If you’re craving a dessert that perfectly balances fruity freshness with classic comfort, this Strawberry Pineapple Pound Cake Recipe is exactly what you need. Imagine a moist, buttery pound cake bursting with juicy chunks of ripe strawberries and sweet pineapple, all wrapped in a tender crumb that melts in your mouth. Whether you’re serving it for a casual afternoon treat or a special gathering, this recipe brings bright, tropical vibes together with that familiar, nostalgic pound cake texture that everyone loves. It’s an absolute joy to make and even better to eat, with flavors that pop and a glaze that adds just the right touch of sweetness and zing.
Ingredients You’ll Need
Getting the ingredients right is key to making your Strawberry Pineapple Pound Cake Recipe shine, and what’s wonderful is how basic yet purposeful each component is. They come together to create a luscious texture, layers of flavor, and that inviting golden color you want in a homemade cake.
- 1 cup unsalted butter (softened): Provides richness and a tender crumb essential to any pound cake.
- 1 3/4 cups granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture when creamed with butter.
- 4 large eggs: Bind the ingredients and add moisture, resulting in that perfectly dense yet soft pound cake.
- 2 teaspoons vanilla extract: Brings warmth and depth to the overall flavor.
- 2 cups all-purpose flour: Forms the structure of the cake; the backbone of any successful bake.
- 1/2 teaspoon baking powder: Gives a gentle rise so the cake isn’t too heavy.
- 1/2 teaspoon salt: Enhances sweetness and balances the flavors beautifully.
- 1/2 cup sour cream: Adds moisture and tenderness, keeping the crumb soft and buttery.
- 1 cup finely chopped fresh strawberries: Bursts of juicy fruitiness that flavor every bite.
- 1/2 cup crushed pineapple (drained): Contributes a tropical sweetness and moisture without making the cake soggy.
- 1 tablespoon flour (for coating fruit): Prevents fruit from sinking to the bottom during baking for even fruit distribution.
- Optional glaze – 1 cup powdered sugar, 1–2 tablespoons pineapple or lemon juice: Adds a sweet, tangy finish that complements the fruity cake perfectly.
How to Make Strawberry Pineapple Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5-inch loaf pan or a bundt pan—this ensures your cake will come out cleanly and keeps that lovely shape intact.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 3 to 4 minutes and is essential to getting the right texture. Then, add eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla extract for fragrant notes that will bloom during baking.
Step 3: Combine Dry Ingredients and Incorporate Sour Cream
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to your butter-egg mixture, alternating with the sour cream—begin and end with the flour. This technique keeps your batter silky smooth and prevents overmixing.
Step 4: Prepare the Fruit and Fold It In
Toss your chopped strawberries and drained crushed pineapple gently with a tablespoon of flour. This little trick stops the fruit from sinking to the bottom of the cake while baking. Now, fold the fruit delicately into the batter, making sure those juicy bursts are evenly spread throughout.
Step 5: Bake Your Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Place it in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 6: Add Optional Glaze
For a lovely finishing touch, whisk powdered sugar with pineapple or lemon juice until it forms a pourable glaze. Drizzle it over the cooled cake for a shiny, sweet tang that enhances the tropical fruits.
How to Serve Strawberry Pineapple Pound Cake Recipe
Garnishes
Fresh whipped cream, a few whole strawberries, or a sprinkle of toasted coconut flakes make wonderful garnishes that add elegance and texture. These simple accompaniments enhance the cake’s tropical theme while keeping the presentation inviting and fresh.
Side Dishes
Pair your Strawberry Pineapple Pound Cake with a scoop of vanilla bean ice cream or a light fruit salad to elevate this dessert to a memorable finale. The cold creaminess contrasts beautifully with the dense, fruity cake, creating an irresistible flavor experience.
Creative Ways to Present
Serve slices of the cake topped with a spoonful of pineapple salsa or macerated berries for an extra fruit burst. You can also transform this pound cake into an airy trifle by layering cake pieces with whipped cream and fresh strawberries—making it perfect for parties or brunches.
Make Ahead and Storage
Storing Leftovers
This pound cake keeps beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen with time, so leftovers are just as delightful as the first slice.
Freezing
You can freeze the cake whole or in slices for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When you’re ready, thaw overnight in the refrigerator for best texture.
Reheating
To warm a slice, microwave it for about 15 seconds or pop it in a 300-degree Fahrenheit oven for 10 minutes. This revives the cake’s softness and brings out the buttery, fruity aromas.
FAQs
Can I use frozen strawberries and pineapple for this recipe?
While fresh fruit is preferred for the best texture and flavor, you can use frozen strawberries and pineapple if you drain them thoroughly and pat dry to avoid excess moisture from making the batter soggy.
What if I don’t have sour cream? Can I substitute it?
You can substitute sour cream with an equal amount of plain Greek yogurt or crème fraîche. Both will maintain the moisture and tang that sour cream provides.
Is the optional glaze necessary for the cake?
The glaze is optional but highly recommended as it adds a lovely sweet and tangy complement to the tropical fruit flavors and gives the cake a beautiful finish.
Can I make this cake dairy-free?
To make a dairy-free version, replace butter with a plant-based margarine and use a dairy-free yogurt or sour cream alternative. Keep in mind that the texture and flavor might be slightly different, but it will still be delicious.
How do I prevent the fruit from sinking in the batter?
Coating the chopped fruit with flour before folding into the batter is the best way to keep the fruit evenly distributed, preventing it from sinking to the bottom as the cake bakes.
Final Thoughts
There’s something truly special about the way tropical flavors like strawberry and pineapple brighten up a classic pound cake. This Strawberry Pineapple Pound Cake Recipe is a heartfelt favorite to share because it brings both comfort and a fresh vibrancy in every bite. It’s straightforward, fun to bake, and always a crowd-pleaser—perfect for any time you want to impress with minimal fuss. I can’t wait for you to try it and enjoy every luscious slice as much as I do!
Print
Strawberry Pineapple Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Pineapple Pound Cake is a moist and flavorful dessert combining the sweetness of fresh strawberries and tropical pineapple in a classic buttery pound cake. Perfect for summer gatherings, it features a tender crumb enriched with sour cream and a light optional glaze for extra sweetness.
Ingredients
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 cup finely chopped fresh strawberries
- 1/2 cup crushed pineapple (drained)
- 1 tablespoon flour (for coating fruit)
Optional Glaze
- 1 cup powdered sugar
- 1–2 tablespoons pineapple or lemon juice
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes using an electric mixer. This step aerates the batter for a tender cake.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. This keeps the batter smooth and prevents overmixing.
- Coat and Fold Fruit: Toss the chopped strawberries and drained crushed pineapple with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the coated fruit into the batter ensuring even distribution.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. This signals the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze (Optional): Mix powdered sugar with pineapple or lemon juice until the glaze is pourable but thick. Drizzle the glaze over the cooled cake for added sweetness and a glossy finish.
Notes
- Use fresh, firm strawberries that are not overly juicy to avoid excess moisture in the batter.
- The cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cake wrapped tightly for up to 2 months.
- If using a bundt pan, baking time may vary slightly; start checking at 50 minutes.
- Ensure pineapple is well-drained to prevent soggy texture.
