Sweet, moist, and bursting with fruity goodness, this pound cake combines fresh strawberries and pineapple with a tangy sour cream base. Finished with a luscious pineapple glaze and fresh strawberry topping, it’s perfect for dessert, brunch, or any special occasion.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup sour cream

1 tsp vanilla extract

1 cup fresh strawberries, chopped

1 cup crushed pineapple, drained

For the Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (from drained pineapple)

½ cup sliced fresh strawberries (for topping)

How to Make
1. Preheat & Prep Pan