Strawberry Italian Cream Pound (Print Version)
Moist pound cake featuring fresh strawberries, cream cheese, coconut, and pecans with a smooth glaze.
# Ingredients:
Pound Cake
01 -
3 cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
8 ounces cream cheese, softened
06 -
2½ cups granulated sugar
07 -
5 large eggs, room temperature
08 -
2 teaspoons vanilla extract
09 -
½ teaspoon almond extract
10 -
1 cup buttermilk
11 -
1½ cups fresh strawberries, diced
12 -
1 cup sweetened shredded coconut
13 -
1 cup chopped pecans
Cream Cheese Glaze
14 -
4 ounces cream cheese, softened
15 -
2 cups powdered sugar
16 -
3 tablespoons milk
17 -
1 teaspoon vanilla extract
Optional Garnishes
18 -
Fresh strawberry slices
19 -
Toasted coconut flakes
20 -
Chopped pecans
21 -
White chocolate drizzle
# Instructions:
01 -
Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all curves are covered. Allow butter, cream cheese, eggs, and buttermilk to come to room temperature.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully blended. Set aside.
03 -
Beat softened butter and cream cheese in a large bowl until smooth and fluffy. Gradually incorporate granulated sugar and continue beating for 4–5 minutes until light and pale. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
04 -
Add the flour mixture and buttermilk alternately to the wet ingredients, beginning and ending with the flour mixture. Mix only until combined.
05 -
Gently fold diced strawberries, shredded coconut, and chopped pecans into the batter, ensuring even distribution without overmixing.
06 -
Pour batter evenly into the prepared Bundt pan. Bake for 75 to 90 minutes, or until a toothpick inserted near the center comes out clean. Allow cake to cool in pan for 15 to 20 minutes before removing to a wire rack to cool completely.
07 -
Beat softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until glaze is smooth and pourable.
08 -
Drizzle cream cheese glaze over cooled cake. Garnish with fresh strawberry slices, toasted coconut flakes, chopped pecans, and white chocolate drizzle as desired.
# Notes:
01 -
Use room-temperature ingredients to ensure proper texture. Pat strawberries dry to prevent excess moisture in the batter. Toast pecans before use for enhanced flavor. Cover cake loosely with foil if browning too quickly during baking.