Strawberry Pineapple Pound Cake

Why Make This Recipe

Strawberry Pineapple Pound Cake is a delightful dessert that combines the juicy sweetness of strawberries with the tropical flavor of pineapple. This cake is perfect for celebrations, gatherings, or simply enjoying at home with family. Its moist texture and fruity flavors make it a treat that everyone will love. Plus, it’s straightforward to make, even for beginners!

How to Make Strawberry Pineapple Pound Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 cup fresh strawberries, chopped
• 1/2 cup crushed pineapple, drained
• 1 cup powdered sugar (for glaze, optional)
• 2-3 tbsp pineapple juice or milk (for glaze, optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream or Greek yogurt.
6. Gradually add the dry ingredients into the wet mixture until just combined.
7. Fold in the chopped strawberries and crushed pineapple gently.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
11. For the optional glaze, combine powdered sugar with pineapple juice or milk until smooth and drizzle over the cooled cake.

How to Serve Strawberry Pineapple Pound Cake

Strawberry Pineapple Pound Cake can be served plain or dressed up with a drizzle of glaze. It pairs beautifully with whipped cream and fresh strawberries on the side. For a fun twist, serve slices with a scoop of vanilla ice cream!

How to Store Strawberry Pineapple Pound Cake

To keep your Strawberry Pineapple Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the refrigerator for about a week. You can also freeze it for up to 3 months. Just thaw it in the fridge when you’re ready to enjoy it.

Tips to Make Strawberry Pineapple Pound Cake

• Make sure your butter is softened to room temperature for easy mixing.
• Gently fold in the fruits to prevent them from breaking apart.
• Check the cake a few minutes before the suggested time to ensure it doesn’t over-bake.
• Feel free to adjust the amount of strawberries and pineapple based on your taste preference.

Variation

You can add nuts like walnuts or pecans for a crunchy texture. Additionally, you can swap the strawberries for blueberries or raspberries if you prefer different fruits.

FAQs

Q: Can I use frozen strawberries and pineapple?
A: Yes, you can use frozen fruit! Just make sure to thaw and drain them well to avoid excess moisture in the batter.

Q: What if I don’t have sour cream?
A: You can substitute sour cream with plain Greek yogurt or even buttermilk for a similar effect.

Q: How can I make this cake gluten-free?
A: You can use a gluten-free all-purpose flour blend to replace regular flour in this recipe. Just ensure it contains xanthan gum for the best results.

Strawberry Pineapple Pound Cake

This delightful dessert combines the juicy sweetness of strawberries with the tropical flavor of pineapple, perfect for any celebration or a cozy family treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 servings

Course: Baking, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.25 tsp salt

Wet Ingredients

• 0.5 cups unsalted butter, softened Make sure butter is at room temperature.
• 1 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 0.5 cups sour cream or Greek yogurt Either option works.

Fruits

• 1 cups fresh strawberries, chopped
• 0.5 cups crushed pineapple, drained

Optional Glaze

• 1 cups powdered sugar For the glaze.
• 2-3 tbsp pineapple juice or milk Use to achieve desired glaze consistency.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream or Greek yogurt.
6. Gradually add the dry ingredients into the wet mixture until just combined.
7. Fold in the chopped strawberries and crushed pineapple gently.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Glazing

1. For the optional glaze, combine powdered sugar with pineapple juice or milk until smooth and drizzle over the cooled cake.

Notes

This cake can be served plain or with a drizzle of glaze. It pairs well with whipped cream and fresh strawberries. Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. It can also be frozen for up to 3 months. Make sure to thaw in the fridge before serving.