Irresistible 6 Ingredient Homemade Strawberry Italian Cream Pound Cake Recipe

I’ll never forget the first time I made this homemade strawberry Italian cream pound cake for my daughter’s birthday. She’d begged for something “pink and fancy,” and let me tell you, this cake delivered! The moment I pulled it from the oven, the whole kitchen smelled like sweet strawberries and toasted pecans. What makes it special? That perfect balance between rich, buttery pound cake and bright strawberry flavor – with the most tender crumb you can imagine. After 15 years of baking this for every spring celebration (and plenty of “just because” days), I’ve perfected every step. The secret? Real strawberries folded gently into the batter right before baking – none of that artificial stuff here!

Why You’ll Love This Homemade Strawberry Italian Cream Pound Cake

Trust me, once you taste this cake, you’ll understand why it’s been my go-to for every special occasion. Here’s what makes it irresistible:

• That perfect crumb – dense yet tender, thanks to six eggs and sour cream working their magic
• Real strawberry flavor bursting in every bite (none of that artificial junk!)
• Easy enough for weeknights but fancy enough for birthdays – my secret weapon when I need to impress
• The almond extract adds this subtle sophistication that’ll have people asking “What IS that amazing flavor?”

Seriously, this cake disappears faster than I can slice it at parties. The combination of juicy strawberries and that rich Italian cream base? Absolute perfection.

Ingredients for Homemade Strawberry Italian Cream Pound Cake

Here’s exactly what you’ll need to make this beauty – I’ve learned through trial and error that quality ingredients make all the difference:

• 3 cups all-purpose flour – spooned and leveled, please! No packed flour here
• 1/2 teaspoon each baking powder and salt – the salt balances all that sweetness
• 1 cup unsalted butter, softened – leave it out for a good 2 hours (trust me, cold butter won’t cream right)
• 2 1/2 cups granulated sugar – yes, it seems like a lot, but this IS a pound cake after all
• 6 large eggs – room temperature eggs incorporate better (pop them in warm water for 5 minutes if you forgot)
• 1 teaspoon each vanilla and almond extract – the almond is my secret weapon!
• 1 cup sour cream – full fat for maximum moisture
• 1 1/2 cups fresh strawberries, diced – toss these with a tablespoon of flour so they don’t sink
• 1/2 cup chopped pecans (optional) – adds lovely texture, but skip if you’re nut-free

See? Nothing too fancy – just good, honest ingredients that play together beautifully. Now let’s get mixing!

Equipment You’ll Need

Now, don’t stress about fancy gadgets here—I’ve made this strawberry Italian cream pound cake with just the basics more times than I can count. Here’s what you’ll want to grab:

• 10-inch Bundt pan – that gorgeous swirl shape makes it look bakery-worthy
• Stand mixer or hand mixer (though I’ve even done it by hand when desperate!)
• Good old wooden spoon – for folding in those strawberries gently
• Whisk and spatula – the unsung heroes of any baking project
• Measuring cups/spoons – because eyeballing it never works with pound cake

That’s really it! No special tools required—just like Grandma used to make it (well, if Grandma had a stand mixer…).

How to Make Homemade Strawberry Italian Cream Pound Cake

Okay, let’s get to the good part! Making this strawberry Italian cream pound cake is easier than you think, but there are a few key steps that make all the difference. I’ve ruined enough cakes to know exactly where things can go wrong, so follow along closely!

Preparing the Batter

First things first – preheat that oven to 325°F (165°C). While it’s heating up, let’s make magic happen:

1. Cream the butter and sugar for a good 3-4 minutes until it’s light and fluffy. I’m talking pale yellow and almost whipped looking. This creates those tiny air pockets that give pound cake its perfect texture.
2. Add eggs one at a time, mixing well after each addition. This is crucial! If you dump them all in at once, the batter might break. Scrape the bowl down between eggs too.
3. Mix in the vanilla and almond extracts – this is where that special flavor starts coming together.
4. Alternate dry and wet ingredients: Start with 1/3 of the flour mixture, then half the sour cream, repeating until everything’s incorporated. Mix just until combined – overmixing makes tough cake!
5. Gently fold in the strawberries and pecans with a spatula. Be careful here – you want those berries to stay intact for juicy bursts in every bite!

