#### 6. **Optional Glaze**
Whisk together powdered sugar, juice or milk, and vanilla until smooth. Drizzle over the cooled cake.
—
### 🍰 Tips for Success
* Use **room temperature ingredients** for better mixing and texture.
* Don’t overmix once you add the flour — this keeps the cake tender.
* Make sure the **pineapple is well-drained** to avoid excess moisture.
* For extra flavor, add a little **lemon zest** or **coconut flakes** to the batter!
—
### 🧊 Storage
* Store in an airtight container at **room temperature for up to 3 days**.
* Refrigerate for longer freshness — up to **5 days**.
* Freezes well! Wrap tightly and freeze for up to **3 months**.
—
### Final Thoughts
This **Strawberry Pineapple Pound Cake** is a delightful fusion of fruity freshness and comforting nostalgia. It takes a beloved classic and brightens it up with tropical flair, making it ideal for any time you want to serve a dessert that’s both familiar and surprising.
Whether you serve it plain, glazed, or with a scoop of vanilla ice cream, this cake will bring smiles and second helpings every time.
—
Would you like a version with coconut or a gluten-free adaptation? I’d be happy to help!
ADVERTISEMENT
