Description
A delightful mix of flavors and textures with fresh strawberries and silky Italian meringue frosting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, pureed
- 3 large egg whites (for frosting)
- 3/4 cup granulated sugar (for frosting)
- 1/4 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk to the creamed mixture, starting and ending with flour. Gently fold in pureed strawberries.
- Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the meringue: In a heatproof bowl, mix egg whites and sugar. In a saucepan, bring water and cream of tartar to a boil.
- Once at 240°F (115°C), slowly drizzle hot syrup into egg whites while mixing on medium speed. Beat until stiff peaks form and cool.
- Once the cake is cool, frost with the Italian meringue. Serve and enjoy!
Notes
Use room temperature ingredients for best results. Don’t overmix once the flour is added.
