Step-by-step instructions
- Preheat your oven to 325°F (165°C) and prepare a 9×5-inch loaf pan or a bundt pan by greasing and flouring it.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a larger mixing bowl, beat the softened butter and granulated sugar until fluffy and creamy.
- Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until everything is combined. Take care not to overmix.
- Gently fold in the chopped strawberries and the drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
- For an optional finishing touch, whisk together the glaze ingredients and drizzle over the cooled cake. Garnish with fresh fruit if desired.
Best ways to enjoy it
This Strawberry Pineapple Pound Cake is perfect on its own, but you can elevate the experience with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a refreshing summer salad or serve it with a side of yogurt for breakfast. Consider enhancing your presentation with a sprinkle of mint leaves for a pop of color.
Keeping leftovers fresh
To store your leftover Strawberry Pineapple Pound Cake, keep it in an airtight container at room temperature for up to three days. If you need longer storage, you can slice it into portions and freeze them for up to three months. Just be sure to wrap each slice tightly to prevent freezer burn. When you’re ready to enjoy, thaw at room temperature or pop it in the microwave for a quick warm-up.
Helpful cooking tips
- Make sure your butter is truly softened for the best texture; leave it out at room temperature for about an hour before you start.
- If strawberries are not in season, feel free to substitute them with other berries like blueberries or raspberries.
- For a deeper pineapple flavor, consider using fresh crushed pineapple instead of canned, but be sure to drain it thoroughly.
Creative twists
- Want to add a little zing? Incorporate some lemon or lime zest into the batter!
- Try adding nuts like chopped walnuts or pecans for an extra crunch.
- For a tropical twist, you could substitute coconut flour for part of the all-purpose flour, complementing the fruity flavors beautifully.
FAQs
How long does it take to bake?
Typically, the cake takes between 60 to 70 minutes to bake thoroughly at 325°F. Always check with a toothpick to ensure it’s done.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld. Just store it properly.
What can I use instead of butter?
If you’d like a dairy-free option, you could use coconut oil or a plant-based butter substitute in equal measurements.
With its vibrant flavors and moist texture, the Strawberry Pineapple Pound Cake is bound to become a favorite for both you and your guests. Whether you’re celebrating the seasons or just indulging on a regular day, this cake delivers joy in every bite!
