond extracts, giving the cake its signature fragrant flavors.

Step 6: Fold in Coconut, Pecans, and Strawberries

Gently fold in the shredded coconut, chopped pecans if using, and the finely chopped fresh strawberries. The key here is to fold instead of stir vigorously – you want to incorporate these lovely mix-ins without crushing the delicate berries or deflating your airy batter.

Step 7: Bake Your Cake

Pour the batter into your prepared pan and smooth the surface. Place it in the oven and bake for between 1 hour 15 minutes and 1 hour 30 minutes. Test doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs attached when the cake is perfectly baked.

Step 8: Cool the Cake

Let the cake rest in the pan for 10 to 15 minutes before turning it out onto a wire rack. Cooling completely ensures the cake sets properly and prevents crumbling when sliced.

Step 9: Optional Strawberry Glaze

Whisk together powdered sugar with fresh strawberry puree or mashed strawberries and a touch of lemon juice for brightness. Drizzle this glaze over the cooled cake to add an irresistible fruity finish and a pretty sheen that makes this Strawberry Italian Cream Pound Cake Recipe shine even brighter.

How to Serve Strawberry Italian Cream Pound Cake Recipe

Garnishes

Serve slices with fresh strawberry halves or a sprinkle of shredded coconut for a lovely presentation. A dollop of whipped cream or a small scoop of vanilla ice cream can elevate each serving into a dreamy dessert experience.

Side Dishes

This cake pairs wonderfully with a light fruit salad or a cup of hot coffee or tea. The contrast between the cake’s richness and the fresh zing of a fruit salad is refreshing and satisfying.

Creative Ways to Present

For a fun twist, cut the cake into cubes and serve as a part of a dessert trifle layered with whipped cream and fresh berries. Alternatively, transform slices into decadent French toast for a special brunch treat featuring your Strawberry Italian Cream Pound Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container at room temperature for up to 3 days to keep it moist. For longer storage, keep it refrigerated, wrapped tightly to prevent it from drying out.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm individual slices slightly in the microwave (about 15 seconds) or in a low oven just before serving to bring back that freshly baked softness and aroma.

FAQs

Can I use frozen strawberries instead of fresh in this recipe?

While fresh strawberries are ideal because they provide the best texture and moisture balance, you can use thawed, well-drained frozen strawberries in a pinch. Just be sure to pat them dry to avoid adding extra moisture to the batter.

Is it necessary to use both butter and shortening?

Using both butter and shortening creates a tender crumb with a perfect balance of flavor and softness. Butter contributes flavor, while shortening keeps the cake moist and helps with structure, but you can substitute all butter if preferred, keeping in mind the texture might shift slightly.

Can I skip the pecans if I have a nut allergy?

Absolutely! The pecans are optional and mainly add crunch, so leaving them out won’t affect the overall flavor of your Strawberry Italian Cream Pound Cake Recipe significantly.

How do I know when the cake is done baking?

The best method is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), the cake is perfectly baked and ready to come out of the oven.

What is the best pan to use for this cake?

A 10-inch bundt or tube pan is recommended because it helps the cake bake evenly and creates that classic pound cake shape, but a standard loaf pan can work if that’s what you have on hand—though baking times may vary slightly.

Final Thoughts

If you want a cake that’s bursting with fresh strawberry flavor while also delivering that rich, buttery pound cake experience, this Strawberry Italian Cream Pound Cake Recipe is an absolute must-try. It’s approachable enough for bakers of all skill levels and impressive enough to serve at gatherings or as a sweet treat to brighten any day. I can’t wait for you to make it and see just how magical simple ingredients can become when combined with a little love and care!

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