Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake

Ingredients:

Cake:

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, at room temperature
• 2 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup finely chopped fresh strawberries, drained
• ¾ cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional)

Strawberry Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar (add more for thicker frosting)
• ½ cup finely chopped strawberries, drained
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

For the Cake:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or layer cake pans.
2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3–5 minutes.
4. Beat in eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. Alternately add the flour mixture and buttermilk to the creamed butter and sugar, starting and ending with flour. Mix gently—don’t overmix.
7. Fold in chopped strawberries, shredded coconut, and nuts (if using).
8. Pour batter into prepared pan. Bake:
   • Bundt pan: 60–70 minutes
   • Layer pans: 30–35 minutes
     Test doneness with a toothpick; it should come out clean.
9. Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a bowl, beat cream cheese and butter until smooth and creamy.
2. Add vanilla extract and a pinch of salt.
3. Gradually add powdered sugar, 1 cup at a time, until frosting is smooth and fluffy.
4. Gently fold in chopped strawberries. If frosting is too soft, add a little more powdered sugar or chill briefly.
5. Spread over the cooled cake. Store any leftovers in the refrigerator.