The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe
If you’ve ever wanted to capture the essence of summer in a single, impossibly tender bite, The Best Strawberry Pineapple Pound Cake You’ll Ever Bake is your ticket. This vibrant cake absolutely bursts with the sunny flavors of ripe strawberries and sweet pineapple, all nestled in an ultra-moist, buttery crumb. It’s the kind of dessert that will have your kitchen smelling glorious and your guests lining up for seconds. Whether you serve it at a family picnic, a holiday brunch, or just as an everyday treat, this cake is destined to become a cherished favorite!
Ingredients You’ll Need
What makes this cake shine is the beautiful harmony of simple ingredients that work together to create something truly special. Each component is carefully chosen to ensure the ultimate flavor, moist texture, and that gorgeous swirl of color throughout the loaf.
- Unsalted butter (1 cup, softened): This is the foundation of any classic pound cake, delivering rich flavor and a tender crumb.
- Granulated sugar (1¾ cups): Provides just the right sweetness and helps create a softly caramelized crust.
- Large eggs (4): These bring structure and silky texture to the cake, helping it rise beautifully.
- All-purpose flour (2 cups + 1 tablespoon for fruit): The backbone that gives the cake its classic dense-yet-light bite, plus a sprinkle to keep the fruit from sinking.
- Baking powder (1½ teaspoons): Adds a gentle lift, ensuring your pound cake isn’t too heavy.
- Salt (½ teaspoon): Balances the sweetness and elevates all the flavors.
- Sour cream (½ cup): The not-so-secret ingredient that guarantees a moist crumb and slight tang.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the bright fruit flavors.
- Fresh strawberries (1 cup, diced): Be sure to use ripe, juicy berries for pops of color and fresh taste in every slice.
- Crushed pineapple (1 cup, drained): Sweet/tart pineapple adds flavor depth and keeps the cake extra moist—just be sure to drain it well.
- Powdered sugar (optional, for dusting): A simple shower of sugar turns your finished loaf into a showstopper.
How to Make The Best Strawberry Pineapple Pound Cake You’ll Ever Bake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease a standard 9×5-inch loaf pan or, if you’re feeling a little festive, a classic bundt pan. Proper greasing is key for a cake that slides out as beautifully as it bakes up. Set your pan aside while you get the batter going.
Step 2: Cream the Butter and Sugar
Use a hand mixer or stand mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and simply dreamy—usually about 3-5 minutes. This step is where you build the cake’s signature tender structure, so don’t rush it!
Step 3: Incorporate the Eggs
Add the eggs, one at a time, beating well after each addition. This gradual process ensures the batter stays silky smooth, integrating each egg for maximum cake lift and richness. Give the sides of the bowl a good scrape to make sure everything comes together evenly.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking powder, and salt. This step ensures even distribution, so you won’t get any surprises later. The dry ingredients add the classic pound cake structure while keeping everything light and fluffy.
Step 5: Combine Wet and Dry, Alternating with Sour Cream
Now, with the mixer on low, add the flour mixture to your butter mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture. This gentle alternating keeps your batter lush and prevents overmixing, which is the secret to keeping the cake super tender.
Step 6: Add the Vanilla
Stir in the vanilla extract until just combined. Just the right amount of vanilla makes the fruit flavors pop and adds delightful aroma to the finished cake.
Step 7: Prepare the Fruit
In a small bowl, toss the diced strawberries and drained crushed pineapple with that reserved tablespoon of flour. This simple trick ensures your fruit stays suspended in the cake, giving gorgeous bursts of color and flavor in every slice—no sinking allowed!
Step 8: Gently Fold in the Fruit
Time to bring it all together: Gently fold the floured fruit into your batter using a spatula. A light hand keeps the fruit pieces intact and your batter fluffy. Don’t overmix at this stage; you want those pops of red and gold shining through.
Step 9: Fill the Pan and Smooth the Top
Scoop your batter into the prepared pan, smoothing the top with a spatula. The thick, fruity batter should spread evenly, promising beautiful results.
Step 10: Bake to Golden Perfection
Bake for 60 to 70 minutes, checking at the 60-minute mark. Your kitchen will start to smell like a fruit-filled paradise! The cake is ready when a toothpick inserted in the center comes out clean.
