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–+ servings
Strawberry Italian Cream Pound Cake

Heavenly Strawberry Italian Cream Pound Cake for Sweet Moments

This Strawberry Italian Cream Pound Cake offers a delightful blend of buttery richness and fresh strawberry sweetness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can use gluten-free flour blend as a substitute
  • 1 tbsp Baking powder Acts as a leavening agent
  • 1/2 tsp Salt Balances sweetness
  • 1 cup Unsalted butter (softened) At room temperature for easy creaming
  • 1 1/2 cups Granulated sugar Feel free to reduce to taste
  • 4 large Eggs At room temperature
  • 2 tsp Vanilla bean paste Can substitute with vanilla extract
  • 1 cup Whole milk At room temperature
  • 1 cup Pureed strawberries (fresh or thawed frozen) Ensure frozen strawberries are well-drained
For the Meringue
  • 4 large Egg whites At room temperature
  • 1/4 tsp Cream of tartar Stabilizes the egg whites
  • 1/2 cup Water Used to cook the syrup

Equipment

  • 9x5 inch loaf pan
  • Electric Mixer
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, combine all-purpose flour, baking powder, and salt; whisk together.
  3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time and mix well; blend in vanilla bean paste.
  5. Gradually add dry ingredients to the butter mixture, alternating with whole milk, mixing until just combined.
  6. Gently fold in pureed strawberries until evenly distributed.
  7. Pour batter into prepared loaf pan and bake for 50-60 minutes, checking for doneness.
  8. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
  9. Prepare meringue by whisking egg whites; cook water and cream of tartar until 240°F, then drizzle into egg whites.
  10. Spread meringue generously over cooled cake and serve immediately or store in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing and texture.

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