Description
A delightful Strawberry Italian Cream Pound Cake featuring rich, creamy flavors and fresh strawberries, topped with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- ¼ cup coconut flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until fully incorporated.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chopped strawberries and coconut flakes (if using).
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- 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 about 10 minutes before inverting it onto a wire rack to cool completely.
- Beat together the cream cheese and powdered sugar until smooth and creamy for the frosting.
- Spread the cream cheese frosting atop the cooled cake, and garnish with extra strawberries if desired. Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for the best results. Avoid overmixing the batter to prevent a denser cake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian