Homemade Strawberry Italian Cream Pound Cake That Tastes

This Homemade Strawberry Italian Cream Pound Cake is the one you bake when you want something that tastes like a memory rich, sweet, and full of heart.In this article, you’ll find the full list of ingredients, step-by-step instructions, how to serve and store it, and the easy swaps I use when I’m out of something.
It’s one of my favorite cream cheese dessert recipes perfect for baking lovers, frosting fans, and high-calorie homemade desserts for celebrations.

Ingredients & Real-World Method

This cake may look like one of those gourmet cake recipes at home but don’t let that fool you. It’s just me, my mixer, a handful of strawberries, and memories that rise right along with the batter.

Ingredients: Homemade Strawberry Italian Cream Pound Cake

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 2 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup finely chopped fresh strawberries (drained well)
• ¾ cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional)

And for the strawberry cream cheese frosting:

• 1 (8 oz) block cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar (or more for thicker texture)
• ½ cup chopped strawberries (blotted dry)
• 1 tsp vanilla extract
• Pinch of salt

Baking It with Feeling: My Real-World Method

• Preheat your oven to 325°F (163°C). I butter and flour my bundt pan old-school style. It never fails.
• In a bowl, sift flour, baking soda, and salt. Dry ingredients deserve a little air.

• In a large bowl, cream the butter and sugar. Give it 3–5 minutes until it’s light and fluffy. This is where the magic begins.

• Beat in the eggs one at a time. I always crack them into a separate bowl first. Just in case.

• Add vanilla, then alternate flour mix and buttermilk. Start and end with the flour. Don’t rush this cake likes patience.

• Gently fold in strawberries, coconut, and nuts. This is the part that smells like summer mornings and childhood birthday cakes.

• Pour into the pan and bake:
  • Bundt pan: 60–70 minutes
  • Layer pans: 30–35 minutes
    Use the toothpick test. If it’s clean or slightly crumbed, you’re golden.
• Cool the cake for 10–15 minutes in the pan. Then carefully turn it out onto a wire rack.

• Make the frosting:
  • Cream the butter and cream cheese until fluffy.
  • Add vanilla and salt.
  • Beat in powdered sugar a cup at a time.
  • Fold in the strawberries gently. If it’s loose, chill it or thicken with sugar.

• Frost when the cake is fully cool. Or, sneak a spoonful of frosting while no one’s watching. I always do.

If this one speaks your language, you’ll also love this strawberry cheesecake banana pudding recipe a no-bake beauty full of creamy charm. Or keep things festive with pecan pie cheesecake, perfect for fans of homemade cakes with coconut and cream cheese.

Variations and Custom Ideas for Homemade Strawberry Italian Cream Pound Cake

Quick swaps with whatever’s in your kitchen

Homemade Strawberry Italian Cream Pound Cake:

• No buttermilk? Add lemon juice to milk it’s what I do in a pinch
• Not a coconut fan? Just leave it out or swap in chopped white chocolate
• No cream cheese? Try mascarpone for a softer, subtle frosting
• No fresh berries? Use frozen, but blot them dry so your batter doesn’t drown
• Much like my Strawberry Cheesecake Banana Pudding, flexibility is part of the flavor

Simple ways to make it your own

Homemade Strawberry Italian Cream Pound Cake:

• Add lemon zest for a citrus twist that lifts the strawberry notes
• Swirl in strawberry jam for extra pockets of fruit sweetness
• Try baking it in loaf pans freeze one, serve one
• Serve it with Pecan Pie Cheesecake when you need a table full of cream cheese dessert recipes
• It’s one of those homemade cakes with coconut and cream cheese that lives up to every celebration sweet, tender, unforgettable

Serving and Storing Strawberry Homemade Strawberry Italian Cream Pound Cake

How to serve it best Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake:

• Slice it thick and serve chilled or at room temp
• Add a dollop of whipped cream or Greek yogurt
• For brunch, pair it with berries and a drizzle of honey
• It’s my favorite easy strawberry cake with cream cheese frosting simple, but still special
• Or serve it next to Amish Potato Salad for a spring potluck full of love

How to store it right

Homemade Strawberry Italian Cream Pound Cake:

• Let the cake cool completely before wrapping
• Store in an airtight container in the fridge for up to 5 days
• If frosted, keep it chilled to protect the cream cheese
• This is one of those high-calorie homemade desserts for celebrations that holds up beautifully even after a few days
• A perfect ending for anyone who wants to know how to make buttermilk pound cake from scratch and keep it fresh

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FAQs Homemade Strawberry Italian Cream Pound Cake

Conclusion Homemade Strawberry Italian Cream Pound Cake

This Homemade Strawberry Italian Cream Pound Cake is more than a dessert it’s a story. One slice, and you taste the richness of the cream, the burst of strawberries, the sweet chew of coconut. Whether you’re baking it for birthdays or just because it’s Tuesday, it belongs on your table.

If you loved this, try pairing it with my creamy no-bake banana pudding or keep the celebration going with pecan pie cheesecake. Sweet, southern, and satisfying.Homemade Strawberry Italian Cream Pound Cake.

Homemade Strawberry Italian Cream Pound Cake That Tastes

• Author: Stuffani Borjat
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Print Recipe

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Description

A rich southern-style strawberry Italian cream pound cake packed with fresh strawberries, coconut, cream cheese, and celebration vibes.

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Ingredients

Cake:

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

2 ¾ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup buttermilk

1 tsp vanilla extract

1 cup finely chopped fresh strawberries (drained well)

¾ cup sweetened shredded coconut

½ cup chopped pecans or walnuts (optional)

Frosting:

1 (8 oz) block cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

½ cup finely chopped strawberries (blotted dry)

1 tsp vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 325°F (163°C). Grease and flour bundt or layer pans.

2. Sift flour, baking soda, salt. Set aside.

3. Cream butter and sugar until fluffy (3–5 min).

4. Add eggs one at a time, mixing well.

5. Mix in vanilla. Alternately add flour mixture and buttermilk.

6. Fold in strawberries, coconut, and nuts.

7. Pour into pan. Bake bundt 60–70 min or layers 30–35 min.

8. Cool 10–15 min in pan, then transfer to wire rack.

9. For frosting: beat cream cheese and butter until creamy.

10. Add vanilla and salt, then powdered sugar gradually.

11. Fold in chopped strawberries. Spread over cooled cake.

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Notes

If frosting is too soft, chill it briefly before using.

For a nut-free version, simply omit pecans or walnuts.

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Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 35g
• Sodium: 240mg
• Fat: 27g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 115mg

Keywords: easy strawberry cake with cream cheese frosting, how to make buttermilk pound cake from scratch, cream cheese dessert recipes, high-calorie homemade desserts for celebrations