Ingredients
Scale
- 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
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat the oven to 325°F (163°C) and grease a Bundt or loaf pan.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream (or buttermilk) until smooth.
- In another bowl, whisk together flour and baking powder; gradually add to the wet mixture, mixing just until combined.
- Gently fold in diced strawberries and crushed pineapple using a spatula.
- Pour the batter into the prepared pan and tap lightly on the counter to remove air bubbles.
- Bake for 60–75 minutes or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 22g
- Sodium: 205mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 75mg