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If you’re looking for a delightful treat that’s as simple to make as it is delicious, look no further than Strawberry Pineapple Pound Cake. This cake perfectly marries the sweetness of strawberries and pineapple to create a moist, flavorful dessert that’s ideal for any occasion. Whether you need a quick dessert for a busy weeknight or want to impress guests at a gathering, this Strawberry Pineapple Pound Cake is the answer!
Recipe Information
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
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Calories: 380
Protein: 4g
Carbohydrates: 58g
Fat: 17g
Fiber: 1g
Sugar: 30g
Sodium: 150mg
Why Make Strawberry Pineapple Pound Cake
Strawberry Pineapple Pound Cake is not only a delicious dessert but also a versatile one. The combination of fresh fruit adds a burst of flavor, making it a perfect choice for spring and summer gatherings. Plus, the recipe is customizable—swap in different fruits or add a hint of spice to tailor it to your taste. With yogurt replacing sour cream or using less sugar, you can easily make it a bit healthier while still enjoying the rich flavors.
How to Make Strawberry Pineapple Pound Cake Step by Step
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Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1/2 cup diced fresh strawberries (plus extra for garnish)
1/2 cup crushed pineapple, well-drained (plus extra for garnish)
1 cup powdered sugar
2–3 tbsp pineapple juice or milk
1/2 tsp vanilla extract
Directions
Preheat oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) bundt pan or loaf pan. In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour. Mix just until combined. Gently fold in diced strawberries and crushed pineapple. Pour batter into the prepared pan. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Whisk powdered sugar, pineapple juice (or milk), and vanilla until smooth. Drizzle over cooled cake. Garnish with extra diced fruit if desired.
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How to Serve Strawberry Pineapple Pound Cake
Serve slices of Strawberry Pineapple Pound Cake with a dollop of whipped cream for an extra touch of indulgence. Pair it with a refreshing fruit salad or a scoop of vanilla ice cream on the side. For added flavor, drizzle some extra pineapple juice on top before serving.
How to Store Strawberry Pineapple Pound Cake
To store your Strawberry Pineapple Pound Cake, wrap it in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 5 days. For longer storage, you can freeze the cake—just make sure to wrap it well. When you’re ready to enjoy it again, let it thaw in the fridge overnight and then bring it to room temperature or warm it gently in the oven.
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Expert Tips for Cooking Strawberry Pineapple Pound Cake
- Ensure your butter is softened properly; it should be at room temperature for the best creaming.
- Do not skip the step of draining the crushed pineapple to avoid a watery batter.
- Feel free to substitute other berries like blueberries or raspberries for a different flavor profile.
- Always check your cake a few minutes before the suggested baking time to prevent overbaking.
- For added moisture, consider brushing the cake with pineapple juice after baking.
Delicious Variations of Strawberry Pineapple Pound Cake
- For a zesty twist, add lemon or lime zest to the batter for a refreshing citrus flavor.
- Incorporate spices such as cinnamon or ginger for a warm flavor that complements the fruit.
- Make it a tropical delight by adding coconut flakes to the batter or topping.
Frequently Asked Questions about Strawberry Pineapple Pound Cake
What can I use instead of sour cream? You can replace sour cream with Greek yogurt for a healthier alternative or buttermilk if you prefer a tangy flavor.
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Can I make this cake ahead of time? Absolutely! This Strawberry Pineapple Pound Cake stores well and often tastes even better the next day as the flavors meld together.
Is it possible to use frozen fruit? Yes, you can use frozen strawberries or pineapple, but make sure they are thawed and drained well before adding them to the batter.
Conclusion
There’s truly nothing like the flavor combination in Strawberry Pineapple Pound Cake. Its simplicity and adaptability make it a must-try for any dessert lover. Whip it up for your next gathering or simply enjoy a slice with your morning coffee—either way, this cake is sure to impress!
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