Looking for a fruity, flavorful dessert that’s bursting with tropical vibes and sweet berry goodness? This Pineapple Strawberry Pound Cake is the ultimate treat — perfect for spring and summer gatherings, birthdays, or anytime you want to indulge in something homemade and delicious. In this guide, you’ll learn exactly how to make a moist, fluffy pound cake loaded with juicy strawberries and tangy pineapple. Whether you’re a seasoned baker or just starting out, this step-by-step recipe is easy to follow and yields a show-stopping dessert every time. Let’s bake something amazing — and yes, your kitchen will smell incredible.
Ingredients for Pineapple Strawberry Pound Cake
Here’s what you’ll need to get started:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 ¾ cups |
| Eggs | 4 large |
| Vanilla extract | 2 tsp |
| Fresh strawberries (diced) | 1 cup |
| Crushed pineapple (drained) | 1 cup |
| Sour cream | ½ cup |
| Optional: powdered sugar (for dusting) | To taste |
Pro Tip: You can use canned pineapple if fresh isn’t available — just make sure to drain it well to avoid excess moisture.
Insert Image Suggestion: Flat-lay of all ingredients on a countertop.
Step-by-Step Instructions
Prepping the Fruits
Wash and dice strawberries into small chunks. Drain the crushed pineapple thoroughly — pat dry with a paper towel if needed. Set both aside in separate bowls.
Insert Image Suggestion: Chopped strawberries and pineapple in bowls.
Making the Batter
Preheat your oven to 350°F (175°C). Grease and flour a loaf or bundt pan. In a bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy (about 3-5 minutes using a mixer). Beat in eggs, one at a time, then stir in vanilla extract. Gradually add the dry ingredients, alternating with sour cream, until well combined. Gently fold in the strawberries and pineapple — avoid overmixing to maintain a light texture.
Insert Image Suggestion: Batter being folded with fruits.
Baking and Cooling
Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Insert Image Suggestion: Freshly baked pound cake cooling on a rack.
Tips for the Perfect Pound Cake
Prevent fruit sinking: Lightly toss strawberries and pineapple with a tablespoon of flour before folding into the batter. Add a glaze: Mix powdered sugar with a little pineapple juice for a quick tropical glaze. Gluten-free? Substitute with a 1:1 gluten-free flour blend.
Insert Image Suggestion: Glazed slice of pound cake on a plate.
Serving and Storage Suggestions
Serve warm with whipped cream or chilled with a scoop of vanilla ice cream. Store in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Freeze individual slices for up to 2 months — just thaw and enjoy!
Insert Image Suggestion: Sliced cake served with fresh strawberries.
Frequently Asked Questions
Can I use frozen strawberries or pineapple?
Yes, but make sure to thaw and drain them completely to avoid soggy batter.
How long does the cake stay fresh?
The cake stays fresh for up to 5 days in the fridge and 2 months in the freezer.
Can I add other fruits or nuts?
Absolutely! Try blueberries, raspberries, or chopped pecans for a twist.
Final Thoughts
This Pineapple Strawberry Pound Cake is a delightful blend of tropical and berry flavors, perfect for impressing guests or treating yourself. It’s simple to make, packed with fruity goodness, and a guaranteed hit for any occasion. Try the recipe today, and let us know how it turned out in the comments — or share your favorite fruity pound cake twist!
More
To further enhance your baking journey, explore additional dessert recipes and resources that complement this Pineapple Strawberry Pound Cake. For more fruity and indulgent treats, check out the Strawberry Cheesecake Bars from QuicklyTaste, which offer a creamy texture and berry-rich flavor perfect for strawberry lovers. If you’re looking for creative takes on fruit-based desserts, the Cotton Candy Cake is another fun and visually stunning recipe that’s sure to impress. For pineapple enthusiasts, try the savory twist of Pineapple Casserole — an unexpected yet delightful dish. For external inspiration, visit Sally’s Baking Addiction for more pound cake variations and baking tips. These internal and external resources provide a rich selection of recipes and insights to expand your culinary skills and satisfy your sweet tooth.
Pineapple Strawberry Pound Cake
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Loaf or Bundt Pan
- Wire Rack
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened (2 sticks)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup fresh strawberries diced
- 1 cup crushed pineapple drained
- 1/2 cup sour cream
Optional
- powdered sugar for dusting or glazing
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan. Wash, dice, and drain the strawberries and pineapple thoroughly.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Gradually mix in dry ingredients, alternating with sour cream. Fold in strawberries and pineapple. Do not overmix.
- Pour into the prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick comes out clean. Cool 15 minutes in pan, then on wire rack.