Strawberry Italian Cream Pound Cake

 

Ingredients:

For the Strawberry Cream Cheese Frosting:

- 8 oz cream cheese, softened

- 1 cup (2 sticks) unsalted butter, softened

- 5 cups powdered sugar

- ½ cup strawberry puree (blend fresh strawberries)

- 1 tsp vanilla extract

- ½ cup finely chopped strawberries (folded in for texture)

For the Cake:

- 1 cup (2 sticks) unsalted butter, softened

- ½ cup vegetable oil

- 2 cups granulated sugar

- 1 cup light brown sugar, packed

- 5 large eggs, room temperature

- 2 tsp vanilla extract

- 3 cups all-purpose flour

- 1 tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- 1 cup buttermilk

- 1 cup sweetened shredded coconut

- 1 cup chopped pecans (optional, classic for Italian cream cake)

- 1 ½ cups fresh strawberries, chopped

Directions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9x5-inch loaf pans.

2. In a large bowl, cream together softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.

6. Fold in shredded coconut, chopped pecans, and chopped strawberries gently.

7. Pour batter into prepared pans and smooth the top.

8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

10. For the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating well. Mix in strawberry puree and vanilla extract.

11. Fold in finely chopped strawberries for texture.

12. Frost the cooled cake generously with the strawberry cream cheese frosting.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes

Kcal: Approximately 450 kcal per serving | Servings: 12 servings

Tips:

Use fresh, ripe strawberries for the best flavor in both the cake and frosting.

Chill the frosting slightly before spreading to achieve a smooth, spreadable consistency.