Strawberry Italian Cream Pound Cake (Moist, Rich & Bakery-Style)

1 cup unsalted butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 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

½ teaspoon almond extract (optional)

1 cup sweetened shredded coconut

¾ cup finely chopped strawberries (fresh or freeze-dried)

Optional: ½ cup chopped pecans or walnuts

Optional Strawberry Glaze

1 cup powdered sugar

2–3 tablespoons strawberry purée or milk

Preparation

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