in All Recipes

Homemade Strawberry Italian Cream Pound Cake

Soft, rich, buttery, and bursting with fresh strawberry flavor, this Homemade Strawberry Italian Cream Pound Cake is the perfect dessert for birthdays, brunches, holidays, or anytime you want a show-stopping treat. Loaded with juicy strawberries, coconut, and crunchy pecans, then topped with a dreamy strawberry cream frosting, every bite melts in your mouth!

Why You’ll Love This Cake

  • Ultra moist and rich texture
  • Packed with real strawberries
  • Creamy strawberry frosting
  • Beautiful centerpiece dessert
  • Easy to make with simple ingredients
  • Perfect for spring and summer gatherings

Ingredients

For the Pound Cake

  • 1 box white cake mix
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 1 cup fresh strawberries, diced
  • 1 tablespoon flour (for coating strawberries)

For the Strawberry Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup mashed strawberries
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Garnish

  • Whole fresh strawberries
  • Powdered sugar
  • Strawberry drizzle
  • Extra chopped pecans

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or large loaf pan very well to prevent sticking.

Step 2: Prepare the Strawberries

Wash and dice the strawberries into small pieces. Pat them dry gently with paper towels.

Toss the diced strawberries with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the cake while baking.

Step 3: Make the Cake Batter

In a large mixing bowl, combine:

  • Cake mix
  • Buttermilk
  • Vegetable oil
  • Eggs
  • Vanilla extract

Beat with a hand mixer for about 2 minutes until smooth and creamy.

Fold in:

  • Coconut
  • Pecans
  • Floured strawberries

Mix gently so the strawberries stay intact.

Step 4: Bake the Cake

Pour the batter evenly into the prepared pan.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

The top should be lightly golden and slightly firm to the touch.

Step 5: Cool Completely

Allow the cake to cool in the pan for 15–20 minutes.

Carefully invert onto a wire rack or cake stand and let it cool completely before frosting.

This step is important because warm cake will melt the frosting.

Make the Strawberry Cream Frosting

Step 1: Beat the Butter and Cream Cheese

In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Step 2: Add Sugar

Gradually add powdered sugar one cup at a time, mixing slowly at first to avoid a sugar cloud.

Step 3: Add Strawberry Flavor

Mix in:

  • Mashed strawberries
  • Vanilla extract
  • Pinch of salt

Beat until creamy and spreadable.

If the frosting becomes too soft, chill it for 15–20 minutes before frosting the cake.

Assemble the Cake

Spread the frosting generously over the cooled pound cake using a spatula or spoon.

Top with:

  • Fresh whole strawberries
  • Powdered sugar dusting
  • Strawberry drizzle if desired

The rustic frosting style gives this cake its beautiful homemade look.

Serving Suggestions

This cake tastes amazing:

  • Chilled straight from the fridge
  • With coffee or tea
  • Served with vanilla ice cream
  • At brunches and baby showers
  • As a spring or summer dessert centerpiece

Storage Tips

Refrigerator

Store covered in the refrigerator for up to 5 days.

Freezer

Freeze unfrosted cake slices for up to 2 months. Thaw overnight in the fridge before serving.

Helpful Baking Tips

  • Use room temperature ingredients for a smoother batter.
  • Fresh strawberries work best for flavor and texture.
  • Toast the pecans for deeper flavor.
  • Don’t overmix after adding strawberries.
  • Chill the cake before slicing for cleaner pieces.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them very well first to avoid excess moisture.

Can I make this without coconut?

Absolutely. Simply leave it out if preferred.

Can I use homemade whipped cream instead?

Yes, though cream cheese frosting holds up better for decorating.

What pan works best?

A Bundt pan gives the prettiest presentation, but loaf pans work too.

Final Thoughts

This Homemade Strawberry Italian Cream Pound Cake is rich, creamy, fruity, and incredibly beautiful. The combination of strawberries, cream cheese frosting, coconut, and pecans creates a bakery-style dessert that looks impressive but is surprisingly easy to make at home.

Perfect for celebrations or simply treating yourself to something special! 🍓

White Chocolate Cranberry Cookies