Homemade Strawberry Italian Cream Pound Cake

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened

• ½ cup vegetable shortening

• 3 cups granulated sugar

• 5 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon 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 teaspoon vanilla extract

• Pinch of salt

👩‍🍳 Preparation:

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan or a tube cake pan generously to ensure the cake doesn’t stick. Set aside.

Step 2: Cream Butter, Shortening & Sugar

In a large mixing bowl, cream the butter and shortening until light and fluffy. Gradually add in the sugar, beating well after each addition until the mixture is pale and creamy.

Step 3: Add Eggs

Beat in the eggs one at a time, mixing well after each addition. This ensures the batter emulsifies properly, giving you a smooth texture.

Step 4: Combine Dry Ingredients

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

Step 5: Alternate Buttermilk and Dry Mix

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

Step 6: Add Flavor and Texture

Gently fold in the strawberries, shredded coconut, and chopped pecans. Be careful not to overmix to avoid crushing the fruit or developing a tough batter.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10–15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

🍓 Strawberry Cream Cheese Frosting:

In a medium bowl, beat together the cream cheese and butter until fluffy. Add mashed strawberries, vanilla, and salt. Gradually add powdered sugar until you reach your desired consistency. If it becomes too thin, add more powdered sugar; if too thick, a splash of milk or more strawberries will help.

Spread or pipe the frosting over the completely cooled cake. Garnish with extra strawberries or toasted pecans for that perfect finish.

🔄 Variation:

• No Pecans? Swap them with walnuts or leave them out entirely for a nut-free version.

• Extra Strawberry Love? Add a strawberry glaze drizzle on top of the frosting.

• Cupcake Style: Pour the batter into cupcake tins and adjust baking time to 20–25 minutes.

• Layer Cake Format: Bake in 2–3 round pans for a show-stopping tiered presentation.

🍳 Cooking Note:

Ensure the strawberries are fresh and not too watery. Pat them dry with a paper towel to prevent excess moisture, which can affect the texture of the cake. For best results, don’t overmix the batter once the flour is added—overworking it can make the cake dense.