Fruit Pound Cake with Strawberries (Print Version)

# Ingredients:

→ Base Cake

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs
04 - 2 ½ cups all-purpose flour
05 - 1 tsp baking powder
06 - ½ tsp salt
07 - 1 tsp vanilla extract
08 - ½ cup sour cream or plain Greek yogurt

→ Fruit Mix-In

09 - ¾ cup chopped fresh strawberries
10 - ¾ cup crushed pineapple, drained if canned
11 - 1 tbsp all-purpose flour (to toss with fruit — prevents sinking)

→ Optional Glaze

12 - 1 cup powdered sugar
13 - 2–3 tbsp pineapple juice
14 - ½ tsp vanilla extract

# Instructions:

01 - Wash and dry strawberries. Hull and chop into small pieces. Drain the crushed pineapple well if using canned. Toss both fruits with 1 tablespoon of flour to coat. This keeps them from sinking to the bottom during baking. Set aside.
02 - Preheat oven to 175°C (350°F). Grease a 23×13 cm (9×5-inch) loaf pan or a bundt pan. In a large bowl, cream the softened butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until just combined — don’t overmix. Gently fold in the flour-coated strawberries and pineapple.
03 - Pour the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil after 40 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
04 - Whisk together powdered sugar, pineapple juice, and vanilla until smooth. Drizzle over the cooled cake for an extra sweet-tart finish.

# Notes:

01 - Room temperature ingredients yield a smoother batter and better rise.
02 - Avoid overmixing to keep the cake tender.
03 - Use parchment paper in the loaf pan for easy lifting.
04 - Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.

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