Homemade Strawberry Italian Cream Pound Cake

 A Luscious, Berry-Studded Twist on a Southern Classic

Indulge in the taste of summer with this stunning Strawberry Italian Cream Pound Cake. We've taken the beloved Southern classic and swirled it with juicy strawberries and coconut, creating a moist, buttery cake crowned with a tangy strawberry cream cheese frosting. It’s a show-stopping dessert that’s perfect for brunches, celebrations, or any day that calls for something special.

For the Strawberry Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 2 ¾ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, room temperature

• 1 teaspoon pure vanilla extract

• 1 cup finely chopped fresh strawberries, well-drained

• ¾ cup sweetened shredded coconut

• ½ cup chopped pecans or walnuts (optional, but recommended for texture)

For the Strawberry Cream Cheese Frosting:

• 1 (8 oz) block full-fat cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 4 cups powdered sugar, sifted (plus more if needed)

• ½ cup very finely chopped fresh strawberries, thoroughly blotted dry

• 1 teaspoon pure vanilla extract

• A pinch of salt

Instructions

Making the Cake:

1. Prepare for Baking: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup Bundt pan or two 9-inch round cake pans, ensuring you get into all the crevices.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium-high speed for 3-5 minutes. The mixture should become pale, light, and fluffy.

4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides of the bowl as needed.

5. Add Vanilla: Mix in the vanilla extract.

6. Combine Wet & Dry: With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the butter mixture. Begin and end with the flour mixture. Mix just until combined—do not overmix.

7. Fold in the Goodness: Using a spatula, gently fold in the well-drained strawberries, shredded coconut, and nuts (if using) until they are evenly distributed throughout the batter.

8. Bake to Perfection:

   • For a Bundt pan: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes.

   • For Layer cakes: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes.
     The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool Completely: Let the cake cool in the pan(s) for 15 minutes before inverting it onto a wire rack to cool completely. The cake must be fully cool before frosting.

Making the Frosting & Assembly:

1. Beat Cream Cheese & Butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until perfectly smooth and creamy.

2. Add Flavor: Beat in the vanilla extract and a pinch of salt.

3. Incorporate Sugar: Gradually add the sifted powdered sugar, one cup at a time, with the mixer on low speed. Once incorporated, increase the speed to medium-high and beat for 1-2 minutes until the frosting is light and fluffy.

4. Add the Strawberries: Gently fold the thoroughly blotted-dry strawberries into the frosting. Pro-Tip: If the strawberries release any liquid and make the frosting too soft, you can add a little more powdered sugar or chill the frosting for 15-20 minutes to firm it up.

5. Frost the Cake: Spread the frosting generously over the completely cooled cake.

6. Serve & Store: For the best texture and flavor, slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy a slice of this heavenly, fruity delight!