Baking and Cooling

Now for the hard part – waiting! Here’s how to bake it perfectly:

1. Pour the batter into your prepared Bundt pan, smoothing the top with a spatula.
2. Bake for 70-80 minutes. Ovens vary, so start checking at 65 minutes. The cake is done when a toothpick comes out with moist crumbs (not wet batter) and the top springs back when lightly pressed.
3. Cool in the pan for 15 minutes – no cheating! Trying to remove it too soon can cause breakage. After that, invert it onto a cooling rack and let it cool completely before slicing.

Pro tip: The wait is torture, but this cake actually tastes even better the next day when the flavors have had time to mingle!

Tips for the Best Homemade Strawberry Italian Cream Pound Cake

After baking this cake more times than I can count, I’ve learned a few tricks that make all the difference between good and oh-my-goodness amazing:

• Flour those berries! Toss diced strawberries with 1 tablespoon flour to prevent sinking – they’ll distribute evenly instead of all landing at the bottom.
• Room temp is non-negotiable – cold ingredients don’t incorporate properly. Butter should dent when pressed (not melted!), and eggs should feel neutral to the touch.
• Check early, check often – ovens lie! Start testing at 65 minutes to avoid overbaking. The sides should pull away slightly from the pan when done.
• Let it rest – I know it’s hard, but waiting until it’s completely cooled gives you cleaner slices and better flavor.

Follow these, and you’ll get perfect results every single time!

Variations for Your Homemade Strawberry Italian Cream Pound Cake

One of my favorite things about this recipe is how easily it adapts! Here are some delicious twists I’ve tried over the years:

• Berry swaps: Raspberries or blackberries work beautifully instead of strawberries – just reduce liquid if using frozen
• Nut-free option: Skip the pecans and add extra berries or white chocolate chips
• Citrus twist: Add lemon zest to the batter for a bright, summery flavor
• Decadent version: Swirl in strawberry jam before baking for extra berry punch

The possibilities are endless – make it your own!

Serving Suggestions

Oh, let me tell you how we love to serve this strawberry Italian cream pound cake! My family goes wild when I top slices with a dollop of fresh whipped cream and extra macerated strawberries – the juices soak into the cake just slightly. For special occasions, a drizzle of white chocolate ganache takes it over the top. In summer, I’ll sometimes serve it with a scoop of vanilla bean ice cream that melts into all those pretty swirls. Honestly though? It’s spectacular all on its own with just a dusting of powdered sugar – the flavors really shine!

Storage and Reheating Instructions

Here’s how to keep your strawberry Italian cream pound cake tasting fresh – if it lasts that long! At room temp, store it in an airtight container (I use my grandma’s cake dome) for up to 3 days. For longer storage, pop it in the fridge for 5 days max. Want to revive a slice? Just 10 seconds in the microwave makes it taste like it just came out of the oven. Pro tip: Wrap individual slices in plastic before refrigerating so they don’t pick up other food smells!

Nutritional Information

Here’s the scoop on what’s in each glorious slice (based on my standard recipe): about 380 calories, 18g fat, and 50g carbs. But let’s be real – nutrition varies based on your exact ingredients and portion size. If you’re counting, always check your specific brands. That said… totally worth every delicious bite!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
You absolutely can! Just thaw and drain them really well – I pat them dry with paper towels. Frozen berries release more liquid, so toss them with an extra tablespoon of flour to compensate. Your cake might bake a few minutes longer too.

Why did my cake sink in the middle?
Oh honey, we’ve all been there! Usually it’s from opening the oven door too early (wait at least 55 minutes!) or undermixing the eggs. Make sure each egg is fully incorporated before adding the next. And always preheat your oven properly – I keep an oven thermometer to double-check.

Can I make this without a Bundt pan?
Of course! Two loaf pans work great – just reduce baking time to about 50-55 minutes. You can even bake it in a 9×13″ pan for easy sheet cake slices. The shape changes, but that amazing strawberry flavor stays perfect!

How do I prevent sticking?
My foolproof method? Grease every nook with butter, then dust with flour or use baking spray with flour. Let the cake cool in the pan for exactly 15 minutes before flipping – any longer and the sugars start sticking. If it resists, run a thin knife around the edges gently.

Did you make this strawberry Italian cream pound cake? I’d love to hear how it turned out! Leave a comment below or snap a photo – nothing makes me happier than seeing your baking successes!

Print