Strawberry Pineapple Pound Cake (Print Version)

Moist pound cake loaded with fresh strawberries and pineapple, ideal for warm weather celebrations.

# 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:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or 10-cup bundt pan thoroughly.
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 until fully incorporated.
06 - Blend in vanilla extract and sour cream until smooth.
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 until evenly distributed.
09 - Transfer batter to prepared pan, smoothing top evenly with spatula.
10 - Bake for 55-65 minutes until toothpick inserted into center comes out clean. Tent with foil after 40 minutes if top browns too quickly.
11 - Cool in pan for 15 minutes, then invert onto wire rack to cool completely.
12 - Whisk powdered sugar with pineapple juice until smooth. Drizzle over cooled cake if desired.

# Expert Advice:

01 -
  • The sour cream creates such a tender crumb that this cake stays moist for days unlike traditional pound cakes that dry out
  • Folding the fruit in flour first keeps them from sinking to the bottom so every slice gets equal bites of sweet strawberry brightness
02 -
  • Tent the cake with foil after forty minutes if the top is browning too quickly
  • Letting the cake cool completely before glazing prevents the icing from melting right off
03 -
  • Room temperature ingredients combine more smoothly creating a finer crumb texture
  • Greek yogurt works as a direct substitute for sour cream if you prefer a slightly tangier finish

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