Description
A rich, creamy, and fruity masterpiece that combines the classic flavors of Italian cream cake with the fresh sweetness of strawberries.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, diced (for topping)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
Instructions
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Preheat your oven to 325°F (160°C) and prepare your baking pan (bundt or loaf).
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In a bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter, cream cheese, and sugar until smooth and fluffy.
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Add the eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
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Gradually combine the dry ingredients with the wet mixture, alternating with buttermilk.
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Gently fold in the strawberry puree.
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Pour the batter into the prepared pan.
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Bake for 60–70 minutes (bundt) or 50–60 minutes (loaf pans) until a toothpick comes out clean.
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Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Frost with cream cheese frosting and top with fresh diced strawberries before serving.
Notes
- Use fresh strawberries for the best flavor.
- Avoid overmixing to keep the cake soft and moist.
- Store in an airtight container for 2 days at room temperature or up to 5 days in the fridge.
- Prep Time: 30 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: strawberry cake, italian cream cake, pound cake, strawberry dessert, homemade cake