Looks DEE-LICIOUS
Homemade Strawberry Italian Cream Pound Cake
Cake Ingredients:
1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
2 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup finely chopped fresh strawberries (drained well)
¾ cup sweetened shredded coconut
½ cup chopped pecans or walnuts (optional)
Frosting Ingredients (Strawberry Cream Cheese):
1 (8 oz) block cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar (add more for thicker consistency)
½ cup finely chopped strawberries (drained very well or blotted)
1 tsp vanilla extract
Pinch of salt
Instructions:
For the Cake:
Preheat your oven to 325°F (163°C). Grease and flour a bundt or layer cake pans.
In a bowl, sift together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
Beat in eggs, one at a time, mixing well after each.
Add vanilla extract and mix until combined.
Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Don’t overmix.
Gently fold in chopped strawberries, coconut, and optional nuts.
Pour batter into the prepared pan and bake:
Bundt pan: 60–70 minutes
Layer pans: 30–35 minutes
A toothpick should come out clean.
Let cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
For the Frosting:
In a bowl, beat cream cheese and butter until smooth and creamy.
Add vanilla and salt.
Gradually mix in powdered sugar, 1 cup at a time, until smooth and fluffy.
Fold in well-drained chopped strawberries. If it’s too loose, add a little more powdered sugar or chill briefly before frosting.
Spread over the cooled cake. Store leftovers in the fridge.