Absolutely! Here’s a full, detailed breakdown for a **Homemade Strawberry Italian Cream Pound Cake**, covering everything you asked for:
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## **Homemade Strawberry Italian Cream Pound Cake**
### **Introduction and Origin**
The Homemade Strawberry Italian Cream Pound Cake is a delightful fusion of Southern comfort and Italian richness. Combining the velvety texture of traditional pound cake with tangy cream cheese, shredded coconut, pecans, and the natural sweetness of strawberries, this dessert brings together heritage and seasonal freshness in every bite. It’s a colorful, flavor-packed cake that feels both decadent and homemade—perfect for spring and summer gatherings.
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### **Cultural Significance**
Italian Cream Cake is a Southern favorite with ambiguous roots—it’s more Southern than Italian despite its name, celebrated in potlucks, holidays, and birthdays across the United States. Adding strawberries to the mix modernizes the classic and highlights the seasonal bounty, making it a centerpiece for Mother’s Day, Easter, or summertime events. This cake bridges old-school tradition with contemporary flavor twists, showcasing hospitality and culinary creativity.
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### **Ingredients & Quantity**
**For the Pound Cake:**
– 1 cup unsalted butter, softened
– 1/2 cup vegetable shortening
– 2 3/4 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 tsp almond extract
– 1 cup sweetened shredded coconut
– 1/2 cup chopped pecans
– 1 cup finely diced fresh strawberries
**For the Cream Cheese Glaze:**
– 4 oz cream cheese, softened
– 2 cups powdered sugar
– 2–3 tbsp milk (as needed for consistency)
– 1/2 tsp vanilla extract
– Extra strawberries for garnish (optional)
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### **Optional Additions**
– Add lemon or strawberry zest to the batter for brightness
– Use strawberry extract in the glaze for intensified flavor
– Top with toasted coconut or white chocolate shavings
– Layer fresh strawberry slices between cake layers for a stacked version
– Swap pecans for walnuts if preferred
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### **Tips for Success**
– Ensure all ingredients are at room temperature before mixing
– Don’t overmix once flour is added—this keeps the crumb tender
– Dust strawberries lightly with flour before folding them in to prevent sinking
– Use a tube or bundt pan and grease it well with flour and butter
– Allow cake to cool in the pan for 10–15 minutes before removing to avoid breakage
– Chill the glaze slightly before drizzling to achieve the perfect consistency
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### **Instructions**
1. **Preheat & Prepare Pan:**
Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
2. **Cream Butter & Sugar:**
In a large bowl, beat butter and shortening until creamy. Add sugar gradually, beating until fluffy.
3. **Add Eggs:**
Add eggs one at a time, beating well after each addition.
4. **Mix Dry Ingredients:**
In a separate bowl, whisk together flour, baking soda, and salt.
5. **Combine Wet & Dry:**
Add the dry mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla and almond extracts.
6. **Fold in Extras:**
Gently fold in coconut, pecans, and floured diced strawberries.
7. **Bake:**
Pour batter into prepared pan. Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
8. **Cool:**
Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. **Make the Glaze:**
Beat cream cheese until smooth, add powdered sugar and vanilla. Slowly add milk until glaze reaches pourable consistency.
10. **Glaze & Garnish:**
Drizzle glaze over cooled cake. Top with sliced strawberries or toasted coconut if desired.
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### **Description**
This cake is rich, moist, and full of flavor layers: the sweet-tart strawberries balance the nutty depth of pecans and coconut, while the cream cheese glaze adds a tangy, silky finish. The crumb is dense yet tender, with a luxurious mouthfeel typical of classic Southern pound cakes—enhanced by a burst of fruity brightness.
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### **Nutritional Information** *(Per Slice – based on 12 slices, approx.):*
– **Calories:** 530
– **Fat:** 30g
– **Saturated Fat:** 14g
– **Carbohydrates:** 62g
– **Sugar:** 42g
– **Protein:** 6g
– **Fiber:** 2g
– **Sodium:** 270mg
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### **Conclusion and Recommendation**
The Homemade Strawberry Italian Cream Pound Cake is a show-stopping dessert that satisfies on every level—rich, fruity, creamy, and beautifully balanced. It’s ideal for special occasions, and while it looks impressive, it’s straightforward enough for a confident home baker. Serve with a cup of coffee or a glass of cold milk, and watch it disappear slice by slice.
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### **Embracing Healthful Indulgence**
If you’d like a lighter version, consider these adjustments:
– Use reduced-fat cream cheese for the glaze
– Substitute some butter with Greek yogurt or unsweetened applesauce
– Use a sugar substitute like erythritol in part
– Skip the glaze and serve with a dollop of whipped Greek yogurt and fresh berries
This way, you can enjoy a slice of indulgence while staying in line with health goals—proof that wholesome and decadent can go hand in hand.
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