Strawberry Pineapple Pound Cake

What if you could enjoy a dense, buttery pound cake with bursts of sweet strawberries and tropical pineapple in every bite?
This Strawberry Pineapple Pound Cake is a fruity twist on the classic, bringing vibrant flavor and a tender crumb that’s perfect for spring and summer gatherings.

With its optional pineapple glaze, this cake is a showstopper for brunches, picnics, or as an easy yet impressive dessert.

Why This Strawberry Pineapple Pound Cake Is a Must-Try

This cake delivers everything you love about traditional pound cake—richness, density, and buttery flavor—but adds a bright, fruity twist.
The strawberries and pineapple keep the cake moist and offer little pockets of juicy sweetness throughout.

Prep time is about 20 minutes.
Bake time is about 55 to 65 minutes.

Perfect for casual get-togethers, afternoon tea, or whenever you need a slice of something special.

Ingredients You’ll Need

Base Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain Greek yogurt

Fruit Mix-In

• 3/4 cup chopped fresh strawberries
• 3/4 cup crushed pineapple (drained if canned)
• 1 tablespoon all-purpose flour (for tossing fruit to prevent sinking)

Optional Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons pineapple juice
• 1/2 teaspoon vanilla extract

Ingredient Tips

• Use room-temperature butter and eggs for better creaming and even texture.
• Fresh strawberries are best, but if using frozen, thaw and drain them well.
• Drain crushed pineapple thoroughly to prevent excess moisture in the batter.
• Tossing fruit with flour helps keep it evenly distributed during baking.

The sour cream or Greek yogurt ensures a moist crumb and a slight tang to balance the sweetness.

Step-by-Step Instructions

Step 1: Prepare the Fruit
Wash and dry the strawberries thoroughly.

Hull and chop them into small, uniform pieces.

If using canned crushed pineapple, drain it well to remove excess juice.

In a small bowl, toss the strawberries and pineapple with 1 tablespoon of flour.

This coating helps prevent the fruit from sinking during baking.

Set aside while you prepare the batter.

Step 2: Make the Pound Cake Batter
Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan or a bundt pan.

In a large bowl, cream the softened butter and granulated sugar together using a stand mixer or hand mixer.

Beat on medium speed for 3 to 4 minutes until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and sour cream or Greek yogurt until just combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated.

Be careful not to overmix, as this can make the cake dense.

Gently fold in the flour-coated strawberries and pineapple with a spatula.

Step 3: Bake the Cake
Pour the batter into the prepared pan.

Smooth the top with a spatula to ensure even baking.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

If the top of the cake is browning too quickly, loosely cover it with aluminum foil after 40 minutes.

Once baked, allow the cake to cool in the pan for about 10 minutes.

Then, carefully transfer it to a wire rack to cool completely.

Step 4: Add the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract.

Adjust the consistency by adding more pineapple juice for a thinner glaze or more powdered sugar for a thicker drizzle.

Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides naturally.

Allow the glaze to set for a few minutes before slicing and serving.

How to Serve It Perfectly

Strawberry Pineapple Pound Cake is delicious on its own, but you can elevate it further with a few simple accompaniments.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream
• Garnish with extra fresh strawberries and pineapple chunks for a vibrant presentation
• Dust with powdered sugar for an elegant, understated finish
• Pair with a refreshing glass of iced tea or lemonade for a perfect afternoon treat

This cake is ideal for spring brunches, Easter celebrations, Mother’s Day, or any casual get-together.

Storage and Make-Ahead Tips

To store leftovers
Wrap the cooled cake tightly in plastic wrap or place in an airtight container.

Store at room temperature for up to 3 days or refrigerate for up to 5 days.

To freeze
Wrap the cooled, unglazed cake tightly in plastic wrap, followed by a layer of aluminum foil.

Freeze for up to 2 months.

Thaw overnight in the refrigerator and glaze before serving for best results.

Make-ahead tip
Bake the cake a day in advance, glaze it the day of serving, and store covered at room temperature.

This allows the flavors to develop even more.

Recipe Variations

1. Lemon Strawberry Pound Cake
Add 2 teaspoons of lemon zest to the batter and replace the pineapple with more strawberries for a bright, citrusy twist.

2. Tropical Pound Cake
Mix in shredded coconut and use mango chunks instead of strawberries for a true tropical flavor profile.

3. Berry Medley Pound Cake
Replace strawberries with a mix of blueberries and raspberries for a colorful berry blend.

These variations allow you to adapt the cake to different seasons and flavor preferences.

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Conclusion: A Fresh Twist on a Classic Favorite

Strawberry Pineapple Pound Cake combines the buttery richness of traditional pound cake with the fresh, juicy flavors of strawberries and pineapple.
It’s moist, flavorful, and easy to prepare, making it a perfect addition to your dessert table.

Simple yet elegant, this cake is a delightful way to showcase seasonal fruits in a beloved classic form.

Bake it once, and it’s sure to become a favorite for years to come.

Have you tried it? Share your favorite variations or serving ideas in the comments below.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture.

What can I use instead of sour cream?
Plain Greek yogurt works perfectly as a substitute.

Can I make this cake in a bundt pan?
Absolutely. Just be sure to grease and flour the pan well to prevent sticking.

How do I prevent the fruit from sinking?
Toss the fruit with flour before folding it into the batter. This helps suspend the fruit evenly.

Can I add nuts to the batter?
Yes. Chopped pecans or walnuts would add a nice crunch.