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Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake
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This Strawberry Pineapple Pound Cake perfectly blends sweet, fruity flavors with a moist, dense crumb. Combining the juicy brightness of strawberries and the tropical zing of pineapple, this classic pound cake variation offers a flavorful, tender cake ideal for family gatherings, teatime, or a sweet breakfast treat.

Ingredients

Scale

Main Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 ½ cups fresh strawberries, washed, hulled, and chopped
  • 1 cup crushed pineapple, well drained
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ cup sour cream or plain yogurt
  • ¼ tsp salt

Instructions

  1. Prepare Your Ingredients: Measure all ingredients to ensure smooth baking. Wash, hull, and chop the strawberries into small pieces. Drain the crushed pineapple well to avoid excess moisture in the batter.
  2. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color; this is key for perfect cake texture.
  3. Add Eggs One at a Time: Beat eggs in individually, fully incorporating each before adding the next to maintain the cake’s emulsion and achieve a tender crumb.
  4. Mix Dry Ingredients Separately: In another bowl, whisk together flour, baking powder, and salt for even leavening and to prevent lumps.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream or yogurt to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overworking the batter.
  6. Fold in Strawberries and Pineapple: Carefully fold the chopped strawberries and crushed pineapple evenly into the batter without breaking them up too much.
  7. Bake to Perfection: Pour batter into a greased and floured pound cake pan. Bake at 350°F (175°C) for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool fully before removing from the pan.

Notes

  • Use room temperature butter, eggs, and sour cream for better mixing and batter consistency.
  • Drain pineapple thoroughly to prevent sogginess.
  • Mix batter only until combined for a tender pound cake.
  • Fresh strawberries provide best flavor and texture; if using frozen, thaw and drain well.
  • Start checking doneness at 55 minutes as oven temperatures vary.

Nutrition

Keywords: strawberry pound cake, pineapple cake, fruit pound cake, moist cake, homemade dessert, pound cake recipe

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