Strawberry Pineapple Pound Cake

The kitchen smelled incredible when I pulled this cake from the oven last June. My neighbor had dropped off a basket of strawberries from her garden and I could not let them go to waste. Something about the combination of sweet berries and bright pineapple just feels like sunshine on a plate.

I brought this to a potluck last summer and watched it disappear within twenty minutes. My friend Sarah actually went back for thirds and finally asked for the recipe before leaving. There is something about the smell of butter and vanilla baking that makes people gather in the kitchen anyway.

Ingredients

• 1 cup fresh strawberries hulled and diced: Tossing them in flour first keeps them from sinking to the bottom while baking
• 1 cup pineapple diced: Fresh is best but canned works perfectly if you drain it really well
• 2 1/2 cups all-purpose flour: This foundation gives the cake its structure without becoming tough
• 2 tsp baking powder: The lift that makes each slice tender instead of dense
• 1/2 tsp salt: Just enough to balance all that sweetness
• 1 cup unsalted butter softened: Room temperature butter incorporates air for that perfect fluffy texture
• 2 cups granulated sugar: Creamed with butter it creates those irresistible airy pockets
• 4 large eggs room temperature: Cold eggs can seize the butter so let them sit out first
• 1/4 cup whole milk room temperature: Adds just enough liquid to bring everything together
• 1/2 cup sour cream: The secret ingredient that keeps the cake incredibly moist
• 2 tsp pure vanilla extract: Do not skimp here because real vanilla makes all the difference

Instructions

Get everything ready:

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or bundt pan with butter then dust it with flour

Coat the fruit:

Toss the diced strawberries and pineapple with 2 tablespoons of flour in a medium bowl until everything is lightly dusted

Whisk the dry ingredients:

In a separate bowl combine the remaining flour baking powder and salt so they are evenly distributed

Cream butter and sugar:

Beat the softened butter and sugar on medium speed for about 4 minutes until the mixture looks pale and fluffy

Add the eggs:

Drop in eggs one at a time letting each one fully incorporate before adding the next

Make it creamy:

Mix in the vanilla extract and sour cream until everything is smooth and combined

Combine it all:

Alternate adding the flour mixture and milk starting and ending with the flour mixing just until you no longer see dry streaks

Fold in the fruit:

Gently fold those floured strawberries and pineapple into the batter being careful not to overmix

Bake:

Pour the batter into your prepared pan smooth the top and bake for 55 to 65 minutes until a toothpick comes out clean

Cool completely:

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

Pin it

My mom always said that the best desserts are the ones that make people stop talking and just enjoy. This cake does exactly that every single time.

Making It Ahead

The flavors actually develop overnight so this tastes even better the next day. Wrap it tightly in plastic and store at room temperature for up to three days.

Serving Suggestions

A simple glaze of powdered sugar whisked with pineapple juice takes this over the top. I also love serving slices with a dollop of lightly sweetened whipped cream when company comes over.

Little Things I Learned

After making this countless times I have found that room temperature ingredients really do matter. The batter comes together faster and bakes more evenly.

• Grate a teaspoon of lemon zest into the batter for extra brightness
• Use Greek yogurt instead of sour cream if that is what you have
• Wait until the cake is completely cooled before glazing or the icing will slide right off

Pin it

Every slice brings a little bit of summer to the table no matter the season.

Common Recipe Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain thoroughly before adding to the batter. Excess moisture can affect the cake's texture.

→ How should I store this pound cake?

Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

→ Can I make this in a bundt pan instead of a loaf pan?

Absolutely. A 10-cup bundt pan works perfectly. Baking time remains similar, though you may want to check for doneness a few minutes earlier since bundt pans bake more evenly.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute with similar tang and moisture. You can also use full-fat cottage cheese blended smooth, though the texture may vary slightly.

→ Why do I need to toss the fruit in flour first?

Coating the strawberries and pineapple in flour prevents them from sinking to the bottom during baking. This helps distribute the fruit evenly throughout the cake.