🍰 Strawberry Pineapple Pound Cake
🧾 Ingredients
For the cake:
1 cup (225g) unsalted butter, softened
1 ¾ cups sugar
4 large eggs
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk
1 tsp vanilla extract
1 cup crushed pineapple (drained slightly) 🍍
1 cup fresh strawberries, chopped 🍓
Optional glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice or milk
½ tsp vanilla extract
👩🍳 Instructions
Preheat oven to 175°C (350°F). Grease and flour a loaf pan or bundt pan.
Cream butter & sugar
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs
Beat in eggs one at a time, mixing well after each.
Mix dry ingredients
In another bowl, whisk flour, baking powder, and salt.
Combine
Gradually add dry ingredients to the butter mixture, alternating with milk. Stir in vanilla.
Add fruit
Gently fold in pineapple and strawberries.
Bake
Pour batter into pan and bake for 50–65 minutes, or until a toothpick comes out clean.
Cool
Let cake cool in pan for 10–15 minutes, then transfer to a rack.
🍯 Optional Glaze
Mix powdered sugar, pineapple juice (or milk), and vanilla until smooth.
Drizzle over cooled cake.
💡 Tips
Lightly toss strawberries in a little flour to prevent sinking.
Don’t overmix once you add the fruit—keeps the cake tender.
You can use canned pineapple, just drain excess liquid.
