This luscious twist on classic Italian cream cake combines buttery pound cake, sweet strawberries, coconut, and nuts, all draped in a strawberry cream cheese frosting that’s pure heaven. Perfect for spring celebrations, bridal showers, or when you want to impress!
Why You’ll Love This Recipe
✅ Triple-textured crumb – Moist cake, chewy coconut, crunchy nuts
✅ Strawberry in every bite – Fresh berries in both cake and frosting
✅ Showstopper looks – Bundt or layer cake, both are stunning
✅ Southern-meets-Italian – Rich butteriness with tropical flair
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 2¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup finely chopped strawberries, well-drained
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans/walnuts (optional but recommended)
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar (more if needed)
- ½ cup finely chopped strawberries, blotted dry
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-cup Bundt pan or two 9-inch round pans.
2. Make the Cake Batter
- Sift together flour, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and sugar until fluffy (~5 mins).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding dry ingredients and buttermilk (start/end with flour).
3. Fold in the Goodies
- Gently stir in strawberries, coconut, and nuts (if using).
4. Bake to Perfection
- Bundt pan: 60–70 mins
- Layer pans: 30–35 mins
- Cool in pan 10–15 mins, then transfer to a wire rack.
5. Make the Frosting
- Beat cream cheese and butter until smooth.
- Add vanilla and salt, then gradually mix in powdered sugar.
- Fold in strawberries (add more sugar if too loose).
6. Frost & Decorate
- Frost cooled cake. Garnish with:
- Whole strawberries
- Toasted coconut flakes
- Pecan halves
Pro Tips for Success
✨ Drain strawberries well – Blot with paper towels to prevent soggy batter
🥥 Toast coconut & nuts – 350°F for 5 mins for deeper flavor
❄️ Chill frosting if too soft – 15 mins firms it up for piping
🔪 Use a serrated knife – Clean slices through strawberries
FAQs
1. Can I use frozen strawberries?
✅ Yes, but thaw, drain, and pat dry thoroughly.
2. How to store leftovers?
- Fridge: Up to 5 days (cover loosely).
- Freeze: Unfrosted cake for 3 months.
3. Can I omit coconut/nuts?
✅ Yes, but they add signature texture!
4. Why did my cake sink?
- Underbaked
- Overmixed batter
- Opened oven door too early
5. Can I use Greek yogurt instead of buttermilk?
✅ Mix ¾ cup yogurt + ¼ cup milk as a substitute.
Serving Suggestions
🌸 Spring tea party – Serve with Earl Grey
🎂 Birthdays – Top with edible flowers
🍓 Summer BBQs – Pair with lemonade
Final Thoughts
This Strawberry Italian Cream Pound Cake is a love letter to Southern baking—decadent, fruity, and unforgettable. Every bite is a celebration of strawberries and sunshine!
What’s your favorite way to use fresh strawberries in baking? Share below! 👇💕
Happy Baking! 🎉🍓
#PoundCake #StrawberryDessert #ItalianCreamCake #SpringBaking
