Certainly! Here’s a detailed and beautifully organized guide for Homemade Strawberry Italian Cream Pound Cake, covering everything from its roots to nutritional insights and mindful indulgence.
Homemade Strawberry Italian Cream Pound Cake
Introduction
Homemade Strawberry Italian Cream Pound Cake is a luxurious twist on two beloved desserts—Southern-style cream pound cake and Italian cream cake. Infused with fresh strawberries, shredded coconut, and rich cream cheese, this cake is moist, flavorful, and topped with a silky strawberry glaze. It’s ideal for celebrations, spring and summer gatherings, or as a sweet treat to elevate everyday moments.
Origin and Cultural Significance
The pound cake, with roots in 18th-century Europe, traditionally used a pound each of butter, flour, sugar, and eggs. It became a Southern U.S. staple known for its dense texture and buttery flavor. Italian cream cake, despite the name, is a Southern-American creation, known for its cream cheese frosting, coconut, and pecans. Merging these two into a strawberry-forward version is a modern celebration of culinary fusion—honoring tradition while embracing seasonal freshness and creative baking.
Strawberries, long associated with love and springtime, add color and sweetness, making this cake both a feast for the palate and a nod to seasonal Southern charm.
Ingredients Quantity (Serves 12–16)
For the Cake:
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 2 ¾ cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup fresh strawberries, finely diced
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans (optional)
For the Strawberry Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree (blended fresh strawberries)
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for consistency)
Optional Additions
- White chocolate chips or chunks in the batter
- Lemon zest for brightness
- Toasted pecans or walnuts instead of raw
- Strawberry extract for a more intense berry flavor
- A splash of rum or amaretto in the glaze for depth
Tips for Success
- Room temperature ingredients: Ensure butter, eggs, and cream cheese are not cold for smooth mixing.
- Do not overmix: Blend just until ingredients are incorporated to avoid a dense cake.
- Toss strawberries in flour: This prevents them from sinking to the bottom.
- Use a Bundt or tube pan: Grease and flour it well to prevent sticking.
- Let it cool completely: Before glazing, so the topping doesn’t melt.
Instructions
1. Prepare the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream butter, oil, and sugar until light and fluffy.
- Beat in eggs, one at a time, mixing well after each addition.
- In another bowl, whisk flour, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla, almond extract, coconut, strawberries, and nuts (if using).
- Pour into prepared pan and smooth the top.
2. Bake:
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
3. Make the Glaze:
- Beat cream cheese until smooth.
- Add powdered sugar, strawberry puree, vanilla, and milk until smooth and pourable.
- Drizzle over cooled cake.
Description
This cake is a showstopper. The exterior is golden and slightly crisp, while the interior is rich, dense, and moist—peppered with bursts of sweet strawberry and coconut. The strawberry glaze adds creaminess and tang that balances the cake’s sweetness. It tastes like summer and nostalgia wrapped into one elegant slice.
Nutritional Information (Per Slice, based on 16 servings)
- Calories: ~420
- Fat: 24g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 5g
- Sodium: 180mg
- Fiber: 1g
Note: Can be lightened by using light cream cheese, reducing sugar, or swapping part of the butter for applesauce or Greek yogurt.
Conclusion
Homemade Strawberry Italian Cream Pound Cake is the perfect fusion of richness and freshness, tradition and creativity. It brings together beloved ingredients in a moist, flavorful dessert that feels both comforting and celebratory. Whether served at a holiday table or afternoon tea, it leaves a lasting impression.
Recommendation
Serve this cake slightly chilled or at room temperature with a dollop of whipped cream or extra fresh strawberries. It pairs beautifully with tea, coffee, or a sparkling rosé. Store leftovers covered in the fridge for up to 5 days, or freeze slices for future indulgence.
Embracing Healthful Indulgence
This cake proves that indulgence can be intentional. By using fresh strawberries, nuts, and wholesome ingredients like buttermilk, you’re enjoying more than just dessert—you’re savoring a moment. Mindful baking means treating yourself in moderation, appreciating texture and flavor, and sharing with others. With a few healthy swaps or smaller portions, this cake fits beautifully into a balanced lifestyle.
Would you like a printable recipe card or suggestions for making it gluten-free or lower in sugar?