Step 11: Cool and Finish
Let the cake cool in the pan for about 15 minutes (this helps it set and release cleanly). Then, turn it out onto a wire rack to cool completely. If you like, dust the cooled cake with a swirl of powdered sugar—a finishing touch worthy of The Best Strawberry Pineapple Pound Cake You’ll Ever Bake.
How to Serve The Best Strawberry Pineapple Pound Cake You’ll Ever Bake
Garnishes
For an extra-special presentation, dust your cake with a blanket of powdered sugar or crown it with fresh strawberry slices and pineapple chunks. A dollop of whipped cream or a drizzle of pineapple glaze takes each serving over the top and highlights those sunny fruit flavors.
Side Dishes
This luscious pound cake pairs wonderfully with a scoop of vanilla ice cream, a tangy fruit salad, or a cold glass of sweet tea. For a brunch spread, serve alongside fresh berries, Greek yogurt, or even a mimosa for a celebratory touch.
Creative Ways to Present
Cut the cake into thick slices and layer with whipped cream and berries for a trifle-style dessert. You can also cube pieces and thread them onto skewers with chunks of fruit for a fun, party-perfect treat. For a picnic or potluck, tuck the cake into individual cupcake liners for easy, shareable portions—it’s impossible not to smile when offered a slice of The Best Strawberry Pineapple Pound Cake You’ll Ever Bake!
Make Ahead and Storage
Storing Leftovers
The Best Strawberry Pineapple Pound Cake You’ll Ever Bake keeps its dreamy texture for days. Store any leftovers in an airtight container at room temperature for up to three days so every slice stays moist and flavorful. For longer storage, you can refrigerate—just be sure the container is tightly sealed to keep the cake from drying out.
Freezing
This cake is a wonderful make-ahead treat! Wrap individual slices (or the entire loaf) tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight at room temperature, and the cake is just as moist and delicious as when first baked.
Reheating
If you want to refresh your slices, lightly warm them in the microwave for about 10-15 seconds, or toast them in a 300°F oven until just heated through. The warmth brings out the cake’s buttery flavor and the aromatic strawberries and pineapple—heaven in every bite!
FAQs
Can I use frozen strawberries or pineapple?
While fresh fruit delivers the best texture and flavor, you can use frozen strawberries or pineapple in a pinch. Just make sure to thaw and drain them thoroughly before adding to the batter so your cake stays beautifully moist, not soggy!
What’s the best way to prevent the fruit from sinking?
The easiest trick is to toss your diced strawberries and crushed pineapple with a tablespoon of flour before folding them into the batter. This coating helps the fruit stay suspended and evenly distributed throughout The Best Strawberry Pineapple Pound Cake You’ll Ever Bake.
Can I make this pound cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The flavor and fruity freshness will still shine through just as irresistibly.
Is there a substitute for sour cream?
If you’re out of sour cream, plain Greek yogurt or full-fat plain yogurt makes a great stand-in. Either option will keep the cake moist and tender while adding just a touch of tang.
Can I double the recipe for a crowd?
Yes! You can double the ingredients and bake in a larger bundt or loaf pan—just be sure to adjust the baking time as needed. It’s a guaranteed hit at parties, potlucks, or anywhere you want to share The Best Strawberry Pineapple Pound Cake You’ll Ever Bake with a crowd.
Final Thoughts
Every time I bake The Best Strawberry Pineapple Pound Cake You’ll Ever Bake, it disappears in record time and brings big smiles to every table. It’s such an easy, show-stopping treat bursting with bright flavor and irresistible homemade charm. I can’t wait for you to give this recipe a try and taste just why it’s earned its title!
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The Best Strawberry Pineapple Pound Cake You’ll Ever Bake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet strawberries and tangy pineapple with this moist and flavorful pound cake recipe. Perfect for any occasion, this cake is sure to become a favorite in your baking repertoire.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 1 cup crushed pineapple (drained)
- 1 tablespoon all-purpose flour (for coating fruit)
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan or bundt pan.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir in the vanilla extract.
- Add Fruits: In a small bowl, toss the diced strawberries and crushed pineapple with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. Optional: Dust with powdered sugar before serving.
Notes
- For best results, use fresh strawberries and well-drained canned or fresh pineapple.
- Do not overmix the batter after adding fruit to keep the cake tender.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
