Description
This Amazing Homemade Strawberry Italian Cream Pound Cake is a luscious, tender cake swirled with fresh strawberry puree and topped with a silky Italian meringue frosting. The rich, buttery pound cake is delicately flavored with vanilla and balanced by the natural sweetness and tang of strawberries. Finished with a glossy, stable meringue frosting, this dessert is perfect for special occasions or an indulgent treat to impress your friends and family.
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
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Set 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 until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until light, fluffy, and pale yellow in color. This aeration is crucial for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor depth.
- Alternate Adding Dry Ingredients and Milk: Add the flour mixture and milk in three portions alternately, beginning and ending with the flour mixture (flour, milk, flour, milk, flour). Mix gently until just combined to avoid toughening the cake.
- Fold in Strawberry Puree: Gently fold the pureed fresh strawberries into the batter, preserving the airiness and creating beautiful pink swirls without over mixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a wooden skewer or toothpick into 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 turn it out onto a wire rack to cool completely before frosting to avoid melting the meringue.
- Prepare the Italian Meringue Frosting: In a heatproof bowl, lightly whisk the egg whites and granulated sugar together. In a small saucepan, combine the water and cream of tartar and bring to a boil until the sugar syrup reaches 240°F (115°C) soft ball stage. With the mixer running on medium, carefully drizzle the hot syrup into the egg white mixture without touching the whisk, then increase speed to high and beat until stiff, glossy peaks form and mixture feels cool.
- Finish Frosting: Stir in the vanilla extract to the meringue bowl.
- Assemble and Frost: Spread the Italian meringue frosting evenly over the cooled pound cake using an offset spatula or spoon. Create swirls or smooth coating as desired.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once adding the flour to keep the cake tender.
- Use a candy thermometer to accurately reach the syrup temperature needed for the meringue to set properly.
- Make sure the cake is completely cool before frosting to prevent the meringue from melting.
- Remove any yolks from egg whites carefully to ensure proper meringue whipping.
- Store the cake in a cool place or refrigerator once frosted for best results.
- Prep Time: 20 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, creamy pound cake
