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This buttery and vibrant pound cake has everything I crave in a springtime treat tender crumb tangy bursts of fresh strawberries and the golden richness of pineapple. It is my go to dessert for family birthdays or whenever I want to bring a bit of sunshine to the table — it never lasts more than a day in my house.
I first baked this cake for Mother’s Day and now it has become a special request at every family picnic. The splash of pineapple makes the whole kitchen smell like a tropical bakery.
Ingredients
- All purpose flour: gives a soft structure and keeps the crumb delicate. Pick unbleached flour for best flavor and texture.
- Unsalted butter: supplies richness and that classic pound cake flavor. Use butter at room temperature for easy creaming.
- Granulated sugar: adds sweetness and encourages a golden crust.
- Large eggs: bring moisture and structure. Select very fresh eggs for a better rise.
- Baking powder: helps the cake lift and stay light.
- Salt: sharpens all the flavors so your fruit shines through.
- Vanilla extract: layers in warmth. Opt for pure extract for the best aroma.
- Sour cream or plain Greek yogurt: ensures the cake stays moist without heaviness. Go for full fat for the richest result.
- Fresh strawberries: steal the show with juicy bursts. Select bright red berries with no mushy spots.
- Crushed pineapple: gives a subtle tang and golden color. Drain very well if using canned to prevent soggy pockets.
- Powdered sugar: is for the optional glaze. Extra fine sugar dissolves into a smooth finish.
- Pineapple juice and a hint of vanilla: make the glaze bright and tropical. Use fresh juice for a bolder flavor.
- Flour for tossing fruit: is the trick to keep strawberries and pineapple evenly distributed. Choose a high quality flour here too.
Instructions
- Prepare the Fruit:
- Wash and carefully dry the strawberries then hull and chop them into small pieces. Drain pineapple very well if using canned as extra moisture can make the cake dense. Toss strawberries and pineapple with the flour to coat every piece which prevents them from sinking while baking. Set the fruit aside.
- Mix the Batter:
- Preheat your oven to the right temperature and grease the loaf or bundt pan well. In a big bowl cream softened butter with sugar until fluffy and pale — spend at least three to four minutes as this step makes the cake light. Add eggs one at a time mixing well in between. Blend in vanilla extract and sour cream so everything is smooth and creamy. In another bowl whisk flour baking powder and salt for even mixing. Slowly add the dry mix to the wet ingredients stirring just until combined as over mixing will make the cake tough. Gently fold in the flour coated fruit so it spreads throughout.
- Bake the Cake:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the middle of the oven checking after forty minutes — if the top is browning too fast lay a loose foil tent on top. Continue baking until a toothpick in the center comes out mostly clean about fifty five to sixty five minutes. Let the cake cool in the pan briefly then invert onto a wire rack for complete cooling.
- Finish with Glaze:
- Whisk powdered sugar pineapple juice and vanilla until you have a thick pourable glaze. Once the cake is fully cooled drizzle the glaze over the top and let it set for extra shine and sweetness.
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Making this cake always reminds me of the time my daughter and I picked strawberries together and came home to bake side by side. My favorite ingredient is the pineapple because it adds a juicy tang and a floral aroma that reminds me of summer picnics.
Storage Tips
Store the fully cooled cake covered at room temperature for up to three days. It also keeps well in the refrigerator up to one week. For longer storage slice and freeze individual pieces in airtight wraps.
Ingredient Substitutions
If strawberries are not in season try blueberries raspberries or even diced stone fruit. Use plain Greek yogurt in place of sour cream for a slightly tangier flavor. For the glaze orange juice makes a bright alternative to pineapple juice.
Serving Suggestions
Serve thick slices with coffee or tea for brunch. Dress it up with whipped cream and more fresh fruit for a special dessert. I love to toast leftover slices and spread them with a bit of butter the next morning.
Cultural Notes
Pound cake dates back hundreds of years and was originally made with a pound each of butter sugar eggs and flour. Today’s versions are lighter but still honor that satisfying texture. The fruit mix gives a modern twist that feels both classic and new.
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This cake is the epitome of spring and summer. Bake it once and it will become a family tradition for years to come.
Frequently Asked Questions
- → How do I keep fruit from sinking in the batter?
Toss strawberries and pineapple with flour before folding them into the batter. This helps distribute the fruit evenly throughout the cake.
- → Can I substitute other fruits?
Yes, blueberries, raspberries, or chopped peaches can be used in place of strawberries or pineapple for a different flavor profile.
- → Why use sour cream or Greek yogurt?
Both sour cream and Greek yogurt add moisture and tenderness to the cake, keeping the texture soft and rich.
- → What type of pan works best?
A standard loaf pan or a bundt pan both work well. Parchment paper helps with easy removal after baking.
- → How should the cake be stored?
Keep the cake covered at room temperature for up to three days, or refrigerate to extend freshness even longer.