Strawberry Italian Cream Pound Cake
A rich, moist pound cake infused with fresh strawberries, ideal for any occasion, from brunch gatherings to holiday celebrations.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Bring to room temperature
- 1 cup sour cream Can substitute with Greek yogurt
- 4 large eggs Bring to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup cream cheese, softened Bring to room temperature
- 2 cups powdered sugar
- 0.25 cup coconut flakes (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries and coconut flakes if you choose to add them.
- Pour the batter into the prepared bundt pan, smoothing out the top.
Baking
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting and Serving
- For the frosting, beat together the cream cheese and powdered sugar until smooth.
- Spread the cream cheese frosting over the cooled cake and garnish with extra strawberries if desired. Serve and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze slices tightly wrapped in plastic wrap.