Description
A moist and buttery pound cake infused with sweet strawberries and juicy pineapple, offering a perfect balance of rich texture and refreshing fruity flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, well drained
- 1 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 170°C (340°F) and grease and flour a loaf or bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the batter, alternating with milk, mixing just until combined.
- Stir in vanilla extract.
- Gently fold in drained pineapple and chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain pineapple thoroughly to avoid excess moisture.
- Do not overmix to maintain a tender crumb.
- Toss fruit in flour to prevent sinking.
- Add coconut or citrus zest for extra flavor.
- Optional glaze enhances sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 60–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
