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–+ servings
Strawberry Italian Cream Pound Cake

Irresistible Strawberry Italian Cream Pound Cake Recipe

This Strawberry Italian Cream Pound Cake features a moist crumb and delightful Italian meringue, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with cake flour
  • 1 teaspoon baking powder Choose gluten-free if needed
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter Can substitute with coconut oil
  • 1.25 cups granulated sugar Can use brown sugar for deeper flavor
  • 3 large eggs Flax eggs work as a vegan alternative
  • 1 teaspoon vanilla bean paste Vanilla extract is suitable substitute
  • 0.5 cups whole milk Buttermilk can be used
  • 1 cups pureed strawberries Ensure strawberries are thawed and well-drained
For the Meringue
  • 4 large egg whites
  • 1 cup granulated sugar
  • 0.5 cups water
  • 1 teaspoon cream of tartar

Equipment

  • Loaf Pan
  • Mixing bowls
  • Electric mixer
  • saucepan
  • Rubber spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time and mix in the vanilla bean paste.
  5. Gradually alternate adding the flour mixture and milk to the creamed mixture.
  6. Gently fold in the pureed strawberries until no white streaks remain.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  8. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack.
  9. Combine egg whites and sugar in a bowl over simmering water until warm.
  10. In a small saucepan, mix water and cream of tartar, then heat until it reaches 240°F.
  11. Drizzle the syrup into the whipped egg whites and beat until glossy and thick.
  12. Swirl the meringue over the cooled pound cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better texture. Store leftover cake loosely covered for up to 3 days.

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