Description
This Amazing Homemade Strawberry Italian Cream Pound Cake is a tender, buttery pound cake swirled with fresh strawberry puree and topped with a glossy, fluffy Italian meringue frosting. Perfectly balancing the rich cake and light frosting, this bake is a delightful treat that brings a hint of classic Italian flair infused with fresh strawberry flavor, ideal for dessert or special occasions.
Ingredients
Scale
Cake 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
Italian Meringue Frosting Ingredients
- 3 large egg whites, no yolk
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or use a baking spray with flour to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream softened butter and granulated sugar until light, fluffy, and pale yellow. This step is key for a tender cake texture.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Adding Dry and Wet: Add about one-third of the dry flour mixture and mix until combined, then add half of the milk and mix again. Continue alternating, ending with the flour mixture. Mix just until combined to avoid toughness.
- Fold in Strawberry Puree: Gently fold in the pureed strawberries to create beautiful pink swirls, taking care not to deflate the batter’s airiness.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking doneness with a toothpick inserted into the center. It should come out clean or with moist crumbs, not wet batter.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully remove it onto a wire rack and cool completely before frosting.
- Prepare Meringue Base: While the cake cools, whisk egg whites and granulated sugar lightly in a heatproof bowl, ensuring no yolk is present.
- Make Hot Sugar Syrup: In a small saucepan, combine water and cream of tartar, then bring to a boil and cook until the syrup reaches 240°F (115°C) – the soft ball stage – using a candy thermometer for accuracy.
- Combine Syrup and Egg Whites: With mixer on medium, slowly drizzle the hot sugar syrup down the side of the bowl into the egg whites, avoiding the whisk itself.
- Whip Meringue: Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture feels cool to touch. Stir in vanilla extract.
- Frost the Cake: Spread the Italian meringue frosting evenly over the completely cooled pound cake, using an offset spatula or spoon to create smooth or swirled designs.
Notes
- Ensure butter and eggs are at room temperature for best mixing results and cake texture.
- Do not overmix batter to keep the pound cake tender and light.
- The candy thermometer is necessary to get the perfect consistency for the Italian meringue frosting.
- Make sure the cake is completely cooled before frosting to avoid melting the meringue.
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- This pound cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Keywords: Strawberry pound cake, Italian cream cake, Italian meringue frosting, homemade dessert, pound cake recipe, strawberry dessert, baking with strawberries
