Description
A delightful and moist Strawberry Italian Cream Pound Cake topped with cream cheese frosting, fresh strawberries, and coconut.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup sour cream
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sweetened shredded coconut
- ¾ cup finely chopped pecans
- 1½ cups fresh strawberries, finely chopped
- 1 tbsp all-purpose flour, for coating the strawberries
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- 1 cup fresh strawberries, sliced (for garnish)
- ¼ cup chopped pecans (for garnish)
- 2 tbsp shredded coconut, optional (for garnish)
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan thoroughly.
- Toss the chopped strawberries with 1 tablespoon flour to keep them from sinking.
- In a large bowl, beat the softened butter and sugar for 4–5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the coconut, pecans, and floured strawberries, avoiding overmixing.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–85 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cake cool in the pan for 15–20 minutes, then turn it onto a wire rack to cool completely.
- Beat the cream cheese and butter until smooth, then gradually add the powdered sugar, mixing in the vanilla, salt, and enough cream or milk to create a smooth frosting.
- Spread or drizzle the cream cheese frosting over the cooled pound cake.
- Top with fresh sliced strawberries, chopped pecans, and a sprinkle of coconut.
Notes
- For the best texture, ensure the butter, eggs, and sour cream are at room temperature.
- Do not add the frosting until the cake is completely cool to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 70-85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg