Thank you so much for being here—honestly, your visits, your comments, and your love for all things sweet keep this kitchen buzzing with joy. Today, I’m sharing a dessert that is equal parts elegant and comforting: Strawberry Italian Cream Pound Cake. Right after I tested this recipe the first time, I knew I was onto something special. It’s tender, rich, and bursting with fresh strawberry flavor—basically, spring in a bundt pan!
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What Is Strawberry Italian Cream Pound Cake?
This cake is a gorgeous marriage of Italian cream cake richness and the buttery, dense crumb of classic pound cake—made even more irresistible with layers of juicy strawberries and a silky cream cheese glaze. It’s the kind of showstopper that turns a regular dinner into a celebration.
I promised you versatile, and here’s proof! This beauty is just as at home on your Easter table as it is on a cozy weekend when you’re craving something sweet and nostalgic.
Why You’ll Love This Recipe
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Perfectly Moist & Rich: Thanks to butter, cream cheese, and buttermilk.
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Naturally Sweetened Strawberries: No artificial flavoring needed here.
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Elegant but Easy: Looks like a bakery cake, but you can totally pull it off on a Sunday afternoon.
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Crowd-Pleaser: Serve it at showers, brunches, or potlucks—prepare for compliments!
What Does Strawberry Italian Cream Pound Cake Taste Like?
Imagine a rich, buttery pound cake infused with the tang of buttermilk and cream cheese, speckled with little pockets of sweet, baked strawberries, and topped with a velvety glaze that melts over the top like a dreamy drizzle of spring. It’s indulgent without being too heavy. The strawberry flavor is real and fresh—like biting into the season itself.
Benefits of This Recipe
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Seasonal – Makes use of fresh spring strawberries.
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Freezer-Friendly – Bake now, serve later!
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Make-Ahead – The flavor deepens beautifully overnight.
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Balanced Sweetness – Not overly sugary, even with the glaze.
Ingredients You’ll Need
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For the cake:
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1 cup (2 sticks) unsalted butter, softened
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8 oz cream cheese, softened
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2 ½ cups granulated sugar
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6 large eggs
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk
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1 ½ tsp vanilla extract
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1 ½ cups chopped fresh strawberries (patted dry)
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½ cup sweetened shredded coconut (optional)
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For the glaze:
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4 oz cream cheese, softened
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1 ½ cups powdered sugar
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2–3 tbsp milk or cream
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½ tsp vanilla extract
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Fresh strawberries, for garnish
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Tools You’ll Need
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Stand or hand mixer
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Mixing bowls
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10-cup bundt pan
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Cooling rack
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Spatula
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Knife for slicing strawberries
Ingredient Substitutions and Additions
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Coconut – Not a fan? Skip it, or replace with finely chopped pecans.
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Gluten-free – Use a trusted 1:1 gluten-free flour blend.
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More Fruit? – Try a swirl of raspberry or blueberry for a twist.
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Lemon Zest – Add a little brightness to the batter!
How to Make Strawberry Italian Cream Pound Cake
Step 1: Prep Your Pan
Generously grease and flour a bundt pan (or use baking spray with flour). Preheat oven to 325°F (163°C).
Step 2: Make the Batter
Cream together the butter, cream cheese, and sugar until light and fluffy (about 4-5 minutes). Add eggs one at a time, beating well after each.
Step 3: Dry Ingredients + Buttermilk
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture in three additions, alternating with buttermilk. Stir in vanilla.
Step 4: Fold in the Strawberries
Gently fold in the chopped strawberries and optional coconut. The batter will be thick and luscious!
Step 5: Bake
Spoon into your prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 6: Make the Glaze
Beat the cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a thick-but-pourable consistency.
Step 7: Glaze and Garnish
Drizzle over the cooled cake and top with fresh strawberries, if desired. Try not to swoon.
What to Serve With Strawberry Italian Cream Pound Cake
This cake pairs beautifully with:
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A scoop of vanilla bean ice cream 🍨
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Whipped cream and mint
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Sparkling rosé or a berry-forward tea
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A side of fresh berries for an extra punch of color
Tips for the Perfect Pound Cake
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Room Temp Ingredients: Always! It helps everything blend smoothly.
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Don’t Overmix: Once the flour is in, gentle is the way to go.
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Use Fresh Strawberries: Frozen can work in a pinch, but thaw and dry them thoroughly.
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Cool Before Glazing: Otherwise, the glaze will just slide off (though it’ll still taste amazing).
Storage Instructions
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Room Temp: Keep covered for up to 3 days.
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Fridge: Store in an airtight container for up to a week.
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Freezer: Wrap in plastic and foil, and freeze up to 2 months (glaze after thawing).
General Info About This Cake
Italian cream cakes usually feature coconut, pecans, and cream cheese frosting. This pound cake version takes the same inspiration—rich dairy, dense crumb—but keeps it fruit-forward and simple, swapping heavy frostings for a light glaze and skipping the nuts if desired. It’s fusion baking at its finest!
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, but make sure they’re thawed and very well drained before folding into the batter to avoid sogginess.
What if I don’t have buttermilk?
You can make a quick sub with 1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit 5 minutes before using.
Can I make this in a loaf pan?
Absolutely. Divide the batter between two 9×5” loaf pans and reduce baking time to 55–65 minutes.
Is this cake overly sweet?
Not at all. It has a balanced sweetness that highlights the strawberries without being cloying.
Conclusion
This Strawberry Italian Cream Pound Cake is a love letter to spring and everything sweet, soft, and shareable. Whether you’re making it for a holiday, a celebration, or simply because strawberries are just that good right now—this recipe is one that earns a spot in your permanent collection. It’s easy to make, impressive to serve, and even better the next day!
Looking for more peachy-pink perfection? You might also love these:
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Peach Buttermilk Bundt Cake
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Strawberry Lemonade Bars
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Southern Peach Cobbler with Buttermilk Biscuit Topping
Nutritional Information (Approx. per serving)
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Calories: 410
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Fat: 22g
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Saturated Fat: 12g
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Carbs: 48g
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Sugar: 34g
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Protein: 5g
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Fiber: 1g