Description
This Strawberry Italian Cream Pound Cake is a moist and rich dessert combining the classic flavors of cream cheese and fresh strawberries. With a buttery pound cake base swirled with pureed strawberries and topped with a luscious cream cheese frosting and fresh strawberry pieces, it offers a perfect balance of sweetness and tartness. Ideal for special occasions or any time you crave a delightful, fruity treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
Topping
- 1 cup fresh strawberries, diced
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C) and grease and flour your baking pan, using either a bundt pan or loaf pans depending on your preference.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the rising agent and seasoning.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until the mixture becomes light, fluffy, and smooth, ensuring a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air. Then stir in the vanilla and almond extracts for added flavor complexity.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk to maintain moisture. Mix just until combined to prevent overworking the batter.
- Fold in Strawberry Puree: Gently fold the pureed fresh strawberries into the batter, distributing the fruit evenly without deflating the mixture.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes if using a bundt pan, or 50 to 60 minutes for loaf pans. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to firm up, then remove it and place on a wire rack to cool completely to room temperature before frosting.
- Prepare and Apply Frosting: In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk if needed to achieve a spreadable consistency. Frost the cooled cake evenly.
- Add Fresh Strawberry Topping: Garnish the frosted cake with the diced fresh strawberries to add texture, freshness, and visual appeal before serving.
Notes
- Room temperature ingredients help achieve a smoother batter and better texture.
- Puree fresh strawberries using a blender or food processor for best consistency.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar as a homemade option.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure the cake is completely cool before frosting to prevent melting the frosting.
- Store leftover cake covered in the refrigerator for up to 4 days.
