Strawberry Italian Cream Pound Cake – A Dreamy, Berry-Studded Delight! 🍓🍰


 

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!

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