Strawberry Pineapple Pound Cake
Picture a moist, buttery pound cake flecked with vibrant strawberry bits and swirled with juicy pineapple pockets—that’s the essence of Strawberry Pineapple Pound Cake. Each slice is a delicate balance of rich crumb, sun-kissed fruit sweetness, and a hint of floral undertones, offering a slice of sunshine in every bite. Perfect with a cup of tea, a dollop of whipped cream, or even a scoop of vanilla ice cream—this cake transforms any moment into a celebration.
Behind the Recipe
This cake was born from a daydream of baking something bright and breezy when the winter blues hit. Backyard gardening and nostalgic tropical desserts mingled in my mind, and this cake emerged—rich, fruity, and utterly comforting. It’s become a favorite for brunch spreads, garden parties, and impromptu afternoon gatherings, surprising everyone with its unexpected yet perfect flavor blend.
Recipe Origin or Trivia
Pound cakes, with roots in 18th-century Europe, were originally made with a pound each of flour, sugar, butter, and eggs. Pineapple’s rise in global baking came later with tropical trade spicing up traditional recipes. Strawberries, ever beloved, bring a youthful flair that blend beautifully with tropical tang. This recipe marries classic European cake-making with vibrant fruit influences—a sweet bridge across continents.
Why You’ll Love Strawberry Pineapple Pound Cake
- Fruit-Forward & Flavorful: Strawberries and pineapple bring juicy bursts in each bite.
- Heirloom Comfort: Rich, buttery base makes every slice deeply satisfying.
- Versatile: Serve it as brunch accompaniment, dessert, or elegant tea-time treat.
- Make-Ahead Friendly: Keeps well, and fruit integrates flavors even more over time.
- Invite-Worthy: Looks beautiful—studded blooms of color and golden crumb.
- Customizable: Add coconut flakes, swap pineapple with mango, or stir in strawberry glaze.
Strawberry Pineapple Pound Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A golden, buttery pound cake bursting with fresh strawberries and juicy pineapple—this Strawberry Pineapple Pound Cake is fruity, rich, and perfect for spring and summer treats.
Ingredients
- 1/2 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 cup Milk or Buttermilk
- 1 cup Strawberries, diced and patted dry
- 1/2 cup Pineapple, finely chopped and well drained
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment.
- Mix the Batter: Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Build the Cake: Add dry ingredients to wet in batches, alternating with milk. Mix until just combined.
- Fold in the Fruit: Toss strawberries and pineapple with a little flour, then gently fold into batter.
- Bake to Perfection: Pour batter into pan, smooth top. Bake 45–55 minutes or until toothpick comes out with a few moist crumbs.
- Cool Gradually: Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
- Serve and Enjoy: Slice and enjoy as-is or with glaze or whipped cream.
Notes
- Drain fruit well to prevent soggy texture.
- Toss fruit in flour to avoid sinkage.
- Let cake cool completely before slicing for clean cuts.
- Sprinkle coarse sugar on top pre-bake for crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: strawberry pineapple pound cake, summer loaf cake, fruity pound cake, tropical cake
Chef’s Pro Tips for Perfect Cake
- Room Temp Ingredients: Butter, eggs, and dairy warmed to room temp blend smoother for ultra-tender crumb.
- Drain Gently: Pat pineapple dry to avoid soggy crumb.
- Coat Fruit in Flour: Prevents strawberries and pineapple from sinking to the base.
- Don’t Overmix: Mix until just combined to keep the cake light and tender.
- Test for doneness: Insert a skewer—slightly sticky crumbs are ideal for moist pound cake.
Kitchen Tools You’ll Need
- Loaf Pan (9×5 inches): Classic shape for perfect slices.
- Mixing Bowls: Separate bowls for wet and dry ingredients.
- Electric or Stand Mixer: Ensures even creaming of butter and sugar.
- Spatula: For gently folding fruit in.
- Cooling Rack: Helps cake cool evenly.
Ingredients in Strawberry Pineapple Pound Cake
- Unsalted Butter: ½ cup (1 stick), softened — for rich, buttery depth.
- Granulated Sugar: ¾ cup — sweetens and caramelizes golden crust.
- Eggs: 2 large, room temperature — lend structure and moisture.
- Vanilla Extract: 1 teaspoon — enhances sweetness.
- All-Purpose Flour: 1 ½ cups — provides structure.
- Baking Powder: 1 teaspoon — for gentle lift.
- Salt: ¼ teaspoon — bring out flavors.
- Milk or Buttermilk: ¼ cup — ensures tender, moist crumb.
- Strawberries: 1 cup, diced and dried lightly — juicy pop of berry flavor.
- Pineapple: ½ cup, crushed/finely chopped and well drained — tropical brightness.
Ingredient Substitutions
- Butter: Use margarine or softened coconut oil for dairy-free versions.
- Sugar: Swap granulated sugar for coconut sugar or honey (adjust liquid accordingly).
- Milk: Substitute almond or oat milk with a dash of apple cider vinegar for acidity.
- Fruit: Try raspberries in place of strawberries or peaches instead of pineapple.
Ingredient Spotlight
- Strawberries: Add tenderness, color, and a fresh, summery pop.
- Pineapple: Adds sunny tartness and moist pockets that balance the buttery base.
Instructions for Baking Strawberry Pineapple Pound Cake
-
Preheat Your Equipment:
Preheat oven to 350°F (175°C). Grease and line a 9×5” loaf pan. -
Mix the Batter:
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. -
Combine Dry Ingredients:
Whisk together flour, baking powder, and salt in a separate bowl. -
Build the Cake:
Alternately add dry ingredients and milk into the butter mixture, beginning and ending with dry ingredients. Stir until just combined. -
Fold in the Fruit:
Lightly toss strawberries and pineapple with a pinch of flour, then fold into the batter gently. -
Bake to Perfection:
Pour batter into pan, smooth the top, and bake for 45–55 minutes, until a toothpick comes out with a few moist crumbs. -
Cool Gradually:
Let cake rest in pan for 10 minutes, then transfer to a wire rack to cool completely. -
Serve and Enjoy:
Slice when fully cooled. Serve plain, or with whipped cream or a simple glaze.
