Description
This Amazing Homemade Strawberry Italian Cream Pound Cake is a tender, moist pound cake swirled with fresh pureed strawberries and topped with a glossy, luscious Italian meringue frosting. The classic buttery cake is enhanced by the natural sweetness and vibrant color of strawberries, while the light and airy meringue frosting adds a sophisticated finish that’s perfect for any special occasion or indulgent treat.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking.
- 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 the softened butter and granulated sugar until light, fluffy, and pale yellow, ensuring a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate Flour and Milk Alternately: Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour. Mix each addition just until combined to avoid overmixing.
- Fold in Pureed Strawberries: Gently fold the pureed strawberries into the batter to maintain airiness and create beautiful pink swirls without overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan, smooth the top with a spatula, and bake for 50-60 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully remove it onto a wire rack to cool completely before frosting.
- Prepare Italian Meringue Frosting: In a heatproof bowl, whisk the egg whites and granulated sugar just to combine. In a small saucepan, combine water and cream of tartar and bring to a boil until the syrup reaches 240°F (115°C) using a candy thermometer.
- Make Meringue: With the mixer running on medium speed, slowly drizzle hot sugar syrup into the egg white mixture without hitting the whisk. Once fully incorporated, increase mixer speed to high and beat until thick, glossy, and stiff peaks form. The meringue should feel cool to the touch. Stir in vanilla extract.
- Frost the Cake: Ensure the cake is completely cooled. Spread the Italian meringue frosting evenly over the top of the cake using a spatula or spoon to create smooth or swirled designs.
Notes
- Make sure eggs and butter are at room temperature for optimal creaming and mixing.
- Avoid overmixing batter after adding flour to ensure a tender crumb.
- Use a candy thermometer for precise sugar syrup temperature for stable meringue.
- Cool the cake completely before frosting to prevent melting of meringue.
- Store the frosted cake in a cool place; refrigeration is recommended if not serving immediately.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: strawberry pound cake, Italian cream cake, Italian meringue frosting, homemade pound cake, strawberry dessert, baking recipe, classic pound cake
