Homemade Strawberry Italian Cream Pound Cake

Few desserts can match the beauty and elegance of a Homemade Strawberry Italian Cream Pound Cake. With its moist, rich crumb, layers of strawberry flavor, and luscious cream cheese frosting, this cake is the perfect showstopper for any occasion—whether it’s a spring brunch, a birthday celebration, or just a sweet indulgence after dinner.

A twist on the classic Italian Cream Cake, this strawberry-infused version elevates the traditional flavors with fresh berries and velvety textures that melt in your mouth. What makes it especially beloved is how it balances sweetness with tang and richness with lightness, creating a cake that is as comforting as it is celebratory.

Strawberries are not only delicious but are also packed with antioxidants and vitamin C. According to Healthline, strawberries may support heart health, help regulate blood sugar, and boost immunity. When folded into a buttery cake and topped with a creamy frosting, they also make a visually stunning and flavor-packed dessert.

Meanwhile, the base of the cake—a classic pound cake—offers a dense, moist structure that holds up beautifully to add-ins like chopped berries and nuts. As The Kitchn explains, traditional pound cakes are ideal for supporting rich frostings and bold flavors without becoming soggy.

Why You’ll Love This Cake

This Strawberry Italian Cream Pound Cake is:

Visually stunning with vibrant pink tones and a crown of fresh strawberries
Perfectly balanced between rich, creamy, fruity, and nutty
Ideal for celebrations, holidays, or gifting
Easy to prepare with everyday pantry ingredients

Ingredients Breakdown

For the Cake:

1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups cake flour (or all-purpose flour sifted with cornstarch)
1 tsp baking powder
½ tsp salt
1 cup buttermilk
1 tbsp vanilla extract
1 cup chopped fresh strawberries
½ cup sweetened shredded coconut (optional)
½ cup chopped pecans or walnuts (optional)

For the Strawberry Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
½ cup finely chopped strawberries
1 tsp vanilla extract
Pinch of salt

For Garnish:

Fresh whole strawberries
Powdered sugar for dusting
Optional: white chocolate curls or mint leaves

‍ Step-by-Step Instructions

Prep Time: 20 minutes

Bake Time: 60–75 minutes

Chill Time (for frosting): 30 minutes

️ Serves: 12

1. Preheat & Prepare

Preheat your oven to 325°F (165°C).
Grease and flour a bundt pan or two 9-inch round cake pans. Set aside.

2. Cream the Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes). This process introduces air and helps the cake rise properly.

3. Add Eggs

Beat in the eggs one at a time, mixing well after each addition to maintain a smooth texture.

4. Combine Dry Ingredients

In a separate bowl, whisk together cake flour, baking powder, and salt.

5. Alternate Mixing

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
Begin and end with the dry ingredients.
Stir in vanilla extract, then fold in chopped strawberries, coconut, and nuts (if using).

6. Bake the Cake

Pour the batter into the prepared pan(s) and spread evenly.
Bake for 60–75 minutes for a bundt pan or 30–35 minutes for layer pans.
The cake is ready when a toothpick inserted in the center comes out clean.

7. Cool Completely

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Ensure the cake is completely cool before frosting.

Making the Strawberry Cream Cheese Frosting

This frosting is the perfect creamy, tangy complement to the sweet, buttery pound cake.

Instructions:

Beat cream cheese and butter until creamy and smooth.
Add vanilla and a pinch of salt.
Gradually mix in powdered sugar until the frosting reaches your desired consistency.
Gently fold in the chopped strawberries.
Note: If strawberries release too much liquid, drain slightly before mixing.

Assembling and Decorating the Cake

Spread or pipe the frosting generously over the cooled cake.
Pile fresh whole strawberries on top.
Dust with powdered sugar and garnish with white chocolate shavings or mint if desired.

For extra flair, chill the frosted cake for 30 minutes before serving—it helps firm the structure and enhance the flavors.

Flavor Variations

Feel free to personalize this recipe to suit your preferences:

Add a Chocolate Twist

Swirl melted white chocolate into the batter.
Drizzle the top with white chocolate ganache.

Brighten with Citrus

Add 1 tbsp lemon zest to the batter for a fresh zing.
Use lemon juice in the frosting for a strawberry-lemon fusion.

Make It Tropical

Use coconut milk instead of buttermilk.
Fold in crushed pineapple for added moisture and sweetness.

️ Serving Suggestions

This cake is perfect on its own, but here are some fun ways to serve it:

With a dollop of whipped cream or a scoop of vanilla ice cream
Alongside afternoon tea or coffee
Topped with extra berries and a drizzle of strawberry syrup
As a birthday cake or festive holiday dessert centerpiece

Storage and Make-Ahead Tips

Storage:

Store the cake in an airtight container in the fridge for up to 5 days.
Let it come to room temperature before serving for best texture.

Freezing:

Freeze unfrosted cake layers wrapped in plastic and foil for up to 2 months.
Thaw overnight in the fridge before frosting.

Make-Ahead:

Bake the cake a day in advance to save time.
Frosting can also be made ahead and chilled for 2–3 days.

Expert Baking Tips

Use room temperature ingredients for the smoothest batter.
Avoid overmixing after adding the flour—it can make the cake dense.
If using frozen strawberries, thaw and drain them well to avoid excess moisture.
Chill the frosting slightly before spreading if it’s too soft.

Nutritional Information (Approx. Per Slice)

Calories: 480
Fat: 22g
Carbohydrates: 65g
Sugar: 45g
Protein: 5g
Vitamin C: 35% DV
Calcium: 8% DV

Values vary depending on size and toppings.

❓ Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them well to prevent excess moisture in the batter and frosting.

What’s the best way to keep the frosting from becoming runny?

Use fresh, firm strawberries, or drain the chopped berries on paper towels before mixing them into the frosting.

Can I omit the nuts and coconut?

Absolutely! These ingredients are optional and can be left out without affecting the structure of the cake.

Can I bake this in a loaf or sheet pan?

Yes. Adjust baking time accordingly—loaf pans may take longer, while sheet pans will bake faster.

Final Thoughts

This Homemade Strawberry Italian Cream Pound Cake is more than just a dessert—it’s a celebration of flavor, texture, and seasonal beauty. It’s rich yet light, creamy yet tangy, and indulgent without being overwhelming.

With its buttery crumb, fresh strawberries, and dreamy frosting, this cake is guaranteed to become a family favorite. Serve it at birthdays, Mother’s Day brunches, or summer get-togethers, and enjoy the compliments that follow.

For more details, visit the full recipe

Thank you for following me on Facebook , Pinterest !