Ingredients
Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup crushed pineapple, well drained
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- ½ tsp vanilla extract
Instructions
1. Prepare the Batter
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream.
- Gradually add the dry ingredients and mix just until combined.
- Gently fold in the strawberries and drained pineapple.
2. Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
3. Make the Glaze (Optional)
- Whisk together powdered sugar, pineapple juice, and vanilla extract until smooth.
- Drizzle over the cooled cake.
4. Serve
- Slice and serve at room temperature.
Tips
- Drain the pineapple thoroughly to prevent excess moisture.
- Toss the strawberries in a tablespoon of flour before folding into the batter to help keep them from sinking.
- For extra flavor, add a teaspoon of lemon zest.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Prep Time
15 minutes
Bake Time
55 minutes
Total Time
1 hour 10 minutes
Servings
8–10 slices
Nutritional Information (Approximate per slice)
- Calories: 280–350 kcal
- Protein: 4–5 g
- Fat: 12–16 g
- Carbohydrates: 38–45 g
- Fiber: 1–2 g
- Sugar: 22–28 g
Conclusion
Fruit Pound Cake with Strawberry and Pineapple is a soft, buttery loaf packed with fruity sweetness and tropical flavor. It’s perfect for breakfast, dessert, or an afternoon coffee break.