Strawberry Italian Cream Cake Recipe

This fluffy, moist Strawberry Italian Cream Cake is made with sweet shredded coconut, crunchy pecans, and fresh strawberries folded right into the batter, all ready in under two hours. The hero moment happens when you slice through the three generous layers to reveal a tender, pink-flecked crumb sandwiched between thick swoops of tangy cream cheese frosting. I love making this for spring gatherings because it balances the nutty richness of the classic Southern recipe with a bright burst of berry flavor.

Why This Twist Works

If you grew up eating traditional Italian Cream Cake, you know it isn’t actually Italian—it is a Southern classic famous for its dense, buttermilk crumb loaded with coconut and pecans. What makes this strawberry version special is how the fruit cuts through that richness. The acidity of the fresh berries balances the heavy cream cheese frosting and sweet coconut, creating a lighter-tasting dessert that doesn’t feel as heavy on the palate.

I learned the hard way that you can’t just throw wet fruit into this batter without consequences. My first attempt was a soggy disaster because the strawberries released too much water during baking. The secret I discovered is to chop the berries finely and pat them thoroughly dry before folding them in, ensuring you get all the flavor without compromising the cake’s structural integrity.

Strawberry Italian Cream Cake Ingredients

For the Cake Layers:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated (room temperature)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, shaken
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted
• 1 1/2 cups fresh strawberries, finely chopped and patted dry

For the Cream Cheese Frosting:

• 16 oz (2 blocks) full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 teaspoon vanilla extract
• 6 cups powdered sugar, sifted
• Fresh strawberries and extra pecans for garnish

How To Make Strawberry Italian Cream Cake

1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper, and flour the sides to ensure the cakes release perfectly.
2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 5 minutes until pale and fluffy. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
3. Mix Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Mix just until combined to avoid overworking the gluten.
4. Fold in Mix-ins: Gently fold in the sweetened coconut, chopped pecans, and the dried chopped strawberries by hand using a spatula. Set this batter aside.
5. Whip and Fold Egg Whites: In a clean, grease-free bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three batches. This step is crucial for lightening the dense batter.
6. Bake the Layers: Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
7. Make the Frosting: Beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract. Gradually add the powdered sugar, one cup at a time, beating on low until incorporated, then increase to high and whip for 2 minutes until fluffy.
8. Assemble the Cake: Place one cake layer on a serving platter. Spread a thick layer of frosting over the top. Repeat with the second and third layers. Use the remaining frosting to coat the top and sides of the cake. Garnish with fresh strawberries and pecans.

Recipe Tips

• Dry Your Strawberries: Fresh strawberries contain a lot of water. After chopping them, spread them on paper towels and pat them dry. If you skip this, your cake layers may become gummy or sink in the middle.
• Toast the Pecans: Toasting the pecans in a dry skillet for 3-4 minutes before adding them to the batter amplifies their nutty flavor and keeps them crunchy inside the soft cake crumb.
• Room Temperature Ingredients: Ensure your butter, eggs, buttermilk, and cream cheese are all at room temperature. This creates a smooth emulsion that traps air better, resulting in a lighter, taller cake.
• Don’t Skip the Parchment: This cake is moist and can be sticky. Parchment paper circles for the bottom of the pans are non-negotiable insurance against broken layers.

What To Serve With Strawberry Italian Cream Cake

This cake is rich and sweet, so it pairs beautifully with unsweetened beverages that cut through the sugar. A dark roast coffee or a shot of espresso provides a bitter contrast that highlights the coconut and cream cheese flavors. For a celebratory touch, serve it with a glass of dry Prosecco or Brut Champagne, as the bubbles help cleanse the palate between bites.

How To Store

Because of the cream cheese frosting and fresh fruit content, this cake must be stored in the refrigerator. It will keep well in an airtight container or cake keeper for up to 4 days. If you want to make it ahead, you can freeze the unfrosted baked layers wrapped tightly in plastic wrap for up to 3 months.

FAQs

Can I use frozen strawberries?

It is not recommended for this specific recipe. Frozen strawberries release significantly more liquid than fresh ones, which can throw off the moisture balance of the batter and lead to a dense, soggy cake.

Why is it called Italian Cream Cake if it’s Southern?

The origin is murky, but it’s widely accepted as a Southern U.S. invention. The name likely comes from the inclusion of ingredients that were considered “exotic” or Italian-style at the time, or perhaps a marketing tactic by an early recipe developer.

Can I bake this in a 9×13 pan?

Yes, you can bake this in a greased 9×13 inch pan. You will likely need to increase the baking time to 35-45 minutes. Check for doneness with a toothpick starting at the 35-minute mark.

What if I don’t like coconut?

You can omit the coconut, but the texture will change significantly as the coconut adds moisture and chew. If you remove it, consider adding an extra 1/4 cup of pecans to maintain some texture.

Why did my cake sink in the middle?

Sinking usually happens if the oven door was opened too early or if the batter was overmixed after adding the egg whites. It can also occur if the strawberries were too wet, weighing down the batter structure.

Nutrition

• Calories: 680
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 390mg
• Total Carbohydrate: 82g
• Protein: 8g

Try More Recipes:

• Italian Olive Oil Cake Recipe
• Italian Orange Cake (Pan d’Arancio)
• Italian Rainbow Cake

Strawberry Italian Cream Cake

Recipe by Paula

Servings

12

servings

Prep time

45

minutes

Cooking time

1

hour 

40

minutes

Total time

2

hours 

25

minutes

This moist, nutty Strawberry Italian Cream Cake combines sweet coconut, toasted pecans, and fresh berries for a perfect spring dessert. Ready in under 2 hours, it features tender pink-flecked layers and a rich cream cheese frosting that is ideal for Easter or Mother’s Day.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 5 large eggs, separated (room temperature)

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk, shaken

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans, toasted

• 1 1/2 cups fresh strawberries, finely chopped and patted dry

• 16 oz (2 blocks) full-fat cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened (for frosting)

• 1 teaspoon vanilla extract (for frosting)

• 6 cups powdered sugar, sifted

• Fresh strawberries and extra pecans for garnish

Directions

• 1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and flour the sides.
• 2. Beat 1 cup softened butter and granulated sugar on medium-high speed for 5 minutes until fluffy. Add egg yolks one at a time, then vanilla.
• 3. Whisk flour, baking soda, and salt in a separate bowl. Add to the butter mixture alternately with buttermilk, starting and ending with flour. Mix on low.
• 4. Gently fold in shredded coconut, chopped pecans, and dried chopped strawberries by hand.
• 5. Beat egg whites in a clean bowl until stiff peaks form. Fold gently into the batter in three batches.
• 6. Divide batter among pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
• 7. Beat cream cheese and 1/2 cup butter until smooth. Add vanilla and gradually beat in powdered sugar until fluffy.
• 8. Frost between cooled layers and over the top and sides. Garnish with berries and pecans.