Homemade Strawberry Italian Cream Pound Cake
Ingredients
For the Cake:
• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped fresh strawberries (pat dry if very juicy)
• ½ cup sweetened shredded coconut (optional)
• ½ cup chopped pecans or walnuts (optional)
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For the Strawberry Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3–4 cups powdered sugar (depending on your sweetness preference)
• ½ cup finely chopped strawberries (or strawberry preserves for smoother texture)
• 1 tsp vanilla extract
• Few drops red or pink food coloring (optional)
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For Garnish:
• Fresh whole strawberries
• Dusting of powdered sugar
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Instructions
1. Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
1. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (about 4-5 minutes).
2. Add eggs: Beat in eggs, one at a time, mixing well after each.
3. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine wet & dry: Add flour mixture to the butter mixture in thirds, alternating with the buttermilk. Begin and end with flour.
5. Add vanilla, strawberries, coconut & nuts: Gently fold in the vanilla extract, chopped strawberries, coconut, and nuts (if using).
6. Bake: Pour batter into prepared pan(s). Bake for 60–75 minutes (bundt) or 30–35 minutes (round pans), until a toothpick comes out clean.
7. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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2. Make the Frosting:
1. Beat the cream cheese and butter together until smooth.
2. Add vanilla and mix.
3. Gradually add powdered sugar, beating until fluffy.
4. Fold in finely chopped strawberries (or preserves). Add a little food coloring for a vibrant pink shade, if desired.
5. Chill frosting slightly if it’s too soft before spreading.
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3. Assemble & Decorate:
1. If using layers, spread frosting between layers and over the top and sides.
2. For bundt, spread thick frosting over the top and let it cascade down the sides.
3. Top with fresh strawberries and dust lightly with powdered sugar.
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Serve and Enjoy!
This cake is best served slightly chilled or at room temperature. It stores beautifully in the fridge for up to 4 days in an airtight container.