1. Prep & Preheat
Preheat oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or 6-cup Bundt pan.
Toss diced strawberries with 1 tbsp flour (to prevent sinking).
2. Make the Batter
Whisk flour, baking powder, and salt in a bowl.
In another bowl, beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, then mix in sour cream, vanilla, and almond extract.
Gently fold in dry ingredients, then strawberries and coconut.
3. Bake to Perfection
Pour batter into the pan and smooth the top.
Bake 50-60 mins (loaf) or 45-55 mins (Bundt) until a toothpick comes out clean.
Cool 15 mins in the pan, then transfer to a wire rack.
4. Glaze & Serve!
Whisk powdered sugar, strawberry puree, and vanilla until smooth. Drizzle over cooled cake.
Garnish with sliced strawberries and coconut.
Pro Tips for the Best Cake
🔥 Even baking? Use an oven thermometer—low and slow is key!
🍓 Berry swap? Try raspberries or blueberries (adjust sugar if tart).
🍯 Extra moist? Brush warm cake with strawberry syrup.
🧊 Make ahead? Store wrapped at room temp for 3 days or freeze 1 month.
FAQs
Can I use frozen strawberries?
Yes! Thaw, drain well, and pat dry to avoid excess moisture.
Why did my cake sink?
Overmixing or underbaking—check doneness with a toothpick!
Can I omit coconut?
Absolutely—just add ¼ cup extra flour for structure.
Serving Ideas
☕ Tea time: Pair with Earl Grey or iced lemonade
🍨 Dessert: Serve with whipped cream or vanilla ice cream
🎉 Special occasion: Top with edible gold flakes
Final Thoughts
This Strawberry Italian Cream Pound Cake is a showstopper with homey comfort—every bite is buttery, fruity, and utterly irresistible.
Warning: You’ll be asked to make this all strawberry season!
