Name: Strawberry Italian Cream Pound Cake: A Deliciously Moist Recipe
Prep time: 45 min
Cook time: 60 min
Total time: 120 min
Yield: 12-16 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 5 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup vegetable oil; 1 (3 ounce) package strawberry gelatin; 1/2 cup chopped fresh strawberries; 8 ounces cream cheese, softened; 1 cup (2 sticks) unsalted butter, softened; 6-8 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1/4 cup heavy cream, or more as needed; Pinch of salt; 1 cup fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; 2 tablespoons water; Fresh strawberries, sliced; Toasted coconut flakes

Strawberry Italian Cream Pound Cake: just the name alone conjures up images of sunshine, sweet berries, and pure indulgence, doesn't it? This isn't just any cake; it's a slice of heaven that perfectly balances the richness of a classic pound cake with the bright, fresh flavors of summer strawberries and the delicate tang of Italian cream. Imagine sinking your fork into a moist, buttery crumb, studded with juicy strawberries, all enveloped in a luscious cream cheese frosting. Are you drooling yet?

While the exact origins of Italian Cream Cake are debated (some say it's Texan!), its popularity has spread far and wide, becoming a beloved dessert for celebrations and everyday enjoyment alike. The "Italian" part likely refers to the use of ingredients like buttermilk and sometimes even a hint of almond extract, which add a unique depth of flavor. What makes this Strawberry Italian Cream Pound Cake so irresistible? It's the symphony of textures and tastes – the dense yet tender cake, the burst of fresh fruit, and the creamy, slightly tangy frosting. It's a showstopper that's surprisingly easy to make, and it's guaranteed to impress your family and friends. Get ready to bake a cake that will become a new family favorite!

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup vegetable oil
1 (3 ounce) package strawberry gelatin
1/2 cup chopped fresh strawberries

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
6-8 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/4 cup heavy cream, or more as needed
Pinch of salt

For the Strawberry Glaze (Optional):

1 cup fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For Garnish (Optional):

Fresh strawberries, sliced
Toasted coconut flakes

Preparing the Cake Batter

Preheat and Prepare: I always start by preheating my oven to 325°F (160°C). This ensures the oven is at the right temperature when the cake batter is ready. Grease and flour a 10-inch tube pan or bundt pan really well. Don't skip this step, or the cake might stick! I sometimes even use baking spray with flour for extra insurance.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important to evenly distribute the leavening agents. Set this aside for now.
Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. The mixture should be noticeably lighter in color and texture.
Add Egg Yolks: Beat in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next. Then, stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. I usually add the dry ingredients in three additions and the buttermilk in two. Mix until just combined after each addition. Be careful not to overmix! Overmixing can lead to a tough cake.
Add Oil and Strawberry Gelatin: Stir in the vegetable oil and strawberry gelatin until well combined. The batter will have a lovely pink hue!
Beat Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. This is crucial for a light and airy cake. Make sure there's no trace of yolk in the whites, or they won't whip properly.
Fold in Egg Whites: Gently fold the beaten egg whites into the batter in two additions. Be careful not to deflate the egg whites; this is what gives the cake its lift. Use a spatula and a light hand.
Add Strawberries: Gently fold in the chopped fresh strawberries.

Baking the Cake

Pour into Pan: Pour the batter into the prepared tube pan or bundt pan, spreading it evenly.
Bake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it.
Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.

Preparing the Cream Cheese Frosting

Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and butter together until smooth and creamy. Make sure both are at room temperature for the best results.
Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Sifting the powdered sugar prevents lumps in the frosting.
Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt.
Adjust Consistency: Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You may need more or less cream depending on the humidity and the consistency of your cream cheese and butter. The frosting should be smooth, creamy, and spreadable.

Preparing the Strawberry Glaze (Optional)

Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar.
Cook: Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves. This usually takes about 5-7 minutes.
Add Lemon Juice: Stir in the lemon juice.
Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water to create a slurry.
Thicken Glaze: Pour the cornstarch slurry into the strawberry mixture and cook, stirring constantly, until the glaze thickens. This should only take a minute or two.
Cool: Remove from heat and let the glaze cool slightly before using.

Assembling the Cake

Frost the Cake: Once the cake is completely cool, frost it generously with the cream cheese frosting. I like to use an offset spatula for a smooth finish.
Drizzle with Glaze (Optional): If using, drizzle the strawberry glaze over the frosted cake.
Garnish (Optional): Garnish with fresh strawberry slices and toasted coconut flakes, if desired.
Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This also helps the flavors meld together.
Serve: Slice and serve! This Strawberry Italian Cream Pound Cake is best enjoyed with a cup of coffee or tea.

Conclusion:

This Strawberry Italian Cream Pound Cake isn't just another dessert; it's a slice of sunshine on a plate, a celebration of flavors, and a guaranteed crowd-pleaser. From the delicate crumb infused with the subtle tang of buttermilk and the rich, creamy frosting studded with fresh strawberries, every bite is an experience. The combination of textures – the moistness of the cake, the smoothness of the frosting, and the burst of juicy strawberries – creates a symphony in your mouth that you won't soon forget. It's the kind of cake that evokes memories of summer picnics, family gatherings, and pure, unadulterated joy. But beyond its deliciousness, this recipe is a must-try because it's surprisingly approachable. While it might look impressive, the steps are straightforward, and I've included plenty of tips and tricks to ensure your success. You don't need to be a professional baker to create this masterpiece; just follow the instructions, and you'll be rewarded with a stunning and delectable cake that will impress even the most discerning palates. Why is this Strawberry Italian Cream Pound Cake a must-bake? Because it's more than just a cake; it's an experience, a memory in the making, and a guaranteed way to brighten someone's day. Now, let's talk serving suggestions and variations! This cake is absolutely divine on its own, served with a simple scoop of vanilla ice cream or a dollop of whipped cream. For a more elegant presentation, consider drizzling it with a strawberry coulis or garnishing it with fresh mint leaves. It's also fantastic with a cup of coffee or tea, making it the perfect afternoon treat. Feeling adventurous? Here are a few variations you might want to try: * **Lemon Zest Infusion:** Add a tablespoon of lemon zest to the cake batter for a brighter, more citrusy flavor. * **Toasted Coconut Flakes:** Sprinkle toasted coconut flakes over the frosting for added texture and a hint of tropical flavor. * **Different Berries:** Substitute the strawberries with raspberries, blueberries, or blackberries for a different flavor profile. A mixed berry version would be stunning! * **Chocolate Chips:** Fold in a cup of mini chocolate chips into the batter for a chocolate-strawberry delight. * **Pecan or Walnut Pieces:** Add chopped pecans or walnuts to the frosting for a nutty crunch. The possibilities are endless! Feel free to experiment and create your own unique version of this Strawberry Italian Cream Pound Cake. I truly believe this recipe will become a staple in your baking repertoire. It's perfect for birthdays, holidays, potlucks, or simply a special treat for yourself. It's a cake that's meant to be shared and enjoyed with loved ones. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake! I'm confident that you'll love this recipe as much as I do. And when you do, please, please, please share your experience with me! I'd love to see your creations and hear about any variations you try. Tag me in your photos on social media, leave a comment below, or send me an email. I can't wait to hear from you! Happy baking, and enjoy every delicious bite of your homemade Strawberry Italian Cream Pound Cake!