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
Scale
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!