If you are searching for a dessert that perfectly blends sweet, fruity flavors with a moist, dense crumb, learning how to make a Strawberry Pineapple Pound Cake is an absolute must. This classic pound cake variation brings together the juicy brightness of strawberries and the tropical zing of pineapple, creating a cake that’s bursting with flavor in every bite. Whether you’re baking for a family gathering or craving a slice of homemade comfort, this recipe is simple, rewarding, and sure to please dessert lovers everywhere.

Why You’ll Love This Recipe

Easy to Make: This recipe uses straightforward ingredients and simple steps anyone can follow, making it perfect even for beginner bakers.
Moist and Flavorful: The pineapple juice adds natural moisture while the strawberries offer a fresh, sweet tartness.
Versatile Dessert: It’s great for celebrations, casual teatime, or even as a sweet breakfast boost.
Colorful Presentation: The pinkish hues from strawberries combined with golden pineapple give the cake an inviting look.
Long Shelf Life: Thanks to its rich texture, this pound cake stays delicious for days without drying out.

Ingredients You’ll Need

Gathering simple but high-quality ingredients is the key to achieving the best Strawberry Pineapple Pound Cake. Each component works together to build flavor, provide structure, and keep the cake irresistibly moist.

All-Purpose Flour: Provides the foundation for the cake’s dense yet tender crumb.
Butter: Gives richness and adds to the cake’s moistness and flavor.
Granulated Sugar: Sweetens the cake while helping achieve a light texture.
Eggs: Bind ingredients together and create structure.
Fresh Strawberries: Offer natural sweetness and a lovely fruity aroma.
Crushed Pineapple: Adds tang and juicy moisture without overpowering.
Baking Powder: Helps the cake rise beautifully without becoming too fluffy.
Vanilla Extract: Enhances overall flavor depth and aroma.
Sour Cream or Yogurt: Provides additional moisture and slight tang for balance.
A Pinch of Salt: Elevates the sweetness and flavors in every bite.

Variations for Strawberry Pineapple Pound Cake

Feel free to make this Strawberry Pineapple Pound Cake your own by experimenting with these simple variations. Adapting the recipe allows you to suit different dietary needs or tailor it to your taste preferences with ease.

Gluten-Free Option: Use a gluten-free flour blend to make the cake suitable for those with gluten sensitivity.
Dairy-Free Version: Swap butter and sour cream with plant-based alternatives like coconut oil and coconut yogurt.
Spiced Twist: Add cinnamon or nutmeg to the batter for a warm, cozy flavor profile.
Berry Medley: Substitute strawberries with blueberries or raspberries for a different fruity punch.
Citrus Zest Infusion: Incorporate lemon or orange zest to brighten and lift the cake’s flavor.

How to Make Strawberry Pineapple Pound Cake

Step 1: Prepare Your Ingredients

Start by measuring out all your ingredients to ensure a smooth baking process. Wash, hull, and chop the strawberries into small pieces, and drain the crushed pineapple well to avoid excess moisture in the batter.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—this step is key to getting the perfect texture.

Step 3: Add Eggs, One at a Time

Beat the eggs in individually, ensuring each one is fully incorporated before adding the next. This helps maintain the cake’s emulsion for a tender crumb.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and avoids lumps in the batter.

Step 5: Combine Wet and Dry Ingredients

Add the flour mixture alternately with the sour cream or yogurt to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overworking the batter.

Step 6: Fold in Strawberries and Pineapple

Carefully fold in the chopped strawberries and crushed pineapple to distribute the fruit evenly without breaking them up too much.

Step 7: Bake to Perfection

Pour the batter into a greased and floured pound cake pan, then bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted comes out clean. Let the cake cool fully before removing from the pan.

Pro Tips for Making Strawberry Pineapple Pound Cake

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better mixing and batter consistency.
Drain Fruit Thoroughly: Removing excess juice from the pineapple prevents the cake from becoming soggy.
Don’t Overmix Batter: Mixing just until combined keeps the pound cake tender, not tough.
Use Fresh Strawberries: Fresh fruit offers the best flavor and texture; frozen can add extra moisture.
Check Baking Time Early: Oven temperatures vary, so start testing doneness around 55 minutes.

