A luscious blend of Southern comfort and Italian elegance, made from scratch.
Introduction
There’s something magical about a homemade Strawberry Italian Cream Pound Cake — the kind of dessert that feels both nostalgic and refined. Imagine a moist, buttery pound cake infused with real strawberries, layered with creamy richness, and finished with a velvety cream cheese frosting. It’s the perfect balance of fresh fruit flavor, dense crumb texture, and creamy decadence.
This recipe brings together the best of both worlds: the Southern-style pound cake you know and love, with an Italian cream twist that adds a light, tangy sophistication. Whether you’re baking for a family gathering, a spring brunch, or simply treating yourself, this cake will quickly become your go-to showstopper.
Why You’ll Love This Recipe
- Incredible Moisture: Thanks to buttermilk, butter, and cream cheese, every bite stays soft and tender.
- Fresh Strawberry Flavor: Real strawberries—no artificial syrups—give this cake its naturally sweet, fruity essence.
- Rich Italian Cream Base: Inspired by the classic Italian cream cake, it uses a blend of butter, cream cheese, and coconut (optional) for creamy depth.
- Perfectly Balanced Sweetness: Not too sugary; the tang from buttermilk and cream cheese frosting keeps it beautifully balanced.
🧁 Ingredients You’ll Need
For the Pound Cake:
- 2 ½ cups cake flour (for a soft, tender crumb)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup cream cheese, softened
- 2 ¾ cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional but adds depth)
- ½ cup buttermilk
- 1 cup finely chopped fresh strawberries (patted dry)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Optional: ¼ cup strawberry puree for color and flavor
🍓 Ingredient Breakdown: Why Each One Matters
- Cake Flour: Lower protein content means a delicate, bakery-quality crumb.
- Buttermilk: Adds moisture and subtle tang that enhances flavor complexity.
- Cream Cheese: The secret ingredient to that Italian cream texture — rich but never heavy.
- Butter: Creates structure and a buttery aroma that defines pound cake.
- Fresh Strawberries: Add real-fruit sweetness; always dry them before folding in to prevent excess moisture.
- Almond Extract: Italian-inspired aromatic depth that complements strawberries beautifully.
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Strawberries
Wash, hull, and finely dice your strawberries. Pat them completely dry using paper towels to prevent soggy batter. You can also lightly coat them with a teaspoon of flour to help distribute evenly in the cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
Step 3: Cream Butter, Cream Cheese & Sugar
In a large mixing bowl, beat the butter and cream cheese until smooth and creamy (about 2–3 minutes). Gradually add sugar and continue beating until light and fluffy — around 5 minutes. This step ensures your cake rises properly and has that signature pound cake texture.
Step 4: Add Eggs and Flavoring
Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts. Scrape down the sides of the bowl as needed.
Step 5: Alternate Dry Ingredients and Buttermilk
Reduce speed to low and add flour mixture in three parts, alternating with buttermilk. Begin and end with flour. Mix until just combined — overmixing can toughen the cake.
Step 6: Fold in Strawberries
Gently fold in the diced strawberries using a spatula. Avoid overmixing to keep the batter airy.
Step 7: Bake
Pour batter into a greased and floured bundt pan or two loaf pans.
Bake at 325°F (165°C) for 70–80 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🎂 Make the Cream Cheese Frosting
- Beat softened butter and cream cheese together until smooth.
- Gradually add powdered sugar, one cup at a time.
- Mix in heavy cream and vanilla extract.
- (Optional) Add strawberry puree for a pink tint and fruity flavor.
Frost once the cake is completely cool. You can spread it thickly over the top or drizzle it for a more rustic finish.
🍰 Pro Baker’s Tips
- Room Temperature Matters: Cold ingredients don’t mix well; let butter, eggs, and cream cheese soften first.
- Don’t Overbeat After Adding Flour: Overmixing deflates air pockets, leading to dense cake.
- Use Real Strawberries, Not Jam: Fresh or freeze-dried strawberries give better texture and color.
- Bundt Pan Secret: Use baking spray with flour or grease + dust manually to prevent sticking.
- To Intensify Strawberry Flavor: Try folding in 2 tablespoons of freeze-dried strawberry powder.
🌿 Variations & Add-Ons
- Coconut Twist: Add ½ cup shredded coconut for a more authentic Italian cream feel.
- Lemon Infusion: Add 1 tablespoon lemon zest to the batter for a bright, citrusy undertone.
- Layer Cake Version: Split batter into two 8-inch round pans and layer with frosting.
- Mini Bundts or Cupcakes: Bake smaller versions for parties — just reduce baking time to 22–25 minutes.
❄️ Storage & Freezing
- Room Temperature: Keeps fresh for up to 2 days in an airtight container.
- Refrigerate: Lasts 5–6 days when covered well. Bring to room temp before serving.
- Freeze: Wrap slices individually in plastic wrap + foil. Freeze up to 2 months.
To thaw, leave at room temperature for 2 hours and refresh with a light drizzle of cream.
⚖️ Nutrition (per slice, approx.)
| Component | Amount |
|---|---|
| Calories | 420 kcal |
| Fat | 22g |
| Carbohydrates | 48g |
| Sugar | 32g |
| Protein | 5g |
(Values vary by frosting and ingredient brands used.)
💬 Expert FAQs
Q1: Can I use frozen strawberries?
Yes, but thaw and drain them completely. Frozen strawberries add extra moisture, so reduce buttermilk by 2 tablespoons.
Q2: Why did my cake crack on top?
A cracked top is normal for dense cakes—it’s a sign of proper rise. For an even top, reduce oven temp by 10°F.
Q3: Can I make this ahead of time?
Absolutely! Bake a day early and store unfrosted cake tightly wrapped. Frost just before serving.
Q4: What’s the difference between Italian Cream Cake and Pound Cake?
Italian cream cake is lighter and layered, usually with coconut and nuts. Pound cake is denser and richer. This recipe blends both worlds perfectly.
🍓 Final Thoughts
This Homemade Strawberry Italian Cream Pound Cake is more than a dessert — it’s a love letter to the beauty of fresh strawberries, buttery richness, and Italian elegance. Every bite tells a story of warmth, flavor, and home-baked joy.
Serve it with whipped cream and fresh berries for brunch, or a drizzle of strawberry glaze for an elegant dinner finale. No matter the occasion, this cake will impress every time.
