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Homemade Strawberry Italian Cream Pound Cake Recipe

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3.8 from 3 reviews

A rich Southern-style strawberry Italian cream pound cake bursting with fresh strawberries, shredded coconut, cream cheese frosting, and a moist, tender crumb. Perfect for celebrations or a delightful dessert to impress family and friends.

Ingredients

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 to prevent sticking and ensure an even bake.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt in a bowl. Set aside this mixture for later incorporation.
  3. Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together for 3 to 5 minutes until the mixture is light and fluffy, which helps create a tender crumb.
  4. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure proper emulsification and texture.
  5. Add Vanilla and Alternate Dry and Wet Ingredients: Mix in the vanilla extract. Then, alternately add the sifted flour mixture and the buttermilk to the batter, beginning and ending with the flour. This helps maintain the batter’s consistency and prevents overmixing.
  6. Fold in Strawberries, Coconut, and Nuts: Gently fold in the finely chopped strawberries, shredded coconut, and optional chopped pecans or walnuts, ensuring even distribution without smashing the strawberries.
  7. Bake the Cake: Pour the batter into your prepared pans. Bake for 60–70 minutes if using a bundt pan or 30–35 minutes for layer pans. Check doneness by inserting a toothpick in the center—it should come out clean.
  8. Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then carefully remove it and transfer to a wire rack to cool completely. Proper cooling prevents the frosting from melting.
  9. Prepare the Frosting: Beat the softened cream cheese and butter until smooth and creamy using a mixer.
  10. Add Remaining Frosting Ingredients: Mix in the vanilla extract and a pinch of salt, then gradually add the powdered sugar, beating until fluffy and spreadable.
  11. Fold in Chopped Strawberries: Gently fold in the blotted dry, finely chopped strawberries to add flavor and texture to the frosting.
  12. Frost the Cake: Spread the prepared strawberry cream cheese frosting evenly over the cooled cake, decorating as desired before serving.

Notes

  • Ensure strawberries are well-drained or blotted dry to prevent excess moisture which can make the cake soggy.
  • Using room temperature eggs and butter helps achieve a smooth batter and better rise.
  • Nuts are optional but add wonderful texture and flavor; feel free to omit for nut-free variation.
  • For best flavor, let the cake rest overnight in the fridge after frosting to allow flavors to meld.
  • If fresh strawberries are not available, you can use frozen, but thaw and drain thoroughly before using.

Find it online: https://dishcooks.com/homemade-strawberry-italian-cream-pound-cake-recipe/