Strawberry Italian Cream Cake

This strawberry Italian cream pound cake combines the luscious tang of cream cheese with sweet summer strawberries for a dessert that's both elegant and comforting. The dense, velvety texture of traditional pound cake gets a modern twist with Italian cream cheese, creating something truly special that's perfect for everything from casual gatherings to special celebrations.

I first made this cake for my sister's summer birthday when I wanted something more special than a basic cake. The combination of the buttery pound cake with bursts of strawberry had everyone asking for the recipe, and it's become my signature dessert for warm-weather gatherings.

Ingredients

• 3 cups all purpose flour: quality matters here as it provides structure to hold the heavy ingredients
• 2 cups granulated sugar: gives the perfect sweetness without overwhelming the strawberry flavor
• 1 teaspoon baking powder: just enough for a gentle rise while maintaining density
• 1/2 teaspoon salt: enhances all the flavors and balances the sweetness
• 1 cup unsalted butter: softened to room temperature for proper creaming
• 1/2 cup vegetable oil: creates moisture that keeps the cake tender for days
• 4 large eggs: room temperature for maximum volume
• 1 cup buttermilk: the acidity tenderizes the crumb and adds complexity
• 2 teaspoons vanilla extract: use pure extract for the best flavor
• 8 ounces Italian cream cheese: provides tanginess and richness
• 1 cup fresh strawberries: diced into small pieces for even distribution
• 1 cup powdered sugar: for a simple glaze that adds sweetness
• 2 tablespoons milk: just enough to create a pourable consistency

Step-by-Step Instructions

Prepare the Baking Pan:

Thoroughly grease every corner of your loaf pan and dust with flour, tapping out excess. This crucial step ensures your cake releases perfectly after baking. For extra insurance, I like to line the bottom with parchment paper as well.

Mix Dry Ingredients:

Whisk the flour, sugar, baking powder and salt in a large bowl until completely combined. This evenly distributes the leavening agents and prevents clumping. Take your time here as proper mixing now prevents flour pockets later.

Cream Fats and Sugar:

Beat the softened butter and oil together until completely smooth, about 2 minutes. The mixture should look fluffy and lighter in color. This incorporates air which helps create the perfect pound cake texture.

Add Eggs:

Add eggs one at a time, beating for a full minute after each addition. This methodical approach prevents the batter from curdling and ensures proper emulsification. The batter should look smooth and satiny after each egg.

Alternate Wet and Dry:

Add one third of your dry ingredients to the butter mixture, then half the buttermilk, repeating until all incorporated. This prevents overmixing and keeps the batter smooth. Mix only until just combined after each addition.

Add Flavor Components:

Fold in the vanilla and cream cheese until just streaky, then gently incorporate the diced strawberries by hand. The strawberries should be evenly distributed throughout the batter without overmixing.

Bake the Cake:

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the middle rack of your preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Glaze:

Allow the cake to cool in the pan for exactly 10 minutes before inverting onto a wire rack. Let cool completely before applying the glaze, which should be thin enough to drizzle but thick enough to set.

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This recipe reminds me of summer afternoons at my grandmother's house. She always had pound cake ready for visitors, and this version with strawberries and cream cheese would have been her absolute favorite. The way the strawberries create little pockets of jammy goodness throughout the cake is pure magic.

Achieving the Perfect Texture

The key to this pound cake's incredible texture lies in the proper creaming of butter and sugar. Make sure your butter is truly at room temperature, soft enough that your finger leaves an impression when pressed but not so soft that it looks greasy. Beat the butter and oil together for a full 3 minutes until the mixture is noticeably lighter in color and fluffy. This creates tiny air pockets that expand during baking, giving you that ideal dense yet tender crumb that defines a great pound cake.

Strawberry Selection and Preparation

For the best flavor, choose ripe but firm strawberries that are vibrant red all the way to the stem. Avoid berries with white shoulders as they'll lack flavor. After washing, make sure to thoroughly dry the berries before dicing them into small pieces about the size of blueberries. Larger pieces will sink to the bottom and create soggy spots. Tossing the diced berries in 1 tablespoon of flour before folding them into the batter helps them stay suspended throughout the cake during baking.

Serving Suggestions

This cake stands beautifully on its own, but for special occasions, I love to serve slices with a dollop of lightly sweetened whipped cream and additional fresh strawberries. For an elegant dessert, warm a slice slightly and add a scoop of vanilla bean ice cream. The cake also pairs wonderfully with afternoon tea or coffee, making it perfect for brunch gatherings or elegant afternoon get-togethers. Cut slices on the thinner side as this cake is rich and satisfying.

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Frequently Asked Questions

→ Can I substitute the strawberries with other fruits?

Yes, you can use fruits like blueberries, raspberries, or even diced peaches for a unique flavor twist.

→ What makes the cake moist and tender?

The combination of buttermilk, vegetable oil, and cream cheese ensures a moist and tender cake texture.

→ How do I store the cake after baking?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make this cake ahead of time for an event?

Yes, you can bake the cake a day in advance and glaze it just before serving for the best presentation.

→ What type of glaze works best for this cake?

A simple powdered sugar and milk glaze complements the cake’s flavor without overpowering it.