If you’re craving a cake that sings with summertime joy, this Strawberry Pineapple Pound Cake might just become your new favorite dessert. Lush strawberries and bright pineapple are folded into an incredibly moist, buttery crumb, then crowned with a tangy glaze for extra sparkle. This treat looks gorgeous on any table, but tastes even better sliced thick, no matter the season. Whether you’re planning a family picnic, a special brunch, or want a pick-me-up for an ordinary day, this is a showstopper you’ll want to make again and again.

Strawberry Pineapple Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how each thoughtfully chosen ingredient plays an important role, guaranteeing a rich texture, balanced sweetness, and that iconic fruity, sun-kissed flavor. Gather these staples and a couple of fresh fruits, and you’re halfway to pound cake heaven.

Unsalted butter (1 cup, softened): This is the backbone of a classic pound cake, giving it richness and a velvety crumb.
Granulated sugar (1 3/4 cups): Sweetens the batter and helps cream with butter for a light, fluffy base.
Large eggs (4): Each egg adds slight structure and helps bind the layers into a moist, cohesive cake.
Vanilla extract (2 teaspoons): Rounds out the flavors and enhances everything from the fruit to the butter.
All-purpose flour (2 cups): The foundation for a tender yet sturdy crumb that holds fruit comfortably.
Baking powder (1/2 teaspoon): Offers just enough lift to keep the pound cake from being heavy.
Salt (1/2 teaspoon): Brightens the overall flavor profile and counteracts sweetness.
Sour cream (1/2 cup): The secret to a super-moist, tender cake that’s still beautifully sliceable.
Fresh strawberries, finely chopped (1 cup): Use ripe berries for vibrant color and juicy pops of berry flavor.
Crushed pineapple, well drained (1/2 cup): Adds tropical zest and moisture—make sure to drain to avoid a soggy cake.
Flour, for coating fruit (1 tablespoon): Helps keep all that fruity goodness from sinking to the bottom during baking.
Powdered sugar (1 cup, optional glaze): To whip up a simple, silky glaze that sets beautifully atop the cake.
Pineapple or lemon juice (1–2 tablespoons, for glaze): Both provide a tangy contrast—choose your favorite citrusy punch.

How to Make Strawberry Pineapple Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) for the perfect bake. Generously grease and flour a 9×5-inch loaf pan or a classic bundt pan, ensuring every nook is coated—this guarantees your Strawberry Pineapple Pound Cake slips out effortlessly and retains its gorgeous shape.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer for 3 to 4 minutes. This step is vital for a light texture, as you want the mixture pale, fluffy, and aerated before introducing any eggs.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. This helps create a stable, emulsified batter. Once combined, stir in the vanilla extract for a hint of warmth and sweetness that pairs perfectly with the fruit.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This even distribution means you won’t get any bitter pockets of leavening and ensures the Strawberry Pineapple Pound Cake rises uniformly.

Step 5: Alternate Flour and Sour Cream

Gently add the dry mixture to your creamed batter, alternating with the sour cream. Start and finish with the flour; this technique prevents over-mixing and keeps the crumb tight but soft. The sour cream keeps the center plush and rich.

Step 6: Prepare and Fold in the Fruit

Toss your finely chopped strawberries and drained crushed pineapple with that extra tablespoon of flour. This tiny trick keeps them evenly suspended in the batter. Gently fold the fruit into the mix, being careful not to crush the berries too much—those bright flecks and golden bursts are the visual treat!

Step 7: Bake the Pound Cake

Pour your beautiful batter into the prepared pan, smoothing the top with a spatula. Bake for 55–65 minutes, until golden and a toothpick inserted in the center emerges clean. The aroma will fill your kitchen with sweet anticipation! Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Step 8: Glaze (Optional)

If you’re up for an extra flourish, mix powdered sugar with pineapple or lemon juice to form a smooth, pourable glaze. Drizzle generously over your completely cooled cake—a little tangy glaze makes every slice sing!

How to Serve Strawberry Pineapple Pound Cake

Garnishes

For that inviting, bakery-style finish, try scattering a few sliced fresh strawberries or tiny pineapple tidbits on top after glazing. A flourish of grated lemon zest or a handful of finely chopped mint leaves brings pop and zing to every slice of Strawberry Pineapple Pound Cake.

Side Dishes

This cake shines alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you want to double up on fruit, serve with a fresh fruit salad—cubes of mango or kiwi add another layer of sunshine to each plate.

Creative Ways to Present

Transform your Strawberry Pineapple Pound Cake into show-stopping individual servings by slicing thick pieces and stacking them with clouds of whipped cream and extra fruit. Or, cut the cake into cubes and build parfaits with layers of creamy yogurt and crunchy granola for an elegant brunch or dessert bar.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Pineapple Pound Cake ultra-fresh by wrapping it tightly in plastic or storing in an airtight container in the fridge. It stays moist and delicious for up to five days—making it just as tempting on day one as it is the rest of the week.

Freezing

For long-term storage, this pound cake freezes beautifully. Wrap individual slices (or the whole cake) in a double layer of plastic wrap and then foil. Pop into the freezer for up to two months. Simply thaw overnight in the fridge whenever you need a sunny cake fix.

Reheating

Enjoy each slice at room temperature, or warm up a piece in the microwave for a few seconds. If you love a crisp edge, lightly toast slices in a nonstick pan or oven. The aroma and flavor spring right back to life, and a warm slice with melting glaze is pure bliss!

FAQs

Can I use frozen strawberries or pineapple?

While fresh fruit gives the best texture and color, you can use frozen. Make sure to thaw and drain thoroughly, then pat dry before adding to the batter. This helps avoid excess moisture, which can make the cake soggy.

How do I stop the fruit from sinking to the bottom?

The trick is to toss your chopped fruit with a tablespoon of flour before folding it into the batter. This flour coating helps the strawberries and pineapple stay suspended throughout your Strawberry Pineapple Pound Cake instead of sinking as it bakes.

Can I bake this in a different pan?

Absolutely! A 9×5-inch loaf pan or a standard bundt pan works perfectly, but you can also use mini loaf pans or even a cupcake tin for individual servings. Just remember to adjust your baking time—smaller pans will bake faster, so keep an eye out for doneness.

Is there a way to make this cake dairy-free?

You can swap the butter for a plant-based alternative and use dairy-free sour cream or plain coconut yogurt. The texture will change a bit, but with the juicy fruit, your Strawberry Pineapple Pound Cake will still be incredibly satisfying and moist.

Do I have to add the glaze?

Nope! The cake is lovely on its own—moist, fruity, and flavorful. But for an extra bakery-style touch and a pretty, tangy kick, the optional pineapple-lemon glaze is a delightful addition.

Final Thoughts

If you love cakes that are bursting with flavor and are as beautiful to look at as they are to eat, treat yourself and your loved ones to this Strawberry Pineapple Pound Cake. It’s easy to bake, even easier to share, and the kind of recipe that will have everyone asking for seconds—so go ahead, let your kitchen fill with its sunshiney magic!

Strawberry Pineapple Pound Cake Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Strawberry Pineapple Pound Cake, a moist and fruity dessert perfect for summer gatherings. This delightful cake is bursting with fresh strawberries and crushed pineapple, creating a deliciously sweet treat that’s sure to impress.

Ingredients

Scale

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

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf or bundt pan.
Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with sour cream.
Fold in Fruit: Toss strawberries and pineapple with flour, then gently fold into the batter.
Bake: Pour batter into the pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before removing from the pan.
Glaze: Mix powdered sugar with juice to create a glaze, then drizzle over the cake.