Description

This Amazing Homemade Strawberry Italian Cream Pound Cake is a tender, moist pound cake swirled with fresh pureed strawberries and topped with a luscious Italian meringue frosting. Featuring a buttery, vanilla-scented batter with bright strawberry flavor and a light, glossy frosting, this dessert is perfect for special occasions or any time you crave a beautiful, flavorful cake.

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, at 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan or spray with a baking spray containing flour 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 in color. This step is key for a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
Alternate Adding Flour and Milk: Add a third of the dry flour mixture to the wet mix and blend gently. Then add half of the milk, mixing again. Repeat with the remaining flour and remaining milk, starting and ending with the flour. Mix just until combined to avoid overmixing.
Fold in Pureed Strawberries: Gently fold the pureed strawberries into the batter to create lovely pink swirls while keeping the batter airy.
Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack and allow it to cool completely before frosting.
Prepare Sugar Syrup: In a small saucepan, combine water and cream of tartar. Heat over medium-high heat until the syrup reaches 240°F (115°C) on a candy thermometer (soft ball stage).
Whip Egg Whites: In a heatproof bowl, whisk the egg whites and granulated sugar until combined and no yolk remains.
Combine Syrup and Egg Whites: With mixer running at medium speed, slowly drizzle the hot sugar syrup down the side of the bowl into the egg whites, avoiding the whisk, then increase mixer speed to high.
Beat to Stiff Peaks: Continue beating until the meringue becomes thick, glossy, forms stiff peaks, and cools to room temperature. Stir in vanilla extract at the end.
Frost the Cake: Using an offset spatula or spoon, spread the Italian meringue frosting evenly over the completely cooled pound cake. Create smooth or swirled patterns as desired.

Notes

Use room temperature ingredients, especially butter and eggs, for better mixing and cake texture.
Do not overmix the batter to keep the cake tender and light.
Ensure no egg yolk is in the whites before making meringue; yolk can prevent proper whipping.
Monitor sugar syrup temperature carefully to reach the correct soft ball stage for stable meringue.
If the meringue frosting feels too soft, chill it briefly in the refrigerator, stirring occasionally.
Store leftover cake covered loosely in the refrigerator and consume within 1-2 days to avoid meringue weeping.
Bring refrigerated cake to room temperature before serving for best texture and flavor.

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 strawberry cake, fruity pound cake, bakery style cake