Strawberry Italian Cream Pound Cake

There’s nothing quite like the first bite into a slice of Strawberry Italian Cream Pound Cake – creamy, jam-packed with juicy strawberries, and finished with a decadent hint of coconut and a rich tangy frosting. If you’re like me and love a good dessert that turns any day into a celebration, you’re in for a treat! Did you know that pound cakes got their name from the traditional recipe using a pound each of butter, sugar, eggs, and flour? This version adds an Italian twist and a berry burst, making it extra special. The best part? You don’t need to be an expert baker to master this. If you’ve tried my classic Lemon Butter Pound Cake, you know I’m all about easy instructions with wow-factor results – and this one is every bit as simple and family-approved. Gather around, because this is the kind of cake that brings everyone to the table (and keeps them coming back for one more slice).

What is Strawberry Italian Cream Pound Cake?

Strawberry Italian Cream Pound Cake – now that’s a mouthful, right? Ever wonder what makes it “Italian,” or why it’s “cream,” or even why it sounds so fancy? Sometimes, recipes get their names simply because they taste like a vacation in a single bite! The creamy tang of buttermilk and cream cheese, Italian-inspired coconut and almonds, and fresh strawberries baked right into a dense, rich pound cake… That’s a love story for your taste buds. As my grandma always said, “the way to a man’s heart is through his stomach,” so why not win a few hearts at your next picnic? Try this cake and see if you don’t fall in love with it yourself!

Why You’ll Love This

What’s not to love about an ultra-moist cake stuffed with real strawberries and creamy frosting? The best part about Strawberry Italian Cream Pound Cake is the homemade magic: you control what goes in, so it’s fresh, cost-effective, and packed with real ingredients (no mysterious, hard-to-pronounce preservatives here)! The rich, buttery crumb pairs beautifully with the tartness of strawberries and coconut crunch. And the cream cheese strawberry frosting—just wow. It’s like dessert and a bit of nostalgia in every bite. If you’ve enjoyed my Coconut Pecan Sheet Cake, you’re about to discover your new favorite. Don’t just take my word for it—make it for your next gathering and watch it disappear!

How to Make

Quick Overview

Ready to enjoy a slice of summer? This cake is surprisingly simple to make, with the batter coming together in under 30 minutes and the whole baking process finished in about an hour. The highlight? The batter is as easy as a classic pound cake, but with a fruity pink twist and a creamy, dreamy frosting that’s hard to resist. You’ll love how effortless it is—just a few bowls, a mixer, and a good appetite!

Ingredients

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans or walnuts (optional)
• 1 cup finely chopped fresh strawberries (lightly floured to prevent sinking)

For the Strawberry Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup finely chopped strawberries (drained on paper towels)
• 1 teaspoon vanilla extract
• Optional: pink food coloring for a brighter hue

Step-by-Step

1. Prepare Your Pan
   Preheat your oven to 325°F (163°C). Grease and flour a standard bundt or tube pan, or line with parchment paper to ensure easy release.

2. Mix the Butter and Sugar
   In a large bowl, beat 1 cup softened unsalted butter and 2 1/2 cups granulated sugar together until very light and fluffy—about 5 minutes using a stand mixer.

3. Add Eggs
   Add the 5 eggs one at a time, beating well after each addition to keep the batter smooth.

4. Combine Dry Ingredients
   In a separate bowl, sift together 3 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

5. Alternate Wet and Dry Additions
   With the mixer on low, add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk. Start and end with flour. Pour in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract as you mix.

6. Add Coconut, Nuts, and Strawberries
   Gently fold in 1 cup shredded coconut, optional 1/2 cup nuts, and 1 cup of fresh chopped strawberries (that have been tossed in a little flour to help them “float” in the batter rather than sink).

7. Bake
   Pour the batter evenly into your prepared pan. Smooth the top and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15-20 minutes, then invert onto a wire rack to cool completely.

8. Make the Frosting
   Beat 8 ounces cream cheese and 1/2 cup butter together until smooth. Gradually add 4 cups powdered sugar, then mix in 1 teaspoon vanilla extract and the 1/2 cup finely chopped, well-drained strawberries. Add food coloring for a pink hue if desired.

9. Decorate
   Once cake is completely cool, spread the frosting over the top and sides. Garnish with extra coconut, nuts, or strawberry slices if desired.

What to Serve Strawberry Italian Cream Pound Cake With

This cake is a showstopper all on its own, but you can elevate your dessert table by serving it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Fresh berries and a sprig of mint make it extra refreshing. If you’re looking for the perfect drink pairing, try a glass of strawberry lemonade, iced coffee, or even a sparkly Italian prosecco for the adults. For a cozy afternoon, pair slices with your favorite hot tea.

