If you’re looking for an unforgettable dessert that combines the rich flavor of Italian cream cake with the buttery texture of a classic pound cake, this Strawberry Italian Cream Pound Cake is the perfect recipe. Loaded with juicy fresh strawberries, toasted pecans, sweet shredded coconut, and finished with a luscious cream cheese frosting, this elegant Bundt cake is ideal for birthdays, holidays, bridal showers, Easter, Mother’s Day, or any special occasion.

Every slice is incredibly moist thanks to buttermilk and butter, while the strawberries add bursts of fresh fruit flavor. The toasted pecans provide a satisfying crunch, and the coconut adds a subtle sweetness that perfectly complements the tangy cream cheese frosting.

Whether you’re baking for family, entertaining guests, or simply treating yourself, this homemade Strawberry Italian Cream Pound Cake is guaranteed to become a favorite.

Why You’ll Love This Strawberry Italian Cream Pound Cake

This recipe has everything you could want in a homemade dessert:

Rich, buttery pound cake texture.
Fresh strawberries in every bite.
Sweet shredded coconut for classic Italian cream cake flavor.
Toasted pecans add delicious crunch.
Smooth homemade cream cheese frosting.
Perfect for holidays, birthdays, brunches, and celebrations.
Tastes even better the next day.

It’s a beautiful centerpiece dessert that’s as impressive to serve as it is delicious to eat.

Ingredients You’ll Need

For the Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2½ cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
1½ cups diced fresh strawberries, patted dry

For the Cream Cheese Frosting

8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2–3 tablespoons heavy cream (if needed)

Garnish

Fresh strawberries
Toasted pecans
Sweetened shredded coconut

How to Make Strawberry Italian Cream Pound Cake

Step 1: Prepare the Bundt Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan thoroughly, making sure every detail is coated to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Baking powder
Baking soda
Salt

Set the mixture aside.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together for 4–5 minutes, until the mixture becomes pale, light, and fluffy.

This step creates the signature tender crumb of a great pound cake.

Step 4: Add the Eggs and Flavoring

Beat in the eggs one at a time, mixing well after each addition.

Add the vanilla extract and almond extract.

The almond extract enhances both the strawberries and coconut, giving the cake its distinctive flavor.

Step 5: Finish the Batter

Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture.

Mix only until combined.

Avoid overmixing to maintain a soft, tender texture.

Step 6: Fold in the Mix-Ins

Gently fold in:

Sweetened shredded coconut
Toasted chopped pecans
Diced fresh strawberries

Pat the strawberries dry and toss them with one tablespoon of flour before adding them to the batter. This helps prevent them from sinking during baking.

Step 7: Bake

Pour the batter evenly into the prepared Bundt pan.

Smooth the top with a spatula.

Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter until smooth and fluffy.

Gradually add the powdered sugar while mixing on low speed.

Mix in:

Vanilla extract
Almond extract

Add heavy cream as needed until the frosting becomes smooth, creamy, and easy to spread or pipe.

Decorate the Cake

Once the cake has cooled completely, spread or pipe the cream cheese frosting over the top.

Finish with:

Fresh strawberries
Toasted pecans
Sweetened shredded coconut

For the cleanest slices, refrigerate the frosted cake for 20–30 minutes before serving.

Expert Tips for the Best Strawberry Italian Cream Pound Cake

Pat the Strawberries Dry

Fresh strawberries contain a lot of moisture. Drying them well helps maintain the cake’s texture.

Coat the Strawberries with Flour

A light coating of flour keeps the fruit evenly suspended throughout the batter.

Toast the Pecans and Coconut

Toasting both ingredients deepens their flavor and adds extra crunch.

Use Room-Temperature Ingredients

Butter, eggs, cream cheese, and buttermilk blend together more smoothly, creating a lighter cake.

Bake Low and Slow

The lower baking temperature allows the thick Bundt cake to bake evenly while remaining moist.

Delicious Variations

This versatile recipe can easily be customized.

White Chocolate Strawberry Italian Cream Cake

Fold white chocolate chips into the batter for extra richness.

