Serving Suggestions
- Slice thick pieces and serve with hot coffee or tea.
- Pair with whipped cream and extra strawberries for a summer dessert.
- Serve at brunch alongside mimosas for a sweet twist.
- Dress it up with edible flowers for a spring party centerpiece.
Strawberry Italian Cream Pound Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Cake Batter
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk
- 1 cup strawberries diced
Strawberry Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, beat butter and cream cheese until creamy and smooth.
- Gradually add sugar, mixing until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, sift flour, baking powder, and salt.
- Slowly incorporate dry ingredients into wet mixture, alternating with milk. Mix until just combined.
- Gently fold in diced strawberries.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Frost cooled cake.
Notes
Tips for Success
- Use room-temperature ingredients for the smoothest batter.
- Don’t overmix after adding the flour.
- Always test with a toothpick before removing the cake from the oven.
- Let it cool fully before frosting (patience pays off!).
- If your frosting gets too runny from juicy berries, add more powdered sugar.
Variations to Try
- Berry Mix: Replace half the strawberries with blueberries or raspberries.
- Nut Lover’s Twist: Fold in ½ cup of chopped pecans or walnuts.
- Glazed Simplicity: Skip frosting and drizzle with a strawberry glaze.
- Mini Cakes: Use cupcake pans for personal-sized treats.
You may read as well :
Homemade Strawberry Cream Cheese Pound Cake
Caramel Pound Cake Recipe – A Rich, Buttery Delight with Decadent Caramel Glaze
Strawberry Pineapple Pound Cake
Storing and Freezing
- Store frosted cake in the fridge for up to 5 days.
- Freeze unfrosted cake (wrapped in plastic + foil) for up to 3 months. Thaw overnight in the fridge, then frost.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw, drain, and pat them dry first to avoid extra liquid.
2. Can I make this ahead?
Definitely! Bake the cake a day early, then frost it the next day.
3. My cake stuck to the pan—what happened?
Bundt cakes are tricky. Make sure your pan is greased and floured thoroughly.
4. Can I make this without frosting?
Yes! Dust with powdered sugar or use a simple glaze instead.
5. Can I bake this as a layer cake?
Absolutely. Divide the batter between two 9-inch round pans and reduce the bake time to about 30–35 minutes.
Final Thoughts
This Strawberry Italian Cream Pound Cake is everything you want in a dessert—rich, moist, fruity, and absolutely stunning to look at. The cream cheese base keeps it tender, the strawberries add brightness, and the frosting ties it all together with a beautiful, rustic finish.
It’s a cake that feels just as at home at a fancy party as it does at a cozy Sunday dinner. Bake it once, and you’ll see why it’s destined to become a go-to recipe in your kitchen.
So, grab those strawberries, turn on the oven, and let your kitchen fill with the sweet, buttery scent of homemade happiness. 🍓❤️