Strawberry Pineapple Pound Cake

The morning I discovered strawberries and pineapple could live together in a pound cake, I was actually trying to use up fruit that was slightly past its prime. My neighbor had dropped off a bounty from her farmers market run, and I stared at the overflowing bowl on my counter wondering what on earth to do with it all.

I brought this cake to a Memorial Day picnic last summer, and my friend Sarah literally chased me down before I left to beg for the recipe. She said her teenage son, who normally turns his nose up at anything homemade, ate three slices and asked if she could learn to make it for his birthday.

Ingredients

• 1 cup fresh strawberries hulled and diced: Tossing them in a little flour before folding keeps them from creating soggy spots
• 1 cup pineapple diced: Fresh pineapple adds lovely brightness but well drained canned works in a pinch just reserve that precious juice
• 2 1/2 cups all purpose flour: Spoon and level instead of scooping directly to avoid packing down too much
• 2 tsp baking powder: This is what gives us that gorgeous rise so do not forget to check the expiration date
• 1/2 tsp salt: Just enough to make all those sweet flavors pop without tasting salty
• 1 cup unsalted butter softened: Room temperature butter is non negotiable here it needs to be slightly squishable but not melty
• 2 cups granulated sugar: Creaming this properly with the butter is what creates those beautiful air pockets
• 4 large eggs room temperature: Cold eggs can cause the butter to seize and ruin all your careful creaming work
• 1/4 cup whole milk room temperature: Adding this alternately with flour prevents overworking the gluten
• 1/2 cup sour cream: The secret ingredient that makes this cake impossibly tender and keeps it moist for days
• 2 tsp pure vanilla extract: Do not skimp here because vanilla bridges the gap between the two fruits perfectly

Instructions

Preheat your oven to 350°F and prepare your pan:

Give a 9x5 inch loaf pan or bundt pan a thorough coating of butter then dust with flour tapping out any excess

Coat your fruit in flour:

Toss the diced strawberries and pineapple with 2 tablespoons of flour until lightly dusted

Whisk the dry ingredients together:

Combine the remaining flour baking powder and salt in a medium bowl

Cream butter and sugar until fluffy:

Beat on medium speed for 3 to 4 minutes until the mixture looks pale and feels like whipped cream

Add eggs one at a time:

Beat thoroughly after each addition until each egg is completely incorporated before adding the next

Blend in vanilla and sour cream:

Mix on low until just combined scraping the bowl to ensure everything is evenly distributed

Add dry and wet ingredients alternately:

Start and end with the flour mixture adding about a third at a time followed by milk and mixing briefly between additions

Fold in the floured fruit:

Gently incorporate the strawberries and pineapple using a spatula being careful not to overmix

Bake until golden and set:

Pour into your prepared pan smooth the top and bake for 55 to 65 minutes tenting with foil if it browns too quickly

Cool completely before glazing:

Let rest in the pan for 15 minutes then turn out onto a wire rack to cool fully

Prepare the optional pineapple glaze:

Whisk powdered sugar with pineapple juice until it reaches a drizzling consistency and pour over the cooled cake

Save

My grandmother would have loved how this cake fills the whole house with the most incredible buttery aroma while it bakes. It reminds me of those slow Sunday mornings when she would let me lick the bowl while we waited for whatever treat was in the oven.

Making It Your Own

Adding a teaspoon of finely grated lemon zest to the batter gives everything this incredible brightness that cuts through the richness. I discovered this completely by accident when I ran out of vanilla and had to improvise with what I had in the fruit bowl.

Storage Secrets

This cake actually tastes better on day two because the fruits have time to settle and mingle with the batter. I keep mine wrapped tightly on the counter where it stays perfectly moist for up to four days though it never lasts that long in my house.

Serving Ideas

A warm slice with a scoop of vanilla ice cream is absolute perfection on a summer evening. For brunch I love serving it with a dollop of Greek yogurt and some extra fresh berries on the side.

• Try toasting leftovers slightly before serving
• Leftover cake makes amazing bread pudding
• Freeze individual slices wrapped in plastic for up to 3 months

Save

There is something so satisfying about a recipe that takes humble ingredients and turns them into something that makes people close their eyes and sigh after every bite. Happy baking friends.

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain thoroughly before tossing with flour. Excess moisture can make the cake dense, so pat them dry with paper towels after draining.

→ How do I know when the pound cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the edges slightly pulled away from the pan.

→ Can I make this cake ahead of time?

Absolutely. Pound cakes actually improve in flavor after resting for a day. Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. Add the glaze just before serving for best results.

→ What's the purpose of coating the fruit in flour?

Tossing strawberries and pineapple in flour helps prevent them from sinking to the bottom during baking. The flour coating creates slight friction that keeps the fruit evenly distributed throughout the batter.

→ Can I substitute sour cream with Greek yogurt?

Yes, plain Greek yogurt makes an excellent substitute. Use an equal amount and ensure it's full-fat for the best texture. The cake will be slightly tangier but still wonderfully moist and tender.