Buttery, rich, and loaded with chopped strawberries, coconut, and pecans, this Southern-style pound cake is a stunning centerpiece for any gathering. Topped with a luscious strawberry cream cheese frosting, it’s pure decadence in every bite.
📋 Quick Snapshot
Prep Time: 25 minutes
Bake Time: 1 hour 10–15 minutes
Cooling Time: 90 minutes total
Serves: 12–14
Pan: 10-cup bundt or tube pan
🧾 Ingredients
🥮 For the Cake
1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh strawberries, finely chopped
½ cup sweetened shredded coconut
½ cup chopped pecans
🍓 For the Strawberry Cream Cheese Frosting
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar
¼ cup mashed fresh strawberries
1 teaspoon vanilla extract
Pinch of salt
🧰 Tools You’ll Need
Stand mixer or hand mixer
Mixing bowls
Sifter
9–10 cup bundt or tube cake pan
Wire cooling rack
👩🍳 Step-by-Step Instructions
1️⃣ Preheat & Prepare
Preheat oven to 325°F (163°C). Generously grease and flour your bundt or tube pan.
2️⃣ Cream Butter, Shortening & Sugar
In a large bowl, beat butter and shortening until light and fluffy. Gradually add sugar, mixing thoroughly.
3️⃣ Add Eggs
Beat in eggs one at a time, mixing well after each. Don’t rush this step — it builds your cake’s rich structure.
4️⃣ Sift & Combine Dry Ingredients
Sift together flour, baking powder, and salt in a separate bowl.
5️⃣ Alternate Dry Mix & Buttermilk
With mixer on low, alternate adding flour mixture and buttermilk in thirds, starting and ending with flour. Mix just until combined after each addition. Stir in vanilla extract.
6️⃣ Fold in the Good Stuff
Gently fold in chopped strawberries, coconut, and pecans. Mix by hand to avoid overworking the batter or breaking the berries.
7️⃣ Bake
Pour batter evenly into your prepared pan. Bake for 1 hour and 10–15 minutes, or until a toothpick comes out clean.
8️⃣ Cool
Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely — about 1 hour.
🎂 Make the Frosting
In a bowl, beat cream cheese and butter until smooth. Add vanilla and a pinch of salt. Gradually beat in powdered sugar, ½ cup at a time, until you reach a thick but spreadable consistency. Fold in mashed strawberries.
Tip: If your frosting gets too thin from the strawberries, add more powdered sugar or refrigerate to firm it up.
🧁 Decorate & Serve
Once cake is fully cooled, spread the strawberry cream cheese frosting evenly over the top. Garnish with fresh berries or shredded coconut if desired.
Slice and serve at room temperature. Store leftovers in the fridge for up to 4–5 days.
💡 Baker’s Tips
Use ripe but firm strawberries to avoid a watery batter.
Don’t skip the shortening — it helps with that traditional pound cake crumb.
Toast the pecans and coconut briefly for extra flavor depth.
Want even more strawberry punch? Add ¼ tsp strawberry extract to the frosting.