Strawberry Pineapple Pound Cake
A delightful dessert that combines the sweetness of strawberries and tropical pineapple, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 ¾ cups granulated sugar
- 4 large eggs At room temperature.
- 2 ½ cups all-purpose flour Measure properly by spooning into the cup.
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained well
- 1 cup fresh strawberries, diced
- 1 tbsp flour (for coating strawberries)
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp pineapple juice or milk
Instructions
Preparation
- Preheat oven to 325°F (160°C). Grease and flour a loaf or bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and sour cream.
- Gradually add dry ingredients until combined.
- Toss diced strawberries with 1 tbsp flour, then gently fold them into the batter with crushed pineapple.
- Pour batter into the prepared pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool completely before glazing. For the glaze, mix powdered sugar with pineapple juice until smooth, then drizzle over the cake.
Notes
To serve, slice the cake into generous pieces. It pairs well with whipped cream or vanilla ice cream. Store wrapped in plastic at room temperature for up to three days, or freeze for up to three months. Consider adding shredded coconut or nuts for variations.