Ah, Pineapple Strawberry Pound Cake—a moist, fruity twist on the classic pound cake 🍍🍓🍰. Sweet, dense, and perfect for tea time or dessert. Here’s a detailed recipe:
Ingredients (9×5-inch loaf)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
- 1 cup chopped fresh strawberries
Optional glaze: powdered sugar + a few tbsp pineapple juice
Method
- Preheat oven
- 350°F (175°C)
- Grease and flour a 9×5-inch loaf pan
- Cream butter and sugar
- Beat until light and fluffy (~3–4 min)
- Add eggs
- Add one at a time, beating well after each
- Mix dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt
- Combine wet and dry
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour
- Stir in vanilla
- Fold in fruits
- Gently fold in pineapple and strawberries
- Bake
- Pour batter into pan
- Bake 55–65 min, or until a toothpick comes out clean
- Cool in pan 10 min, then remove to wire rack
- Optional glaze
- Mix powdered sugar with pineapple juice
- Drizzle over cooled cake for extra sweetness and shine
Tips for Best Results
- Drain pineapple well to prevent soggy cake.
- Toss strawberries in a little flour before folding to prevent them from sinking.
- Room temperature ingredients blend more evenly.
- Variations: Add coconut flakes or a splash of rum for tropical flavor.
If you want, I can give a “super-moist, extra-fruity Pineapple Strawberry Pound Cake version” that keeps the strawberries intact and the cake tender for several days.
Do you want me to do that?
