Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake is a luscious, bakery-style dessert that’s bursting with rich vanilla flavor, sweet strawberries, and a hint of coconut and pecans. The dense, moist texture of the pound cake pairs beautifully with the fruity brightness of fresh berries and the creaminess of a tangy frosting or glaze.

Why You’ll Love This Recipe

I love this pound cake because it’s a perfect blend of richness and freshness. The cake is dense yet tender, and the addition of strawberries brings a bright, fruity contrast to the classic buttery flavor. It’s elegant enough for special occasions but simple enough to enjoy with an afternoon coffee or tea. The slight crunch from pecans and the subtle coconut flavor give it a unique twist I can’t resist.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened
granulated sugar
eggs
all-purpose flour
baking powder
salt
buttermilk
vanilla extract
sweetened shredded coconut
chopped pecans
fresh strawberries, diced
cream cheese (for glaze or frosting, optional)
powdered sugar (for glaze)
milk or cream (for glaze)

directions

1. I preheat my oven to 325°F (165°C) and grease and flour a bundt or loaf pan.

2. In a mixing bowl, I cream together the butter and sugar until it’s light and fluffy.

3. I add the eggs one at a time, beating well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.

6. I stir in the vanilla, then fold in the shredded coconut, chopped pecans, and diced strawberries.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for about 60–75 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

10. If using a glaze, I mix softened cream cheese, powdered sugar, and a splash of milk until smooth, then drizzle it over the cooled cake before serving.

Servings and timing

This recipe makes about 12 slices. It takes 20 minutes to prep, 60–75 minutes to bake, and an additional 30 minutes to cool before glazing or slicing.

Variations

Sometimes I swap strawberries for raspberries or blueberries depending on the season. I’ve also made this cake without the coconut for a simpler flavor, or added lemon zest for brightness. If I want a more indulgent version, I fold in white chocolate chips or top it with whipped cream and fresh berries instead of glaze.

storage/reheating

I store this cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. If I’ve glazed it with cream cheese frosting, I keep it chilled. To reheat a slice, I microwave it for about 10 seconds to bring back that soft, buttery texture. It also freezes well—I wrap individual slices and thaw them overnight in the fridge or at room temperature.

FAQs

Can I use frozen strawberries?

Yes, I just make sure to thaw and drain them well to avoid excess moisture in the batter.

Why is my cake too dense or dry?

Overmixing or overbaking can make pound cake dry. I mix just until combined and check for doneness with a toothpick around the 60-minute mark.

Can I skip the nuts and coconut?

Absolutely. The cake will still turn out delicious and moist without them.

What kind of glaze works best?

I usually use a cream cheese glaze, but a simple powdered sugar glaze with milk and vanilla works great too. Sometimes I add a little strawberry puree for color and flavor.

Can I make this ahead of time?

Yes, I often bake it a day ahead. It actually gets better after resting overnight as the flavors meld together beautifully.

Conclusion

Homemade Strawberry Italian Cream Pound Cake is a beautiful, flavorful dessert that’s just as perfect for celebrations as it is for casual indulgence. With its rich texture, bursts of fresh fruit, and creamy topping, this cake always earns rave reviews when I bring it to the table.

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