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Homemade Strawberry Italian Cream Pound Cake Recipe

★★★★★

4.6 from 94 reviews
  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (about 10-12 slices) 1x

Description

This Amazing Homemade Strawberry Italian Cream Pound Cake combines classic pound cake richness with fresh strawberry puree elegantly folded into the batter. Topped with a silky Italian meringue frosting, it’s a stunningly moist and tender dessert that’s perfect for any occasion. The delicate pink swirls inside and the fluffy, glossy meringue on top make it a crowd-pleaser that’s as beautiful as it is delicious.

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 yolks
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or spray it with baking spray containing flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale yellow. This step is critical for a tender cake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in the vanilla extract for extra flavor.
  5. Alternate Adding Flour and Milk: Add about one-third of the dry flour mixture to the wet mixture and mix just until combined. Then add half of the milk and mix again. Repeat by adding the remaining flour and then the remaining milk, ending with the flour mixture. Be careful not to overmix to avoid a tough cake.
  6. Fold in Strawberry Puree: Gently fold the pureed strawberries into the batter. This keeps the batter light and creates beautiful pink swirls throughout the cake.
  7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, testing doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs, but no wet batter.
  8. Cool the Cake: Let the cake cool in the pan for 10 minutes to set. Then carefully invert it onto a wire rack and allow it to cool completely before frosting.
  9. Prepare Italian Meringue Frosting: In a heatproof bowl, lightly whisk the egg whites and granulated sugar until combined. In a small saucepan, bring the water and cream of tartar to a boil and cook until the sugar syrup reaches 240°F (115°C) using a candy thermometer.
  10. Whip Meringue: With an electric mixer running on medium speed, very slowly drizzle the hot sugar syrup into the egg white mixture without letting it hit the whisk. Once all syrup is incorporated, increase speed to high and beat until stiff, glossy peaks form and the mixture cools down. Stir in the vanilla extract at the end.
  11. Frost the Cake: Once the cake is completely cool, spread the Italian meringue frosting evenly over the top with a spatula or spoon, creating swirls or a smooth finish as desired.
  12. Serve and Store: Serve the cake at room temperature with optional fresh berries. Store leftovers loosely covered in the refrigerator and consume within 1-2 days, allowing the cake to come to room temperature before serving again.

Notes

  • Use room temperature ingredients for optimal creaming and mixing.
  • Do not overmix batter to keep the crumb tender and light.
  • Be gentle folding in strawberry puree to retain air and prevent deflating the batter.
  • Monitor sugar syrup temperature closely when making meringue; 240°F (115°C) is critical.
  • Ensure no egg yolk is in the whites to achieve proper meringue volume.
  • Allow cake to cool completely before frosting to prevent melting.
  • If frosting is too soft, chill it 10-15 minutes and stir before spreading.
  • For variation, add lemon zest or almond extract to the batter or swirl in cream cheese for richness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: strawberry pound cake, Italian cream cake, homemade pound cake, Italian meringue frosting, berry cake, dessert loaf

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Find it online: https://bitesbyolivia.com/homemade-strawberry-italian-cream-pound-cake-recipe/