Strawberry Pineapple Pound Cake (Printable)
Moist, tender cake loaded with fresh strawberries and pineapple. Ideal for warm weather entertaining.
# 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 tsp baking powder
05 - 1/2 tsp 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 tsp pure vanilla extract
→ Optional Glaze
12 - 1 cup powdered sugar
13 - 2-3 tbsp pineapple juice
# Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan.
02 - Toss diced strawberries and pineapple with 2 tablespoons flour to coat. Set aside.
03 - Whisk together remaining flour, baking powder, and salt in a medium 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 to wet ingredients, alternating with milk. Begin and end with flour mixture. Mix until just combined.
08 - Gently fold floured strawberries and pineapple into batter.
09 - Pour batter into prepared pan and smooth top. 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. For glaze, whisk powdered sugar with pineapple juice until smooth and drizzle over cooled cake.
# Expert Hints:
01 -
- The combination of sweet strawberries and tangy pineapple creates pockets of juicy brightness in every bite
- That tender crumb stays moist for days, making it perfect for make ahead gatherings or afternoon tea
02 -
- Coating the fruit in flour before folding it in prevents all those lovely pieces from sinking to the bottom of the pan
- Room temperature ingredients really do make a difference here, so plan ahead and set everything out about an hour before baking
03 -
- If using frozen strawberries, thaw them completely and press out excess moisture with paper towels before dicing
- Let the cake cool completely before adding the glaze, or it will slide right off instead of setting into a pretty drizzle