Strawberry Pineapple Pound Cake (Printable)

A moist pound cake bursting with fresh strawberries and pineapple, ideal for warm weather occasions.

# 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

# How-To Steps:

01 - Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 10-cup bundt pan.
02 - In a medium bowl, toss the diced strawberries and pineapple with 2 tablespoons of the flour to coat. Set aside.
03 - In another bowl, whisk together remaining flour, baking powder, and salt.
04 - In a large bowl, cream the butter and sugar with an 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.
07 - Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
08 - Gently fold in the floured strawberries and pineapple.
09 - Pour the batter into the prepared pan and smooth the top.
10 - Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
11 - Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - For the glaze: Whisk powdered sugar with pineapple juice until smooth and drizzle over the cooled cake.

# Expert Tips:

01 -
  • The sour cream keeps this pound cake impossibly moist for days, unlike traditional recipes that dry out overnight
  • Folded gently into the batter, those jewel-toned fruit pieces create pockets of bright freshness in every single slice
  • That optional pineapple glaze turns an already lovely cake into something that looks like it came from a fancy bakery
02 -
  • Overmixing after adding flour develops gluten, making your cake tough instead of tender, so stop mixing the moment flour streaks disappear
  • If your toothpick comes out with a few moist crumbs but not wet batter, remove the cake immediately as it will continue cooking from residual heat
  • The glaze only works on a completely cool cake, otherwise it melts into a thin glaze that soaks into the crust instead of sitting prettily on top
03 -
  • Room temperature ingredients incorporate more easily and create a more uniform batter, so take everything out of the refrigerator at least 30 minutes before baking
  • For extra-tender fruit pieces, pat diced strawberries and pineapple dry with paper towels before tossing them in flour, which prevents excess moisture from making the cake soggy

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