Strawberry Pineapple Pound Cake (Printable version)
Moist, tender pound cake loaded with fresh strawberries and tangy pineapple pieces, finished with optional pineapple glaze.
# 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 your oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan.
02 - In a medium bowl, toss the diced strawberries and pineapple with 2 tablespoons of the flour to coat. Set aside.
03 - In another bowl, whisk together remaining flour, baking powder, and salt.
04 - In a large bowl, cream the butter and sugar with an 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.
07 - Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
08 - Gently fold in the floured strawberries and pineapple.
09 - Pour the batter into the prepared pan and smooth the top.
10 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
11 - Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - For the glaze (optional): Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.
# Expert Advice:
01 -
- The sour cream keeps it incredibly moist while the fruit adds pockets of bright sweetness
- It travels beautifully and actually tastes better on day two when the flavors have mingled
02 -
- Room temperature ingredients blend together properly; cold butter creates lumps that never fully incorporate
- That flour coating on the fruit is the secret to preventing soggy pockets and fruit sinking
03 -
- Chill your bundt pan for 10 minutes after greasing; the cold butter helps the flour coating stick better
- If using frozen strawberries, thaw them completely and pat them dry with paper towels before the flour toss