Raspberry Italian Cream Cake

Replace the strawberries with fresh raspberries for a tart variation.

Lemon Strawberry Version

Add fresh lemon zest to both the batter and frosting for a bright citrus finish.

Chocolate Drizzle

Drizzle melted white or dark chocolate over the finished cake for an elegant presentation.

Mini Bundt Cakes

Bake the batter in mini Bundt pans for individual desserts. Reduce the baking time accordingly.

Serving Suggestions

This beautiful Bundt cake pairs perfectly with:

Fresh whipped cream
Vanilla bean ice cream
Fresh strawberries
Strawberry sauce
Toasted coconut
Hot coffee
Earl Grey tea
Sparkling rosé for celebrations

It’s an ideal dessert for Easter, Mother’s Day, birthdays, bridal showers, anniversaries, Christmas gatherings, and Sunday family dinners.

Storage Instructions

Refrigerator

Store the frosted cake tightly covered in the refrigerator for up to 5 days.

Allow slices to come to room temperature before serving for the best flavor and texture.

Freezer

Freeze the unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil.

Store for up to 3 months.

Thaw overnight in the refrigerator before frosting.

Make Ahead

The cake can be baked one day in advance. Frost it just before serving for the freshest presentation.

strawberry italian cream pound cake

Recipe by Chef Maria

Ingredients

For the Pound Cake
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2½ cups granulated sugar
5 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped toasted pecans
1½ cups diced fresh strawberries (patted dry)
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
½ tsp almond extract
2–3 tbsp heavy cream (if needed)
Garnish
Fresh strawberries
Toasted pecans
Sweetened shredded coconut

Directions

Step 1:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Step 2:
Whisk together the flour, baking powder, baking soda, and salt.
Step 3:
Beat the butter and sugar for 4–5 minutes until light and fluffy.
Step 4:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
Step 5:
Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
Step 6:
Fold in the shredded coconut, toasted pecans, and diced strawberries gently to avoid crushing the berries.
Step 7:
Pour the batter into the prepared Bundt pan and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Step 8:
Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.
Step 9:
For the frosting, beat the cream cheese and butter until smooth. Gradually mix in the powdered sugar, vanilla, almond extract, and heavy cream until light and fluffy.
Step 10:
Spread or pipe the frosting over the cooled cake and garnish with fresh strawberries, toasted pecans, and coconut.

Notes

✅ Pat the strawberries dry before folding them into the batter to prevent excess moisture.
✅ Toss the strawberries with 1 tablespoon of flour to keep them from sinking.
✅ Toast the pecans and coconut for a richer flavor.
✅ Use room-temperature butter, eggs, and buttermilk for the best texture.
✅ Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.
✅ Store covered in the refrigerator for up to 5 days.
✅ Serve with fresh strawberries, whipped cream, or vanilla ice cream for an unforgettable dessert.

Frequently Asked Questions

Why Toss the Strawberries with Flour?

The flour helps prevent the fruit from sinking to the bottom while baking, ensuring even distribution throughout the cake.

Can I Use Frozen Strawberries?

Yes. Thaw them completely, drain excess moisture, and pat them dry before coating with flour.

Why Use Buttermilk?

Buttermilk adds moisture, tenderness, and a subtle tang that balances the sweetness of the cake.

Can I Skip the Coconut?

Yes. Although coconut is traditional in Italian cream cake, the recipe is still delicious without it.

Recipe Summary

Prep Time: 30 minutes
Bake Time: 75–85 minutes
Cooling & Frosting: 1 hour
Total Time: About 2 hours 55 minutes
Yield: 12–16 servings

This Strawberry Italian Cream Pound Cake is the perfect blend of classic Southern baking and fresh fruit flavor. Moist buttery cake, juicy strawberries, toasted pecans, sweet coconut, and rich cream cheese frosting come together to create a stunning dessert that’s perfect for every celebration. Whether you’re baking for a holiday, birthday, brunch, or simply sharing dessert with loved ones, this elegant Bundt cake is sure to become one of your most requested recipes.