Strawberry Italian Cream Pound Cake
This Strawberry Italian Cream Pound Cake is perfect for winter celebrations. It features a moist texture with fresh strawberries and a delicious frosting.
Equipment
- Mixing bowl
- Baking Pan
Ingredients
For the Cake
- 1 cup unsalted butter, softened Provides richness and moisture for a tender cake texture.
- 2 ½ cups granulated sugar Sweetens the cake while helping to create a light, fluffy crumb.
- 6 large eggs, room temperature Binds ingredients and contributes to the cake’s structure and softness.
- 2 ¾ cups all-purpose flour The base of the cake, delivering body and texture.
- ½ teaspoon baking soda Helps the cake rise and develop a delicate crumb.
- ½ teaspoon salt Enhances all the flavors to create depth.
- 1 cup buttermilk Adds moisture and a slight tang to balance the sweetness.
- 1 teaspoon vanilla extract Infuses warm, aromatic flavor into the cake.
- 1 cup finely chopped fresh strawberries, drained well The star ingredient providing juicy bursts and a gorgeous pink hue.
- ¾ cup sweetened shredded coconut Adds chewy texture and tropical sweetness.
- ½ cup chopped pecans or walnuts (optional) Introduces a gentle crunch and nutty flavor.
For the Frosting
- 1 block cream cheese, softened Creates a luscious, tangy base for the frosting.
- ½ cup unsalted butter, softened Adds smoothness and richness to the frosting.
- 4 cups powdered sugar Sweetens and thickens the frosting to perfect spreadability.
- ½ cup finely chopped strawberries (blotted dry) Gently folded into the frosting for fresh flavor and beautiful speckles throughout.
- 1 teaspoon vanilla extract Rounds out the frosting’s taste with a classic hint of warmth.
- pinch salt Balances the sweetness in the frosting for a more complex flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the baking pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with the buttermilk and vanilla extract. Fold in the chopped strawberries, coconut, and nuts if using.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then fold in the chopped strawberries, vanilla, and a pinch of salt.
- Once the cake has cooled, spread the frosting evenly on top. Slice and serve.
Notes
You can customize this cake by adding different nuts or using different fruits. Store leftovers in an airtight container.