Strawberry Italian Cream Pound Cake Recipe

Say hello to your new showstopping dessert: Strawberry Italian Cream Pound Cake. This gorgeous cake is as dreamy to eat as it is to look at, with rich strawberry flavor, a melt-in-your-mouth crumb, and a plush layer of creamy strawberry frosting. Whether you’re celebrating a special occasion or just want to turn an ordinary day into something extraordinary, this pound cake will make everyone swoon and ask for seconds. No one will ever believe it starts with a cake mix, and the uplifting burst of strawberries paired with coconut and pecans makes every bite genuinely irresistible.

Ingredients You’ll Need

The magic behind Strawberry Italian Cream Pound Cake lies in a handful of simple but purposeful ingredients. Each addition layers on either flavor, moistness, or a fun pop of color and crunch, making this cake impossible to resist.

Strawberry cake mix: The shortcut star! Delivers pure strawberry flavor and a beautiful blush hue in every bite.
All-purpose flour: Gives the cake a sturdier, more pound-cake-like structure so it stands tall for slicing and serving.
Granulated sugar: Adds sweetness to balance the tartness of the strawberries and helps create that perfect tender crumb.
Salt: Just a pinch works wonders to upgrade and amplify all the other flavors.
Sour cream: The secret to unbeatable moisture and rich tang, guaranteeing each slice stays soft and luscious.
Water: Thins out the batter for easy mixing and perfect texture; use cold water for fluffier results.
Vegetable oil: Keeps the cake moist for days and adds a lovely subtle richness.
Eggs: Help bind everything together for a dense-yet-tender crumb that holds up to hearty frosting.
Vanilla and almond extracts: A duo that infuses extra nuance and classic bakery aroma.
Shredded sweetened coconut: Brings a little chewy bite and a gentle sweetness; don’t skip if you love extra texture!
Chopped pecans (optional): A toasty crunch that pairs beautifully with coconut and strawberries.
Cream cheese: Forms the tangy, creamy foundation for our frosting—make sure it’s thoroughly softened for smoothness.
Unsalted butter: Adds silkiness and a rich backbone to the frosting.
Strawberry preserves or mashed strawberries: Intensifies the fruity flavor and adds a pretty pink tint.
Powdered sugar: Ensures the frosting is sweet, smooth, and spreadable without being gritty.
Pink food coloring (optional): For an extra pop of pink; totally up to you but always fun for presentation.

How to Make Strawberry Italian Cream Pound Cake

Step 1: Mix the Dry and Wet Ingredients

Start by preheating your oven to 325°F (163°C). While it warms up, grease and flour your two 8-inch cake pans (or a Bundt pan if you want that classic pound cake shape). In a large bowl, blend your strawberry cake mix, flour, sugar, and salt. Next, add the sour cream, water, oil, eggs, vanilla, and almond extract. Mix everything together until the batter is nice and smooth—it should take about 2 to 3 minutes. This step is pure satisfaction, watching that pretty pink batter come together!

Step 2: Fold in the Fun Add-Ins

Once your basic batter is ready, fold in the shredded coconut and, if you’re using them, the chopped pecans. The coconut gives that joyous chew and a hint of tropical flavor, while the nuts offer a little crunch in every bite. These mix-ins are what set Strawberry Italian Cream Pound Cake apart from any ordinary strawberry cake.

Step 3: Bake to Perfection

Divide the batter evenly between your prepared cake pans (or pour it all into your Bundt pan). Slide them into the oven and bake for 35–40 minutes. Keep an eye out—when a toothpick poked into the center comes out clean, your cake is done! Let the cakes cool in their pans for about 10 minutes before carefully transferring them to wire racks to fully cool. Patience pays off, as a cool cake means no sliding frosting later.

