Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup whole milk

1 cup fresh strawberries, pureed

For the Italian Meringue Frosting:

3 large egg whites

3/4 cup granulated sugar

1/4 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer.

Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5: Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.

Step 6: Gently fold in the pureed strawberries until the batter has pink swirls and is evenly combined.

Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 10: To make the frosting, whisk egg whites and sugar together in a heatproof bowl, ensuring no yolk is present.

Step 11: In a small saucepan, combine water and cream of tartar and bring to a boil until the syrup reaches 240°F (115°C), the soft ball stage.

Step 12: With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture without touching the whisk. Increase speed to high and beat until thick, glossy, and stiff peaks form. Stir in vanilla.

Step 13: Once the cake is completely cool, spread the Italian meringue frosting evenly over the top using a spatula or spoon, creating swirls if desired.

Tips & Variations

Make sure your butter and eggs are at room temperature for a smoother batter and better rise.

If fresh strawberries are out of season, frozen unsweetened strawberries can be thawed and pureed as a substitute.

Use a candy thermometer for precise syrup temperature to ensure perfect meringue stability.

Try adding a tablespoon of lemon zest to the batter for a bright twist on flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the meringue frosting fresh. Before serving, let the cake come to room temperature for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before frosting or serving.

FAQs

Can I make this cake without fresh strawberries?

Yes, you can substitute fresh strawberries with thawed frozen strawberries, pureed the same way. Alternatively, you could leave the strawberries out and enjoy a classic Italian cream pound cake.

What if I don’t have a candy thermometer?

While a candy thermometer is ideal for making Italian meringue frosting, you can test the syrup by dropping a small amount into cold water; if it forms a soft, flexible ball, it has reached the soft ball stage (about 240°F/115°C).