Fruit Pound Cake Strawberries (Print Version)

Tender cake layered with strawberries and pineapple, topped with a sweet glaze. Perfect for dessert or snack.

# Ingredients:

→ Base Cake

01 - 225 g unsalted butter, softened
02 - 400 g granulated sugar
03 - 4 large eggs
04 - 310 g all-purpose flour
05 - 5 g baking powder
06 - 2 g fine salt
07 - 5 ml vanilla extract
08 - 120 ml sour cream or plain Greek yogurt

→ Fruit Mix-In

09 - 110 g fresh strawberries, chopped
10 - 120 g crushed pineapple, drained if canned
11 - 8 g all-purpose flour (for coating fruit)

→ Optional Glaze

12 - 120 g powdered sugar
13 - 30–45 ml pineapple juice
14 - 2.5 ml vanilla extract

# Instructions:

01 - Wash and dry strawberries. Remove hulls and finely chop. Drain crushed pineapple thoroughly if using canned. Toss strawberries and pineapple with all-purpose flour to evenly coat; set aside.
02 - Preheat oven to 175°C. Lightly grease a 23×13 cm loaf pan or a bundt pan. In a large bowl, cream softened butter with granulated sugar until pale and fluffy, about 3–4 minutes. Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream or Greek yogurt. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to wet ingredients, stirring just until combined. Gently fold in the flour-coated fruit.
03 - Transfer batter into prepared pan, smoothing the top. Bake for 55–65 minutes, or until a skewer inserted in the centre emerges clean. If the top browns too rapidly, tent with foil after 40 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
04 - Combine powdered sugar with pineapple juice and vanilla extract, whisking until smooth. Drizzle the glaze over fully cooled cake for a sweet, tart finish.

# Notes:

01 - Using ingredients at room temperature ensures a smoother batter and promotes better rise.
02 - Do not overmix once dry ingredients are added for a tender crumb.
03 - Lining the pan with parchment aids in easy removal after baking.
04 - Store the cake covered at room temperature up to 3 days, or refrigerate for extended freshness.

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