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

3 large egg whites

3/4 cup granulated sugar

1/4 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

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 flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy.

Step 4: Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Step 5: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.

Step 6: Gently fold in the pureed strawberries until the batter has beautiful pink swirls.

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

Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 9: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

Step 10: Meanwhile, prepare the Italian meringue frosting. Combine egg whites and sugar in a heatproof bowl, ensuring no yolk is present.

Step 11: In a small saucepan, bring water and cream of tartar to a boil. Using a candy thermometer, heat until it reaches 240°F (115°C).

Step 12: With your mixer on medium, slowly drizzle the hot sugar syrup into the egg white mixture, avoiding the whisk.

Step 13: Increase speed to high and beat until the meringue is thick, glossy, and forms stiff peaks. It should feel cool to the touch. Stir in vanilla extract.

Step 14: Once the cake is completely cool, spread the Italian meringue frosting evenly over the top. Create swirls or smooth it out as you prefer.

Tips & Variations

Use room temperature eggs and softened butter for the best creaming results and a lighter cake.

Be gentle folding in the strawberry puree to maintain air in the batter, ensuring a tender crumb.

If your meringue frosting is too soft, chill it in the refrigerator for 10-15 minutes, stirring occasionally.

Try swapping half the strawberries for raspberries or adding lemon zest for a bright twist.

Add a teaspoon of almond extract for extra flavor or swirl in cream cheese for a richer cake.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use thawed frozen strawberries. Be sure to puree them well and drain excess liquid if too watery to maintain the right batter consistency.

What if I don’t have a candy thermometer for the syrup?

While a candy thermometer is ideal, you can test the syrup by dropping a bit into cold water; it should form a soft ball that holds together but is pliable. However, using a thermometer is the most reliable method for perfect meringue.