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Slice of Strawberry Pineapple Pound Cake topped with fresh strawberries and pineapples

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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
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.