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Sliced Strawberry Italian Cream Pound Cake with fresh strawberries on top
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5 from 2 votes

Strawberry Italian Cream Pound Cake

A rich and creamy pound cake filled with fresh strawberries and topped with a decadent cream cheese frosting.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Italian
Keyword: Cake, Strawberry
Servings: 12 servings

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Stand Mixer

Ingredients

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.