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Strawberry Italian Cream Pound Cake

Strawberry Italian Cream Pound Cake

This pound cake is rich and creamy, featuring strawberries, coconut, and pecans.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 450 kcal

Equipment

  • Mixing bowl
  • loaf pan

Ingredients
  

For the Cake

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2½ cups granulated sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 cup buttermilk
  • 1½ cups fresh strawberries, diced
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

For the Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 325°F (165°C) and grease a loaf pan.
  • In a mixing bowl, combine flour, baking powder, and salt.
  • In another bowl, cream together butter, cream cheese, and sugar until smooth.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
  • Gradually add the dry mixture to the wet mixture, alternating with buttermilk.
  • Fold in strawberries, coconut, and pecans.
  • Pour the batter into the prepared loaf pan and bake for 60 minutes or until a toothpick comes out clean.
  • To make the glaze, mix softened cream cheese, powdered sugar, milk, and vanilla until smooth.
  • Once the cake cools, drizzle the glaze on top.

Notes

Store leftovers in an airtight container in the refrigerator.
Keyword Strawberry Italian Cream Pound Cake