@brighteyes847: Homemade Strawberry Italian Cream Pound CAKE-COOKING WITH BRIGHT EYES Ingredients 1 cup unsalted butter, softened 2 ½ cups granulated sugar 6 large eggs, room temperature 3 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk, room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract (optional) 1 cup sweetened shredded coconut 1 cup finely chopped pecans or walnuts (optional) 1 cup chopped fresh strawberries Strawberry Cream Cheese Frosting 1 (8 oz) block cream cheese, softened ½ cup unsalted butter, softened 4 cups powdered sugar ½ cup chopped strawberries 1 tsp vanilla extract Instructions 🧁 Make the Cake: Preheat oven to 325°F (165°C). Grease and flour a bundt pan or round cake pans. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. In another bowl, sift together flour, baking soda, and salt. Add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with flour. Stir in vanilla, almond extract, coconut, nuts, and chopped strawberries. Pour into prepared pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean. Cool completely before frosting.

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