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This cake is what I make when strawberries are good enough to smell before you even slice them. The layers are soft from buttermilk, lightly nutty from pecans, and flecked with sweet coconut.
The strawberry filling keeps the cake bright without making the crumb wet. A thick cream cheese frosting pulls it all together and gives every slice that clean bakery look.
Strawberry Italian Cream Cake Staples
Choose ripe strawberries, fresh buttermilk, and pecans that smell sweet and toasted. This cake has a lot going on, so each ingredient should earn its place.
- Fresh strawberries. Cook down into a bright filling that tastes clean instead of watery.
- Buttermilk. Keeps the cake tender and helps the baking soda lift the crumb.
- Cake flour. Gives the layers a softer texture than all-purpose flour.
- Eggs. The yolks add richness while whipped whites lighten the batter.
- Sweetened coconut. Adds chew and the familiar Italian cream cake texture.
- Pecans. Bring a toasted, buttery crunch through the layers and garnish.
- Cream cheese. Makes a tangy frosting that balances the sweet berry filling.
- Vanilla and almond extract. Round out the cake with a bakery-style aroma.
Bake The Layers Cleanly
- Cook the berries. Simmer chopped strawberries with sugar, lemon, and cornstarch until glossy and thick enough to mound on a spoon, then cool completely.
- Start the batter. Cream butter, oil, and sugar until pale, then beat in egg yolks, vanilla, and almond extract.
- Add flour and buttermilk. Mix in the dry ingredients and buttermilk in turns, stopping as soon as the batter looks smooth.
- Fold in texture. Stir in coconut and toasted pecans, then fold in whipped egg whites gently so the batter stays airy.
- Bake and cool. Divide the batter between lined pans and bake until the centers spring back, then cool the layers fully.
- Fill and frost. Stack with cream cheese frosting and strawberry filling, frost the outside, and chill before slicing.
Keep The Strawberries Tidy
Fresh berries are delicious in cake, but they can flood a layer if they are used raw. I cook them just long enough to thicken their juices, then cool the filling until it is jammy and spoonable. That small step keeps the cake soft without turning soggy.
If you want more berry desserts on the table, the same fresh strawberry mood works with Homemade Strawberry Cream Cake or a brighter Strawberry Lemonade Layer Cake. For this cake, keep the filling inside a frosting border so it does not slide down the sides.
Soft Cake Without Sinking
Italian cream cake gets its lift from the usual baking powder and baking soda, but the whipped egg whites matter too. Beat them until they stand in firm peaks, then fold them through the batter with a wide spatula. A few pale streaks are better than a flat batter.
Cake flour also helps because it makes a finer crumb. If you only have all-purpose flour, you can still bake the cake, but the layers will be a touch sturdier. King Arthur Baking has a helpful cake flour reference at King Arthur Baking if you like comparing flour styles before a big bake.
Frosting That Holds Shape
Cream cheese frosting can go loose if the butter is too soft or the cake layers are still warm. Let the cream cheese and butter soften until they press easily, not until they look shiny. Beat them smooth before adding powdered sugar, then chill the frosting for a few minutes if it feels slack.
Because this cake uses cream cheese and cooked fruit, store it in the refrigerator. The basic cold-storage advice at FoodSafety.gov is a good reminder for dairy desserts. If you want a lighter topping for another dessert, try Easiest Homemade Whipped Cream.
Make-Ahead Cake Plan
You can split this cake over two days without losing quality. Bake the layers first, cool them completely, and wrap each one tightly. Refrigerate the strawberry filling in a covered container. The next day, make the frosting and assemble while everything is cool.
Fully frosted cake keeps well for 3 days in the refrigerator. For longer storage, freeze the unfrosted cake layers for up to 2 months. Thaw them wrapped so condensation stays on the outside. This same plan works well for other frosted cakes, including Moist Pineapple Carrot Cake with Cream Cheese Frosting.
Swaps For Different Tables
Walnuts can replace pecans if that is what you have. Unsweetened coconut works too, though the cake will taste a little less sweet. For a stronger strawberry color, stir a spoonful of finely crushed freeze-dried strawberries into the frosting rather than adding more fresh fruit.
To make the cake nut-free, leave out the pecans and check that your coconut is safe for your guests. For a different Italian-inspired dessert spread, add Homemade Italian Cream Cannoncini beside thin slices of this cake.
FAQs
- Is Italian cream cake actually Italian?
Most versions are Southern American layer cakes, not traditional Italian cakes. The name usually points to the rich cream cheese frosting, coconut, pecans, and tender buttermilk crumb.
- Can I use frozen strawberries for the filling?
Yes. Thaw them first, drain off extra liquid, then cook them into the filling as written. Frozen berries can be softer, so the cornstarch step matters.
- Can I leave out the coconut or pecans?
You can leave out either one. If you skip the pecans, add a few extra tablespoons of coconut or just keep the cake plain. If you skip coconut, the crumb will still bake well.
- Does this cake need to be refrigerated?
Yes. The cream cheese frosting and strawberry filling mean the finished cake should be stored covered in the refrigerator. Let slices sit at room temperature for 20-30 minutes before serving.
- Why did my cake layers sink?
The most common causes are underbaking, overmixing after the flour goes in, or deflating the whipped egg whites. Bake until the centers spring back and a tester comes out clean with a few moist crumbs.
- Can I make this cake ahead?
Yes. Bake the layers one day ahead and wrap them well once cool. Make the strawberry filling ahead too, then frost and chill the assembled cake the day you plan to serve it.
