Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream together the softened butter and granulated sugar until fluffy and pale.

Add eggs one at a time, then stir in the vanilla bean paste.

Gradually add the flour mixture alternating with the whole milk.

Gently fold in the pureed strawberries.

Pour the batter into the prepared loaf pan and bake for 50-60 minutes.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack.

For the meringue, combine egg whites and sugar in a bowl. Cook cream of tartar and water until 240°F, then mix with whipped egg whites.

Beat until stiff peaks form, then frost the cooled cake with the meringue.

Serve and enjoy your Strawberry Italian Cream Pound Cake!