Strawberry Pineapple Pound Cake

For the Strawberry Layer:

• 1½ cups fresh strawberries, sliced

• 2 tbsp granulated sugar

• 1 tbsp cornstarch

• ½ tsp lemon juice

For the Pineapple Layer:

• 1 can (20 oz) crushed pineapple, well-drained

• 2 tbsp brown sugar

For the Strawberry Glaze:

• 1 cup powdered sugar

• 2 tbsp strawberry puree (fresh or from jam)

• 1–2 tsp milk, as needed for consistency

Preparation

Step 1: Prepare the Fruit Layers

Strawberries:
In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until the strawberries break down and the mixture thickens (about 5–7 minutes). Remove from heat and allow to cool completely.

Pineapple:
Drain the crushed pineapple thoroughly. Combine it with brown sugar in a small bowl and set aside.

Step 2: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan generously to prevent sticking. You can also use baking spray with flour.

Step 3: Make the Pound Cake Batter

In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy (about 3–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix in the sour cream, vanilla extract, and almond extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 4: Layer the Cake

Spoon ⅓ of the pound cake batter into the prepared bundt pan.

Dollop half of the strawberry mixture and half of the pineapple mixture evenly over the batter.

Add another ⅓ of the batter, then the remaining fruit mixtures.

Finish with the last ⅓ of the cake batter, smoothing the top.

Tap the pan gently on the counter to release air bubbles.

Step 5: Bake and Cool

Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Let cool completely.

Step 6: Make the Strawberry Glaze

In a bowl, whisk together powdered sugar and strawberry puree until smooth. Add milk a teaspoon at a time to achieve your desired consistency.

Drizzle the glaze over the cooled cake. For extra flair, top with fresh sliced strawberries.

Variations

• Strawberry Lemon Pound Cake: Swap pineapple with lemon curd and add lemon zest to the batter.

• Tropical Twist: Add shredded coconut to the pineapple layer.

• Cream Cheese Swirl: Swirl in a sweetened cream cheese layer for extra richness.

• Strawberry Shortcake Style: Serve slices with whipped cream and extra strawberries.

Cooking Note

• Ensure your butter and eggs are at room temperature for proper emulsification.

• Don’t overmix once you add the flour—this keeps the texture tender.

• Drain the pineapple well; excess liquid can cause the cake to be soggy or fall apart.

• If using frozen strawberries, thaw and drain them before cooking.

Serving Suggestions

• Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

• Pair with a cup of coffee or sweet tea for a comforting Southern-style treat.

• Garnish with mint leaves and extra fresh strawberries for an elegant touch.