Dessert

Homemade Strawberry Italian Cream Pound Cake with Fluffy Italian Meringue Frosting Recipe

ByGabriel Langdon December 29, 2025December 29, 2025

Introduction

This Amazing Homemade Strawberry Italian Cream Pound Cake is a delightful twist on a classic dessert. With fresh strawberry puree folded into a tender pound cake and topped with a glossy Italian meringue frosting, it’s a showstopper for any occasion. Simple ingredients come together for an elegant and flavorful treat.

A two-layer slice of vanilla cake with visible small red berry pieces baked inside both layers. Between the layers, there is a pink creamy frosting mixed with bits of red berries. The top of the cake is covered with a thick layer of white and light pink whipped frosting with a soft, fluffy texture and some small peaks. The slice is served on a white plate, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 milk (whole milk recommended)
1 cup fresh strawberries, pureed
3 large egg whites (for frosting)
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, beating well after each addition. Stir in 1 teaspoon vanilla extract.
Step 5: Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined; avoid overmixing.
Step 6: Gently fold in the pureed strawberries until no large streaks remain, being careful not to deflate the batter.
Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Step 9: To make the frosting, combine egg whites and sugar in a heatproof bowl, ensuring no yolks are present.
Step 10: In a small saucepan, mix water and cream of tartar. Boil until the syrup reaches 240°F (115°C) using a candy thermometer.
Step 11: With the mixer running on medium, slowly pour hot syrup into the egg whites, avoiding the whisk.
Step 12: Increase mixer speed to high and beat until the meringue is thick, glossy, and cool to the touch, forming stiff peaks. Stir in 1 teaspoon vanilla extract.
Step 13: Once the cake is completely cool, spread the Italian meringue frosting evenly over the top using a spatula. Create swirls or smooth as desired.

Tips & Variations

Use room temperature eggs and butter for better mixing and smoother batter.
Puree fresh strawberries for vibrant color and flavor; frozen can also work if thawed and drained.
If you don’t have a candy thermometer, test syrup doneness by dropping a bit into cold water to see if it forms a soft ball.
For added texture, fold in chopped nuts or white chocolate chips with the strawberries.
Store leftover cake without frosting to prevent sogginess, then frost just before serving.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. If storing unfrosted, wrap tightly in plastic wrap and keep at room temperature for up to 2 days or freeze for up to 1 month. Thaw in the fridge overnight before frosting.

How to Serve

A slice of two-layer vanilla cake with light yellow sponge and visible small red fruit pieces inside sits on a white plate. Between the two cake layers, there is a thick layer of creamy light pink frosting with red fruit bits mixed in. The top of the cake is covered with a textured layer of pink and white frosting, decorated with small pink frosting peaks around the edges. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used if fully thawed and drained to remove excess moisture. This helps prevent the batter from becoming too wet and affects texture.

What if I don’t have a candy thermometer?

You can test the syrup by dropping a small amount into cold water. If it forms a soft, pliable ball that flattens when removed from water, it has reached the “soft ball” stage needed for the meringue.