Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake

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Ingredients:

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large eggs

3 cups (375g) all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup (240ml) buttermilk

1 tsp vanilla extract

1 cup (90g) sweetened shredded coconut

½ cup (60g) chopped pecans

1 cup (150g) diced fresh strawberries

For the Frosting:

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Directions:

1. Preheat the oven to 325°F (163°C) and grease/flour a bundt pan or two 9-inch round pans.

2. Cream together the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition.

3. In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture alternately with buttermilk.

4. Stir in vanilla extract, shredded coconut, chopped pecans, and diced strawberries.

5. Pour the batter into the prepared pan(s) and bake for 50–60 minutes or until a toothpick inserted comes out clean. Let it cool for 10 minutes before transferring to a wire rack.

6. For the frosting, beat cream cheese and butter until smooth. Gradually mix in powdered sugar. Stir in mashed strawberries and vanilla.

7. Frost the cooled cake and garnish with extra strawberries or coconut if desired.

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Notes:

Garnish with fresh mint leaves for a pop of color and flavor.

Ensure the cake is completely cooled before frosting to prevent melting.

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Recipe Stats:

Prep Time: 20 minutes

Cooking Time: 50-60 minutes

Total Time: 1 hour 20 minutes

Calories per Serving: 450

Servings: 12

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"

SortLoading...
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Ingredients:

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large eggs

3 cups (375g) all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup (240ml) buttermilk

1 tsp vanilla extract

1 cup (90g) sweetened shredded coconut

½ cup (60g) chopped pecans

1 cup (150g) diced fresh strawberries

For the Frosting:

Select allAdd

Directions:

1. Preheat the oven to 325°F (163°C) and grease/flour a bundt pan or two 9-inch round pans.

2. Cream together the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition.

3. In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture alternately with buttermilk.

4. Stir in vanilla extract, shredded coconut, chopped pecans, and diced strawberries.

5. Pour the batter into the prepared pan(s) and bake for 50–60 minutes or until a toothpick inserted comes out clean. Let it cool for 10 minutes before transferring to a wire rack.

6. For the frosting, beat cream cheese and butter until smooth. Gradually mix in powdered sugar. Stir in mashed strawberries and vanilla.

7. Frost the cooled cake and garnish with extra strawberries or coconut if desired.

SortLoading...
Loading...

Notes:

Garnish with fresh mint leaves for a pop of color and flavor.

Ensure the cake is completely cooled before frosting to prevent melting.

Select allAdd

Recipe Stats:

Prep Time: 20 minutes

Cooking Time: 50-60 minutes

Total Time: 1 hour 20 minutes

Calories per Serving: 450

Servings: 12

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!"