There's something magical about pulling a Homemade Strawberry Italian Cream Pound Cake out of the oven – the way the sweet strawberry scent fills the kitchen and the golden crust glistens. I first made this cake for my daughter's birthday years ago, and now it's our family's go-to celebration dessert. The combination of fresh strawberries, toasted coconut, and crunchy pecans creates a flavor that's downright irresistible.

What makes this pound cake special is its rich, velvety texture that stays moist for days (if it lasts that long!). The secret? A perfect balance of butter, buttermilk, and those juicy strawberries that melt into the batter. Top it with the strawberry cream cheese frosting, and you've got a showstopper that tastes like summer in every bite.

Why You'll Love This Homemade Strawberry Italian Cream Pound Cake

Trust me, this isn't just any pound cake - it's the kind of dessert that makes people ask for seconds (and the recipe!). Here's why it's become my most-requested cake:

The fresh strawberries bake right into the cake, creating little bursts of juicy sweetness in every slice
That perfect pound cake texture - dense yet tender, with a golden crust that gives way to a moist interior
The strawberry cream cheese frosting is so good you'll want to eat it with a spoon (I won't tell!)
It's easier than you think - just mix, bake, and frost for an impressive homemade dessert
The coconut and pecans add wonderful texture and flavor without overpowering the strawberries

Ingredients for Homemade Strawberry Italian Cream Pound Cake

Gathering the right ingredients is half the battle when it comes to baking success. I've learned the hard way that precision matters - especially with pound cakes where every component plays a crucial role. Here's exactly what you'll need, divided into two parts to keep things organized.

For the Cake

This is where the magic starts. Make sure your butter and eggs are at true room temperature - I leave mine out for about an hour before baking. Cold ingredients just don't cream properly!

1 cup unsalted butter, softened (that means you can press your finger in easily)
½ cup vegetable shortening (this gives that perfect tight crumb)
3 cups granulated sugar (yes, it's a lot - it's a pound cake!)
5 large eggs (room temperature, please!)
3 cups all-purpose flour (measured correctly - spoon and level!)
½ teaspoon baking powder
½ teaspoon salt (balances the sweetness)
1 cup buttermilk (shake the carton well first)
1 teaspoon pure vanilla extract
1 cup finely chopped fresh strawberries (pat them dry after chopping)
½ cup sweetened shredded coconut
½ cup chopped pecans (toast them first for extra flavor!)

For the Strawberry Cream Cheese Frosting

This frosting is what takes the cake from good to "oh my goodness!" Double check that your cream cheese and butter are truly softened - cold ingredients make lumpy frosting.

8 oz cream cheese, softened (full-fat only - no reduced fat here)
½ cup unsalted butter, softened (same as the cake)
3–4 cups powdered sugar (start with 3 and add more as needed)
¼ cup mashed fresh strawberries (remove any large chunks)
1 teaspoon vanilla extract
Pinch of salt (trust me, it makes a difference)

Equipment You'll Need

You don't need fancy gadgets to make this strawberry pound cake shine - just solid basics from your kitchen. Here's what I always grab:

A 10-cup Bundt pan (the pretty fluted kind makes it look bakery-worthy)
Stand mixer or hand mixer (your arms will thank you)
Good quality measuring cups and spoons
Rubber spatula (for scraping every last bit of batter)
Wire cooling rack (essential for that perfect texture)

That's it! Now let's get baking.

How to Make Homemade Strawberry Italian Cream Pound Cake

Okay, let's dive into the fun part – actually making this gorgeous cake! I've made this recipe dozens of times, and I'll walk you through every step so yours turns out perfect. Just follow along, and don't worry – pound cakes are more forgiving than you think!

Preparing the Cake Batter

Preheat your oven to 325°F right away – pound cakes need steady, even heat. Grease your Bundt pan really well (I use butter and flour or baking spray) and set aside.
Cream butter and shortening together in your mixer on medium speed until smooth – about 1 minute. Gradually add the sugar and beat for a full 3-4 minutes until super light and fluffy. This step is crucial for texture!
Add eggs one at a time, mixing well after each addition. Scrape down the bowl often – you want everything perfectly combined. The mixture might look curdled, but don't panic – it'll come together.
Whisk dry ingredients (flour, baking powder, salt) in a separate bowl. Alternate adding them with the buttermilk to the batter, starting and ending with dry ingredients. Mix just until combined after each addition – overmixing makes tough cake!
Gently fold in the vanilla, strawberries, coconut, and pecans by hand. The batter will be thick but pourable – that's perfect.

Baking and Cooling the Cake

Pour batter into your prepared pan and smooth the top. Bake for 75-90 minutes – yes, it's a long time, but worth it! Start checking at 75 minutes with a toothpick (it should come out with just a few moist crumbs).
Let cake cool in the pan on a wire rack for exactly 15 minutes – no more, no less. This helps it set but prevents sticking. Then carefully invert it onto the rack to cool completely, about 2 hours. I know it's tempting, but don't frost a warm cake!

