A moist, buttery Strawberry Pineapple Pound Cake that brings together the sweetness of ripe strawberries and the tropical brightness of pineapple in every bite. This recipe is designed for home bakers who want a reliable, bakery-style cake with simple ingredients and unforgettable flavor.
Why You’ll Love This Strawberry Pineapple Pound Cake
This Strawberry Pineapple Pound Cake is the kind of dessert that feels comforting and exciting at the same time. It’s rich without being heavy, fruity without being overwhelming, and perfectly balanced in texture. Whether you’re baking for family, guests, or just for yourself, this cake delivers consistency, flavor, and joy.
Kitchen Tools You’ll Need
– Mixing bowls
– Electric mixer or stand mixer
– Whisk
– Rubber spatula
– 9×5-inch loaf pan or bundt pan
– Measuring cups and spoons
– Wire cooling rack
Ingredients
For the Cake
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 cup fresh strawberries, chopped
– 1 cup crushed pineapple, well drained
Optional Glaze
– 1 cup powdered sugar
– 2–3 tablespoons pineapple juice or milk
– Fresh strawberry slices and pineapple pieces for garnish
Step-by-Step Instructions
1. Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the butter and sugar until pale, light, and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Gently fold in the chopped strawberries and drained pineapple using a spatula.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. If using the glaze, whisk the ingredients together and drizzle over the cooled cake. Garnish if desired.
Tips for Perfect Results
– Drain the pineapple thoroughly to prevent excess moisture.
– Use room-temperature ingredients for a smoother batter.
– Do not overmix after adding the flour to keep the crumb tender.
– Toss the strawberries lightly in flour to prevent sinking.
Flavor Variations and Add-Ins
You can personalize this cake by adding shredded coconut for a tropical twist, lemon zest for brightness, or white chocolate chips for extra indulgence.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Bring to room temperature before serving for best texture.
Nutritional Information (Per Slice)
– Calories: ~340 kcal
– Carbohydrates: ~45 g
– Fat: ~16 g
– Protein: ~5 g
– Sugar: ~28 g
Preparation Time
– Preparation Time: 20 minutes
– Cooking Time: 65 minutes
– Total Time: 1 hour 25 minutes
– Servings: 12 slices
Frequently Asked Questions
Can I use frozen fruit?
Yes, but thaw and drain the fruit well before using to avoid excess moisture.
Why did my cake crack on top?
A crack is normal for pound cakes and often means the cake rose properly.
Can I make this cake ahead of time?
Absolutely. The flavor improves after resting for several hours or overnight.
Final Tip
Bake this Strawberry Pineapple Pound Cake when you want something that feels familiar yet special. Take your time, enjoy the process, and let the aroma fill your kitchen—it’s part of the experience.
