There’s something uniquely satisfying about a homemade cake, and when it’s a Strawberry Italian Cream Pound Cake, the satisfaction is doubled. This cake is a perfect blend of rich, buttery flavors, with a touch of fruity freshness and creamy indulgence. It’s an ideal choice for any occasion, whether it’s a family gathering, a party with friends, or just a special treat for yourself. Let’s dive into how you can create this delightful cake at home, impressing everyone with your baking prowess.
Recipe: A Brief Description of the Recipe
The Homemade Strawberry Italian Cream Pound Cake is a beautiful fusion of traditional pound cake richness and the light, refreshing taste of strawberries. This cake is densely textured, yet moist, with a hint of sweetness from the coconut and a subtle crunch from pecans. The addition of cream cheese frosting elevates it to another level, adding a creamy, tangy complement to the cake’s sweetness. With fresh strawberries as a garnish, this cake not only tastes heavenly but looks stunning too.
Ingredients: A Detailed List of Ingredients
To prepare this delightful cake, you’ll need a selection of simple, yet carefully chosen ingredients:
– 1 cup butter, softened
– ½ cup shortening
– 2¾ cups sugar
– 5 large eggs
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 cup chopped strawberries (lightly floured)
– 1 cup sweetened shredded coconut
– ½ cup finely chopped pecans (optional)
For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– ¼ cup butter, softened
– 3–4 cups powdered sugar
– 1 teaspoon vanilla
– 2–3 tablespoons milk
– Fresh strawberries for garnish
Directions/Instructions: Step-by-Step Instructions for Preparation
1. Preheat your oven to 325°F. Prepare a bundt or tube pan by greasing and flouring it thoroughly. This step ensures that the cake does not stick to the pan and comes out perfectly shaped after baking.
2. In a large mixing bowl, cream together the softened butter, shortening, and sugar until the mixture is light and fluffy. This usually takes about 5 minutes with an electric mixer. The creaming process incorporates air into the mixture, which is essential for a light cake texture.
3. Add the eggs one at a time, beating well after each addition. This gradual incorporation helps to maintain the emulsion of the batter, ensuring a smooth and even texture.
4. In a separate bowl, combine the all-purpose flour and baking soda. Begin adding the flour mixture alternately with the buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can make the cake dense.
5. Gently stir in the vanilla extract, sweetened shredded coconut, lightly floured chopped strawberries, and pecans if you’re using them. The flour coating on the strawberries helps to prevent them from sinking to the bottom of the cake during baking.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 10 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 1-hour mark.
7. Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This cooling time helps the cake to set properly and makes it easier to handle.
8. While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla and enough milk to achieve a smooth, spreadable consistency.
9. Once the cake is completely cooled, spread the cream cheese frosting over the top. Garnish with fresh strawberries for an extra touch of elegance and flavor.
FAQ: Frequently Asked Questions About the Recipe
Q: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them well before chopping and lightly flouring them.
Q: What can I substitute for buttermilk?
A: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Q: Can I make this cake without the pecans?
A: Absolutely! The pecans are optional and can be omitted if you prefer or if you have nut allergies.
Q: How should I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
Conclusion: A Summary Encouraging Readers to Try the Recipe
The Homemade Strawberry Italian Cream Pound Cake is a delightful treat that combines rich flavors with a fresh twist. The process of making this cake is straightforward, and the result is a visually stunning and deliciously satisfying dessert that will impress your family and friends. Whether you’re an experienced baker or a beginner, this recipe is a wonderful way to showcase your skills and bring joy to any occasion. Gather your ingredients, follow the simple steps, and indulge in the decadent pleasure of this homemade cake. Enjoy the process and savor each bite!