Description
This Strawberry Pineapple Pound Cake is a moist and fruity dessert perfect for summer gatherings. It features finely chopped fresh strawberries and drained crushed pineapple folded into a tender pound cake batter, baked to golden perfection. The optional pineapple or lemon glaze adds a sweet and tangy finish, enhancing the cake’s tropical flavors.
Ingredients
Scale
Cake
- 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
- Preheat and prepare pan: Preheat the 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 the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes, using an electric mixer for best results.
- Add eggs and vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix dry ingredients and sour cream: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture for balanced texture. Mix gently to avoid overmixing.
- Prepare fruit: Toss the chopped strawberries and crushed pineapple with 1 tablespoon of flour. This helps prevent the fruit from sinking to the bottom of the cake during baking.
- Fold fruit into batter: Gently fold the coated fruit into the batter, being careful not to overwork it to keep the batter light.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then 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 enough to coat. Drizzle the glaze evenly over the cooled cake for a bright, sweet finish.
Notes
- Use fresh, ripe strawberries that are not overly juicy to avoid excess moisture in the batter.
- Make sure to drain the crushed pineapple well to prevent the cake from becoming soggy.
- 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 in plastic wrap and foil for up to 2 months. Thaw overnight at room temperature before serving.
- The optional glaze adds extra sweetness and a tangy flavor, but the cake is delicious even without it.
