Step-by-step instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan generously to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
In a large mixing bowl, cream together the softened butter and granulated sugar until it develops a light and fluffy texture.
Add the eggs one at a time, ensuring to mix well after each addition for an even blend.
Stir in the vanilla extract and sour cream until fully incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients for optimal texture.
Fold in the crushed pineapple and diced strawberries gently to avoid breaking them up too much.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the glaze, combine powdered sugar, strawberry puree, and pineapple juice in a small bowl until smooth, then drizzle it over the cooled cake.
Best ways to enjoy it
Serving this luscious pound cake can be as creative as your imagination allows! Consider dusting it with additional powdered sugar or serving it alongside a dollop of whipped cream for a decadent treat. Pairing it with fresh berries or a scoop of vanilla ice cream adds an extra touch of luxury. For special occasions, why not make it a centerpiece? Place it on a decorative platter with sliced fruits or edible flowers for a stunning presentation!
How to store & freeze
To keep your Pineapple Strawberry Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for a longer period, consider freezing it! Wrap the cooled cake tightly in plastic wrap, then in foil, and it will stay delicious for up to three months. When you’re ready to enjoy, simply thaw it at room temperature. Just remember to glaze it after thawing to maintain that beautiful finish!
Helpful cooking tips
To achieve the best results, here are some handy tips:
- Make sure your butter is properly softened to room temperature for easier blending.
- Don’t skip the step of draining the crushed pineapple; excess moisture could affect the cake’s texture.
- Try to measure your ingredients accurately to ensure a perfect rise and moisture balance.
- For a more intense flavor, consider adding a teaspoon of coconut extract to complement the pineapple.
Creative twists
Feel free to get adventurous with this recipe! You might swap out the strawberries for blueberries or raspberries, creating a berry mix. Or, add shredded coconut for a tropical flair! If you’re feeling decadent, drizzle some chocolate over the top instead of the fruit glaze. The possibilities are endless!
FAQs
How long does it take to prepare this cake?
The prep time for this cake is typically around 20-30 minutes, followed by 55-65 minutes in the oven.
Can I use frozen strawberries or pineapple?
Absolutely! Just be sure to thaw and drain them well to remove excess moisture before adding them to the batter.
Is there a way to make this cake healthier?
You can use whole wheat flour instead of all-purpose flour or lower sugar content by using a sugar substitute. Adding nuts can also provide added health benefits and texture.
