This Strawberry Italian Cream Pound Cake is rich, moist, and packed with fresh strawberry flavor. The tender cream cheese pound cake is layered with a creamy strawberry frosting and finished with fresh strawberries for a beautiful dessert.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1½ cups fresh strawberries, finely chopped
For the Strawberry Cream Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped or pureed
For Decorating
- Fresh strawberries
- Whipped cream, optional
Instructions
Preheat your oven to 325°F. Grease and flour a 10-inch Bundt pan or three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the sugar and continue beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk. Mix just until combined.
Gently fold in the chopped strawberries until evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack and cool completely.
Make the Strawberry Cream Frosting
Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla and strawberries until the frosting is smooth and evenly colored.
Once the cake is completely cool, spread the strawberry cream frosting over the cake. If using round layers, spread frosting between each layer and over the top and sides.
Decorate with fresh strawberries and additional whipped cream if desired.
Chill the cake for about 30 minutes before slicing for the best texture.
