Description
A moist, buttery pound cake loaded with juicy strawberries and sweet pineapple—perfect for brunch, dessert, or a sweet treat. This fruity twist on a classic loaf is tender, vibrant, and incredibly satisfying.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained or partially drained)
- 1 cup diced fresh strawberries
- 1/4 cup sour cream or Greek yogurt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf or Bundt pan.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, alternating with pineapple and sour cream if using, mixing until just combined.
- Gently fold in diced strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean or with moist crumbs.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Coat strawberries in flour before folding into batter to prevent sinking.
- Use partially drained pineapple for best moisture balance.
- Top with a pineapple glaze or sprinkle shredded coconut for a tropical flair.
- For cupcakes, bake at 350°F for 20–25 minutes.
- Use mini loaf pans for individual servings.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
