If you’re on the hunt for a dessert that truly captures the vibrant flavors of summer, look no further than The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe. This cake is a celebration in every bite, boasting a tender crumb infused with juicy pineapple and sweet strawberries. The moist texture and just-right sweetness make it an irresistible treat that feels both indulgent and refreshing. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon coffee, this pound cake promises to become a quick favorite that you’ll want to bake again and again.
Ingredients You’ll Need
The magic of The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe lies in its simple but essential ingredients. Each one plays a vital role, from the rich butter that brings moisture to the cake, to the fresh strawberries and pineapple that infuse it with bright, fruity notes and color.
- Unsalted butter (1 cup, softened): Provides a creamy richness and tender crumb to the cake.
- Granulated sugar (2 cups): Sweetens and helps create a beautifully golden crust.
- Large eggs (4): Bind the ingredients together and add structure while keeping the cake fluffy.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour (2 1/2 cups): The base that forms the cake’s texture and body.
- Baking powder (1/2 teaspoon): Ensures a light rise without overpowering the flavors.
- Salt (1/4 teaspoon): Balances all the sweetness and enhances flavor depth.
- Sour cream (1/2 cup): Adds moisture and a slight tang, keeping the cake wonderfully soft.
- Crushed pineapple, drained (1 cup): Introduces juicy tropical sweetness and moisture.
- Chopped fresh strawberries (1 cup, plus extra for garnish): Bursts of fresh berry flavor with a lovely pop of color.
- Flour (1 tablespoon): Tossed with strawberries to prevent them from sinking in the batter.
- Optional glaze: Powdered sugar (1 cup) and pineapple juice (2–3 tablespoons) to drizzle on top for added sweetness and shine.
How to Make The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (163°C). This moderate temperature ensures the cake bakes evenly without drying out. Grease and flour a 10-cup bundt pan or loaf pan thoroughly—this simple step guarantees your cake releases perfectly without sticking, showcasing those beautiful golden edges.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—usually about 3 to 4 minutes. This creaming process is key to achieving that moist, tender crumb we all love, as it incorporates air that helps the cake rise beautifully.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This steady blending prevents the batter from curdling and maintains a smooth texture. Stir in the vanilla extract to give the cake that warm, comforting aroma that draws you in with every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter, so every slice has balanced flavor and rise.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream—starting and ending with the flour mixture. This method keeps the batter from becoming too dense while adding that luscious moistness from the sour cream. Mix just until combined to avoid overworking the batter.
Step 6: Fold in Pineapple and Strawberries
Drain the crushed pineapple thoroughly to prevent sogginess, then stir it into the batter gently. Toss the chopped strawberries with one tablespoon of flour; this little trick stops them from sinking to the bottom and keeps their color vibrant throughout the cake. Carefully fold the strawberries into the batter to distribute the fruity bursts evenly.
Step 7: Bake with Care
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 15 minutes before turning it onto a wire rack—that’s the moment when the aroma starts to fill your kitchen and the excitement builds.
Step 8: Optional Glaze for Extra Zing
Whisk powdered sugar with pineapple juice until smooth to make a light glaze. Once the cake is completely cooled, drizzle the glaze over the top for a glossy finish and extra burst of pineapple flavor. Garnish with fresh strawberries to elevate its presentation and taste.
How to Serve The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe
Garnishes
The simplest way to make this cake pop visually and flavor-wise is by adding a handful of fresh strawberries on top, especially around the glazed areas. A sprinkle of powdered sugar or a few mint leaves can also add a beautiful finishing touch that impresses both eyes and palate.
Side Dishes
This pound cake pairs wonderfully with light sides like whipped cream or a scoop of vanilla ice cream, which complement its fruity richness without overpowering the delicate flavors. A fresh berry salad or a tangy citrus sorbet can also refresh your taste buds alongside the cake.
Creative Ways to Present
For parties or special occasions, consider slicing the pound cake into thin pieces and serving it on a platter adorned with extra strawberries and pineapple chunks. You could even layer slices with whipped cream and fruit to create a quick trifle. This cake’s vibrant flavors make it adaptable for casual or elegant presentations.
Make Ahead and Storage
Storing Leftovers
Leftover slices of The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe stay moist and delicious for up to 3 days when kept covered in an airtight container at room temperature. If your kitchen is warm, refrigeration is a good option but allow the slices to come back to room temperature before serving to enjoy optimal texture and flavor.
Freezing
You can freeze this pound cake easily by wrapping it tightly in plastic wrap and then in aluminum foil or a freezer bag. Frozen, it maintains its quality for up to 3 months. Thaw it overnight in the fridge or at room temperature before serving, and it will taste just as fresh as the day it was baked.
Reheating
To warm up your slices, a brief 10 to 15 second zap in the microwave often does the trick to bring back softness without drying it out. Alternatively, a few minutes in a 300°F (150°C) oven wrapped lightly in foil can revive the cake’s freshly baked feel.
FAQs
Can I use frozen strawberries in this recipe?
Absolutely! Just be sure to thaw and drain the strawberries well before tossing them with flour and folding them into the batter to avoid excess moisture that could make the cake soggy.
What if I don’t have sour cream? Can I substitute something else?
You can substitute sour cream with an equal amount of plain yogurt or even cream cheese diluted with a little milk. These alternatives help keep the cake moist and tender while adding a similar tang.
Is it necessary to drain the crushed pineapple?
Yes, draining is crucial to prevent extra liquid from making the cake wet and dense. The moisture from the pineapple adds lovely flavor but too much juice can affect the texture negatively.
Can I make this cake dairy-free?
With some adjustments, yes. Use dairy-free butter and substitute the sour cream with a plant-based yogurt. The texture may vary slightly but the delicious flavors will still shine through.
How long does this pound cake stay fresh?
This cake stays moist and flavorful for several days, with many bakers agreeing it tastes even better the next day after allowing the flavors to meld fully.
Final Thoughts
There’s something so joyful about baking The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe. It’s not just a cake, but a way to bring a little sunshine and sweetness to your day. Whether you’re treating yourself or sharing with loved ones, this pound cake never disappoints. I can’t wait for you to try it and add it to your collection of cherished family recipes.
Print
The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Pineapple Pound Cake combines the luscious flavors of fresh strawberries and juicy pineapple in a moist, tender crumb. Perfect for summer gatherings or a sweet treat any time, this classic American dessert is baked to golden perfection, topped with a light pineapple glaze, and garnished with fresh strawberries for an irresistible presentation.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing with strawberries)
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit
- 1 cup crushed pineapple (drained)
- 1 cup chopped fresh strawberries (plus extra for garnish)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or loaf pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This helps incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture to maintain the batter’s consistency.
- Add Pineapple: Stir in the drained crushed pineapple, distributing the fruit evenly throughout the batter.
- Prepare Strawberries and Fold In: Toss the chopped strawberries with one tablespoon of flour to prevent them from sinking. Gently fold the strawberries into the batter to avoid breaking them apart.
- Pour and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then invert it onto a wire rack and cool completely to room temperature.
- Prepare Glaze (Optional): Whisk powdered sugar with pineapple juice until smooth. Drizzle the glaze over the cooled cake for extra sweetness and garnish with fresh strawberries if desired.
Notes
- Ensure the pineapple is well-drained to avoid a soggy cake texture.
- Frozen strawberries can be used but must be thawed and drained before folding into the batter.
- This cake remains moist for days and actually tastes even better the next day, making it great for advance preparation.
