Homemade Strawberry Cream Cake (Print Version)
A rich strawberry cake with cream and coconut, perfect for special occasions.
# Ingredients:
01 -
1 cup (226g) unsalted butter, softened
02 -
2 cups (400g) granulated sugar
03 -
5 large eggs
04 -
3 cups (375g) all-purpose flour
05 -
1 tsp baking powder
06 -
1/2 tsp salt
07 -
1 cup (240ml) buttermilk
08 -
1 tsp vanilla extract
09 -
1 cup (90g) sweetened shredded coconut
10 -
1/2 cup (60g) chopped pecans
11 -
1 cup (150g) diced fresh strawberries
→ Frosting
12 -
8 oz (226g) cream cheese, softened
13 -
1/2 cup (115g) unsalted butter, softened
14 -
3 cups (360g) powdered sugar
15 -
1/2 cup (80g) mashed fresh strawberries
16 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 325°F (163°C) and grease/flour a bundt pan or two 9-inch round pans.
02 -
Cream butter and granulated sugar until fluffy. Add eggs one at a time, beating after each addition.
03 -
In a separate bowl, mix flour, baking powder, and salt. Add to the wet mixture alternately with buttermilk.
04 -
Stir in vanilla extract, shredded coconut, chopped pecans, and diced fresh strawberries.
05 -
Pour batter into prepared pan(s) and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
06 -
Beat cream cheese and butter until smooth. Gradually mix in powdered sugar. Stir in mashed strawberries and vanilla extract.
07 -
Frost the cooled cake and garnish with extra strawberries or shredded coconut, if desired.
# Notes:
01 -
Let cake cool completely before frosting to prevent melting.
02 -
If using frozen strawberries, thaw and drain thoroughly before use.
03 -
The cake can be prepared ahead of time and stored in the refrigerator for 3–5 days.