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Strawberry Italian Cream Pound Cake: The Best Indulgent Treat

Strawberry Italian Cream Pound Cake
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A delightful and rich strawberry-infused cake perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup fresh strawberries, pureed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, beat the butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla and almond extracts.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and strawberry puree.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Notes

  • For best results, use fresh strawberries.
  • This cake can be served with a strawberry glaze or whipped cream.

Nutrition

Keywords: Strawberry Italian Cream Pound Cake, dessert, cake, strawberries, indulgent treat

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