There’s something undeniably nostalgic about a good pound cake, but this Strawberry Pineapple Pound Cake takes that classic comfort dessert to a whole new level. With its moist crumb, vibrant fruit flavors, and sweet glaze, it’s the perfect treat to brighten any day. Whether you’re hosting a brunch, celebrating a summer birthday, or just want a slice of something sweet with your afternoon tea, this recipe delivers a burst of sunshine in every bite.

I first made this cake for a spring potluck, and it quickly became the most requested dessert in my baking rotation. The blend of tangy pineapple and juicy strawberries wrapped in a rich, buttery base makes for an irresistible combination. And let’s not forget the glaze—a simple yet luscious drizzle that adds a final touch of sweetness and shine. Its bright and tropical character makes it especially ideal for warmer months, though I’ve been known to bake it year-round. It also doubles as a lovely homemade gift, especially when baked in mini loaf pans and wrapped with a ribbon.

Why You’ll Love Strawberry Pineapple Pound Cake

• Moist and Buttery: Sour cream keeps the crumb soft and rich.
• Bursting with Fruit: Pineapple and strawberries bring bright, juicy flavor.
• Elegant but Easy: Looks impressive, bakes in a single loaf pan.
• Perfect for Any Occasion: Great for brunches, showers, or holiday desserts.
• Customizable Glaze: Choose pineapple juice for fruitiness or milk for creaminess.
• Stores Beautifully: Tastes even better the next day!
• Make-Ahead Friendly: Prepares well in advance for stress-free entertaining.
• Versatile Serving: Works as breakfast bread, afternoon snack, or show-stopping dessert.

Ingredients You’ll Need

For the Cake:

• 2 1/2 cups all-purpose flour – Measured using the spoon and level method.
• 1 1/2 cups granulated sugar – Sweetens and adds tenderness.
• 1 cup unsalted butter – Room temperature for easy creaming.
• 4 large eggs – Bring to room temperature before using.
• 1/2 cup sour cream – Adds richness and moisture.
• 1/2 cup crushed pineapple, drained – Adds fruity flavor without excess moisture.
• 1 tsp vanilla extract – Balances the flavors.
• 1 tsp baking powder – For a gentle lift.
• 1/2 tsp salt – Enhances all the flavors.
• 1 1/2 cups fresh strawberries, sliced – Pat dry to prevent soggy spots.

For the Glaze:

• 1 cup powdered sugar – For that classic sweet topping.
• 2–3 tbsp pineapple juice or milk – Adjust to your preferred glaze consistency.
• Optional: 1 tsp lemon juice – For an extra tangy twist.

Step-by-Step Instructions

1. Preheat and Prepare
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×5-inch loaf pan or line with parchment paper. Ensure the pan is fully coated to avoid sticking.
2. Cream Butter and Sugar
   • In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes. The mixture should be pale and airy.
3. Add Eggs and Wet Ingredients
   • Add the eggs one at a time, mixing well after each addition to prevent curdling.
   • Stir in the sour cream and vanilla until smooth and fully incorporated.
4. Mix Dry Ingredients
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry mixture to the wet ingredients. Mix until just combined, avoiding overmixing which can lead to a dense cake.
5. Fold in Fruit
   • Gently fold in the drained pineapple and sliced strawberries using a rubber spatula.
   • Be careful not to overmix or crush the fruit to maintain texture and prevent bleeding.
6. Bake the Cake
   • Pour the batter into your prepared pan and smooth the top with a spatula.
   • Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
   • If the top is browning too quickly, tent with foil during the last 15 minutes to prevent overbaking.
7. Cool Completely
   • Let the cake cool in the pan for 15 minutes.
   • Carefully remove from pan and transfer to a wire rack to cool completely before glazing.
8. Prepare the Glaze
   • Whisk together powdered sugar and pineapple juice (or milk) until smooth.
   • Add lemon juice if desired for a slight zing. Adjust consistency with more liquid or sugar as needed.
9. Glaze and Serve
   • Drizzle glaze generously over the cooled cake, letting it drip down the sides.
   • Slice and serve as-is, or elevate with whipped cream or a scoop of vanilla ice cream for a decadent touch.

Serving and Storage Tips

• Serve With: Fresh berries, whipped cream, lemon curd, or a light fruit salad.
• Storage: Store in an airtight container at room temperature for up to 3 days.
• Fridge Option: Keep in the fridge for up to 5 days; bring to room temp before serving for best texture.
• Freeze: Wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight and glaze before serving.
• Entertaining Tip: Slice and plate in advance for brunch buffets or dessert tables.

Helpful Notes

• Butter Temperature: Room temperature butter helps trap air for a fluffy texture and better creaming.
• Don’t Overmix: Stir gently once the flour is added to keep the cake light and tender.
• Berry Tip: Pat strawberries dry and lightly dust with flour before folding to prevent them from sinking.
• Pineapple Tip: Use crushed pineapple in juice (not syrup), and be sure to drain thoroughly.
• Loaf Size: This recipe makes one large loaf. For mini loaves, fill pans 3/4 full and bake for 35–40 minutes.
• Presentation: Garnish the finished cake with extra strawberries or a sprinkle of toasted coconut for a tropical twist.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Yes, but be sure to thaw completely and pat dry to prevent excess moisture in the batter.
2. What if I don’t have sour cream?
   You can substitute plain Greek yogurt, buttermilk, or even full-fat plain yogurt for similar results.
3. Can I make this cake ahead?
   Absolutely! It tastes even better the next day. Bake it the night before and glaze the next morning.
4. Can I double the recipe?
   Yes, just divide between two loaf pans and bake simultaneously. Rotate pans halfway through for even baking.
5. How do I keep the strawberries from sinking?
   Lightly coat them in a tablespoon of flour before folding into the batter to help suspend them evenly.
6. Is this cake suitable for a bundt pan?
   Yes, increase baking time to 75–80 minutes and ensure the pan is well-greased and floured.

Final Thoughts

Strawberry Pineapple Pound Cake is a vibrant, flavorful twist on a timeless classic that you’ll want to make again and again. Moist, buttery, and packed with real fruit, it’s a treat that brings sunshine to your table whether served at a casual brunch or a festive gathering. With its simple prep and show-stopping result, this cake proves that baking can be both easy and elegant. Take a picture before slicing—it’s as pretty as it is delicious, and it won’t last long