Strawberry Pineapple Pound Cake
There’s something truly special about a slice of cake that combines the sweetness of strawberries 🍓 and the tropical zest of pineapple 🍍. Strawberry Pineapple Pound Cake is a delightful treat that’s perfect for any occasion. Whether you’re celebrating a birthday, having a casual family gathering, or simply treating yourself, this cake is sure to impress with its moist texture and vibrant flavors.
Why make this recipe?
This recipe is a fantastic way to enjoy seasonal fruits and bring a tropical twist to a classic pound cake. The combination of strawberries and pineapple adds a burst of flavor and moisture, making every bite a delightful experience. Plus, it’s straightforward to make and requires simple ingredients you might already have in your pantry.
How to prepare Strawberry Pineapple Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup strawberries, chopped 🍓
- 1 cup pineapple, crushed (drained) 🍍
Instructions:
- Preheat your oven to 350°F (175°C) and grease a bundt pan or loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vegetable oil and mix until well combined.
- Gradually add the flour, mixing until the batter is smooth.
- Gently fold in the chopped strawberries and crushed pineapple until evenly distributed in the batter.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
How to serve Strawberry Pineapple Pound Cake
Serve this delightful cake at room temperature, dusted with a little powdered sugar for a charming touch. A dollop of whipped cream or a scoop of vanilla ice cream on the side can make it even more indulgent! 🍦
How to store Strawberry Pineapple Pound Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and freeze it for up to 3 months. Just thaw it in the refrigerator before serving!
Tips for preparing Strawberry Pineapple Pound Cake
- Ensure your butter is softened at room temperature for easier mixing.
- Drain the crushed pineapple thoroughly to avoid excess moisture in the batter.
- If you want a touch of extra flavor, consider adding vanilla extract or coconut extract to the batter.
Variations
- Tropical Twist: Add shredded coconut for a tropical vibe.
- Nutty Flavor: Mix in chopped walnuts or pecans for added crunch.
- Berry Mix: Use a blend of berries instead of just strawberries for a colorful twist.
FAQs
1. Can I use frozen strawberries or pineapple?
- Yes! Just make sure to thaw and drain them well to prevent adding too much moisture to the batter.
2. Can I substitute any ingredients?
- You can substitute part of the all-purpose flour with whole wheat flour for a healthier option or use margarine instead of butter if needed.
3. How can I tell when the cake is done?
- The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time to bake.
Enjoy baking and savoring your delicious Strawberry Pineapple Pound Cake! 🍰