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This strawberry pineapple pound cake transforms ordinary ingredients into a tropical delight that brightens any occasion. The combination of sweet strawberries and tangy pineapple creates a moist, flavorful cake that's equally perfect for brunch gatherings or afternoon tea.
I first created this recipe when looking for a way to use up summer strawberries from our garden. What started as a simple experiment has become our go to celebration cake that even my fruit averse nephew requests for his birthday each year.
Ingredients
- All purpose flour: provides the perfect structure without becoming too dense
- Granulated sugar: balances the fruit acidity without overwhelming sweetness
- Unsalted butter: at room temperature for proper creaming and tender crumb
- Large eggs: for richness and structure
- Sour cream: adds moisture and tenderness that keeps the cake fresh for days
- Crushed pineapple: brings tropical flavor and incredible moisture
- Vanilla extract: enhances all the flavors without competing
- Baking powder: for just the right amount of lift
- Salt: to balance sweetness and enhance flavor
- Fresh strawberries: create pockets of jammy sweetness throughout
- Powdered sugar: forms the base of a simple glaze
- Pineapple juice: in the glaze reinforces the tropical flavor profile
How To Make Strawberry Pineapple Pound Cake
- Prepare the pan:
- Thoroughly grease and flour a bundt or tube pan, ensuring you reach all the crevices. This crucial step prevents sticking and ensures your cake releases beautifully after baking.
- Cream butter and sugar:
- Beat room temperature butter and sugar together for a full 3 to 4 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air that helps the cake rise properly.
- Add wet ingredients:
- Incorporate eggs one at a time, allowing each to fully integrate before adding the next. This prevents the batter from breaking and ensures even distribution. Follow with sour cream, vanilla, and well drained pineapple which add moisture without making the batter too wet.
- Combine dry ingredients:
- Whisk flour, baking powder and salt in a separate bowl to ensure even distribution of leavening agents. Add to the wet ingredients in three portions, mixing just until combined after each addition to prevent overworking the gluten.
- Incorporate strawberries:
- Use a gentle folding motion with a silicone spatula to distribute strawberry slices throughout the batter. Work quickly but gently to maintain the air you incorporated earlier while ensuring even fruit distribution.
- Bake with care:
- Pour the batter into your prepared pan and smooth the top. Bake in the center rack of your preheated oven, rotating halfway through if your oven has hot spots. The cake is done when a toothpick inserted comes out with a few moist crumbs but no wet batter.
- Cool and glaze:
- Allow the cake to cool in the pan for exactly 15 minutes before turning out onto a wire rack. This timing prevents the cake from becoming soggy while ensuring it releases cleanly. Once completely cool, drizzle with glaze made by gradually adding pineapple juice to powdered sugar until you reach your desired consistency.
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The crushed pineapple is truly the secret ingredient that makes this cake special. I discovered its magic when I accidentally opened the wrong can while making a different recipe. That happy accident transformed my standard pound cake into something truly memorable that has become our family's signature dessert.
Seasonal Adaptations
This versatile cake shines with different fruit combinations throughout the year. In summer, substitute half the strawberries with fresh peaches or raspberries. Fall baking calls for diced apples with a touch of cinnamon. Winter versions work beautifully with frozen berries or even cranberries for a holiday twist. The basic batter remains your trusty canvas for seasonal experimentation.
Serving Suggestions
This cake stands beautifully on its own, but transforms into an elegant dessert when served with lightly sweetened whipped cream. For brunch, pair thick slices with yogurt and additional fresh fruit. During summer months, I love serving slightly warmed slices with a scoop of vanilla ice cream for an elevated strawberry shortcake experience. The versatility makes it perfect for everything from casual gatherings to more formal occasions.
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Storage Tips
Store the finished cake at room temperature under a cake dome or wrapped in plastic for up to 3 days. The moisture from the fruit actually improves the texture over the first 24 hours. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw slices at room temperature for about an hour before serving. Avoid refrigerating this cake as it can dry out the crumb.
Frequently Asked Questions
- → Can I use canned strawberries instead of fresh?
Fresh strawberries are recommended for the best flavor and texture, but if unavailable, you can use well-drained canned or frozen strawberries as an alternative.
- → How do I keep the cake from sticking to the pan?
Ensure you thoroughly grease and flour your bundt or tube pan before pouring in the batter. Alternatively, use a non-stick baking spray.
- → Can I replace sour cream with another ingredient?
Yes, you can substitute sour cream with plain yogurt or buttermilk for similar moisture and tanginess.
- → What’s the best way to store this cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.
- → Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose baking flour blend as a substitute for regular flour. Ensure it's designed for 1:1 replacement to achieve the best results.