Homemade Strawberry Italian Cream Cake (Print version)

Tender coconut pecan buttermilk cake layered with strawberry filling and cream cheese frosting.

# Ingredients:

For the strawberry filling

01 - 1 lb (450 g) fresh strawberries, hulled and chopped
02 - 1/3 cup (65 g) granulated sugar
03 - 1 tablespoon lemon juice
04 - 1 tablespoon cornstarch mixed with 1 tablespoon cold water
05 - Pinch of salt

For the cake layers

06 - 2 1/4 cups (270 g) cake flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine salt
10 - 1/2 cup (113 g) unsalted butter, softened
11 - 1/2 cup (120 ml) neutral oil
12 - 1 3/4 cups (350 g) granulated sugar
13 - 5 large eggs, separated, room temperature
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon almond extract
16 - 1 cup (240 ml) buttermilk, room temperature
17 - 1 cup (85 g) sweetened shredded coconut
18 - 3/4 cup (85 g) pecans, toasted and chopped

For the frosting and finish

19 - 16 oz (450 g) cream cheese, softened
20 - 1 cup (226 g) unsalted butter, softened
21 - 5 1/2 cups (660 g) powdered sugar, sifted
22 - 2 teaspoons vanilla extract
23 - 1/4 teaspoon almond extract
24 - 1/4 teaspoon fine salt
25 - 1/2 cup (55 g) toasted chopped pecans, for garnish
26 - 1 cup (150 g) sliced fresh strawberries, for topping

# Instructions:

01 - Combine chopped strawberries, sugar, lemon juice, and salt in a saucepan over medium heat. Cook for 6-8 minutes until juicy, then stir in the cornstarch slurry and cook 1-2 minutes more until thick. Cool completely.
02 - Heat the oven to 325 F. Grease and line three 8-inch round cake pans with parchment, then lightly flour the sides.
03 - Whisk cake flour, baking powder, baking soda, and salt. In a large bowl, beat butter, oil, and sugar until pale, then beat in egg yolks one at a time with vanilla and almond extract.
04 - Mix the dry ingredients into the butter mixture in three additions, alternating with buttermilk. Fold in coconut and 3/4 cup toasted pecans.
05 - Beat the egg whites in a clean bowl until firm peaks form. Fold them gently into the batter in two additions, keeping as much air in the batter as possible.
06 - Divide batter evenly between the pans. Bake for 28-32 minutes, until the centers spring back and a tester comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.
07 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then beat in vanilla, almond extract, and salt until fluffy and spreadable.
08 - Spread frosting around the edge of the first layer, spoon strawberry filling inside the border, and repeat with the second layer. Add the final layer, frost the top and sides, garnish with pecans and strawberries, and chill 45 minutes before slicing.

# Good to know:

01 - Cool the strawberry filling fully before assembling.
02 - Cake slices best after a short chill.
03 - Store covered in the refrigerator for up to 3 days.

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