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 crushed pineapple (with juice, lightly drained)
- 1 cup fresh strawberries, diced
- ½ cup sour cream or plain yogurt
For Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- 2–3 fresh strawberries, mashed for flavor & color
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, alternating with sour cream. Mix until just combined.
- Gently fold in crushed pineapple and diced strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For glaze, whisk powdered sugar with pineapple juice and mashed strawberries until smooth. Drizzle over cooled cake.
🍓🍍 A moist and fruity pound cake, perfect for summer gatherings!
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