Description
A delightful dessert that combines the richness of buttery cake with the freshness of strawberries, perfect for family gatherings or casual treats.
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
- For the meringue frosting:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with flour. Gently fold in the pureed strawberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the meringue frosting: In a heatproof bowl, mix the egg whites and sugar. In a saucepan, bring the water and cream of tartar to a boil.
- Once the syrup reaches 240°F (115°C), slowly drizzle the hot syrup into the 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 smoother mixing and ensure butter is adequately softened for a fluffy batter.