A rich and creamy pound cake filled with fresh strawberries and topped with a decadent cream cheese frosting.
Prep Time30 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: Italian
Keyword: Cake, Strawberry
Servings: 12servings
Equipment
Bundt Pan
Mixing Bowl
Stand Mixer
Ingredients
Cake Ingredients
1cupUnsalted ButterSoftened
2.5cupsGranulated Sugar
5largeEggsRoom temperature
3cupsAll-Purpose FlourSifted
0.5teaspoonBaking Soda
0.5teaspoonSalt
1cupButtermilk
1teaspoonVanilla Extract
0.5teaspoonAlmond Extract
1cupSweetened Shredded Coconut
0.5cupChopped Pecans or WalnutsOptional
1cupFinely Chopped Fresh StrawberriesLightly floured to prevent sinking
Frosting Ingredients
8ouncesCream CheeseSoftened
0.5cupUnsalted ButterSoftened
4cupsPowdered Sugar
0.5cupFinely Chopped StrawberriesDrained on paper towels
1teaspoonVanilla Extract
1dropPink Food ColoringOptional 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.