Strawberry Pineapple Pound Cake (Printable)
Moist, tender pound cake loaded with fresh strawberries and tangy pineapple bits, ready in 75 minutes.
# 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
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan thoroughly.
02 - In a medium bowl, toss diced strawberries and pineapple with 2 tablespoons of flour to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat 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 until fully incorporated.
06 - Mix in vanilla extract and sour cream until smooth and combined.
07 - Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing.
08 - Gently fold the floured strawberries and pineapple into the batter until evenly distributed.
09 - Transfer batter to the prepared pan and smooth the top with a spatula.
10 - Bake for 55–65 minutes until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.
# Expert Advice:
01 -
- The sour cream keeps every bite impossibly tender, even days later
- Folded fruit creates pockets of jammy sweetness throughout the crumb
02 -
- Overmixing after adding flour makes the cake tough, so stop as soon as you see no dry streaks
- Let the cake cool in the pan for fifteen minutes or it might break when you try to remove it
03 -
- Use an oven thermometer to make sure your temperature is accurate
- Rotate the pan halfway through baking for even rising