Introduction
Strawberry Italian Cream Pound Cake is a delightful dessert that captures the essence of summer with its rich flavor and moist texture. This cake combines the traditional richness of a pound cake with the fruity sweetness of strawberries and the creamy finish of Italian cream. Perfect for celebrations or a simple family treat, this recipe ensures that your dessert table will impress everyone.
Detailed Ingredients with measures
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon almond extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup buttermilk
– 1 cup fresh strawberries, diced
– 1 cup powdered sugar (for frosting)
– 2 tablespoons heavy cream (for frosting)
– Additional strawberries for garnish (optional)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: Serves 10-12 people
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 325°F (160°C) and prepare a 9×5-inch loaf pan by greasing it and lining it with parchment paper.
Prepare the Strawberries
Wash, hull, and slice the fresh strawberries. Set them aside to allow excess juice to drain.
Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until fully combined.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
Fold in Strawberries
Gently fold the prepared strawberries into the batter until evenly distributed.
Transfer to Loaf Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the Pound Cake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the loaf pan from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
Prepare the Cream Cheese Topping
While the cake cools, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Frost the Cake
Once the cake is completely cool, spread the cream cheese topping evenly over the top.
Notes
Storage Instructions
Store the cake in an airtight container in the refrigerator for up to 5 days.
Freezing the Cake
This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Substitutions
For a lighter version, consider using Greek yogurt instead of sour cream. You can also use frozen strawberries if fresh ones are not available.
Serving Suggestions
Serve the pound cake as is or alongside a scoop of vanilla ice cream for an extra treat!
Cook techniques
Beating the Butter and Sugar
To achieve a fluffy texture in your pound cake, make sure to beat the butter and sugar together until light and creamy. This process introduces air into the mixture, which helps the cake rise.
Incorporating Eggs
Add eggs one at a time, mixing thoroughly after each addition. This allows for better emulsification and a smoother batter, ensuring the cake has a uniform texture.
Sifting Dry Ingredients
Always sift your flour and other dry ingredients together before adding them to the wet mixture. This helps to aerate the flour and eliminates any lumps, resulting in a more tender cake.
Folding in Ingredients
When combining dry ingredients with the wet mixture, use a gentle folding motion. This technique helps to prevent overmixing, which can lead to a dense cake.
Preparing the Baking Pan
Grease and flour your baking pan adequately to prevent sticking. Line the bottom with parchment paper for extra assurance, especially with a rich batter like pound cake.
FAQ
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them properly to avoid excess moisture in the batter.
What type of flour is best for pound cake?
All-purpose flour is typically used for pound cake, as it provides the right structure and texture.
How can I tell when my cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs attached, the cake is done.
Can I add other fruits to the pound cake?
Yes, you can experiment with other fruits, but adjust the quantity to maintain the balance of moisture in the batter.
How should I store leftover pound cake?
Wrap the cake tightly in plastic wrap and store it at room temperature for up to three days, or refrigerate it for longer freshness.
Conclusion
The Homemade Strawberry Italian Cream Pound Cake is a delightful combination of rich flavors and textures that makes it an ideal dessert for any occasion. Its moist, creamy layers paired with fresh strawberries create a refreshing balance that is sure to please. This cake not only satisfies your sweet tooth but also brings a touch of elegance to your table.
More recipes suggestions and combination
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Chocolate Italian Cream Cake
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