Italian Cream Cake is a luscious, moist dessert known for its tender crumb and rich cream cheese frosting. Adding fresh strawberries brings a bright, juicy contrast that complements the cake’s buttery, nutty flavors perfectly. This recipe blends classic Southern Italian cream cake with a fresh strawberry twist, making it a crowd-pleaser for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans or walnuts (toasted for extra flavor)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1/4 cup heavy cream or milk (for frosting)
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Prep the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the 1 cup softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. This step is key for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon vanilla extract.
- Alternate adding dry ingredients and buttermilk: With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Fold in coconut and nuts: Using a spatula, gently fold in the shredded coconut and chopped pecans or walnuts until evenly distributed.
- Divide batter and bake: Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and 1/2 cup butter together until smooth and fluffy. Gradually add the powdered sugar, beating on low speed until combined. Add the 1 teaspoon vanilla extract and heavy cream; beat on high speed for 2-3 minutes until light and spreadable. Adjust consistency with more cream or powdered sugar as needed.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then scatter a third of the sliced strawberries evenly. Repeat with the second layer. Place the final cake layer on top and frost the entire cake smoothly or with a rustic texture.
- Decorate: Arrange the remaining strawberries on top of the cake decoratively. For extra flair, sprinkle chopped nuts or shredded coconut around the edges.
- Chill before serving: Refrigerate the cake for at least 1 hour to allow the frosting to set and the flavors to meld. Bring to room temperature 15-20 minutes before serving for best taste.
Tips
- Substitutions: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Nut alternatives: Pecans are traditional, but walnuts or almonds work well. Toast nuts lightly in a dry skillet for enhanced flavor.
- Storage: This cake stores best refrigerated due to cream cheese frosting and fresh strawberries. Keep it covered tightly with plastic wrap or in an airtight container.
- Common mistake: Avoid overmixing the batter after adding flour to prevent a dense cake. Also, ensure eggs and buttermilk are at room temperature for even mixing.
Serving Suggestions
Serve slices of Italian Cream Cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent dessert. Fresh mint leaves add a refreshing garnish that pairs well with strawberries. This cake is perfect for celebrations but also delightful as a sweet afternoon treat with coffee or tea.
Variations
For a tropical twist, substitute strawberries with fresh pineapple chunks or mango slices. You can also fold in crushed pineapple into the batter for extra moisture and flavor. Another popular variation includes adding a teaspoon of almond extract along with vanilla for a deeper aroma. To make it gluten-free, use a 1:1 gluten-free flour blend but be mindful of texture changes.
Storage and Reheating
Store leftover cake covered in the refrigerator for up to 4 days. The cream cheese frosting and fresh strawberries require refrigeration to stay fresh and safe. To keep the cake moist, wrap it tightly or store in an airtight container. Avoid freezing the assembled cake with fresh strawberries as freezing can alter the texture and cause the fruit to become mushy.
If you want to freeze the cake, do so before frosting: wrap each cooled layer tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw layers overnight in the fridge before frosting and assembling.
Reheating is generally not recommended because the frosting can melt and strawberries may release juice. If preferred, serve cake slices at room temperature by removing from the fridge 15-20 minutes before eating.
Frequently Asked Questions
Can I make Italian Cream Cake without coconut?
Yes, you can omit the shredded coconut if you’re not a fan or have allergies. The cake will still be moist and flavorful, but the coconut adds a signature texture and slight chewiness that many love.
How do I prevent the cake from drying out?
Properly measuring flour and not overbaking are crucial. Check the cake a few minutes before the suggested baking time by inserting a toothpick. Also, use room temperature ingredients and avoid overmixing the batter to keep the crumb tender.
Is it necessary to use three layers?
While traditional Italian Cream Cake is often three layers, you can bake it in two pans or a sheet pan if preferred. Adjust baking time accordingly and slice the cake horizontally if you want multiple layers.
Can I prepare the cake a day ahead?
Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Refrigerate until ready to assemble. The frosting and strawberries are best added on the day of serving to keep them fresh.
What’s the best way to hull strawberries quickly?
Use a small paring knife or a strawberry huller tool to remove the green leafy tops efficiently without wasting the fruit. Cutting a small cone-shaped piece from the top works well.
Can I use frozen strawberries?
Fresh strawberries are recommended for texture and flavor, but if using frozen, thaw and drain them thoroughly to avoid excess moisture in the cake. Pat dry with paper towels before layering.
Why is cream cheese frosting preferred for this cake?
Cream cheese frosting balances the sweetness of the cake with its slight tang and creamy texture. It complements the coconut and nuts perfectly, providing richness without overwhelming the flavors.
How do I achieve a smooth frosting finish?
Use an offset spatula and apply a crumb coat (a thin layer of frosting) first. Chill the cake for 15-20 minutes, then add a second thicker layer, smoothing it with the spatula or a bench scraper for a professional look.
Italian Cream Cake with strawberries is a timeless dessert that combines moist layers, nutty richness, and fresh fruit vibrancy. With these detailed instructions and tips, you can confidently bake a stunning cake that’s sure to impress family and guests alike.
Related
- The Complete Guide to Microwaving Frozen Fish Sticks Perfectly
- The Complete Guide to Pickling Salmon at Home Safely & Deliciously
- The Complete Guide to Cleaning Salmon Like a Pro