Step-by-Step Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pans.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the butter mixture, alternating with the sour cream.
Gently fold in the crushed pineapple, diced strawberries, and vanilla extract.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the optional glaze, mix powdered sugar with pineapple juice until smooth. Drizzle over the cooled cake and garnish with strawberry slices.
Best Ways to Enjoy It
To truly savor the Strawberry Pineapple Pound Cake, serve it warm with a scoop of vanilla ice cream or top it with freshly whipped cream for added indulgence. It’s also delightful to pair with a cup of tea or coffee, making it perfect for afternoon gatherings. You might consider slicing it up and sharing it at your next picnic or potluck – it’s sure to impress everyone!
Storage and Reheating Tips
This cake stores well, allowing you to enjoy it for days after baking. Keep it wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for about a week. If you want to keep it longer, consider freezing it. Wrap slices in plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Just make sure to thaw it in the refrigerator overnight before serving.
Tips for Success
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for the best texture.
- Don’t Overmix: Once you add the flour mixture, mix just until combined to keep the cake tender.
- Drain Pineapple Thoroughly: This prevents excess moisture that could make the cake soggy.
- Test Doneness Early: Ovens can vary, so start checking the cake after about 55 minutes to avoid overbaking.
Creative Twists
You can easily customize this recipe by adding slivered almonds for a delightful crunch or experimenting with different fruits like peaches or mangoes for variation. If you want it to be a little more tropical, consider incorporating coconut flakes.
FAQs
How long does this cake take to prep and bake?
The total time from prep to enjoying this cake is about 1 hour and 15 minutes, with 15 minutes of prep and 60-70 minutes of baking time.
Can I substitute the crushed pineapple?
Absolutely! If you’re not a fan of pineapple, you could use finely grated applesauce for moisture and sweetness or even mashed ripe bananas for a different taste.
How should I store leftovers?
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate it for about a week. For longer storage, wrap slices in plastic wrap and aluminum foil, then freeze them for up to 3 months.
Feel free to give this recipe a try; I promise it will become a family favorite! Enjoy baking!
