Introduction
There’s something undeniably charming about a Homemade Strawberry Italian Cream Pound Cake—a dessert that captures the essence of fresh, juicy strawberries and the luxurious, creamy texture of Italian cream. This cake is an irresistible combination of rich, moist layers with the perfect balance of sweet, tangy, and creamy flavors. The addition of mascarpone cheese and heavy cream gives it an extra creamy texture, while the fresh strawberries make every bite a burst of sweetness.
Whether you’re preparing this cake for a holiday gathering, birthday celebration, or just a cozy family dinner, it’s sure to become a standout treat. The vibrant color from the strawberries and the light, fluffy texture of the cake will catch everyone’s attention. This cake is as beautiful as it is delicious, and it’s one dessert that will quickly become a favorite in your household.
Ingredients
To make this delectable Strawberry Italian Cream Pound Cake, you’ll need to gather the following ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh strawberries, finely chopped
- ¼ cup powdered sugar (optional for dusting)
For the Italian Cream:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
These ingredients combine to create the perfect cake—rich, moist, and beautifully balanced. The sour cream and heavy cream keep the cake tender, while the strawberries add a natural, sweet burst of flavor.
Preparation
Now that you have all your ingredients ready, let’s dive into the steps that will guide you to making the most delightful Strawberry Italian Cream Pound Cake.
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan. This step is crucial to ensure that the cake doesn’t stick and will come out of the pan easily after baking.
If you’re using a bundt pan, be sure to grease every crevice to allow the cake to slide out smoothly. For added convenience, you can also line the bottom of the pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps ensure that the dry ingredients are evenly distributed and prevents any lumps of baking powder or salt from forming in the batter. Set the bowl aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand mixer or stand mixer. Beat for about 3-4 minutes until the mixture becomes light, fluffy, and pale in color. This is an essential step to incorporate air into the butter and sugar, which contributes to a light and tender cake texture.
If you prefer a more decadent cake, you can increase the amount of butter slightly for a richer flavor.
Step 4: Add the Eggs One at a Time
Once the butter and sugar are creamed together, add the eggs one at a time. Be sure to beat the batter well after each egg is added. This ensures that the eggs are fully incorporated into the mixture and helps create a smooth, even batter.
Remember to scrape down the sides of the bowl occasionally to make sure all ingredients are well combined.
Step 5: Add the Sour Cream, Heavy Cream, and Extracts
Once the eggs are well incorporated, add the sour cream, heavy cream, vanilla extract, and almond extract to the mixture. Beat the ingredients on low speed until fully combined. The addition of sour cream provides a subtle tang that balances the sweetness, while the heavy cream adds richness and moisture to the cake.
The extracts are key to infusing the batter with deep, aromatic flavors that will make the cake taste divine.
Step 6: Incorporate the Dry Ingredients
Now it’s time to add the dry ingredients to the wet mixture. Gradually add the flour mixture to the wet ingredients, about one-third at a time. Mix on low speed until the dry ingredients are just incorporated. Be careful not to overmix, as overmixing can result in a dense cake.
At this stage, the batter should be thick and creamy, with a smooth consistency.
Step 7: Fold in the Fresh Strawberries
Carefully fold in the chopped fresh strawberries. The strawberries should be evenly distributed throughout the batter, but take care not to break them down too much, as they could become mushy and make the batter overly wet.
If you notice the strawberries sinking to the bottom of the batter, toss them with a bit of flour before folding them in. This helps keep them evenly distributed throughout the cake as it bakes.
Step 8: Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs. The cake should be golden brown on top, and the edges should begin to pull away from the sides of the pan.
If you’re using a bundt pan, be sure to check the cake at around 50 minutes to ensure it doesn’t overbake.
Step 9: Cool the Cake
After the cake is finished baking, remove it from the oven and let it cool in the pan for 10-15 minutes. This short resting time allows the cake to firm up slightly, making it easier to remove from the pan. Once it has cooled slightly, invert the pan onto a wire rack and carefully remove the pan.
Let the cake cool completely on the wire rack before serving. If you’re in a rush, you can place the cake in the fridge to speed up the cooling process, but for the best flavor and texture, let it cool naturally.
Variation
While this Strawberry Italian Cream Pound Cake is already a crowd-pleaser, there are plenty of ways to customize it to suit your preferences:
- Other fruits: Instead of strawberries, you can use other fresh fruits such as raspberries, blueberries, or blackberries. These fruits will give the cake a different color and flavor while maintaining its refreshing sweetness.
- Nuts: Add chopped walnuts, pecans, or almonds to the batter for an extra crunch and depth of flavor. Toasting the nuts lightly before adding them to the batter will bring out their natural oils and enhance the flavor.
- Citrus twist: Add the zest of a lemon or orange to the batter for a burst of citrus flavor that complements the creaminess of the cake.
- Chocolate drizzle: For an extra indulgent treat, drizzle some melted chocolate over the top of the cooled cake.
COOKING Note
- Use room temperature ingredients: It’s essential to use room temperature butter, eggs, and cream. Cold ingredients may cause the batter to curdle, affecting the texture of the cake.
- Don’t overmix the batter: Overmixing can result in a dense, rubbery cake. Mix just until the ingredients are combined for the best results.
- Check the cake early: Oven temperatures vary, so keep an eye on your cake after 50 minutes of baking. A toothpick should come out clean when inserted into the center of the cake.
Serving Suggestions
This Strawberry Italian Cream Pound Cake is incredibly versatile and can be served in a variety of ways:
- Whipped cream: Top each slice with a dollop of freshly whipped cream or a swirl of mascarpone whipped cream for extra decadence.
- Ice cream: Serve alongside a scoop of vanilla ice cream or strawberry sorbet for a cool, creamy contrast to the warm cake.
- Fresh fruit: Add extra fresh strawberries or a berry compote on top for a fresh burst of flavor.
- Coffee or tea: Serve a slice of cake with a warm cup of coffee or tea for a comforting dessert or snack.
Tips
- Don’t skip the greasing and flouring: Properly greasing and flouring the pan is crucial to ensuring the cake comes out easily without sticking.
- Use fresh strawberries: Fresh strawberries yield the best flavor and texture. Frozen strawberries can make the cake soggy due to their high moisture content.
- Serve chilled: If you have time, refrigerating the cake for a few hours or overnight can help the flavors develop even more.
Prep Time: 20 minutes
Cooking Time: 55-65 minutes
Total Time: 1 hour 30 minutes (including cooling)
Nutritional Information (per slice, assuming 12 servings):
Calories: 310 | Protein: 3g | Sodium: 90mg | Saturated Fat: 7g | Unsaturated Fat: 6g | Trans Fat: 0g | Carbohydrates: 41g | Fiber: 1g | Cholesterol: 50mg
FAQs
Q: Can I make this cake ahead of time?
Yes, this cake stores well! You can make it a day or two ahead of time and keep it covered at room temperature. For longer storage, freeze the cake and thaw it overnight in the fridge before serving.
Q: Can I use other fruits besides strawberries?
Absolutely! You can substitute raspberries, blueberries, or even peaches for a different flavor.
Q: Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of the all-purpose flour. Make sure the flour blend includes xanthan gum to help with texture.
Conclusion
This Homemade Strawberry Italian Cream Pound Cake is a decadent, flavorful dessert that combines the best elements of rich creaminess and fresh strawberries. It’s a simple yet sophisticated cake that’s perfect for any occasion. Whether you’re baking it for a special event or enjoying a cozy dessert at home, this cake is sure to impress with its moist texture, vibrant color, and irresistible flavor. Follow the recipe for a cake that will quickly become a staple in your baking repertoire.