Amazing Homemade Strawberry Italian Cream Pound Cake
An incredibly tender strawberry pound cake topped with cloud-like Italian meringue.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar divided
- 4 large eggs at room temperature
- 2 teaspoons vanilla bean paste divided
- 1/2 cup whole milk at room temperature
- 3/4 cup pureed strawberries fresh or well-drained thawed frozen
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup water
Instructions
- Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan and set aside.
- In a medium bowl whisk together flour, baking powder, and salt until well combined.
- In a large bowl cream softened butter and 1 1/4 cups of the granulated sugar with a mixer on medium speed for 3 to 4 minutes until very light and fluffy.
- Beat in eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Mix in 1 teaspoon vanilla bean paste until evenly incorporated.
- Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk in 2 additions, beginning and ending with the dry ingredients, mixing on low speed just until combined.
- Gently fold in the pureed strawberries with a spatula until evenly distributed with no visible streaks.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Once the cake is fully cool, prepare the Italian meringue by placing egg whites and the remaining 1/2 cup granulated sugar in a clean heatproof mixing bowl and whisking just to combine.
- In a small saucepan combine cream of tartar and water, stir, then bring to a boil over medium-high heat and cook until the syrup reaches 240°F on a candy thermometer.
- With a mixer running on medium speed, slowly drizzle the hot syrup down the side of the mixing bowl into the egg white mixture, avoiding the whisk attachment.
- Increase mixer speed to high and beat until the meringue is thick, glossy, holds stiff peaks, and the bowl feels cool to the touch, then beat in the remaining 1 teaspoon vanilla bean paste.
- Transfer the cooled cake to a serving plate and spread the Italian meringue over the top, swirling decoratively.
- Serve immediately or within a few hours, or refrigerate loosely covered until ready to slice and serve.
Notes
- Use room temperature butter, eggs, and milk for better creaming and a lighter, more even crumb.
- Fold the strawberry puree in gently to avoid deflating the batter and to keep the loaf from becoming dense.
- If using frozen strawberries, thaw completely and drain very well before pureeing to prevent a wet batter.
- For the most stable Italian meringue, cook the syrup precisely to 240°F and beat until the bowl no longer feels warm.
- If the meringue feels too soft to spread, refrigerate the bowl for 10 to 15 minutes, stirring once or twice, then frost the cake.
- Store leftovers loosely covered in the refrigerator and enjoy within 2 days; bring slices to room temperature for about 30 minutes before serving.
- Fold the strawberry puree in gently to avoid deflating the batter and to keep the loaf from becoming dense.
- If using frozen strawberries, thaw completely and drain very well before pureeing to prevent a wet batter.
- For the most stable Italian meringue, cook the syrup precisely to 240°F and beat until the bowl no longer feels warm.
- If the meringue feels too soft to spread, refrigerate the bowl for 10 to 15 minutes, stirring once or twice, then frost the cake.
- Store leftovers loosely covered in the refrigerator and enjoy within 2 days; bring slices to room temperature for about 30 minutes before serving.