Description
A rich southern-style strawberry Italian cream pound cake packed with fresh strawberries, coconut, cream cheese, and celebration vibes.
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
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.
Notes
If frosting is too soft, chill it briefly before using.
For a nut-free version, simply omit pecans or walnuts.
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
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