Strawberry Pineapple Pound Cake (Printable)
Moist, tender pound cake loaded with fresh strawberries and tangy pineapple pieces
# What You 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 Cook:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan.
02 - In a medium bowl, toss diced strawberries and pineapple with 2 tablespoons flour to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a separate bowl.
04 - Beat butter and sugar with 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 until combined.
07 - Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined.
08 - Gently fold floured strawberries and pineapple into batter.
09 - Pour batter into prepared pan, smooth top, and bake for 55-65 minutes until toothpick inserted in center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
10 - Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
11 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake.
# Expert Tips:
01 -
- The combination of sweet strawberries and bright pineapple creates this incredible fresh flavor that people just don't expect from pound cake
- It stays incredibly moist for days, making it perfect for making ahead or giving as gifts
02 -
- Overmixing the batter after adding flour is the number one mistake people make with pound cake, leading to a tough, rubbery texture instead of tender
- The cake is done when a toothpick comes out clean but don't make the mistake I once did and check too early, opening the oven door causes the cake to fall
03 -
- Room temperature ingredients are non-negotiable for this recipe, take everything out at least an hour before you start baking
- If using frozen strawberries, thaw them completely and pat them dry with paper towels before the flour toss step to prevent excess moisture in the batter