Homemade Strawberry Italian Cream Pound Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1 cup unsalted butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup buttermilk

1 tsp vanilla extract

1 cup finely chopped fresh strawberries

½ cup sweetened shredded coconut

½ cup chopped pecans

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴

8 oz cream cheese, softened

½ cup unsalted butter, softened

3–4 cups powdered sugar, adjust for consistency

¼ cup mashed fresh strawberries

1 tsp vanilla extract

Pinch of salt

𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻

Preheat oven to 325°F. Grease and flour a large bundt pan or tube cake pan very well so the cake releases easily after baking.

In a large mixing bowl, beat the softened butter and shortening together until light and creamy. Gradually add the sugar, beating well until the mixture becomes pale, smooth, and fluffy.

Add the eggs one at a time, mixing well after each addition. This helps create a rich, smooth batter.

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

Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Stir in the vanilla extract.

Gently fold in the chopped strawberries, shredded coconut, and chopped pecans. Mix carefully so the strawberries stay tender and the batter does not become overworked.

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

Bake for 1 hour and 10–15 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack and let it cool completely.

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴

In a medium bowl, beat the cream cheese and butter together until fluffy and smooth.

Add the mashed strawberries, vanilla, and salt. Mix until combined.

Gradually add the powdered sugar until the frosting reaches your desired thickness. If it is too thin, add more powdered sugar. If it is too thick, add a tiny splash of milk or a little more mashed strawberry.

Spread or pipe the frosting over the completely cooled cake. Garnish with extra strawberries, toasted pecans, or a light sprinkle of coconut if desired.

𝗩𝗮𝗿𝗶𝗮𝘁𝗶𝗼𝗻𝘀

No pecans? Use walnuts or leave the nuts out completely.

Want more strawberry flavor? Add a strawberry glaze drizzle over the frosting.

For cupcakes, bake in lined cupcake tins for 20–25 minutes.

For a layer cake, bake in 2–3 round pans for a beautiful celebration dessert.

𝗧𝗶𝗽𝘀

Use fresh strawberries and pat them dry before adding them to the batter. Too much moisture can affect the cake texture.

Do not overmix once the flour is added, or the cake may turn dense.

Let the cake cool completely before frosting so the cream cheese topping stays thick and beautiful.