Strawberry Pineapple Pound Cake

The smell of strawberries and pineapple together takes me back to my grandmother's kitchen, where she would pile fresh fruit onto everything. This pound cake was her way of making something special from whatever was ripest in the bowl. I have carried that same spirit into this recipe, celebrating the bright sweetness of summer fruit in a tender, buttery crumb.

Last spring, I made this cake for a neighborhood potluck, and it vanished before I could even grab a slice myself. Three different neighbors asked for the recipe, including one who said she usually does not like fruit desserts. That is when I knew this recipe was something special worth sharing.

Ingredients

• Fresh strawberries: Tossing them in flour first prevents them from sinking to the bottom during baking
• Diced pineapple: Fresh pineapple adds the brightest flavor, but well-drained canned works perfectly too
• All-purpose flour: Provides the structure for a tender crumb that holds up to the fruit
• Baking powder: Gives the cake just enough lift without making it too light
• Salt: Balances the sweetness and enhances the fruit flavors
• Unsalted butter: Softening it properly creates the ideal base for creaming with sugar
• Granulated sugar: Creaming this with butter creates the signature pound cake texture
• Large eggs: Room temperature eggs incorporate more evenly into the batter
• Whole milk: Adds moisture and helps create a tender crumb
• Sour cream: The secret ingredient that keeps this cake incredibly moist for days
• Vanilla extract: Pure vanilla rounds out all the flavors beautifully

Instructions

Preheat and prep your pan:

Get your oven to 350°F and thoroughly grease and flour a 9x5 inch loaf pan or bundt pan, paying special attention to the corners

Coat the fruit:

Toss the diced strawberries and pineapple with 2 tablespoons of flour in a medium bowl until lightly dusted

Whisk the dry ingredients:

In a separate bowl, combine the remaining flour with baking powder and salt until well blended

Cream butter and sugar:

Beat the softened butter and sugar on medium speed for 3 to 4 minutes until the mixture is pale and fluffy

Add the eggs:

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next

Mix in the flavorings:

Blend in the vanilla extract and sour cream until just combined

Combine the batter:

Gradually add the flour mixture, alternating with the milk, starting and ending with the flour mixture and mixing only until combined

Fold in the fruit:

Gently fold the floured strawberries and pineapple into the batter with a rubber spatula

Bake to perfection:

Pour the batter into your prepared pan, smooth the top, and bake for 55 to 65 minutes until a toothpick comes out clean

Cool completely:

Let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool fully

Add the glaze:

Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake if you like

Pin This

My aunt swears this cake tastes even better the second day, once the fruit juices have had time to settle into the crumb. I have started making it the evening before a gathering, and she is absolutely right about how the flavors deepen overnight.

Making It Your Own

A teaspoon of finely grated lemon zest added to the batter brightens everything beautifully. Greek yogurt can stand in for sour cream in a pinch, though the texture will be slightly different.

Serving Suggestions

A slice of this cake needs nothing more than a cup of coffee or tea to feel complete. For company, I like to serve it with a dollop of whipped cream and a few extra fresh berries on the side.

Storage Tips

This pound cake keeps remarkably well at room temperature for up to three days, covered tightly. For longer storage, wrap individual slices in plastic and freeze them for up to two months.

• Thaw frozen slices at room temperature for about an hour
• The glaze can be added fresh after thawing for the best presentation
• A quick 10 second warm in the microwave brings back that just baked texture

Pin This

Every time I pull this cake from the oven, I am reminded of how simple ingredients can create something that brings people together. May it fill your kitchen with the same warmth and joy.

Questions & Answers

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this cake. Thaw them completely and drain excess liquid before dicing and tossing with flour to prevent excess moisture in the batter.

→ How should I store the finished cake?

Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.

→ What type of pan works best for this cake?

A 9x5-inch loaf pan or 10-cup bundt pan both work beautifully. The loaf pan yields a classic rectangular shape, while the bundt creates an elegant presentation. Both require greasing and flouring for easy release.

→ Can I make this cake ahead of time?

Absolutely. This cake actually tastes better the next day as flavors meld. Bake up to 24 hours before serving, cool completely, and store wrapped at room temperature. Add the glaze just before serving for the freshest appearance.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute with similar tang and moisture. Full-fat plain yogurt also works. For a dairy-free option, use coconut cream or a plant-based sour cream alternative.