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

1 teaspoon vanilla extract

1/2 cup whole milk

1 cup fresh strawberries, pureed

3 large egg whites

3/4 cup granulated sugar (for frosting)

1/4 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). 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 1 3/4 cups sugar until light and fluffy, about 3–5 minutes.

Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract.

Step 5: Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix gently until just combined, careful not to overmix.

Step 6: Fold in the pureed strawberries gently to maintain the airiness of the batter, creating pretty pink swirls.

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

Step 8: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes.

Step 9: Remove the cake from the pan and transfer to a wire rack to cool completely before frosting.

Step 10: To make the Italian meringue frosting, whisk the egg whites and 3/4 cup sugar in a heatproof bowl until just combined, ensuring no yolks are present.

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

Step 12: With the mixer running on medium speed, slowly pour the hot syrup into the egg white mixture, avoiding the whisk. Increase speed to high and beat until stiff, glossy peaks form and the bowl feels cool.

Step 13: Stir in 1 teaspoon vanilla extract into the meringue frosting.

Step 14: Spread the frosting evenly over the completely cooled cake using an offset spatula or spoon, creating swirls or a smooth finish as desired.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and vibrant color in the puree.

If you prefer, substitute whole milk with buttermilk for a slight tang and extra tenderness.

Ensure eggs and butter are at room temperature to achieve a smooth, airy batter.

To decorate, add whole or sliced strawberries on top of the frosting for a pretty finish.

Use a candy thermometer for accurate syrup temperature when making the frosting to ensure the perfect texture.

Storage

Store the cake covered loosely with plastic wrap or in an airtight container at room temperature for up to 2 days to keep the meringue fresh. For longer storage, refrigerate for up to 4 days but allow the cake to come to room temperature before serving. Avoid freezing the frosted cake, as the meringue does not freeze well. If needed, freeze the unfrosted cake tightly wrapped for up to 2 months and frost after thawing completely.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries but be sure to thaw and drain them well before pureeing to avoid excess moisture in the batter.

Why is it important to let the cake cool completely before frosting?

Frosting a warm cake will cause the meringue to melt and slide off, resulting in a messy finish. Cooling completely helps the frosting set properly and maintains a beautiful texture.