Description
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This Strawberry Italian Cream Pound Cake is a luscious, Southern-inspired dessert that blends the rich texture of a classic pound cake with the freshness of strawberries and a hint of coconut. Buttermilk adds tenderness, while chopped pecans give it a bit of crunch. Topped with a creamy strawberry glaze or a dusting of powdered sugar, it’s perfect for springtime gatherings, brunches, or Mother’s Day celebrations.
Ingredients
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For the Cake:
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1 cup unsalted butter, softened
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1/2 cup vegetable shortening
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3 cups granulated sugar
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5 large eggs
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup buttermilk
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1 cup sweetened shredded coconut
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1/2 cup chopped pecans (optional)
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1 cup finely chopped fresh strawberries (patted dry)
For the Strawberry Glaze (Optional):
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1 cup powdered sugar
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2–3 tablespoons strawberry puree or finely mashed strawberries
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1 teaspoon lemon juice (optional)
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Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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Cream the fats and sugar: In a large mixing bowl, beat the butter, shortening, and sugar together until light and fluffy (about 3–5 minutes).
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Add eggs: Beat in eggs one at a time, mixing well after each addition.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Alternate additions: Add the dry mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla and almond extracts.
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Fold in mix-ins: Gently fold in coconut, pecans (if using), and chopped strawberries.
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Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
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Glaze (optional): Whisk powdered sugar with strawberry puree and lemon juice to make a glaze. Drizzle over cooled cake.
Notes
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Be sure to pat the strawberries dry to prevent excess moisture in the batter.
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For a richer finish, serve with whipped cream or cream cheese frosting.
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Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg