Strawberry Pineapple Pound Cake (Printable)

Moist, tender pound cake loaded with fresh strawberries and tangy pineapple pieces

# 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 oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan thoroughly.
02 - Toss diced strawberries and pineapple with 2 tablespoons flour in a medium bowl until lightly coated. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat butter and granulated sugar with electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
05 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated.
06 - Mix in vanilla extract and sour cream until smooth.
07 - Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing.
08 - Gently fold floured strawberries and pineapple into batter until evenly distributed.
09 - Transfer batter to prepared pan and smooth top surface with spatula.
10 - Bake for 55-65 minutes until toothpick inserted in center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Let cake cool in pan for 15 minutes, then invert onto wire rack to cool completely before glazing.
12 - Whisk powdered sugar with pineapple juice until smooth and drizzle over completely cooled cake.

# Expert Pointers:

01 -
  • The tropical sweetness of pineapple balances perfectly with juicy strawberries in every bite
  • The texture is incredibly moist without being dense, making it perfect for afternoon tea or dessert
02 -
  • Coating the fruit in flour before folding it into the batter is essential for preventing it from sinking during baking
  • The toothpick test should come out mostly clean but with a few moist crumbs attached, as overbaking will dry out the cake
03 -
  • Room temperature ingredients combine more easily and create a finer crumb texture
  • Lining the pan with parchment paper makes removal effortless and prevents any sticking drama

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