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Strawberry Pineapple Pound Cake Recipe

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5 from 101 reviews

This Strawberry Pineapple Pound Cake is a moist and flavorful dessert perfect for any occasion. Combining fresh strawberries and crushed pineapple with a classic pound cake base, this cake offers a delightful fruity twist on a traditional favorite. The cake boasts a tender crumb with bursts of juicy fruit in every bite, ideal for serving as a sweet treat or a festive dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream or buttermilk
  • 1 tsp vanilla extract

Fruit

  • 1 cup diced fresh strawberries (or thawed and drained frozen)
  • 1/2 cup well-drained crushed pineapple

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C) and grease and flour a Bundt or loaf pan to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation and a smooth batter.
  4. Mix in Vanilla and Sour Cream: Stir in the vanilla extract and sour cream (or buttermilk) until the mixture becomes smooth and well blended.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing and ensure a tender texture.
  7. Fold in Fruit: Gently fold in the diced strawberries and crushed pineapple using a spatula, taking care not to overmix to maintain fruit integrity.
  8. Transfer Batter to Pan: Pour the batter into the prepared pan and gently tap it on the counter to release any trapped air bubbles for even baking.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely, ensuring it sets perfectly before serving.

Notes

  • Ensure the pineapple is well-drained to prevent excess moisture and a soggy cake.
  • Fresh strawberries add the best flavor, but thawed frozen strawberries work well when fresh are unavailable.
  • Do not overmix the batter once the flour is added to keep the cake tender and avoid toughness.
  • You can substitute sour cream with buttermilk for a slightly different tangy flavor and texture.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
  • This cake pairs wonderfully with a dusting of powdered sugar or a light glaze if desired.

Find it online: https://forkvista.com/strawberry-pineapple-pound-cake-recipe/