Strawberry Pineapple Pound Cake Recipe

There is something absolutely magical about a perfectly moist and flavorful pound cake that brightens any day, and the Strawberry Pineapple Pound Cake Recipe does just that. This delightful dessert combines the sweet juiciness of fresh strawberries with the tropical zing of crushed pineapple, all wrapped in a tender, buttery cake that melts in your mouth. Whether you’re baking for a casual afternoon tea or a special occasion, this recipe guarantees a luscious treat bursting with vibrant color and flavor that makes every bite feel like a celebration.

Ingredients You’ll Need

For this Strawberry Pineapple Pound Cake Recipe, the ingredients list is beautifully straightforward yet crucial for achieving that rich texture and vibrant taste you crave. Each component plays its part—from the creamy butter creating the tender crumb, to the fresh strawberries and pineapple adding layers of fruitiness that bring the cake to life.

• 1 cup unsalted butter, softened: Provides richness and the tender crumb that pound cakes are famous for.
• 1 ¾ cups granulated sugar: Sweetens evenly and helps create a crisp, golden crust.
• 4 large eggs: Acts as a binder and leavens the cake for perfect structure.
• 1 ½ cups all-purpose flour: The cake’s foundation, lending structure without heaviness.
• ½ teaspoon baking powder: Gives a gentle lift without losing that dense pound cake feel.
• ¼ teaspoon salt: Enhances all the flavors, balancing the sweetness of the fruit.
• ½ cup crushed pineapple, drained: Adds moisture and a tropical burst of flavor.
• 1 cup diced fresh strawberries: Brings a natural sweetness and lovely pops of color.
• 1 teaspoon vanilla extract: Deepens the flavor profile with comforting notes.
• ½ teaspoon almond extract (optional): Offers a subtle nutty fragrance that complements the fruit beautifully.
• Powdered sugar for dusting (optional): A delicate finishing touch for a pretty presentation.

How to Make Strawberry Pineapple Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake releases easily after baking. This simple preparation sets the stage for a flawless bake.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 5 minutes. This step is essential because it incorporates air, giving your pound cake that signature tender crumb.

Step 3: Add the Eggs

Crack in the eggs one at a time, making sure to beat well after each addition. This helps your batter emulsify perfectly, ensuring every slice is moist and cohesive.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This blend ensures an even distribution of leavening and seasoning throughout the cake.

Step 5: Combine Wet and Dry

Gradually pour the dry ingredients into the bowl with the butter mixture, stirring gently until just combined. Overmixing here can lead to toughness, so keep it light and easy.

Step 6: Fold in Fruits and Extracts

Carefully fold in the crushed pineapple (make sure it’s well-drained), diced fresh strawberries, vanilla extract, and almond extract if using. This step is where the magic happens—the fruit and flavors get evenly dispersed without breaking down the delicate batter.

Step 7: Pour and Smooth

Transfer the batter to your prepared pan and smooth the surface with a spatula. This helps the cake bake evenly and gives it a lovely shape.

Step 8: Bake to Perfection

Bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Patience here pays off big time—resist early checks so your cake rises beautifully.

Step 9: Cool Properly

Allow the cake to cool in the pan for about 10 minutes to firm up, then gently transfer it to a wire rack to cool completely. Cooling fully is key to slicing neat, beautiful portions.

Step 10: Optional Finishing Touch

If you want to add an elegant touch, dust the cooled cake with powdered sugar. It’s a simple step that instantly upgrades presentation for guests or family gatherings.

How to Serve Strawberry Pineapple Pound Cake Recipe

Garnishes

Fresh strawberries and a small spoon of whipped cream make irresistible garnishes that highlight the fresh fruit flavors in the pound cake. A sprig of mint adds a pop of green and brightness.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla ice cream, tropical fruit salad, or a light drizzle of honey for those moments when you want a little extra indulgence alongside your slice.

Creative Ways to Present

For a special occasion, try slicing the cake into mini-sized portions and serve with a side of macerated strawberries or pineapple salsa. You might also layer slices between whipped cream for a quick and stunning cake parfait.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Strawberry Pineapple Pound Cake Recipe tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful without drying out.

Freezing

For longer storage, freeze the cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving to preserve its delicate texture.

Reheating

If you like your pound cake warm, gently reheat slices in the microwave for 15 to 20 seconds or in a low oven until just warmed through. This brings back the fresh-baked feel without drying it out.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries can be used, but it’s best to thaw and drain them thoroughly to avoid excess moisture that might affect the cake’s texture.

Is it necessary to drain the crushed pineapple?

Yes, draining the pineapple prevents the batter from becoming too wet, ensuring your pound cake bakes perfectly without sogginess.

Can I substitute almond extract?

If almond extract isn’t your favorite, feel free to omit it or replace it with an equal amount of extra vanilla extract for a simpler flavor.

What type of pan works best for this recipe?

A 9×5-inch loaf pan or bundt pan both work great, but a loaf pan gives classic pound cake slices perfect for serving at any gathering.

How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your cake is ready; avoid waiting for a completely dry toothpick to prevent overbaking.

Final Thoughts

There is something so heartwarming about making and sharing the Strawberry Pineapple Pound Cake Recipe — it’s like sending a sweet hug through your baking. Whether you’re a seasoned baker or tackling your first fruity pound cake, this recipe brings together simple ingredients and joyful flavors to create a dessert that’s sure to become a beloved favorite. Give it a try and watch it disappear as quickly as you can slice it!

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