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Strawberry Italian Cream Pound Cake

Strawberry Italian Cream Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories: 464
Ingredients Method Notes

Ingredients
  

  • 2 cups (400 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup (85 g) sweetened shredded coconut
  • 1 cup (120 g) chopped pecans, toasted and cooled
  • 1 1/2 cups (225 g) fresh strawberries, hulled and diced small
  • 1 tbsp all-purpose flour (for tossing strawberries)
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1/2 tsp vanilla extract (for glaze)
  • 2 to 3 tbsp milk

Method
 

  1. Preheat oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment. Cream butter and 2 cups sugar for 4 to 5 minutes until pale and fluffy.
  2. Beat in eggs one at a time, then 1 1/2 tsp vanilla.
  3. Whisk 2 cups flour, baking powder, and salt. Alternate adding flour mixture and buttermilk to the batter on low speed. Toss strawberries with 1 tbsp flour, then fold in strawberries, coconut, and pecans with a spatula.
  4. Pour batter into pan, smooth top, and bake 65 to 75 minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then transfer to a rack to cool completely.
  5. Beat cream cheese, powdered sugar, and 1/2 tsp vanilla until smooth, thin with milk to a pourable consistency. Drizzle over cooled cake and serve.

Notes

Cool the cake completely before glazing, or the glaze will melt and slide off. A serrated knife makes clean slices through the berries and glaze.