Making the Frosting

Beat cream cheese and butter together until completely smooth – about 2 minutes. Any lumps now will stay lumps, so take your time!
Gradually add powdered sugar, mashed strawberries, vanilla, and salt. Start with 3 cups sugar, then add more until it reaches a thick but spreadable consistency. If it gets too thin, add more sugar; too thick, add a teaspoon of milk.
Frost cooled cake generously, making pretty swirls with your spatula. The frosting will set slightly as it sits. Serve at room temperature for the best texture!

See? Not so complicated! Just take it step by step, and you'll have the most incredible strawberry pound cake that'll make you feel like a baking pro.

Tips for the Perfect Homemade Strawberry Italian Cream Pound Cake

After years of baking this cake (and a few hilarious disasters), I've learned some tricks that guarantee success every time. Here are my must-know tips:

Room temp is non-negotiable - Cold ingredients don't blend properly. I leave my butter, eggs, and buttermilk out for at least an hour before mixing.
Dry those strawberries - After chopping, pat them gently with paper towels. Extra moisture can make the cake soggy.
Don't rush the creaming - Beat that butter and sugar for a full 3-4 minutes until it's practically white and fluffy. This creates the cake's signature texture.
Check early, check often - Ovens vary, so start testing at 75 minutes with a toothpick. You want moist crumbs, not wet batter.
Cool it right - That 15-minute wait in the pan is magic time - it helps the cake set without sticking.

Follow these simple tricks, and you'll be amazed at how professional your cake turns out!

Variations and Substitutions

One of the best things about this strawberry pound cake is how adaptable it is! Over the years, I've played with all sorts of variations depending on what I have in my pantry or who I'm baking for. Here are my favorite tweaks that still deliver amazing results:

Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend. The texture comes out slightly denser but still delicious - just don't overmix!
Nut-free version - Simply leave out the pecans. The cake will be softer without that crunch, but just as tasty.
Short on fresh strawberries? Frozen work in a pinch - thaw and drain them well before using. The color might be a bit less vibrant though.
Coconut haters (I know they exist!) can skip it entirely. The cake will be less moist, so add an extra tablespoon of buttermilk.

The beauty of this recipe is how forgiving it is - don't be afraid to make it your own!

Serving and Storing Homemade Strawberry Italian Cream Pound Cake

Here's the best part - enjoying your masterpiece! This cake tastes incredible at room temperature when the flavors really shine. I usually let it sit out for about 30 minutes after frosting before serving - just enough time for the frosting to set slightly but still be creamy. For storage, cover any leftovers tightly with plastic wrap (or pop it in a cake carrier) and refrigerate for up to 5 days. The flavors actually deepen overnight! If you prefer it warm, microwave individual slices for 10-15 seconds - just enough to take the chill off without melting the frosting. Trust me, it's heavenly with a cup of coffee the next morning!

Nutritional Information

Just so you know, these numbers are rough estimates - your actual results might vary based on specific ingredients and how you slice the cake. That said, this strawberry pound cake is definitely a special occasion treat rather than an everyday snack. The fresh strawberries add some natural goodness, but between the butter, sugar, and cream cheese frosting, let's just say this cake tastes as indulgent as it looks. Enjoy every delicious bite without guilt - life's too short not to!

Frequently Asked Questions

I get so many questions about this strawberry pound cake - here are the ones that pop up most often from friends and readers. These tips come straight from my trial-and-error baking adventures!

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them really well first - I even pat them dry with paper towels. Frozen berries release more liquid, which can make your cake soggy. The color might be a bit duller too, but the flavor still shines!

Why did my cake turn out dry?
Most likely overbaking or overmixing! Pound cakes continue cooking as they cool, so pull it out when the toothpick has moist crumbs, not clean. Also, mix just until ingredients combine - those extra strokes develop gluten that makes cake tough.

Can I make this cake ahead of time?
Absolutely! It actually tastes better the next day. Bake it, let it cool completely, then wrap tightly and store at room temperature overnight. Frost it the day you're serving for best texture.

My frosting is too runny - help!
No worries! Just add more powdered sugar a quarter cup at a time until it thickens. If it's hot in your kitchen, pop the bowl in the fridge for 15 minutes before trying again. The mashed strawberries can vary in juiciness, so adjustments are normal.

I'd love to see your strawberry Italian cream pound cake creations! Did you add your own twist? Maybe some lemon zest or a different nut? Drop a comment below or tag me on social media - there's nothing more fun than seeing how bakers make this recipe their own. Happy baking!

Homemade Strawberry Italian Cream Pound Cake Recipe

Why You'll Love This Homemade Strawberry Italian Cream Pound Cake