There’s something undeniably comforting about a classic pound cake. Its rich, buttery texture and timeless appeal make it the kind of dessert that never goes out of style. Now, imagine taking that classic and infusing it with the fresh, juicy sweetness of strawberries and the tropical brightness of pineapple. That’s exactly what this Strawberry Pineapple Pound Cake delivers—a cake that feels both nostalgic and refreshingly new.
This recipe is perfect for so many occasions: a summer picnic, a spring brunch, a family gathering, or simply when you want a cheerful, fruit-filled dessert to brighten your day. Inspired by warm afternoons when ripe strawberries and pineapples practically beg to be enjoyed, this cake is a celebration of flavor and color. It’s sweet without being heavy, making it a standout treat for every season.
Why You’ll Love This Strawberry Pineapple Pound Cake
There are dozens of pound cake recipes out there, but this one has a few special touches that make it unforgettable:
- Moist and tender crumb thanks to the addition of sour cream (or Greek yogurt).
- Fruit-forward flavor with fresh strawberries and crushed pineapple baked right into the batter.
- Delightful filling and topping featuring strawberry preserves and pineapple chunks that add an extra burst of flavor.
- A beautiful glaze made with fresh strawberry or pineapple juice that ties everything together with a glossy, flavorful finish.
- Versatility—you can serve it plain, glazed, or topped with whipped cream and extra berries for an elegant dessert.
This is not your average pound cake; it’s a showstopper that makes everyone go back for seconds.
Ingredients You’ll Need
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup crushed pineapple (drained)
- 1 cup fresh strawberries, chopped
For the Filling & Topping:
- 1 cup sliced fresh strawberries
- ½ cup strawberry preserves (or jam)
- ½ cup pineapple chunks, chopped small
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry juice (from macerated strawberries) or pineapple juice
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan. A bundt pan works best for presentation, creating those beautiful ridges that catch the glaze.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for creating that tender, melt-in-your-mouth texture.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract for a warm, aromatic base.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
5. Combine Wet and Dry Ingredients
Add the dry mixture to the creamed butter mixture in batches, alternating with sour cream. Mix until just combined—overmixing can make the cake dense.
6. Fold in the Fruit
Gently fold in the drained crushed pineapple and chopped strawberries. Folding keeps the fruit from breaking down too much while still dispersing flavor throughout the cake.
7. Layer the Batter with Filling
Pour half the batter into the prepared pan. Spread a layer of strawberry preserves and sprinkle with pineapple chunks. Top with the remaining batter.
8. Bake
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
9. Prepare the Glaze
Whisk powdered sugar, juice (from strawberries or pineapple), and vanilla until smooth and pourable. Adjust the consistency with more sugar or juice as needed.
10. Finish the Cake
Once the cake is fully cooled, drizzle with glaze and garnish with fresh strawberry slices for a beautiful finish.
Tips for Success
- Use room-temperature ingredients. This ensures the batter mixes evenly and the cake bakes with the right texture.
- Drain the pineapple well. Too much juice can make the cake soggy.
- Don’t rush cooling. Letting the cake cool before glazing helps the glaze set instead of melting into the cake.
- Add a garnish. Fresh strawberries and pineapple chunks make this cake as pretty as it is delicious.
- Experiment with flavors. Swap vanilla for almond extract, or add a touch of lemon zest for extra brightness.
Serving Suggestions
This cake is versatile enough to fit into any occasion. Here are some ideas for how to serve it:
- With whipped cream: A dollop of lightly sweetened whipped cream takes it from afternoon snack to dessert table centerpiece.
- With ice cream: Pair with vanilla bean ice cream for a classic combo, or pineapple sherbet for tropical flair.
- As a brunch star: Serve alongside fresh fruit, coffee, and tea for a sweet morning treat.
- Dressed up for holidays: Add festive berries or even edible flowers for a special occasion presentation.
Storage and Make-Ahead Tips
- At room temperature: Store the cake tightly wrapped or in an airtight container for up to 3 days.
- In the refrigerator: Keep it chilled for up to 5 days if you’ve glazed it or added fruit toppings.
- In the freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add glaze just before serving.
This makes it a great dessert to prepare ahead of time for gatherings.
Nutritional Information (Per Serving, approx.)
- Calories: 420
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 60g
- Sugar: 38g
- Protein: 5g
- Fiber: 2g
(Values will vary depending on portion size and ingredients used.)
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid to avoid adding too much moisture to the batter.
2. Can I substitute the sour cream?
Absolutely—plain Greek yogurt works beautifully and adds a similar tangy richness.
3. Do I need to use a bundt pan?
No, you can bake this in a loaf pan (makes two loaves) or a 9×13-inch pan. Adjust baking time accordingly.
4. Can I make this cake less sweet?
Yes, reduce the sugar in the batter by ¼ cup and use less glaze for a lighter sweetness.
5. What other fruits can I use?
Blueberries, raspberries, or peaches pair well with pineapple and can be swapped in for strawberries.
A Cake That Brings People Together
Food has a way of connecting us, and pound cake in particular carries a sense of tradition. It’s the kind of dessert you imagine cooling on your grandmother’s kitchen counter, waiting to be sliced and shared with family. With the addition of fresh strawberries and pineapple, this pound cake bridges the gap between comfort food and something a little more adventurous.
Whether you serve it at Easter brunch, a summer cookout, or simply on a quiet weekend afternoon, this cake has a way of turning ordinary moments into special ones. Each bite bursts with juicy fruit flavor and buttery sweetness, wrapped in a tender crumb that feels like a hug in dessert form.
So, the next time you’re craving something cozy yet refreshing, let this Strawberry Pineapple Pound Cake be your go-to recipe. It’s a dessert that doesn’t just satisfy your sweet tooth—it creates memories.
Final Thoughts
If you’re looking for a cake that’s easy to make yet impressive enough to serve guests, this Strawberry Pineapple Pound Cake checks all the boxes. It’s moist, flavorful, versatile, and absolutely gorgeous when topped with glaze and fresh fruit. Plus, the recipe is flexible enough to adapt with seasonal fruits, making it one you’ll return to again and again.
So preheat your oven, gather your ingredients, and treat yourself to a slice (or two) of this fruity, sunshine-filled cake. You won’t regret it!