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Amazing Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake

This homemade strawberry Italian cream pound cake is a dense, moist dessert perfect for special occasions. It features a rich, tender crumb with coconut and pecans, a sweet fresh strawberry filling, and is topped with a light, airy meringue frosting. It's an impressive cake that's surprisingly rewarding to make from scratch.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 ounces full-fat cream cheese, softened
  • 2 cups granulated sugar (for cake)
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract (for cake)
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup shredded sweetened coconut
  • 1 cup pecans, finely chopped
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 4 large egg whites
  • 1 cup granulated sugar (for frosting)
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract (for frosting)

Equipment

  • 10-inch tube or Bundt pan
  • electric mixer
  • Small saucepan
  • Mixing bowls
  • Spatula
  • Wire rack
  • Heatproof bowl
  • Kitchen torch (optional)

Method
 

Instructions
  1. Prepare the Strawberry Filling: In a small saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat and let it cool completely.
  2. Preheat and Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube or Bundt pan.
  3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese until smooth and creamy. Gradually add the 2 cups of granulated sugar, beating until the mixture is light and fluffy, about 5-7 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, and salt.
  6. Alternate Wet and Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed only until just combined—do not overmix.
  7. Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans with a spatula.
  8. Layer and Bake: Spread half of the homemade strawberry italian cream pound cake batter into the prepared pan. Spoon the cooled strawberry filling over the batter, avoiding the edges. Top with the remaining batter and spread evenly. Bake for 70-85 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  10. Make the Meringue Frosting: In a heatproof bowl set over a saucepan of simmering water, whisk together the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the mixture is warm to the touch (about 130°F or 54°C).
  11. Whip the Meringue: Remove the bowl from the heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla extract.
  12. Frost and Serve: Spread the fluffy meringue frosting over the cooled cake, creating beautiful swirls. If desired, you can use a kitchen torch to lightly toast the meringue for a toasted marshmallow effect. Slice and serve!

Notes

Ensure butter, cream cheese, and eggs are at room temperature for a tender crumb. Do not overmix the batter after adding flour; mix on low speed until just combined. The cake should be stored in an airtight container in the refrigerator for up to 4 days. For substitutions, pecans can be swapped with walnuts or almonds, or omitted entirely. Other berries like raspberries or a spiced apple filling can be used instead of strawberry. A classic cream cheese frosting can be used as an alternative to the meringue.