This Strawberry Italian Cream Pound Cake has all the buttery richness of a classic pound cake, with juicy strawberries, toasted pecans, and sweet shredded coconut folded right into the batter. A tangy cream cheese glaze drips down the sides for a dessert that feels just right for spring.

It bakes up dense but tender, with pockets of fruit and a nutty crunch in every slice. Great for a weekend bake or when you want something unfussy that still looks pretty on a plate.

Why This Pound Cake Stays in the Rotation

The strawberries keep the crumb noticeably moist, even a day or two after baking. That cream cheese glaze cuts the sweetness just enough so you get a little tang with each bite.

Coconut and pecans bring a toasty, nutty layer that makes it more interesting than a plain strawberry loaf. I reach for this recipe when I want something that feels celebratory without needing a whole layer cake’s worth of fuss.

Ingredients

2 cups (400 g) granulated sugar: nothing fancy, plain white sugar works best.
1 cup (227 g) unsalted butter, softened: bring it to cool room temperature before you start.
4 large eggs, at room temperature: cold eggs can make the batter curdle.
2 cups (250 g) all-purpose flour: plus a tablespoon extra for tossing with the strawberries.
1/2 tsp baking powder: gives the dense batter a tiny lift.
1/4 tsp fine sea salt: offsets the sweetness.
1/2 cup (120 ml) buttermilk, at room temperature: makes the crumb tender.
1 1/2 tsp vanilla extract: the real stuff if you have it.
1 cup (85 g) sweetened shredded coconut: toasts up nicely in the oven.
1 cup (120 g) chopped pecans, toasted and cooled: toast them in a dry skillet until fragrant, then chop.
1 1/2 cups (225 g) fresh strawberries, hulled and diced small: you want pieces about the size of a blueberry so they don’t sink.
Glaze: 4 oz (113 g) cream cheese, softened, 1 cup (120 g) powdered sugar, 1/2 tsp vanilla extract, and 2 to 3 tbsp milk.

Variations / Substitutions

Use walnuts or almonds: either works, just toast them first for the best flavor.
Skip the coconut: the cake will still be delicious, just less toasty; add an extra 1/4 cup chopped nuts if you like.
Go dairy-free: swap the butter for a plant-based stick, use a lemon juice and dairy-free milk buttermilk substitute, and pick a vegan cream cheese for the glaze.
Try other berries: diced fresh raspberries or blueberries hold up well; no need to thaw frozen berries, just toss them in flour straight from the freezer.
Make it gluten-free: a 1:1 gluten-free flour blend works in place of the all-purpose flour.

If you prefer a more classic loaf without fruit, my Lemon Buttermilk Pound Cake is a bright, simple option.

How to Make Strawberry Italian Cream Pound Cake

Step 1: Cream the Butter and Sugar

Preheat the oven to 325°F (163°C) and grease a 9×5-inch loaf pan, then line it with parchment so the cake lifts out clean. In a large bowl, beat the 1 cup softened butter and 2 cups sugar with an electric mixer on medium speed for about 4 to 5 minutes, scraping the bowl once or twice.

Stop when the mixture looks pale and fluffy and feels almost like thick frosting. This long creaming time traps air and is what gives the pound cake its fine, even crumb.

Step 2: Add the Eggs and Vanilla

Crack in the 4 eggs one at a time, beating for about 30 seconds after each one. Then mix in the 1 1/2 teaspoons vanilla extract until just combined.

The batter might look a little curdled after adding the eggs, and that’s completely normal. It will smooth out once you add the dry ingredients.

Step 3: Fold in the Dry Ingredients and Mix-Ins

In a separate bowl, whisk together the 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Reduce the mixer to low and add the flour mixture in three parts, alternating with the 1/2 cup buttermilk in two parts (starting and ending with flour). Mix just until no dry streaks remain, then stop.

Toss the diced strawberries with the extra tablespoon of flour so they stay suspended in the batter. Use a spatula to gently fold in the strawberries, the 1 cup coconut, and the toasted pecans. Work carefully, only until everything looks evenly distributed, overmixing will make the cake tough.

Step 4: Bake the Pound Cake

Pour the thick batter into the prepared loaf pan and smooth the top. Bake for 65 to 75 minutes at 325°F, rotating the pan halfway through. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

If the top browns too quickly after about an hour, tent it loosely with foil. Let the cake cool in the pan on a wire rack for 15 minutes, then lift it out and cool completely on the rack before glazing.

Step 5: Drizzle the Glaze and Serve

Beat the 4 ounces softened cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla together until smooth. Stream in 2 to 3 tablespoons of milk while mixing until the glaze is thick but pourable. Spoon it over the fully cooled cake, letting it drip down the sides.

Slice with a serrated knife and serve right away, while the glaze sets up into a soft frosting-like layer. The strawberries will peek through each slice, and the kitchen will smell like toasted coconut.

Tips for the Best Strawberry Pound Cake

Toast the pecans yourself: a few minutes in a dry skillet wakes up their flavor way more than buying pre-toasted nuts.
Room temperature ingredients matter: set the butter, eggs, and buttermilk out 30 to 60 minutes before you start so the batter comes together smoothly.
Don’t open the oven door too early: wait until at least an hour in before checking with the toothpick, a cold rush of air can make the cake sink.
Slice it with a serrated knife: the glaze sets fairly firm, and a serrated blade cuts cleanly without squishing the berries.

Bake times by pan size:

Pan size	Bake time	Check at
9×5-inch loaf	65 to 75 mins	60 mins
8×4-inch loaf	70 to 80 mins	65 mins
6-cup Bundt	55 to 65 mins	50 mins

Storing Leftover Pound Cake

Refrigerate: wrap the cake tightly or store in an airtight container in the fridge for up to 5 days. The glaze stays firm but will soften a little.
Reheating: a quick 15-second zap in the microwave brings back that fresh-from-the-oven feel, just don’t overdo it or the glaze will melt.
Serve cold: this cake actually tastes lovely straight from the fridge with a cup of hot coffee.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, use them straight from the freezer without thawing. Toss them in flour and fold in gently, the bake time stays the same.

Can I skip the cream cheese glaze?

Sure, a dusting of powdered sugar or a simple vanilla icing works, but the tang of cream cheese balances the sweet cake really well.

Why did my strawberries sink to the bottom?

They probably weren’t tossed in enough flour or were too large. Dice them small and coat well, and fold them in just before pouring the batter.

Can I make this cake in a Bundt pan?

A 6-cup Bundt pan works, just grease and flour it thoroughly and check for doneness about 10 minutes earlier than the loaf version.