Ingredients
For the Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
1 cup crushed pineapple, well drained
For the Glaze
1 cup powdered sugar
2 to 3 tablespoons pineapple juice (from drained pineapple)
1/2 cup sliced fresh strawberries, for topping
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until the mixture becomes light, fluffy, and pale in color. This step builds the foundation of a tender cake.
Add the Eggs
Add the eggs one at a time, mixing well after each addition. Take your time here; it helps create a smooth, stable batter.
Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Stir in the vanilla extract gently.
Fold in the Fruit
Carefully fold in the chopped strawberries and crushed pineapple. Do not overmix—gentle folding keeps the cake light.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Glaze
Whisk the powdered sugar with pineapple juice until smooth and pourable. Drizzle over the cooled cake and finish with fresh strawberry slices.
Tips for Perfect Results
Drain the pineapple very well to avoid excess moisture in the batter.
Use room-temperature eggs for a smoother texture.
Do not rush the creaming step; it directly affects the softness of the cake.
Allow the cake to cool completely before glazing to prevent melting.
Variations and Additions
Add shredded coconut for a tropical twist.
Replace half of the strawberries with raspberries for a deeper berry flavor.
Use orange zest in the batter for a citrus note that enhances the pineapple.
Swap the glaze for cream cheese icing if you prefer a richer topping.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds. This restores moisture without drying the cake.
Approximate Nutrition per Serving
Calories: 430
Carbohydrates: 52 g
Protein: 5 g
Fat: 23 g
Sugar: 35 g
Values are estimates and may vary based on ingredients used.
Preparation Time
Preparation time: 20 minutes
Baking time: 60–70 minutes
Cooling and glazing time: 30 minutes
Total time: About 2 hours
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them well before using to avoid excess liquid.
Why did my cake turn out dense?
Overmixing the batter or using cold ingredients can lead to a heavy texture.
Can I make this cake ahead of time?
Absolutely. The flavor improves after a day, making it perfect for advance preparation.
What pan works best for this recipe?
A bundt or tube pan is ideal, but a loaf pan can work with adjusted baking time.
Strawberry Pineapple Pound Cake is more than just a dessert—it’s a gentle balance between richness and freshness, comfort and excitement. Bake it once, and it will quietly earn a permanent place in your recipe collection.