Introduction
Homemade Strawberry Italian Cream Pound Cake is a delightful dessert that combines the rich texture of a traditional pound cake with the fresh, vibrant flavors of strawberries and a creamy twist. Perfect for any occasion, this cake not only looks beautiful but also tantalizes the taste buds with its moist crumb and fruity undertones. Whether you’re hosting a gathering or simply indulging yourself, this recipe is sure to impress.
Detailed Ingredients with measures
To make this delicious Strawberry Italian Cream Pound Cake, you will need the following ingredients:
– 1 cup of unsalted butter, softened
– 1 cup of granulated sugar
– 1 cup of powdered sugar
– 4 large eggs
– 1 teaspoon of vanilla extract
– 1 teaspoon of almond extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1 cup of sour cream
– 1 cup of fresh strawberries, hulled and sliced
Prep Time
The prep time for this delicious cake is approximately 20 minutes. This includes gathering all the ingredients, preparing them, and getting the batter ready for baking.
Cook Time, Total Time, Yield
The cake requires about 1 hour to bake. With the prep time included, the total time to make this Strawberry Italian Cream Pound Cake is roughly 1 hour and 20 minutes. This recipe yields a beautiful pound cake that can serve 10 to 12 slices, making it a perfect choice for gatherings or family celebrations.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 325°F (163°C). This is an essential step to ensure that your cake bakes evenly.
Prepare the Baking Pan
Grease and flour a 9×5 inch loaf pan or line it with parchment paper. This prevents the cake from sticking and ensures easy removal after baking.
Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. This helps to evenly distribute the leavening agents and prevents clumping.
Cream Butter and Sugar
In a large mixing bowl, beat together softened butter and granulated sugar until the mixture is light and fluffy. This incorporates air into the batter, giving your cake a nice rise.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. The eggs help bind the ingredients and provide moisture.
Combine Dry Ingredients and Cream Mixture
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined, avoiding overmixing.
Incorporate Strawberries
Gently fold in the diced strawberries using a spatula, being careful not to crush them. This will distribute the strawberries throughout the batter.
Pour Batter into Pan
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Ensure it’s evenly spread for uniform baking.
Bake the Cake
Place the cake in the preheated oven and bake for approximately 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during the first half of baking.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Prepare the Cream Cheese Glaze
While the cake is cooling, prepare the cream cheese glaze by mixing cream cheese, powdered sugar, and milk until smooth. Adjust the consistency if necessary by adding more milk.
Glaze the Cake
Once the cake has completely cooled, drizzle the cream cheese glaze over the top. Allow it to set for a few minutes before slicing.
Notes
Storage Information
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This helps maintain its freshness.
Using Frozen Strawberries
If using frozen strawberries, do not thaw them before adding to the batter. They may release excess moisture if thawed, impacting the texture of the cake.
Alternative Flours
For a gluten-free option, you can substitute all-purpose flour with a gluten-free all-purpose blend. Ensure the blend has xanthan gum for proper texture.
Serving Suggestions
This pound cake pairs well with whipped cream or fresh strawberries on the side. It makes a delightful dessert for gatherings or special occasions.
Cook techniques
Ingredient Preparation
Measure and prepare all ingredients in advance for a smooth mixing process. Make sure strawberries are washed, hulled, and chopped as needed.
Creaming the Butter and Sugar
Cream butter and sugar together until light and fluffy, which helps to incorporate air for a lighter texture in the cake.
Mixing Dry Ingredients
Thoroughly whisk together the dry ingredients, such as flour and baking powder, to ensure even distribution of leavening agents.
Incorporating Eggs
Add eggs to the butter and sugar mixture one at a time, mixing well after each addition to create an emulsion that holds the cake together.
Folding in Ingredients
When adding strawberries and dry ingredients, fold gently to avoid overmixing and to maintain the cake’s structure.
Baking
Preheat the oven properly and bake the cake until a toothpick inserted in the center comes out clean for optimal results.
Cooling
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely, preventing it from becoming soggy.
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but ensure they are thawed and drained to prevent excess moisture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I substitute butter with oil in this recipe?
While you can substitute oil for butter, it may alter the texture and flavor of the cake. Butter provides a richer taste.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I add other fruits to the recipe?
Yes, you can experiment with other fruits, but make sure they are similar in moisture content to strawberries for best results.
Conclusion
Indulging in a homemade Strawberry Italian Cream Pound Cake is a delightful experience that combines rich flavors and a moist texture. This cake is perfect for special occasions or a simple family dessert, delivering a sweet, creamy taste that is both satisfying and memorable.
More recipes suggestions and combination
Chocolate Italian Cream Pound Cake
Try adding cocoa powder to the batter for a rich chocolate twist while maintaining the creamy texture.
Lemon Blueberry Pound Cake
Incorporate fresh blueberries and lemon zest for a refreshing and zesty flavor combination.
Coconut Vanilla Pound Cake
Add shredded coconut and vanilla extract to create a tropical-inspired version of this pound cake.
Peach Almond Pound Cake
Infuse diced peaches and almond extract to give the cake a sweet, fruity undertone with a hint of nuttiness.
Maple Walnut Pound Cake
Mix in maple syrup and chopped walnuts for a warm, comforting flavor perfect for autumn gatherings.
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