Strawberry Pineapple Pound Cake (Printable)

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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan.
02 - In a medium bowl, toss diced strawberries and pineapple with 2 tablespoons flour to coat. Set aside.
03 - In a separate bowl, whisk together remaining flour, baking powder, and salt.
04 - Using an electric mixer on medium speed, beat butter and sugar 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 fully 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 floured strawberries and pineapple into the batter.
09 - Pour batter into prepared pan and smooth the top evenly.
10 - Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Let cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.

# Expert Advice:

01 -
  • The tender crumb stays moist for days thanks to the sour cream and juicy fruit
  • Perfect balance of tart pineapple and sweet strawberries in every bite
  • Simple enough for a casual weekend but impressive enough for gatherings
02 -
  • Tenting foil over the cake after 40 minutes prevents the top from over browning while the center finishes
  • Room temperature ingredients are non negotiable for proper emulsification
  • Overmixing once the flour is added will make your cake tough instead of tender
03 -
  • Freeze diced strawberries for 15 minutes before folding into the batter to prevent them from breaking down
  • Let the glazed cake set for at least 30 minutes before slicing for clean cuts

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