🍓🍍 Strawberry Pineapple Pound Cake Recipe – A Tropical Dessert Delight

If you love the buttery richness of a classic pound cake but crave the sweet, tangy twist of tropical fruits, then this Strawberry Pineapple Pound Cake is about to become your new favorite dessert. This cake beautifully balances the density of a pound cake with the freshness of strawberries and the juicy sweetness of pineapple. Perfect for summer gatherings, Sunday brunches, or as a make-ahead treat for holidays, it’s as versatile as it is delicious. 🌸

Why You’ll Love This Recipe

• ✅ Moist, buttery, and tender texture
• ✅ Bursting with natural strawberry and pineapple flavor
• ✅ Easy-to-follow recipe, beginner-friendly
• ✅ Can be served plain, with glaze, or with whipped cream
• ✅ A showstopper dessert that feels indulgent yet refreshing

Ingredients for Strawberry Pineapple Pound Cake

For the Pound Cake:

• 3 cups all-purpose flour
• 2½ cups granulated sugar
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• 6 large eggs, room temperature
• 1 cup crushed pineapple, well-drained
• 1 cup fresh strawberries, diced
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream (for extra moisture)

Optional Glaze:

• 1 cup powdered sugar
• 2 tablespoons pineapple juice (or milk)
• 1 tablespoon strawberry puree

Step-by-Step Instructions

1. Preparing Your Ingredients

Before starting, ensure your butter is softened and eggs are at room temperature. This will create a smoother batter and better rise. Drain the crushed pineapple thoroughly so excess liquid doesn’t weigh down your cake. Dice strawberries evenly for consistent distribution. 🍓🍍

2. Creaming the Base

In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy. This step is crucial for incorporating air into the batter, giving the cake a tender crumb.

3. Adding Eggs and Flavor

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. This ensures the structure of the pound cake while infusing it with rich flavor.

4. Combining Dry Ingredients

Whisk flour, baking powder, baking soda, and salt in a separate bowl. Slowly add the dry mixture into the creamed mixture, alternating with sour cream. Mix until just combined — avoid overmixing, which can make the cake dense.

5. Folding in Fruits

Gently fold in diced strawberries and drained pineapple. The key here is to fold, not stir, to prevent crushing the fruit. This ensures each slice has a beautiful balance of fruit.

6. Baking

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan. Pour in batter evenly. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.

7. Cooling and Glazing

Let cake cool in the pan for 15 minutes before inverting onto a wire rack. Once cooled completely, drizzle with pineapple-strawberry glaze or dust with powdered sugar.

Chef Tips & Professional Insights

Chef Gordon Ramsay: “Pound cake is all about balance. Don’t rush the creaming process — that’s what gives the cake its tender, airy structure.”

Chef Ina Garten: “Using sour cream ensures your pound cake stays moist for days, and it pairs beautifully with the acidity of pineapple and strawberries.”

Chef Bobby Flay: “Try grilling a slice of this pound cake and serving it with a scoop of vanilla ice cream for a restaurant-quality dessert.”

Health Tips & Safety Considerations

• 🍓 Use fresh fruit whenever possible — frozen fruit may release too much liquid.
• 🍍 Drain canned pineapple properly to avoid a soggy cake.
• 🥚 Always crack eggs into a separate bowl before adding to batter to prevent shells.
• 🧈 Substitute half the butter with Greek yogurt for a lighter version.
• ⚠️ Store cake in an airtight container to prevent mold growth due to fruit moisture.

Nutrition & Health Benefits

Serving Suggestions

• Serve with a dollop of whipped cream or vanilla ice cream 🍦
• Top with fresh strawberry slices and mint leaves for presentation 🌿
• Enjoy with coffee or tea as an afternoon treat ☕
• Turn into mini pound cakes for individual servings 🧁

FAQs About Strawberry Pineapple Pound Cake

1. Can I use frozen strawberries? Yes, but thaw and drain them to prevent excess moisture.
2. Can I substitute fresh pineapple? Absolutely, just chop it finely and drain excess juice.
3. How long does the cake last? Up to 4 days at room temperature or 7 days refrigerated.
4. Can I freeze the pound cake? Yes, wrap tightly in plastic wrap and freeze for up to 2 months.
5. Why did my cake sink in the middle? It may have been underbaked or the fruit added too much liquid.
6. Do I need to flour the fruit? Lightly coating fruit in flour helps prevent sinking.
7. Can I make cupcakes instead? Yes, just reduce the baking time to 20–25 minutes.
8. What pan works best? A bundt pan gives a beautiful shape, but loaf pans also work well.
9. Can I reduce the sugar? Yes, reduce by ½ cup without altering texture too much.
10. What toppings work besides glaze? Cream cheese frosting, coconut shavings, or a fruit compote.

Related Recipes You’ll Love

• Delicious Summer Strawberry Desserts
• Tropical Pineapple Cake Recipes
• Classic Pound Cake – Old-Fashioned Style

Final Thoughts

The Strawberry Pineapple Pound Cake is a true celebration of tropical flavors wrapped in the comfort of a classic dessert. Whether you bake it for family gatherings, summer parties, or simply to brighten up a weekday, this cake is guaranteed to delight. With its tender crumb, juicy fruit bursts, and optional glaze, it’s a recipe worth bookmarking and repeating again and again. 💚