Strawberry Italian Cream Pound Cake

Alright, get ready to meet your new dessert obsession: Strawberry Italian Cream Pound Cake. This beauty is everything you love about a traditional Southern pound cake—rich, dense, buttery—with a dreamy Italian cream twist and a burst of bright, juicy strawberry flavor in every bite. It’s the kind of cake that looks fancy enough for a celebration but is cozy and nostalgic enough for Sunday dinner with the family.

The texture? Buttery with just the right amount of crumb. The flavor? Sweet, slightly tangy, and oh-so-lovely thanks to cream cheese, coconut, and strawberries mingling like old friends. And when it’s topped with a sweet glaze or fresh whipped cream? Forget about it. Just trust me—you’re going to love this one.

Why You’ll Love Strawberry Italian Cream Pound Cake

Triple Flavor Power: Strawberries, cream cheese, and coconut all play a part in making this cake taste unforgettable.
Perfectly Moist and Rich: This pound cake is tender and dense in all the right ways thanks to butter, sour cream, and eggs.
Beautiful Presentation: With its soft pink hue and golden crust, it’s as pretty as it is delicious.
Great for Any Occasion: Whether it’s brunch, birthdays, Easter, or a simple afternoon treat—this cake always fits.
Keeps Well (If You Have Leftovers!): Stays moist for days and makes an incredible midnight snack.

Ingredients in Strawberry Italian Cream Pound Cake

Unsalted Butter
The base of any great pound cake—rich and flavorful.

Cream Cheese
Adds that signature tang and creaminess to the batter. It’s what gives the cake a velvety texture.

Granulated Sugar
For sweetness and that beautiful golden crust on the outside.

Eggs
Provide structure and richness. Use room temperature eggs for best results.

All-Purpose Flour
Gives the cake its signature dense, tender crumb.

Sour Cream
Keeps everything moist and adds a gentle tang.

Strawberries
Fresh or frozen (and thawed) berries bring brightness to every bite. You can also use strawberry puree for a smoother texture.

Sweetened Shredded Coconut
Adds a chewy, sweet twist that gives it that Italian cream cake feel.

Vanilla Extract
Brings warmth and balance to all the other flavors.

Baking Powder & Salt
For just the right lift and flavor balance.

Optional Toppings
A powdered sugar glaze, whipped cream, chopped strawberries, or toasted coconut.

(Note: Full ingredient list with measurements is in the recipe card below.)

Instructions

Preheat Your Oven
Start by preheating to 325°F. Grease and flour a Bundt pan or loaf pans to prevent sticking.

Cream the Butter and Cream Cheese
In a large bowl, beat the butter and cream cheese together until light and fluffy.

Add the Sugar
Slowly beat in the sugar and continue mixing for 3–5 minutes until the mixture is light and creamy.

Incorporate the Eggs
Add the eggs one at a time, mixing well after each. Don’t rush—this step helps create structure and smoothness.

Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.

Combine Wet and Dry
Gradually add the dry mixture to the creamed mixture, alternating with the sour cream. Mix just until combined.

Fold in the Good Stuff
Gently fold in diced strawberries, shredded coconut, and vanilla extract. Don’t overmix—just enough to distribute evenly.

Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick comes out clean. Start checking around 65 minutes.

Cool Completely
Let the cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely.

Add Optional Glaze or Toppings
Drizzle with a simple powdered sugar glaze or top with whipped cream and fresh berries before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 190mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugars: 31g
Protein: 5g
Calcium: 6% DV
Iron: 7% DV

Preparation Time

Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes

How to Serve Strawberry Italian Cream Pound Cake

With Fresh Whipped Cream: A dollop of lightly sweetened whipped cream really takes it to the next level.
Topped with Strawberries: Macerated berries (just sliced and tossed with a little sugar) make a perfect fruity topping.
Drizzled with Glaze: A powdered sugar and milk glaze makes it look extra polished.
With a Cup of Tea or Coffee: It’s a dreamy companion to your afternoon pick-me-up.
As a Party Centerpiece: Dust with powdered sugar and garnish with mint for a showstopping presentation.

Additional Tips

Use Room Temperature Ingredients: It helps everything mix together smoothly for the best texture.
Don’t Overbake: Keep an eye on it—pound cakes can go from golden to dry quickly.
Add Nuts: Pecans or walnuts make a nice crunchy addition if you’re into that.
Strawberry Glaze Option: Mix strawberry puree with powdered sugar for a pink glaze that’s as pretty as it is tasty.
Storing: Wrap tightly and store at room temp for 3 days or in the fridge for up to a week. Freeze slices for longer storage.

FAQ Section

Q1: Can I use frozen strawberries?
A1: Yes—just thaw and drain well before folding them in so your batter doesn’t get too wet.

Q2: Can I make this in a loaf pan instead of a Bundt pan?
A2: Definitely! Divide the batter between two standard loaf pans and adjust the baking time slightly.

Q3: Is the coconut necessary?
A3: It adds a signature Italian cream touch, but you can leave it out or sub with chopped nuts.

Q4: Can I add a strawberry glaze on top?
A4: Absolutely! Just mix strawberry puree with powdered sugar until pourable.

Q5: How do I keep strawberries from sinking?
A5: Toss diced berries in a little flour before folding them into the batter—it helps suspend them.

Q6: Can I make this gluten-free?
A6: Yes—use a 1:1 gluten-free flour blend and check your baking powder for gluten-free certification.

Q7: Can I freeze this cake?
A7: Yep! Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.

Q8: What’s the best way to reheat leftovers?
A8: A quick 10–15 seconds in the microwave warms slices up beautifully without drying them out.

Q9: Can I use strawberry extract for more flavor?
A9: Sure! Add ½ to 1 teaspoon of strawberry extract if you want to boost that berry punch.

Q10: Can I make cupcakes with this batter?
A10: Yes, but they’ll be very dense—almost like mini pound cakes. Bake for 20–25 minutes and test doneness with a toothpick.

Conclusion

This Strawberry Italian Cream Pound Cake is one of those desserts that makes people stop mid-bite and go, “Wait—what is this deliciousness?!” It’s got that classic Southern charm with a playful twist of strawberry sweetness and coconut texture. Whether you’re baking for a crowd or just treating yourself to a slice of something special, this cake is always a good idea. So go ahead, whip it up, slice it thick, and savor every dreamy, buttery bite.

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