Preparation
Step 1: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 2: Cream Butter, Shortening, and Sugar
In a large mixing bowl, beat butter and shortening together until smooth and creamy. Gradually add granulated sugar and beat for 4–5 minutes until light and fluffy.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition. This step is essential for proper structure and a smooth batter.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Step 5: Add Flavor and Bake
Stir in vanilla extract, almond extract (if using), shredded coconut, strawberries, and nuts if desired. Pour batter evenly into the prepared pan. Bake for 75–85 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out onto a wire rack.
Variations
Strawberry Cream Cheese Pound Cake: Add a cream cheese swirl through the batter.
Glazed Strawberry Pound Cake: Drizzle with strawberry glaze once cooled.
Chocolate Strawberry Version: Add white chocolate chips for contrast.
Nut-Free Option: Omit nuts entirely.
Extra Strawberry Flavor: Use freeze-dried strawberry powder in the batter.
Cooking Notes
Use room-temperature ingredients for best texture.
Do not overmix after adding flour to avoid a dense crumb.
Finely chop strawberries to prevent excess moisture pockets.
Tent loosely with foil if the top browns too quickly.
Serving Suggestions
Serve Strawberry Italian Cream Pound Cake sliced thick with a dusting of powdered sugar or a light strawberry glaze. It pairs beautifully with coffee, tea, or fresh berries and whipped cream. This cake is perfect for brunch tables, dessert spreads, or elegant afternoon gatherings.
Tips
Pat fresh strawberries dry before adding to batter.
Let the cake cool completely before glazing.
Flavor deepens after resting overnight.
Store tightly wrapped to maintain moisture.
Prep Time
25 minutes
Cooking Time
80 minutes
Total Time
1 hour 45 minutes
Nutritional Information (Approximate per slice)
Calories: 480
Protein: 6g
Sodium: 230mg
FAQs
Can I use frozen strawberries?
Yes, but thaw, drain, and pat dry thoroughly before using.
Why use both butter and shortening?
This combination creates a moist texture with excellent structure.
Can I freeze this pound cake?
Yes, wrap tightly and freeze for up to 3 months.
Does this cake need frosting?
No, it’s flavorful on its own, but a glaze is a nice addition.
Conclusion
Strawberry Italian Cream Pound Cake is a rich, moist, and beautifully balanced dessert that blends classic Italian cream cake flavors with sweet strawberry freshness. With its tender crumb, coconut notes, and elegant presentation, this cake is perfect for celebrations or anytime you want a truly special homemade dessert. Once you bake it, this pound cake is guaranteed to become a standout favorite in your recipe collection.
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