Step-by-step instructions
- Preheat your oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until it becomes fluffy and light.
- Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream.
- Gradually add the dry ingredients to the wet ones, mixing just until they are combined.
- Gently fold in the chopped strawberries and well-drained pineapple.
- Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then carefully transfer it to a wire rack to cool completely.
- Optional: For a luscious glaze, whisk together powdered sugar with pineapple juice or milk and drizzle over the cooled cake. Garnish with fresh fruit before serving, if desired.
Best ways to enjoy it
Nothing beats eating Strawberry Pineapple Pound Cake served fresh out of the oven. When it’s cooled, you can dust it with powdered sugar or drizzle it with glaze for that extra special touch. This gorgeous cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. You might even enjoy it with a dollop of Greek yogurt for a breakfast treat or afternoon snack. Consider serving it along with a fresh fruit salad for a vibrant dessert spread!
How to store
To keep your Strawberry Pineapple Pound Cake fresh, store it in an airtight container at room temperature. It will last for around 3-4 days. If you want to extend its shelf life, you can freeze it! Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe bag, where it can last up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator before serving.
Helpful cooking tips
Elevate your baking game with these helpful tips! Make sure your butter is at room temperature for easier mixing and a fluffier texture. For an added layer of flavor, try using brown sugar in place of granulated sugar for a richer taste. Remember to drain the crushed pineapple well to avoid adding excess moisture to the cake. And, if you want to balance the sweetness, add a pinch of citrus zest to the batter!
Creative twists
If you’re feeling adventurous, here are a few variations you might consider for your Strawberry Pineapple Pound Cake. Substitute the strawberries with other berries like blueberries or raspberries for a seasonal twist. You could also fold in some chopped nuts for added texture or consider adding coconut for a tropical flair. Feeling daring? A splash of rum in the batter can give it a delightful depth of flavor!
FAQ
What is the prep time for Strawberry Pineapple Pound Cake?
The prep time for this delicious cake is about 20-30 minutes, and the baking time is 60-70 minutes.
Can I use frozen fruit?
Yes! You can use frozen strawberries or pineapple; just ensure they are thawed and drained well before adding them to the batter to prevent excess moisture.
How can I make this cake healthier?
You can substitute the all-purpose flour with whole wheat flour and use less sugar if you prefer a less sweet version. Additionally, using coconut yogurt can replace sour cream for a lighter alternative.
With its fruity flavor and easy baking process, this Strawberry Pineapple Pound Cake is sure to become a go-to recipe in your kitchen. Happy baking!
