Preparation
Step 1: Prepare the Baking Pan
Preheat your oven to 325°F (165°C).
Grease and flour a bundt or tube pan, making sure the grooves are well-coated.
Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat softened butter until creamy.
Add granulated sugar gradually and continue beating for 5–6 minutes, until pale, fluffy, and smooth.
This step builds the classic pound-cake texture.
Step 3: Add Eggs and Flavor
Add eggs one at a time, mixing well after each addition.
Add vanilla and pineapple extract.
Gently fold in strawberry puree or chopped strawberries.
Stir in the crushed pineapple, making sure not to overmix.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the wet mixture in two additions, alternating with sour cream.
Mix gently until just combined—do not overblend or cake may become dense.
Step 5: Bake the Pound Cake
Pour batter evenly into the prepared pan.
Smooth the top with a spatula.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Let the cake cool 15 minutes in the pan before turning it out onto a wire rack.
Allow it to cool completely before glazing.
Variation
Strawberry Swirl Version: Add a swirl of strawberry jam through the batter before baking.
Pineapple Coconut Cake: Add ½ cup shredded coconut to the batter.
Cream Cheese Filling: Add a cheesecake-style filling in the center for extra richness.
Strawberry Crunch Topping: Press strawberry crunch crumble over the glaze for added texture.
Extra Moist Version: Replace ¼ cup sour cream with ¼ cup pineapple juice.
COOKING Note :
For the best texture, all ingredients—especially butter, eggs, sour cream, and fruit—should be at room temperature. This ensures even mixing and prevents the batter from splitting. The pineapple should be lightly drained but not fully dry, as the moisture is key to keeping the pound cake soft.
Serving Suggestions :
Slice and serve with fresh strawberries and pineapple chunks.
Add whipped cream or vanilla ice cream for a refreshing summer dessert.
Drizzle with extra pineapple juice glaze for added sweetness.
Dust with powdered sugar for a simple, elegant finish.
Serve warm for a softer texture or chilled for a firmer pound cake slice.
Tips :
Cream the butter and sugar fully to create a light, tender crumb.
Don’t overmix once flour is added—this can make the cake tough.
If strawberries are very juicy, remove excess liquid before adding.
Bake low and slow at 325°F to avoid a burnt crust.
Let the cake cool completely before glazing to prevent the glaze from melting.
