Homemade Strawberry Italian Cream Pound Cake

A Southern-inspired twist on classic Italian cream cake, infused with fresh strawberries, toasted pecans, and coconut for a rich, moist, and fruity delight.

Ingredients

For the Cake:

1 ½ cups (3 sticks / 340g) unsalted butter, softened
2 ½ cups (500g) granulated sugar
5 large eggs, room temperature
3 cups (375g) all-purpose flour, sifted
½ tsp baking soda
½ tsp salt
1 cup (240g) buttermilk, room temperature
1 tsp vanilla extract
1 tsp almond extract (optional, but recommended)
1 cup (100g) toasted pecans, chopped
1 cup (85g) sweetened shredded coconut
1 ½ cups (225g) fresh strawberries, diced & patted dry
1 tbsp flour (for coating strawberries)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
½ cup (1 stick / 113g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 tsp vanilla extract
2-3 tbsp heavy cream (as needed for consistency)
½ cup (55g) fresh strawberries, finely diced (for swirl)

For Garnish (Optional):

Sliced strawberries
Toasted coconut flakes
Pecan halves

Instructions

1. Prep & Mix Dry Ingredients:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Toss diced strawberries with 1 tbsp flour (to prevent sinking).

2. Cream Butter & Sugar:

Beat butter and sugar on high speed until light and fluffy (~5 mins).
Add eggs one at a time, mixing well after each.

3. Alternate Wet & Dry Ingredients:

Mix in vanilla and almond extracts.
On low speed, alternate adding flour mixture and buttermilk (begin and end with flour).

4. Fold in Add-Ins:

Gently fold in toasted pecans, coconut, and floured strawberries.

5. Bake:

Pour batter into prepared pan(s). Bake for 60-75 mins (Bundt) or 50-60 mins (loaves), or until a toothpick comes out clean.
Cool in pan for 15 mins, then transfer to a wire rack.

6. Make the Frosting:

Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and cream. Fold in diced strawberries for a swirl.

7. Decorate & Serve:

Once cake is fully cooled, frost and garnish with sliced strawberries, coconut, and pecans.

Tips for Success

Room temp ingredients ensure even mixing.
Toast pecans & coconut for deeper flavor (350°F for 5-7 mins).
Use frozen strawberries? Thaw, drain, and pat dry to avoid excess moisture.
Storage: Refrigerate (covered) for up to 4 days.

This cake is a showstopper—perfect for birthdays, holidays, or any sweet occasion! 🍓🥥✨

Want a glaze instead of frosting? Try a strawberry-vanilla drizzle (blend ¼ cup jam with 1 cup powdered sugar + 1 tbsp milk). Enjoy! 😊