As busy moms, professionals, or just anyone with a love for all things sweet, we often find ourselves searching for a little piece of immortality in our kitchen. Enter the Homemade Strawberry Italian Cream Pound Cake—the ultimate solution for charm, flavor, and a dash of sweetness in life. It’s the kind of treat that’ll have your family telling you to book your next baking class…or refunding your cooking lessons! Honestly, who wouldn’t want a slice of a dessert that practically sings “I love you” with every bite?
Why You’ll Love This Homemade Strawberry Italian Cream Pound Cake
Imagine walking into your home, where the sweet aroma of strawberries and cream wafts through the air, inviting everyone into the kitchen. This pound cake is not just about flavor—it’s a memory-maker, the kind of cake that graces birthdays, holiday dinners, and even lazy Sunday afternoons. Plus, it’s super easy to make, so you won’t be left sweating over the stovetop when you could be catching up with friends or helping kids with homework!
Ingredients You’ll Need
Gather these simple ingredients, and get ready for a delightful adventure in baking:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh strawberries, pureed
- A pinch of salt
Steps to Create Culinary Joy
- Preheat your oven to 325°F (160°C) and grease a bundt pan. Don’t skip this step—trust me, you don’t want to wrestle with a cake that refuses to budge!
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This is where the magic begins, and your kitchen starts smelling like a fancy bakeshop!
- Add the eggs, one at a time, mixing well after each addition. Channel your inner singing chef—it’s a delightful experience!
- In another bowl, combine the flour and salt. Gradually add this dry mixture to the creamed mixture, alternating with sour cream. Mix until just combined; we’re building a rich batter, not a workout routine!
- Stir in the vanilla and almond extracts, followed by the pureed strawberries. You’ll want to make the batter look as beautiful as a sunset—because it’s about to taste as good too!
- Pour the batter into the prepared bundt pan and gently smooth the top. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Pop some popcorn for the waiting game—it’s going to be an agonizing yet deliciously fragrant 60 minutes!
- Let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This is the point where patience is key—it’s hard, but so worth it!
Baking Tips for Success
- No Strawberries? No Problem! You can swap in other fruits like raspberries or blueberries for unique flavors—just know I’ve got a soft spot for strawberries!
- Feeling Fruity? For an extra fruity twist, top with whipped cream and fresh strawberries just before serving. Your guests will love you for it—trust me!
- Don’t Skip the Butter: It’s the secret ingredient to making your cake super moist. If you get a good-quality butter, you might just think you’re in a five-star restaurant!
A Slice of Nostalgia
For me, this Homemade Strawberry Italian Cream Pound Cake isn’t just a recipe; it’s a love letter to my childhood summers spent with my sister Patricia. We spent hours in the kitchen, whipping up desserts with a sprinkle of laughter and maybe a few sibling arguments about who gets to lick the whisk. Those afternoons are a cherished part of my culinary journey, and I’m thrilled to share that joy with you.
FAQs About Your New Favorite Dessert
Can I use frozen strawberries?
Absolutely! Just make sure to thaw them thoroughly and drain excess liquid for the best results.
How should I store leftovers?
Keep it covered at room temperature for up to three days, or refrigerate for up to a week. But let’s be real—this cake rarely makes it past day two!
Can I make this cake ahead of time?
You bet! This cake actually gets better with a day or two of resting, as all those lovely flavors meld together like your best friends on a game night!
I hope you’re as excited as I am to whip up this Homemade Strawberry Italian Cream Pound Cake. It’s not just a dessert; it’s a celebration of everything sweet and simple in life. So, grab your apron and let’s create tasty memories together!
Want to take your baking up a notch? Check out my
Chocolate Strawberry Swirl Cheesecake! 🍫🍓
for more heavenly recipes that will elevate your kitchen prowess.
Homemade Strawberry Italian Cream Pound Cake
Description
As busy moms, professionals, or just anyone with a love for all things sweet, we often find ourselves searching for a little piece of immortality in our kitchen. Enter the Homemade Strawberry Italian Cream Pound Cake—the ultimate solution for charm, flavor, and a dash of sweetness in life. It’s the kind of treat that’ll have your family telling you to book your next baking class…or refunding your cooking lessons! Honestly, who wouldn’t want a slice of a dessert that practically sings “I love you” with every bite?
Ingredients
Gather these simple ingredients, and get ready for a delightful adventure in baking:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh strawberries, pureed
- A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan. Don’t skip this step—trust me, you don’t want to wrestle with a cake that refuses to budge!
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This is where the magic begins, and your kitchen starts smelling like a fancy bakeshop!
- Add the eggs, one at a time, mixing well after each addition. Channel your inner singing chef—it’s a delightful experience!
- In another bowl, combine the flour and salt. Gradually add this dry mixture to the creamed mixture, alternating with sour cream. Mix until just combined; we’re building a rich batter, not a workout routine!
- Stir in the vanilla and almond extracts, followed by the pureed strawberries. You’ll want to make the batter look as beautiful as a sunset—because it’s about to taste as good too!
- Pour the batter into the prepared bundt pan and gently smooth the top. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Pop some popcorn for the waiting game—it’s going to be an agonizing yet deliciously fragrant 60 minutes!
- Let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This is the point where patience is key—it’s hard, but so worth it!
Notes
- No Strawberries? No Problem! You can swap in other fruits like raspberries or blueberries for unique flavors—just know I’ve got a soft spot for strawberries!
- Feeling Fruity? For an extra fruity twist, top with whipped cream and fresh strawberries just before serving. Your guests will love you for it—trust me!
- Don’t Skip the Butter: It’s the secret ingredient to making your cake super moist. If you get a good-quality butter, you might just think you’re in a five-star restaurant!
Homemade Strawberry Italian Cream Pound Cake
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make cake that combines the flavors of strawberries and cream, perfect for creating cherished memories.
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh strawberries, pureed
- A pinch of salt
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, combine the flour and salt. Gradually add this mixture to the creamed mixture, alternating with sour cream.
- Stir in the vanilla and almond extracts, followed by the pureed strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean.
- Let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
For a different flavor, you can substitute strawberries with raspberries or blueberries. Top with whipped cream and fresh strawberries for an extra fruity treat.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg