🍓🍍 Strawberry Pineapple Pound Cake

Ingredients:

• 1 cup unsalted butter (softened)

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup sour cream (or plain Greek yogurt)

• 1 cup crushed pineapple (drained)

• 1 cup fresh strawberries (diced)

• 2 tbsp flour (for tossing strawberries)

Glaze (optional):

• 1 cup powdered sugar

• 2–3 tbsp pineapple juice or milk

• A few diced strawberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in vanilla.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Mix dry ingredients into the butter mixture alternating with sour cream, beginning and ending with flour.

6. Gently fold in pineapple.

7. Toss diced strawberries with 2 tbsp flour (prevents sinking) and fold them into the batter.

8. Pour batter into prepared pan and bake 60–70 minutes, or until a toothpick comes out clean.

9. Let cake cool 15 minutes in the pan, then remove and cool completely.

10. Drizzle with glaze and garnish with extra strawberries.

❓ Q&A

Q1: Can I use frozen strawberries?
Yes, but thaw and drain them well before adding, otherwise the cake may get soggy.

Q2: How do I prevent my cake from being too dense?
Make sure butter and sugar are creamed until fluffy, and don’t overmix once flour is added.

Q3: Can I replace sour cream with something else?
Yes! Greek yogurt or buttermilk work as good substitutes.

Q4: How do I store this cake?
Keep covered at room temperature for 2 days or refrigerate up to 5 days. It also freezes well (wrap tightly).

Q5: Can I make cupcakes instead of a pound cake?
Yes, bake at 350°F (175°C) for 20–25 minutes until golden.