How to Serve Strawberry Pineapple Pound Cake

Garnishes

Sprinkle powdered sugar on top or garnish with fresh strawberry slices and a small dollop of whipped cream to enhance its fruity notes and make each slice look irresistible.

Side Dishes

Pair the cake with a scoop of vanilla ice cream or a spoonful of tangy yogurt to complement the cake’s moist texture and fruity flavor.

Creative Ways to Present

Slice the pound cake into cubes and serve as skewers with alternating pieces of fresh fruit for a fun party dessert, or drizzle lightly with a pineapple glaze for added shine and flavor.

Make Ahead and Storage

Storing Leftovers

Wrap the remaining Strawberry Pineapple Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to keep it moist and fresh.

Freezing

If you want to keep the cake longer, freeze wrapped slices in individual plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheating

Warm slices gently in the microwave for about 15 seconds or in a low oven (300°F) for 10 minutes before serving to revive the cake’s fresh-from-the-oven texture.

FAQs

Can I use frozen strawberries in the Strawberry Pineapple Pound Cake?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to prevent excess moisture from altering the cake’s texture.

Is it possible to substitute crushed pineapple with fresh pineapple?

Absolutely! Just finely chop fresh pineapple and drain the juice to avoid making the batter too wet.

Can I make this recipe vegan?

Yes, by replacing the butter with vegan margarine, eggs with flaxseed or chia egg substitutes, and sour cream with plant-based yogurt, you can create a vegan version.

How long will the Strawberry Pineapple Pound Cake stay fresh?

When stored properly in an airtight container at room temperature, it remains fresh for about 3 days but can last longer if refrigerated.

Can I add a glaze or frosting to this pound cake?

Definitely! A light vanilla glaze or cream cheese frosting pairs wonderfully, adding extra sweetness and a beautiful finish.

Final Thoughts

This Strawberry Pineapple Pound Cake is an absolute joy to bake and even more delightful to share. Its perfect harmony of juicy fruit and tender cake will become a favorite in your dessert lineup. So grab your ingredients, turn on the oven, and create this sweet treat that’s sure to brighten any day!

Strawberry Pineapple Pound Cake

Print Recipe

This Strawberry Pineapple Pound Cake perfectly blends sweet, fruity flavors with a moist, dense crumb. Combining the juicy brightness of strawberries and the tropical zing of pineapple, this classic pound cake variation offers a flavorful, tender cake ideal for family gatherings, teatime, or a sweet breakfast treat.

Author: Lilly
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes
Yield: 10-12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Standard (Gluten-Free option available)

Ingredients

Scale

Main Ingredients

2 ½ cups all-purpose flour
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 ½ cups fresh strawberries, washed, hulled, and chopped
1 cup crushed pineapple, well drained
2 tsp baking powder
1 tsp vanilla extract
½ cup sour cream or plain yogurt
¼ tsp salt

Instructions

Prepare Your Ingredients: Measure all ingredients to ensure smooth baking. Wash, hull, and chop the strawberries into small pieces. Drain the crushed pineapple well to avoid excess moisture in the batter.
Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale in color; this is key for perfect cake texture.
Add Eggs One at a Time: Beat eggs in individually, fully incorporating each before adding the next to maintain the cake’s emulsion and achieve a tender crumb.
Mix Dry Ingredients Separately: In another bowl, whisk together flour, baking powder, and salt for even leavening and to prevent lumps.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream or yogurt to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overworking the batter.
Fold in Strawberries and Pineapple: Carefully fold the chopped strawberries and crushed pineapple evenly into the batter without breaking them up too much.
Bake to Perfection: Pour batter into a greased and floured pound cake pan. Bake at 350°F (175°C) for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool fully before removing from the pan.

Notes

Use room temperature butter, eggs, and sour cream for better mixing and batter consistency.
Drain pineapple thoroughly to prevent sogginess.
Mix batter only until combined for a tender pound cake.
Fresh strawberries provide best flavor and texture; if using frozen, thaw and drain well.
Start checking doneness at 55 minutes as oven temperatures vary.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 350 kcal
Sugar: 25 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 95 mg

Keywords: strawberry pound cake, pineapple cake, fruit pound cake, moist cake, homemade dessert, pound cake recipe