Strawberry Italian Cream Pound Cake
Introduction
Strawberry Italian Cream Pound Cake is a rich, moist dessert that blends the buttery density of a traditional pound cake with the fruity freshness of strawberries. This cake is elegant enough for celebrations yet comforting enough for everyday indulgence, offering a perfect balance of sweetness, texture, and flavor.
Ingredients Quantity
For the Cake
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
2½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon vanilla extract
1 cup finely chopped fresh strawberries
½ cup sweetened shredded coconut
Optional Cream Cheese Glaze
4 oz cream cheese, softened
1½ cups powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream the butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the batter, alternating with buttermilk.
Stir in vanilla extract, strawberries, and shredded coconut.
Pour batter evenly into the prepared pan.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
If using glaze, mix ingredients until smooth and drizzle over cooled cake.
Origin and Cultural Significance
Italian Cream Cake originated in the southern United States, despite its name. It reflects Southern baking traditions—rich, buttery cakes often enhanced with coconut and nuts. Adding strawberries modernizes the recipe while keeping its heritage of indulgent celebration desserts.
Description
This cake is dense yet tender, with a moist crumb from butter, oil, and buttermilk. Fresh strawberries add bursts of fruity brightness, while coconut provides subtle texture and flavor. The optional cream cheese glaze adds a smooth, tangy finish.
Optional Additions
Chopped pecans or walnuts (½ cup)
Lemon zest for added freshness
Strawberry glaze instead of cream cheese glaze
White chocolate chips for extra sweetness
Tips for Success
Use room-temperature ingredients for smoother batter.
Lightly coat strawberries in flour to prevent sinking.
Avoid overmixing to maintain a tender crumb.
Let the cake cool completely before glazing.
Nutritional Information (Approximate per slice)
Calories: 420
Fat: 22g
Carbohydrates: 52g
Sugar: 36g
Protein: 5g
Conclusion
Strawberry Italian Cream Pound Cake is a delightful fusion of tradition and freshness. Its rich texture and fruity notes make it a memorable dessert for any occasion.
Recommendation
Serve this cake with fresh strawberries or a dollop of whipped cream. It pairs beautifully with tea, coffee, or a light fruit beverage.
Embracing Healthful Indulgence
While this cake is a treat, using fresh fruit and enjoying moderate portions allows you to savor dessert mindfully. Baking at home also gives you control over ingredients, making indulgence both joyful and intentional.
If you’d like, I can also simplify this for a school project, turn it into a printable recipe card, or adjust it to be lighter or dairy-free
