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Strawberry Pineapple Pound Cake

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A delightful dessert that captures the essence of summer with vibrant flavors of fresh strawberries and crushed pineapple, perfect for any gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream or buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup diced fresh strawberries (or thawed and drained frozen)
  • 1/2 cup well-drained crushed pineapple

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
  2. Cream together the butter and sugar until light and fluffy, about 3 to 5 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and sour cream or buttermilk until smooth.
  5. Whisk together the flour and baking powder in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  7. Fold in the diced strawberries and crushed pineapple gently.
  8. Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
  9. Bake for 60 to 75 minutes or until a toothpick comes out clean.

Notes

Ensure your butter is at room temperature for better creaming with sugar. Avoid overmixing the batter to prevent a dense texture.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-pineapple-pound-cake/