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 (no yolk)

3/4 cup granulated sugar

1/4 cup water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, use an electric mixer to cream the softened butter and 1 3/4 cups granulated sugar until light, fluffy, and pale yellow.

Step 4: Beat in the eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.

Step 5: Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour. Mix each addition just until combined to avoid overmixing.

Step 6: Gently fold the pureed strawberries into the batter to maintain airiness and create beautiful pink swirls without overmixing.

Step 7: Pour the batter into the prepared loaf pan, smooth the top with a spatula, and bake for 50-60 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Step 8: Let the cake cool in the pan for 10 minutes, then carefully remove it onto a wire rack to cool completely before frosting.

Step 9: To prepare the Italian meringue frosting, whisk the egg whites and 3/4 cup granulated sugar just to combine in a heatproof bowl.

Step 10: In a small saucepan, combine water and cream of tartar and bring to a boil until the syrup reaches 240°F (115°C) using a candy thermometer.

Step 11: With the mixer running on medium speed, slowly drizzle the hot sugar syrup into the egg white mixture without hitting the whisk.

Step 12: Once fully incorporated, increase mixer speed to high and beat until thick, glossy, and stiff peaks form. The meringue should feel cool to the touch. Stir in 1 teaspoon vanilla extract.

Step 13: Ensure the cake is completely cooled. Spread the Italian meringue frosting evenly over the top of the cake using a spatula or spoon to create smooth or swirled designs.

Tips & Variations

Use ripe, sweet strawberries for the best flavor and natural sweetness in the batter.

For a stronger strawberry presence, gently fold in small chopped pieces along with the puree.

If you don’t have a candy thermometer, test the sugar syrup by dropping a bit into cold water; it should form a soft, pliable ball before adding to the egg whites.

Try adding a tablespoon of lemon zest to the batter for a fresh citrus twist.

Substitute whole milk with buttermilk for a slightly tangier, moist crumb.

Storage

Store the pound cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep the frosting covered to prevent it from drying out. To serve after refrigeration, let the cake come to room temperature. Leftovers can be frozen for up to 2 months; thaw in the refrigerator and bring to room temperature before frosting.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain excess liquid before pureeing to avoid making the batter too wet.

Is it safe to use raw egg whites in the frosting?

This recipe uses Italian meringue, where the egg whites are cooked by the hot sugar syrup, making it safe to eat. Just be sure to follow the temperature guidelines closely.