Description
This Strawberry Pineapple Pound Cake is a moist and flavorful dessert combining the sweetness of fresh strawberries and tropical pineapple in a classic buttery pound cake. Perfect for summer gatherings, it features a tender crumb enriched with sour cream and a light optional glaze for extra sweetness.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup finely chopped fresh strawberries
- 1/2 cup crushed pineapple (drained)
- 1 tablespoon flour (for coating fruit)
Optional Glaze
- 1 cup powdered sugar
- 1–2 tablespoons pineapple or lemon juice
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes using an electric mixer. This step aerates the batter for a tender cake.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. This keeps the batter smooth and prevents overmixing.
- Coat and Fold Fruit: Toss the chopped strawberries and drained crushed pineapple with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the coated fruit into the batter ensuring even distribution.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. This signals the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze (Optional): Mix powdered sugar with pineapple or lemon juice until the glaze is pourable but thick. Drizzle the glaze over the cooled cake for added sweetness and a glossy finish.
Notes
- Use fresh, firm strawberries that are not overly juicy to avoid excess moisture in the batter.
- The cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cake wrapped tightly for up to 2 months.
- If using a bundt pan, baking time may vary slightly; start checking at 50 minutes.
- Ensure pineapple is well-drained to prevent soggy texture.
