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
Scale
- 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