Here’s a delicious Pineapple Strawberry Pound Cake recipe—moist, fruity, and perfect for dessert or tea time:
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Unsalted butter – 1 cup (softened)
- Granulated sugar – 1½ cups
- Eggs – 4
- Vanilla extract – 2 tsp
- Crushed pineapple – 1 cup (drained)
- Fresh strawberries – 1 cup, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, combine flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Combine: Gradually add dry ingredients, alternating with pineapple, until just combined.
- Fold in strawberries gently so they don’t break apart too much.
- Bake: Pour batter into prepared pan and bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.
Tips:
- Toss strawberries in a little flour before adding—they won’t sink to the bottom.
- For extra flavor, you can brush the top with pineapple juice while still warm.
- This cake can be served plain, with whipped cream, or a drizzle of glaze.
If you want, I can also give a mini-muffin version for quick, individual Pineapple Strawberry treats.
Do you want me to do that?
