Description
A moist and fruity dessert that combines sweet strawberries and tangy pineapple for a delightful summer treat.
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 results, use room temperature ingredients. Dust with powdered sugar before serving for an elegant touch.