Description
Strawberry Pineapple Pound Cake is a fruity twist on a classic—dense, buttery, and studded with juicy bursts of fresh strawberries and pineapple, perfect for any occasion.
Ingredients
Scale
- 2½ cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 cup Unsalted Butter (2 sticks), softened
- 4 large Eggs
- 1 cup Sour Cream
- 2 teaspoons Vanilla Extract
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1½ cups Fresh Strawberries, chopped and lightly floured
- 1 cup Pineapple Tidbits, drained and floured
- Powdered Sugar (optional, for garnish)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a loaf or Bundt pan.
- Combine Ingredients: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream and vanilla.
- Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
- Assemble the Dish: Gradually mix dry into wet. Fold in floured strawberries and pineapple.
- Cook to Perfection: Pour into pan, smooth top, and bake 60–70 minutes until toothpick comes out clean.
- Finishing Touches: Cool in pan 15 minutes, then transfer to rack. Dust with powdered sugar if desired.
- Serve and Enjoy: Slice and enjoy with whipped cream or fresh fruit.
Notes
- Use room temperature ingredients for best texture.
- Flour fruits before folding to prevent sinking.
- Let cool completely before slicing for clean cuts.
- Store tightly wrapped to keep moist for days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 29g
- Sodium: 135mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pound cake, strawberry cake, pineapple cake, fruit dessert, summer baking