Follow this process to achieve the best result:
Preparation:
Preheat oven to 325 °F (165 °C) if following sources like Yummy Recipes or Daily Easy Meals
Grease and lightly flour your pan to ensure easy release
Cake Batter:
Cream the softened butter and sugar together until light and fluffy—this step can take several minutes by hand or be easier with a mixer
Add eggs one at a time, mixing well after each addition to maintain structure
Beat in vanilla (and optional pineapple extract) for aroma
In a separate bowl, whisk together flour, baking powder, and salt; gradually add to the butter mixture, alternating with sour cream, starting and ending with dry ingredients
Gently fold in crushed pineapple (drained) and lightly floured strawberries
Pour batter into prepared pan and smooth the top
Bake for 60–75 minutes; check doneness with a toothpick—when it comes out clean or with a few moist crumbs, it’s done
If top browns too quickly, tent loosely with foil
Cooling:
Let the cake rest in the pan for about 10–15 minutes
Invert onto a wire rack and cool completely before glazing to avoid melting the glaze
Glazing (Optional):
Whisk powdered sugar with pineapple juice (and optional vanilla or strawberry puree) until smooth
Drizzle over cooled cake and garnish with strawberry slices if desired
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