Homemade Strawberry Italian Cream Pound Cake

Homemade Strawberry Italian Cream Pound Cake is a delightful dessert that combines the richness of a classic pound cake with the fresh, sweet flavors of strawberries. The Italian cream base gives the cake a wonderfully moist texture, while the vibrant strawberries add a burst of natural sweetness. It’s perfect for any occasion—whether it’s a family gathering, a special celebration, or simply because I’m craving something indulgent and fruity.

Why You’ll Love This Recipe

What I love about this Homemade Strawberry Italian Cream Pound Cake is how moist and flavorful it is, thanks to the combination of cream cheese and sour cream in the batter. The subtle richness from the cream and butter creates a perfectly dense, tender crumb, while the fresh strawberries bring a refreshing sweetness to every bite. The best part is that it’s a versatile cake that can be served as is, or with a dusting of powdered sugar or whipped cream. It’s the perfect treat for those who love a sweet, comforting cake with a bit of fruitiness!

Ingredients

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup cream cheese, softened

• 1 1/2 cups granulated sugar

• 5 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract (optional)

• 1/2 cup sour cream

• 1/4 cup whole milk

• 1 cup fresh strawberries, chopped

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).

5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until incorporated.

6. Gently fold in the chopped strawberries, making sure they are evenly distributed throughout the batter.

7. Pour the batter into the prepared bundt pan and spread it out evenly.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

9. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

10. Once cooled, dust the top with powdered sugar or serve with whipped cream and extra sliced strawberries for garnish if desired.

Servings and Timing

This recipe makes approximately 12 servings. It takes about 15-20 minutes to prep and 55-65 minutes to bake, so the total time is around 1 hour and 15 minutes. After cooling, the cake can be ready to serve in just over 1.5 hours.

Variations

• Lemon Strawberry Cake: For a citrusy twist, I can add the zest of one lemon to the batter, which will complement the sweetness of the strawberries and brighten up the flavor.

• Mixed Berries: If I want to mix things up, I can substitute or add other berries, like blueberries or raspberries, for a mixed berry Italian cream pound cake.

• Topping Variations: I can top the cake with a homemade strawberry glaze, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat.

• Chocolate Chips: Adding mini chocolate chips to the batter can give the cake a fun, sweet contrast to the tangy strawberries.

Storage/Reheating

I store any leftover Homemade Strawberry Italian Cream Pound Cake in an airtight container at room temperature for up to 3 days. If I want to keep it fresh longer, I can store it in the refrigerator for up to a week. The cake can also be frozen for up to 2-3 months. To freeze, I wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. To reheat, I can microwave individual slices for about 10-15 seconds or warm the whole cake in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries, but I should thaw and drain them well before adding them to the batter to avoid excess moisture, which could affect the texture of the cake.

Can I make this cake without cream cheese?

If I prefer, I can make the cake without cream cheese, although the cream cheese helps to create a rich, moist texture. In place of the cream cheese, I can use additional sour cream or buttermilk.

Can I use a different type of pan?

Yes, I can use a 9×13-inch baking dish or smaller loaf pans instead of a bundt pan. I would need to adjust the baking time. A 9×13-inch pan will likely need 40-45 minutes, and smaller loaf pans will take 30-40 minutes, depending on their size.

Can I add more fruit to the cake?

Absolutely! If I want a fruitier cake, I can add more strawberries, or I can mix in other fruits like chopped bananas or peaches for a unique flavor profile.

How can I make this cake more decadent?

For a richer version of this cake, I can drizzle it with a simple glaze made of powdered sugar and milk or top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Homemade Strawberry Italian Cream Pound Cake is a delicious, crowd-pleasing dessert that’s as beautiful as it is tasty. The combination of creamy, rich cake with the fresh, sweet strawberries makes every bite a delightful experience. Whether served on its own, with a dollop of whipped cream, or garnished with extra strawberries, this cake is a guaranteed hit for any occasion. I can’t wait to make this again—it’s a perfect treat for any strawberry lover!