Homemade Strawberry Cream Cake

This strawberry Italian cream pound cake combines the richness of a traditional cream cake with the bright flavor of fresh strawberries. It's a delightful twist on an Italian classic that brings together buttery cake texture with fruity sweetness for any special occasion.

I created this recipe for my daughter's 10th birthday when she requested something "pink but not too sweet." The strawberries add just enough natural sweetness while the cream cheese frosting brings everything together perfectly.

Ingredients

• Unsalted butter: softened to room temperature ensures proper creaming for that ideal cake texture
• Granulated sugar: provides sweetness without being overpowering
• Large eggs: add structure and richness to create that pound cake density
• All purpose flour: creates the perfect foundation most pantries already have
• Baking powder: gives just enough lift while maintaining that classic pound cake density
• Buttermilk: adds tenderness and subtle tanginess that complements the strawberries
• Vanilla extract: enhances all the flavors without competing with the strawberries
• Sweetened shredded coconut: brings texture and a tropical note to the Italian cream base
• Chopped pecans: add a buttery crunch that balances the soft cake crumb
• Fresh strawberries: infuse the cake with bright natural flavor and beautiful color bursts
• Cream cheese: creates that signature tangy frosting that pairs perfectly with strawberries

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to exactly 325°F and thoroughly grease your bundt pan or round cake pans. I recommend using butter followed by a light flour coating to ensure nothing sticks. The lower temperature helps the cake bake evenly without drying out.

Create the butter base:

Beat the softened butter and sugar together for a full 3 to 5 minutes until the mixture turns noticeably lighter in color and texture. This step incorporates air into the batter which gives the cake its tender crumb. The butter should be truly room temperature not just slightly softened.

Add the eggs carefully:

Incorporate each egg individually beating for about 30 seconds between additions. This prevents the batter from curdling and ensures a smooth consistent texture. Scrape down the sides of the bowl frequently during this process.

Combine dry ingredients:

Whisk the flour baking powder and salt together thoroughly in a separate bowl. This even distribution prevents any salty or bitter pockets in the final cake. Sifting is optional but gives extra insurance against lumps.

Alternate wet and dry ingredients:

Add the flour mixture and buttermilk in alternating batches beginning and ending with flour typically in three additions of flour and two of buttermilk. Mix on low speed just until combined after each addition. This method prevents overworking the gluten.

Fold in the special ingredients:

Using a rubber spatula gently fold in the vanilla extract coconut pecans and strawberries with as few strokes as possible. The folding motion preserves the air bubbles created earlier. Pat the strawberries dry with paper towels first to remove excess moisture.

Bake with precision:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes until a wooden skewer inserted in the center comes out with just a few moist crumbs. Avoid opening the oven during the first 40 minutes.

Cool strategically:

Let the cake cool in the pan for exactly 10 minutes no more or less. Then invert onto a cooling rack to finish cooling completely. This timing helps the cake release cleanly without sticking or falling apart.

Prepare the frosting:

Beat cream cheese and butter together until completely smooth about 2 minutes. Gradually add powdered sugar one cup at a time mixing thoroughly between additions. Fold in the mashed strawberries and vanilla until fully incorporated.

Apply the finishing touches:

Once the cake is completely cool spread the frosting evenly over the top and sides. For a bundt cake let some frosting artfully drip down the sides. Garnish with fresh strawberry slices or coconut flakes if desired.

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The fresh strawberries truly make this cake special. I discovered this recipe during strawberry season when my local farm had an abundance of perfectly ripe berries. My family was skeptical about combining them with coconut but the first bite converted everyone into believers.

Storage Tips

This cake stays fresh when stored in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration but I recommend bringing slices to room temperature for about 20 minutes before serving for the best flavor and texture experience. You can also freeze unfrosted cake layers tightly wrapped for up to 3 months making this perfect for planning ahead for special occasions.

Seasonal Adaptations

While fresh strawberries are ideal in spring and summer months this cake works beautifully with frozen berries in winter. Thaw completely and drain thoroughly on paper towels to remove excess moisture before adding to the batter. You can also substitute other berries like raspberries or blackberries based on seasonal availability just adjust sugar levels slightly if using more tart varieties.

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Serving Suggestions

This cake stands beautifully on its own but can be elevated for special occasions. Serve slightly warm with a scoop of vanilla ice cream for dessert or alongside espresso or coffee for an afternoon treat. For brunch gatherings pair with champagne or prosecco for a celebratory feel. I often add edible flowers like pansies or violets around the base for birthday presentations.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent excess moisture in the cake.

→ How do I prevent the cake from sticking to the pan?

Grease and flour your bundt or round pans thoroughly. You can also use parchment paper for added ease when removing the cake.

→ Can I make this cake ahead of time?

Yes, the cake can be made ahead and stored in the refrigerator for 3-5 days. Frost it just before serving for the best texture.

→ What can I use instead of buttermilk?

If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes.

→ Can I omit the pecans or shredded coconut?

Yes, you can omit the pecans or shredded coconut if you prefer, but they add texture and flavor to the cake.

→ What is the best way to decorate this cake?

Garnish with fresh strawberries, a sprinkle of coconut, or a drizzle of strawberry puree for an attractive and flavorful finish.