Directions to follow
- Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt pan or loaf pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, around 4-5 minutes.
- Add the eggs one at a time to the butter mixture, ensuring to beat well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the butter mixture while alternating with the sour cream.
- Gently fold in the crushed pineapple, diced strawberries, and vanilla extract until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with pineapple juice until smooth, drizzle it over the cooled cake, and garnish with strawberry slices if desired.
Best ways to enjoy it
Once your Strawberry Pineapple Pound Cake is baked to perfection, here are some creative serving suggestions. Slice it up and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for that extra indulgence. For a brunch, serve alongside mimosas or fresh fruit salads. This cake is also splendid with a cup of coffee for a cozy afternoon treat.
Keeping leftovers fresh
To store your Strawberry Pineapple Pound Cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want it to last longer, consider refrigerating it, where it can last up to a week. For even longer storage, slice and freeze it in an airtight container for up to 3 months—just thaw before serving!
Pro chef tips
To make your cake even better, use the ripest strawberries you can find. This will ensure maximum flavor. For an even moister cake, you could swap out some of the sour cream with plain yogurt. Be careful not to overmix the batter once you add the fruit, as this can lead to a denser texture. Lastly, a light hand is key when folding in the fruit—keeping those chunks intact adds delightful bursts to every bite!
Creative twists
Feel free to get creative with this recipe! You can swap out strawberries for blueberries, peaches, or even raspberries based on what’s in season or your personal preference. For a tropical twist, add a splash of coconut extract and shredded coconut into the batter. You might also experiment with a cream cheese glaze instead of a pineapple glaze for added richness.
Your questions answered
How long does it take to prepare this cake?
The overall preparation and baking time is about 1 hour and 30 minutes, including cooling time.
Can I make this cake ahead of time?
Yes! Bake your cake a day in advance and store it wrapped to keep it fresh. Just add the glaze before serving.
What can I use if I don’t have sour cream?
You can substitute with Greek yogurt or even buttermilk for a similar moisture level.
Is it safe to freeze the cake?
Absolutely! Just ensure it’s wrapped tightly to prevent freezer burn, and you’ll enjoy delicious slices months later!
