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Best Pound Cake Recipes Strawberry Italian Cream Cake Guide

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This Strawberry Italian Cream Pound Cake combines the nostalgic density of a Southern pound cake with the sweet sophistication of Italian cream cake flavors. Infused with fresh strawberries, shredded coconut, and optional pecans, then topped with a velvety cream cheese frosting, it’s the perfect dessert for both everyday indulgence and elegant occasions. Whether served in a classic bundt shape or dressed up with garnishes and toppings, this cake offers a fruity, moist, and unforgettable treat.

Ingredients

Scale

For the Cake:

  • 1 cup unsalted butter, softened
  • ½ cup shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped fresh strawberries
  • 1 cup finely chopped pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup diced fresh strawberries (for topping)
  • ¼ cup sweetened shredded coconut (for garnish)
  • ¼ cup chopped pecans (for garnish, optional)

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the vanilla and almond extracts.

Fold in the coconut, strawberries, and pecans (if using).

Pour the batter into the prepared pan and smooth the top.

Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy and fluffy.

Spread the frosting over the cooled cake. Top with diced strawberries, shredded coconut, and chopped pecans if desired.

Notes

  • Use only fresh strawberries for best texture and flavor.

  • Do not skip the almond extract—it gives the cake its signature Italian bakery aroma.

  • Allow the cake to cool fully before frosting to prevent melting or slipping.

  • Lightly flour strawberries to prevent them from sinking to the bottom.

  • For a nut-free version, simply omit the pecans—no need to adjust the rest of the recipe.

Find it online: https://claradelish.com/best-pound-cake-recipes-strawberry-italian-cream-cake-guide/