Description
Indulge in the tropical flavors of this Strawberry Pineapple Pound Cake, a moist and fruity dessert perfect for summer gatherings. This delightful cake is bursting with fresh strawberries and crushed pineapple, creating a deliciously sweet treat that’s sure to impress.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup finely chopped fresh strawberries
- 1/2 cup crushed pineapple (drained)
- 1 tablespoon flour (for coating fruit)
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons pineapple or lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf or bundt pan.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with sour cream.
- Fold in Fruit: Toss strawberries and pineapple with flour, then gently fold into the batter.
- Bake: Pour batter into the pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before removing from the pan.
- Glaze: Mix powdered sugar with juice to create a glaze, then drizzle over the cake.
Notes
- Use fresh, firm fruits for best results.
- Store cake in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
