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Amazing Homemade Strawberry Italian Cream Pound Cake Recipe

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This Amazing Homemade Strawberry Italian Cream Pound Cake combines the rich, tender crumb of a classic pound cake with the fresh brightness of pureed strawberries, finished with a luscious Italian meringue frosting. It’s a perfect blend of creamy texture and fruity flavor that makes an elegant dessert for any occasion.

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent the cake from sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later incorporation.
  3. Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar in a large bowl until the mixture is light, fluffy, and pale yellow. This step is essential for a tender and airy cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all eggs are added, stir in the vanilla extract evenly throughout the batter.
  5. Incorporate Flour and Milk Alternately: Add the flour mixture to the batter in three parts, alternating with the milk in two parts. Start and end with the flour. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
  6. Fold in Pureed Strawberries: Gently fold the pureed strawberries into the batter to create lovely pink streaks and moisture without deflating the batter.
  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, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it onto a wire rack to cool completely before applying the frosting.
  9. Prepare Italian Meringue Frosting: In a heatproof bowl, lightly whisk together the egg whites and granulated sugar. In a small saucepan, combine the water and cream of tartar and bring to a boil, monitoring the temperature until it reaches 240°F (115°C) with a candy thermometer.
  10. Make Meringue: With your mixer running at medium speed, slowly drizzle the hot sugar syrup into the egg white mixture, making sure not to let the syrup touch the whisk to prevent splattering. Once all the syrup is added, increase the mixer speed to high and beat until the meringue is thick, glossy, and forms stiff peaks. It should also feel cool to the touch. Fold in the vanilla extract at the end.
  11. Frost the Cake: Confirm that the cake has cooled completely. Spread the Italian meringue frosting evenly over the top of the cake using a spatula or spoon. You may smooth it out or create decorative swirls according to your preference.

Notes

  • Ensure all eggs and butter are at room temperature for best mixing results.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Use fresh strawberries for the best flavor and natural sweetness.
  • Be cautious when making the sugar syrup to avoid burning; use a reliable candy thermometer.
  • The Italian meringue frosting is best applied to a fully cooled cake to prevent melting.
  • Store the cake in a cool place; refrigeration is recommended if not consuming within 2 days.

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

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