Description
This Strawberry Italian Cream Pound Cake is a delightful twist on the classic pound cake, featuring a moist and tender crumb studded with fresh strawberries, shredded coconut, and pecans. Finished with a sweet strawberry glaze, this cake offers a perfect balance of rich flavors and fruity freshness, ideal for celebrations or afternoon treats.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1 cup finely chopped fresh strawberries (patted dry)
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree or finely mashed strawberries
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking during baking.
- Cream Fats and Sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 5 minutes. This step is crucial for incorporating air to give the cake a tender texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps maintain a smooth batter and stable emulsion.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry flour mixture to the creamed butter mixture alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla and almond extracts to flavor the batter thoroughly.
- Fold in Mix-ins: Gently fold in the shredded coconut, chopped pecans if using, and finely chopped fresh strawberries. Folding helps retain the air in the batter while evenly distributing these ingredients.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely, preventing sogginess and ensuring proper setting.
- Prepare and Apply Glaze (Optional): To make the glaze, whisk together powdered sugar, strawberry puree, and optional lemon juice until smooth. Drizzle the glaze over the cooled cake for additional sweetness and a fresh strawberry flavor.
Notes
- Ensure strawberries are patted dry to prevent excess moisture from making the cake soggy.
- The pecans are optional but add a nice crunch and texture contrast.
- Use room temperature ingredients for better mixing and texture.
- You can substitute fresh strawberries with thawed frozen strawberries if fresh are not available, but drain well.
- The glaze is optional but highly recommended for added flavor and visual appeal.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
