Strawberry Italian Cream Pound Cake Step-by-Step Instructions:
1️⃣ Cream the Butter and Sugar:
Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or two standard loaf pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3–5 minutes.
2️⃣ Add the Eggs:
Beat in the eggs, one at a time, mixing well after each addition until the mixture is smooth and creamy.
3️⃣ Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4️⃣ Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Stir in vanilla and almond extracts.
5️⃣ Fold in the Goodies:
Gently fold in the chopped strawberries, coconut, and nuts (if using). Be careful not to overmix—just until evenly distributed.
6️⃣ Bake the Cake:
Pour the batter into your prepared pan(s). Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
7️⃣ Make the Glaze (Optional):
Whisk softened cream cheese, powdered sugar, vanilla, and enough milk to reach your desired consistency. Drizzle over the cooled cake.
8️⃣ Serve and Enjoy:
Slice and serve with fresh strawberries, whipped cream, or a scoop of vanilla ice cream. Every bite is sweet, moist, and dreamy!
Pro Tips for the Perfect Pound Cake:
- Room temperature ingredients = better texture.
This helps everything blend evenly and rise beautifully. - Toss strawberries in flour before adding to the batter to prevent them from sinking.
- No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let sit 5 minutes before using.
Why You’ll Love This Strawberry Italian Cream Pound Cake:
- Rich and Tender: Buttermilk and butter create a luscious crumb that melts in your mouth.
- Bursting with Strawberry Flavor: Every bite delivers juicy berries and a touch of coconut or nutty crunch (if you want it!).
- Gorgeous and Shareable: A showstopper for brunch, birthdays, or afternoon tea.
Nutritional Information (per slice, approx.):
- Calories: 420
- Protein: 6g
- Carbs: 45g
- Fat: 24g
- Sugar: 30g
FAQ About Strawberry Italian Cream Pound Cake:
Can I use frozen strawberries?
Yes, just thaw and drain them well to avoid excess moisture in the batter.
Can I skip the glaze?
Definitely—it’s delicious plain, or you can dust with powdered sugar or top with whipped cream.
Can I make this ahead of time?
Yes! It actually tastes even better the next day. Store tightly wrapped at room temp for 2–3 days or refrigerate for up to 5.
Common Problems and Fixes:
- Cake too dense or heavy?
Make sure your baking soda and powder are fresh and don’t overmix the batter. - Strawberries sink?
Lightly coat them in flour before folding them into the batter.
Flavor Variations You Can Try:
- Lemon-Strawberry Pound Cake: Add lemon zest and a touch of lemon juice for a citrus twist.
- Triple Berry Version: Mix in blueberries and raspberries along with strawberries.
- Chocolate Chip Cream Cake: Sub berries for mini white chocolate chips and skip the glaze.
Perfect for Every Occasion:
Whether it’s a spring brunch, holiday dessert, or just a cozy weekend bake, this Strawberry Italian Cream Pound Cake brings beauty and flavor to any table. It’s rich, tender, and just fancy enough to feel extra special.
Success with Homemade Strawberry Italian Cream Pound Cake:
Moist, flavorful, and perfectly sweet—this pound cake is everything you want in a homemade dessert. With its delicate crumb and fresh strawberry bursts, you’ll find yourself coming back for just one more slice… again and again.
Baked this beauty? Tag us and show off your sweet creation—we’d berry much love to see it!
