Introduction
Strawberry Italian Cream Pound Cake is a luxurious twist on the classic Italian cream cake, blending rich pound cake texture with sweet strawberry flavor, coconut, and a moist, tender crumb. This cake is dense yet soft, buttery yet fresh, and perfectly balanced between indulgent and light—making it an unforgettable dessert for any occasion.
Italian cream cakes are traditionally known for their use of buttermilk, coconut, and nuts, creating a uniquely rich and velvety texture. This pound cake version elevates that concept by incorporating strawberries, which add natural sweetness, subtle tang, and beautiful color throughout the cake. The result is a cake that feels elegant and bakery-worthy while still being comforting and familiar.
This Strawberry Italian Cream Pound Cake is ideal for holidays, birthdays, brunches, potlucks, and special gatherings. It slices beautifully, stays moist for days, and tastes even better after resting overnight. Whether served plain, dusted with powdered sugar, or topped with a light glaze, it’s a show-stopping dessert that always earns compliments.
If you love pound cakes with depth, richness, and a touch of fruit-forward freshness, this recipe is one you’ll come back to again and again.
Ingredients
1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 cup sweetened shredded coconut
¾ cup finely chopped strawberries (fresh or freeze-dried)
Optional: ½ cup chopped pecans or walnuts
Optional Strawberry Glaze
1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
Preparation
see next page
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