Description
Strawberry Pineapple Pound Cake is a moist, buttery cake bursting with sweet strawberries and crushed pineapple, perfect for dessert or afternoon tea.
Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 225 g unsalted butter, softened
- 4 large eggs
- 120 ml crushed pineapple, well drained
- 150 g fresh strawberries, chopped
- 60 ml pineapple juice
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp milk
Instructions
- Preheat the oven to 170°C (340°F). Grease and flour a loaf or bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and pineapple juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the crushed pineapple and chopped strawberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain the pineapple thoroughly to avoid excess moisture.
- You may dust the cake with powdered sugar or glaze with icing.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American