If you are craving a dessert that perfectly balances sweet and tropical flavors while remaining delightfully moist and tender, this Strawberry Pineapple Pound Cake Recipe is exactly what you need. Imagine dense, buttery pound cake packed with juicy chunks of fresh strawberries and vibrant pineapple, creating a burst of summer fruitiness in every bite. This recipe brings together simplicity and exceptional taste in a way that’s sure to become a favorite for any occasion, from weekend brunches to special celebrations.
Ingredients You’ll Need
Each ingredient in this Strawberry Pineapple Pound Cake Recipe plays a crucial role, whether it’s adding richness, texture, or that fresh fruity zing that makes the cake so irresistible. These simple ingredients come together to create a luscious and colorful cake worth every bit of effort.
- 1 cup unsalted butter (softened): Provides a creamy, rich base that keeps the cake tender and flavorful.
- 1 3/4 cups granulated sugar: Sweetens the cake perfectly without overpowering the fruit.
- 4 large eggs: Adds structure and moisture to the batter for a perfect crumb.
- 2 teaspoons vanilla extract: Enhances the sweetness with warm, aromatic notes.
- 2 cups all-purpose flour: The foundation of the cake’s delicate texture.
- 1/2 teaspoon baking powder: Helps the cake rise just enough to keep it light and airy.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup sour cream: Adds moisture and a subtle tang that makes the cake extra tender.
- 1 cup finely chopped fresh strawberries: Brings bursts of juicy sweetness and a lovely pink hue.
- 1/2 cup crushed pineapple (drained): Infuses tropical brightness and moistens the cake.
- 1 tablespoon flour (for coating fruit): Prevents the fruit from sinking to the bottom during baking.
- Optional glaze: 1 cup powdered sugar with 1–2 tablespoons pineapple or lemon juice for a zesty finish.
How to Make Strawberry Pineapple Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C), which is the perfect temperature for even baking. Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking and give the cake its signature shape.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture turns light and fluffy — this usually takes about 3 to 4 minutes and is key to a tender texture. The creaming process traps air, which helps the cake rise beautifully.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract to infuse the batter with its warm, sweet aroma.
Step 4: Combine Dry Ingredients and Alternate with Sour Cream
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream — start and end with the flour. This method keeps the batter smooth and moist while preventing it from becoming too dense.
Step 5: Fold in the Strawberries and Pineapple
Toss the chopped strawberries and crushed pineapple with a tablespoon of flour to stop the fruit from sinking as the cake bakes. Then, gently fold the fruit into the batter, distributing it evenly without over-mixing.
Step 6: Bake to Perfection
Pour your beautifully combined batter into the prepared pan, smoothing out the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 7: Optional Glaze for a Sweet Finish
Mix powdered sugar with pineapple or lemon juice until it reaches a smooth, pourable consistency. Drizzle this glaze generously over the cooled cake for an irresistible, tangy sweetness that elevates the whole dessert experience.
How to Serve Strawberry Pineapple Pound Cake Recipe
Garnishes
A sprinkle of fresh strawberry slices or a small heap of pineapple chunks on the side makes the perfect accompaniment. You could also add a dollop of whipped cream or a few mint leaves to give a refreshing contrast to the dense cake.
Side Dishes
Serving your Strawberry Pineapple Pound Cake Recipe alongside a cup of lightly brewed tea, freshly brewed coffee, or even a chilled glass of sparkling wine can enhance the fruity flavors and create a delightful dessert spread that friends and family will rave about.
Creative Ways to Present
For a stunning dessert table centerpiece, slice the cake and layer the pieces in a trifle with whipped cream and extra fruit. Alternatively, cut the pound cake into cubes, toast them lightly, and serve with vanilla ice cream and a drizzle of honey for a twist on a summer dessert.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully and tastes even better the next day as the flavors meld. Store any leftover Strawberry Pineapple Pound Cake Recipe in an airtight container in the fridge, where it will stay fresh for up to five days.
Freezing
If you want to enjoy this tropical treat later, wrap the cake tightly in plastic wrap and then aluminum foil before freezing. It can stay deliciously fresh in the freezer for up to two months. Just thaw at room temperature before serving.
Reheating
To bring back that freshly baked warmth, reheat slices gently in the microwave for 15 to 20 seconds or toast them lightly in a toaster oven. This will refresh the cake’s texture and allow the fruity flavors to shine once again.
FAQs
Can I use frozen fruit for this recipe?
While fresh strawberries and pineapple are best for maintaining texture and flavor, you can use frozen fruit if fresh isn’t available — just make sure to thaw and drain them well to avoid excess moisture.
What pan works best for this pound cake?
A 9×5-inch loaf pan is ideal, but if you want an elegant look, a bundt pan works beautifully. Just watch the baking time closely, as it might vary slightly.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking mix of the same quantity. Just ensure the blend includes xanthan gum for the best texture.
How do I prevent the fruit from sinking?
Coating the strawberries and pineapple with a tablespoon of flour before folding them into the batter helps keep the fruit evenly suspended throughout the cake.
Is the glaze necessary?
The glaze adds a lovely sweet and tangy finish, but the cake tastes fantastic on its own, too. Feel free to skip it if you prefer a simpler presentation.
Final Thoughts
This Strawberry Pineapple Pound Cake Recipe is a delightful way to bring tropical sunshine right into your kitchen and onto your plate. Its inviting aroma, moist texture, and vibrant flavors are sure to lift your spirits and impress anyone lucky enough to share it with you. Give it a try — you’ll find it hard to resist going back for just one more slice!
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 fruity dessert perfect for summer gatherings. It features finely chopped fresh strawberries and drained crushed pineapple folded into a tender pound cake batter, baked to golden perfection. The optional pineapple or lemon glaze adds a sweet and tangy finish, enhancing the cake’s tropical flavors.
Ingredients
Cake
- 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
- Preheat and prepare pan: Preheat the 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 the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes, using an electric mixer for best results.
- Add eggs and vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix dry ingredients and sour cream: Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Start and end with the flour mixture for balanced texture. Mix gently to avoid overmixing.
- Prepare fruit: Toss the chopped strawberries and crushed pineapple with 1 tablespoon of flour. This helps prevent the fruit from sinking to the bottom of the cake during baking.
- Fold fruit into batter: Gently fold the coated fruit into the batter, being careful not to overwork it to keep the batter light.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes to set, then 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 enough to coat. Drizzle the glaze evenly over the cooled cake for a bright, sweet finish.
Notes
- Use fresh, ripe strawberries that are not overly juicy to avoid excess moisture in the batter.
- Make sure to drain the crushed pineapple well to prevent the cake from becoming soggy.
- 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 in plastic wrap and foil for up to 2 months. Thaw overnight at room temperature before serving.
- The optional glaze adds extra sweetness and a tangy flavor, but the cake is delicious even without it.
