Description
A moist and flavorful dessert combining the sweet juiciness of strawberries and the tropical vibes of pineapple, perfect for special occasions or a sweet treat during any week.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup diced fresh strawberries (or thawed and drained frozen)
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan thoroughly.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure proper incorporation.
- Mix in the vanilla extract and sour cream (or buttermilk) until the mixture is smooth.
- Whisk together the all-purpose flour and baking powder in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the diced strawberries and well-drained crushed pineapple with a spatula, being careful not to overmix.
- Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles.
- Bake for 60–75 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Notes
For best flavor, use fresh strawberries. You can also substitute parts of the fruit with blueberries or peaches. Consider adding lemon zest for an extra punch.