Strawberry Pineapple Pound Cake (Print version)

A moist, tender cake bursting with sweet strawberries and tangy pineapple, perfect for spring and summer gatherings.

# What you'll need:

→ Fruits

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup pineapple, diced (fresh or well-drained canned)

→ Cake Batter

03 - 2 1/2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1/4 cup whole milk, room temperature
10 - 1/2 cup sour cream
11 - 2 teaspoons pure vanilla extract

→ Optional Glaze

12 - 1 cup powdered sugar
13 - 2–3 tablespoons pineapple juice

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan.
02 - In a medium bowl, toss diced strawberries and pineapple with 2 tablespoons flour to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3–4 minutes.
05 - Add eggs one at a time, beating well after each addition.
06 - Mix in vanilla extract and sour cream until combined.
07 - Gradually add flour mixture to wet ingredients, alternating with milk. Begin and end with flour mixture. Mix until just combined.
08 - Gently fold in floured strawberries and pineapple until evenly distributed.
09 - Pour batter into prepared pan and smooth top evenly.
10 - Bake for 55–65 minutes until toothpick inserted in center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
12 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.

# Expert advice:

01 -
  • The combination of sweet strawberries and bright pineapple keeps every bite interesting, never heavy or one-note
  • This cake somehow manages to be both incredibly moist and sturdy enough to transport without falling apart
  • The optional glaze takes five minutes but makes it look like you spent hours in the kitchen
02 -
  • The fruit will still be somewhat tart when the cake is done, and that's intentional since it balances the sweet crumb perfectly
  • If the top browns too quickly, tent it with foil after 40 minutes but don't cover it too tightly or the steam will make the top soggy
03 -
  • Let the cake cool completely before adding the glaze, otherwise it will melt right off and pool at the bottom
  • This cake actually tastes better the next day once the flavors have had time to mingle and the crumb has softened slightly

Go back