Step 4: Make the Strawberry Cream Cheese Frosting

While your cake cools, start the frosting. Beat softened cream cheese and butter together until delightfully fluffy. Add in your vanilla and strawberry preserves (or mashed strawberries) for a flavor punch, plus a pinch of salt. Now, gradually beat in the powdered sugar until it’s all incorporated—add more or less for your desired sweetness and thickness. If you want that extra-bold color, a drop or two of pink food coloring is a fun touch. The resulting frosting is cloud-like, creamy, and bursting with berry goodness.

Step 5: Assemble and Decorate

Once your cake layers are completely cool, it’s time to frost! Start by spreading a layer of frosting in between the cakes, then lavishly cover the top and sides. For an extra-pretty finish, use a piping bag or swirl with a spatula. Garnish with fresh berries, sprinkles, or a dusting of coconut for a bakery-worthy wow-factor. Your Strawberry Italian Cream Pound Cake is officially ready to grace your table!

How to Serve Strawberry Italian Cream Pound Cake

Garnishes

Elevate every slice by topping your cake with quartered fresh strawberries, a flourish of sweetened coconut, or a sprinkle of chopped pecans. Edible glitter or sugared rose petals add an occasion-ready shimmer—after all, half the fun is watching everyone’s eyes light up when you bring out this beauty.

Side Dishes

Pair a wedge of Strawberry Italian Cream Pound Cake with a scoop of vanilla bean ice cream, a dollop of softly whipped cream, or even a drizzle of dark chocolate sauce. For a summer brunch, try serving it alongside fresh cut fruit or a tangy fruit salad to balance the cake’s sweet richness.

Creative Ways to Present

Slice your cake into generous slabs and serve on a vintage cake stand, or prep individual mini cakes using a muffin tin for adorable personal portions. For parties, serve tiny squares on colorful dessert plates or add festive flags and birthday candles for extra pizazz. This cake is as perfect for casual backyard gatherings as it is for elegant celebrations.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover the cake tightly with plastic wrap or keep it in an airtight container in the fridge. Strawberry Italian Cream Pound Cake stays moist and delicious for up to 5 days—just remember to bring slices to room temperature before serving so the frosting is perfectly creamy.

Freezing

For longer storage, freeze unfrosted cake layers. Wrap each cooled layer well in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw the cakes overnight in the fridge before frosting and serving, and your Strawberry Italian Cream Pound Cake will taste as fresh as the day it was baked.

Reheating

If you prefer slightly warm cake (especially with ice cream!), microwave individual slices for 10-15 seconds. This softens the crumb and intensifies the buttery aroma—just be careful not to overheat, or the frosting may melt.

FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them wrapped at room temperature or in the fridge, then frost just before serving. In fact, making Strawberry Italian Cream Pound Cake ahead may even deepen the flavors.

Can I use fresh strawberries instead of preserves in the frosting?

Yes, you can substitute mashed fresh strawberries for the preserves. This will give the frosting a slightly lighter texture and a subtle, natural strawberry flavor. If your berries are extra juicy, blot them a bit to avoid thinning the frosting too much.

What’s the best way to get a super moist cake?

Don’t skip the sour cream, as it’s the main secret to a tender, moist crumb. Accurately measure your dry ingredients and avoid overbaking. Also, letting your eggs and dairy come to room temperature helps everything mix together smoothly.

Can I omit the coconut and pecans?

Of course! If you’re not a fan of coconut or prefer a nut-free cake, simply leave them out. The cake will still be absolutely delicious and have that signature strawberry flavor.

How do I get the perfect pink color in the cake and frosting?

The strawberry cake mix gives a lovely pink base, but for a more vibrant hue, feel free to add a few drops of pink food coloring to both the batter and the frosting. Remember to start small, as a little goes a long way!

Final Thoughts

If you’re hunting for a cake that’s as joyful to make as it is to share, Strawberry Italian Cream Pound Cake is a winner. Its sunny color and layers of dreamy strawberry flavor make it perfect for birthdays, holidays, or any sweet moment that deserves celebrating. Give it a try, and don’t be surprised if it becomes your go-to dessert for every occasion!