Top Tips for Perfecting

• Flour Your Strawberries
  Tossing strawberries in a bit of flour before folding them into the batter ensures they don’t all sink to the bottom!
• Don’t Overmix
  Once the flour goes in, mix gently for a tender, moist crumb.
• Frost When Cool
  Make sure the cake is completely cooled before frosting, so the icing doesn’t melt off.
• Nut-Free Option
  Skip the nuts if you prefer or if anyone in your family has allergies—the cake is just as delicious without.
• Make-Ahead Frosting
  The frosting can be made a day ahead and stored in the fridge for easy assembly.

Storing and Reheating Tips

This pound cake keeps beautifully! Once cooled and frosted, cover the cake tightly with plastic wrap or store in an airtight container. It can be left at room temperature for up to one day, but for longer storage, refrigerate for up to four days. If you want to freeze it, wrap unfrosted slices tightly in plastic and freeze for up to three months. Thaw overnight in the refrigerator, and frost before serving for the freshest flavor. To enjoy leftover slices, let them come to room temperature or warm briefly in the microwave for that just-baked softness.

FAQs

Can I use frozen strawberries?
Yes, but make sure to thaw and drain them very well. Chop and toss with flour as you would fresh.

What if I don’t have buttermilk?
No problem! Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Can I use a loaf pan instead of a bundt pan?
You can! This recipe yields enough for two regular-sized loaf pans. Adjust baking time as needed.

My cake is browning too quickly, what should I do?
Tent the cake with foil after 40 minutes to prevent over-browning while the center finishes baking.

Is it okay to make the frosting ahead of time?
Absolutely! Store in the fridge and let it soften at room temp before spreading on the cooled cake.

Conclusion

Strawberry Italian Cream Pound Cake is a true celebration of flavors—rich, creamy, fruity, and impossible to resist. Whether you’re welcoming spring, hosting brunch, or just craving something cozy, this recipe is sure to impress. Each slice tastes like a kiss of summer sunshine, with a perfect balance of sweet and tangy in every bite. Easy to make, gorgeous to present, and even better to share—let this cake be the centerpiece of your next gathering! Don’t forget to explore more dessert ideas on the blog, and happy baking!

Strawberry Italian Cream Pound Cake

A rich and creamy pound cake filled with fresh strawberries and topped with a decadent cream cheese frosting.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine Italian

Servings 12 servings

Equipment

• Bundt Pan
• Mixing Bowl
• Stand Mixer

Ingredients

  

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Cake Ingredients

• 1 cup Unsalted Butter Softened
• 2.5 cups Granulated Sugar
• 5 large Eggs Room temperature
• 3 cups All-Purpose Flour Sifted
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• 0.5 teaspoon Almond Extract
• 1 cup Sweetened Shredded Coconut
• 0.5 cup Chopped Pecans or Walnuts Optional
• 1 cup Finely Chopped Fresh Strawberries Lightly floured to prevent sinking

Frosting Ingredients

• 8 ounces Cream Cheese Softened
• 0.5 cup Unsalted Butter Softened
• 4 cups Powdered Sugar
• 0.5 cup Finely Chopped Strawberries Drained on paper towels
• 1 teaspoon Vanilla Extract
• 1 drop Pink Food Coloring Optional for a brighter hue

Instructions

 

• Preheat your oven to 325°F (163°C). Grease and flour a standard bundt or tube pan, or line with parchment paper to ensure easy release.
• In a large bowl, beat the softened butter and granulated sugar together until very light and fluffy—about 5 minutes using a stand mixer.
• Add the eggs one at a time, beating well after each addition to keep the batter smooth.
• In a separate bowl, sift together the flour, baking soda, and salt.
• With the mixer on low, add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with flour. Pour in the vanilla and almond extracts as you mix.
• Gently fold in the shredded coconut, optional nuts, and floured chopped strawberries.
• Pour the batter evenly into your prepared pan. Smooth the top and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15-20 minutes, then invert onto a wire rack to cool completely.
• Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and the finely chopped strawberries. Add food coloring for a pink hue if desired.
• Once the cake is completely cool, spread the frosting over the top and sides. Garnish with extra coconut, nuts, or strawberry slices if desired.

Notes

Ensure the cake is completely cooled before frosting to prevent melting. You can make the frosting a day ahead and store it in the fridge.

Keyword Cake, Strawberry

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