Strawberry Pineapple Pound Cake (Printable Version)
Moist pound cake loaded with fresh strawberries and pineapple, ideal for warm weather occasions.
# What You'll Need:
→ Fruits
01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup pineapple, diced (fresh or well-drained canned)
→ Cake Batter
03 - 2 1/2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup whole milk, room temperature
10 - 1/2 cup sour cream
11 - 2 teaspoons pure vanilla extract
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2-3 tablespoons pineapple juice
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan.
02 - Toss diced strawberries and pineapple with 2 tablespoons flour in a medium bowl to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3-4 minutes.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in vanilla extract and sour cream until combined.
07 - Gradually add flour mixture to wet ingredients, alternating with milk. Begin and end with flour mixture. Mix until just combined.
08 - Gently fold floured strawberries and pineapple into batter.
09 - Pour batter into prepared pan, smooth top. Bake for 55-65 minutes until toothpick inserted in center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
10 - Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
11 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.
# Expert Tips:
01 -
- The combination of strawberries and pineapple creates pockets of juicy brightness in every bite
- Sour cream keeps the crumb incredibly moist while adding just the right tang
02 -
- If the top browns too quickly, tent it loosely with foil after 40 minutes of baking
- Let the cake cool completely before glazing, or the icing will slide right off
03 -
- Frozen strawberries work if fresh are not available, just thaw and drain them very well before tossing in flour
- Reserve the pineapple juice from canned fruit to use in the glaze for an extra punch of flavor