This Homemade Strawberry Italian Cream Pound Cake is rich, buttery, and incredibly moist, with the perfect balance of sweet strawberries and a slight tang from cream cheese. Every bite melts in my mouth, making it a beautiful dessert to serve for gatherings, holidays, or simply when I want something special and indulgent.
Why You’ll Love This Recipe
I love how this cake combines the classic Southern charm of pound cake with a fruity twist. The strawberries bring in a fresh, juicy element that pairs so well with the dense, velvety texture of the cream cheese pound cake. It’s simple to make yet tastes like it came straight from a bakery. The flavor deepens overnight, making it even better the next day. It’s a go-to dessert when I want to impress without too much fuss.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, room temperature
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Cream cheese, room temperature
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Granulated sugar
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Eggs
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Vanilla extract
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Fresh strawberries, chopped
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Powdered sugar (optional, for dusting)
directions
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I preheat my oven to 325°F (163°C) and grease a bundt pan thoroughly.
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In a bowl, I whisk together the flour, baking powder, and salt.
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In a separate mixing bowl, I cream the butter and cream cheese until smooth and fluffy.
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I gradually add in the sugar and beat until the mixture is light and airy.
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One at a time, I add the eggs, mixing well after each addition.
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I stir in the vanilla extract.
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Slowly, I mix in the dry ingredients, being careful not to overmix.
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I gently fold in the chopped strawberries.
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I pour the batter into the prepared bundt pan and smooth the top.
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I bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
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After baking, I let it cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely.
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Once cooled, I dust the top with powdered sugar if desired.
Servings and timing
This recipe serves about 12–14 people. It takes approximately 20 minutes to prepare and 1 hour and 15 minutes to bake, with additional time for cooling.
Variations
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I sometimes use a mix of strawberries and blueberries for a berry twist.
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Swapping vanilla extract with almond extract gives it a deeper, nutty flavor.
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For extra richness, I fold in white chocolate chips before baking.
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I’ve also tried topping it with a strawberry glaze made from powdered sugar and mashed strawberries—absolutely delicious.
storage/reheating
I store the cake tightly wrapped at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week. For even longer storage, I slice it and freeze the pieces individually. When I want a piece, I let it thaw at room temperature or microwave it in 10-second bursts until warmed through.
FAQs
How do I keep the strawberries from sinking to the bottom?
I toss the chopped strawberries in a bit of flour before folding them into the batter. That helps suspend them evenly throughout the cake.
Can I use frozen strawberries instead of fresh?
Yes, I can, but I make sure to thaw and drain them thoroughly to avoid adding extra moisture to the batter.
What kind of cream cheese should I use?
I always use full-fat cream cheese for the best texture and flavor. Avoid the whipped or reduced-fat versions.
Can I make this in a loaf pan?
Yes, but I divide the batter into two loaf pans and adjust the baking time accordingly. I check for doneness around the 55-minute mark.
Why is my pound cake dry?
Dryness usually happens from overbaking. I always check my cake at the minimum time and use a toothpick test to avoid overcooking.
Conclusion
This Homemade Strawberry Italian Cream Pound Cake is everything I want in a dessert—rich, fruity, and full of comforting flavor. It’s easy enough to whip up anytime but fancy enough to wow my guests. Whether I serve it at brunch, take it to a potluck, or just enjoy a slice with tea, it never disappoints.
Homemade Strawberry Italian Cream Pound Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: : 1 hour 35 minutes
- Yield: 12–14 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This Homemade Strawberry Italian Cream Pound Cake is a rich and buttery dessert infused with fresh strawberries and cream cheese for an ultra-moist texture. Perfect for spring and summer gatherings, this easy strawberry pound cake recipe is bursting with flavor and Southern charm. Serve it dusted with powdered sugar or with a drizzle of strawberry glaze for a show-stopping treat!
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and cream cheese until smooth.
- Gradually beat in the sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients, mixing just until combined.
- Toss chopped strawberries with a tablespoon of flour, then gently fold into the batter.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Tossing the strawberries in flour prevents them from sinking to the bottom.
- For extra flavor, substitute almond extract for vanilla.
- Can be topped with a simple strawberry glaze for added sweetness.
- Store at room temperature for 3 days, in the fridge for 7 days, or freeze slices for up to 3 months.
