Pineapple Strawberry Pound Cake
Imagine a cake that’s rich, buttery, and tender, bursting with juicy strawberries and sweet pineapple in every bite. This Pineapple Strawberry Pound Cake is a delightful twist on the classic, bringing tropical flavors and a fruity freshness that makes every slice irresistible. Whether you’re serving it for brunch, dessert, or a midday treat, trust me—this cake is a showstopper!
Why You’ll Love Pineapple Strawberry Pound Cake
Perfectly Moist: The combination of fresh pineapple, strawberries, and buttery pound cake creates a melt-in-your-mouth texture.
Rich and Buttery: Just like a classic pound cake, this one is rich and indulgent, with the perfect crumb.
Tropical and Fruity: Sweet pineapple and juicy strawberries add a refreshing twist to the traditional recipe.
Versatile: Enjoy it plain, top it with whipped cream, or drizzle with a fruity glaze for extra flavor.
Crowd-Pleaser: Whether it’s a family gathering or a cozy afternoon treat, everyone will love this cake!
Ingredients
Ingredients in Pineapple Strawberry Pound Cake
Butter: The secret to a rich and tender pound cake. Make sure it’s softened for easy mixing.
Sugar: Gives the cake just the right amount of sweetness and helps with the perfect golden crust.
Eggs: These add structure and richness, making the cake dense yet soft.
Flour: The foundation of any good pound cake, providing structure and stability.
Baking Powder: Just a little to ensure the cake rises beautifully.
Vanilla Extract: Enhances the flavors and brings warmth to the cake.
Pineapple: Crushed or finely chopped, this adds natural sweetness and moisture.
Strawberries: Fresh and juicy, they add pops of color and bursts of fruity flavor.
Milk: Keeps the batter smooth and contributes to the moist texture.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat the Oven: Start by preheating your oven to the right temperature. Grease and flour a loaf pan to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is key to achieving a soft, buttery cake.
Add Eggs One at a Time: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to distribute the leavening evenly.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with milk. Mix just until combined—don’t overmix!
Fold in Pineapple and Strawberries: Gently fold in the crushed pineapple and chopped strawberries, making sure they’re evenly distributed throughout the batter.
Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Once completely cool, slice and enjoy!
Nutrition Facts
(Note: The full nutritional breakdown is available in the recipe card below.)
Servings: 10
Calories per serving: Approx. 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
How to Serve Pineapple Strawberry Pound Cake
This cake is delicious on its own, but here are a few ways to make it even better:
- With Whipped Cream: A dollop of fresh whipped cream adds a light and airy contrast to the rich cake.
- Drizzled with Glaze: A simple pineapple or strawberry glaze takes the flavor to the next level.
- Toasted with Butter: Warm up a slice in a skillet with a little butter for a crispy, caramelized edge.
- With Ice Cream: Serve with a scoop of vanilla or coconut ice cream for an indulgent dessert.
Additional Tips
- Use Fresh or Canned Pineapple: If using canned, drain it well to avoid excess moisture.
- Don’t Overmix: Stir the batter just until combined to keep the cake light and tender.
- Try a Bundt Pan: This recipe works great as a bundt cake for a fancier presentation.
- Make It Zesty: Add a little lemon or orange zest for a citrusy kick!
FAQ’s
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture in the batter.
2. How do I store this pound cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze this cake?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.
4. What’s the best way to reheat it?
Microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes.
5. Can I add nuts?
Yes! Chopped pecans or walnuts add a great crunch to this cake.
6. How do I prevent fruit from sinking?
Toss the chopped strawberries in a little flour before folding them into the batter.
7. Can I make this dairy-free?
Yes! Substitute the butter with vegan butter and the milk with almond or coconut milk.
8. Can I use whole wheat flour?
You can, but it will make the cake denser. Try using half all-purpose and half whole wheat for a balance.
9. What glaze works best?
A simple powdered sugar glaze with pineapple juice is perfect!
10. Can I add coconut?
Absolutely! Shredded coconut pairs beautifully with the tropical flavors.
Conclusion
This Pineapple Strawberry Pound Cake is everything you love about a classic pound cake but with a fruity, tropical twist! It’s rich, buttery, and loaded with sweet pineapple and juicy strawberries—perfect for any occasion. Whether you enjoy it plain, with a glaze, or topped with whipped cream, this cake is guaranteed to be a hit. Give it a try, and let me know how it turns out!
PrintPineapple Strawberry Pound Cake
A tropical twist on a classic pound cake, combining juicy pineapple and fresh strawberries to create a moist and flavorful dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1 1/2 cups cake flour
– 1/2 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1/2 cup pineapple puree (or blended fresh pineapple)
– 1/2 cup chopped fresh strawberries
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/4 tsp salt
– Zest of 1 lemon (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest if using.
5. Mix in the pineapple puree until fully incorporated.
6. Gradually fold in the dry ingredients until just combined. Gently fold in the chopped strawberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
– For a more pronounced pineapple flavor, add fresh pineapple chunks along with the puree.
– Ensure strawberries are evenly distributed to prevent them from sinking during baking.
– Dust with powdered sugar or drizzle with a simple glaze for an extra touch.
– Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
