A Lush Slice of Sunshine in Every Bite

Treat yourself to a luscious slice of Strawberry Pineapple Pound Cake, where the juicy sweetness of ripe strawberries dances perfectly with the tropical brightness of pineapple. This irresistible dessert combines two vibrant fruits in a rich, buttery pound cake that’s as perfect for a sunny picnic as it is for a cozy weekend brunch. Whether you're serving it up for guests or just looking to sweeten your own day, this cake delivers flavor, moisture, and joy in every bite.

🌟 Why This Recipe Works

This cake isn’t just delicious—it’s an all-around winner. Here's what makes it so special:

  • Delightfully Balanced Flavor: The natural sweetness of strawberries paired with the tangy zest of pineapple creates a refreshing contrast that bursts with flavor.

  • Supremely Moist and Buttery: Thanks to the fruit and generous amount of butter, the texture is soft, tender, and perfectly rich.

  • Beginner-Friendly Baking: With clear instructions and simple ingredients, this cake is easy to pull off—even if you’re new to baking.

  • Great for Every Occasion: From potlucks to afternoon tea, this cake is versatile enough to shine anywhere.

  • Endlessly Customizable: You can easily tweak the ingredients to suit your taste, making this recipe your own.

🛒 Ingredients You’ll Need

Every ingredient has a purpose—and together, they create the magic of this fruity, fluffy dessert.

Dry Ingredients

  • 2 cups all-purpose flour – The foundation of the cake, providing structure.

  • 2 tsp baking powder – Lifts the batter, helping the cake rise beautifully.

  • 1 ½ cups granulated sugar – Sweetens the cake and helps develop a golden crust.

Wet Ingredients

  • 1 cup unsalted butter, softened – Adds richness and moisture.

  • 4 large eggs – Bind the ingredients together while contributing to the cake’s tender crumb.

  • 1 tsp vanilla extract – Enhances the overall flavor with a warm, comforting aroma.

Fruit

  • 1 cup fresh strawberries, sliced – Adds vibrant color and juicy flavor.

  • 1 cup canned pineapple, drained – Brings tropical sweetness and extra moisture.

💡 Pro Tip: You’ll find full measurements and substitutions in the printable recipe card below.

🧁 Step-by-Step Instructions

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to make removal easier.

Step 2: Prep the Fruits

Wash and slice the strawberries. If using canned pineapple, be sure to drain it thoroughly to avoid extra moisture in your batter.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream the softened butter and sugar together on medium speed until light, pale, and fluffy. This step is essential for creating a tender cake texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well between each addition. Stir in the vanilla extract to infuse the batter with sweet, aromatic notes.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet ingredients, mixing just until everything is incorporated. Avoid overmixing.

Step 6: Fold in the Fruit

Gently fold in the sliced strawberries and drained pineapple. Mix lightly to ensure even distribution without breaking down the fruit.

Step 7: Bake

Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool and Serve

Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Once fully cooled, slice and enjoy!

🔄 Variations to Try

Want to switch things up? This recipe is a great canvas for creativity:

  • Try Other Fruits: Swap in blueberries, peaches, or raspberries.

  • Add a Crunch: Stir in chopped nuts like pecans or almonds for texture.

  • Go Gluten-Free: Substitute with a gluten-free flour blend for a celiac-friendly version.

  • Citrus Twist: Add lemon or lime zest to boost the brightness.

  • Finish with Frosting: Top with cream cheese frosting or a citrus glaze for extra indulgence.

🎀 Serving Ideas

Garnishes

  • A dusting of powdered sugar

  • Whipped cream and fresh berries

  • A sprig of mint for a fresh finish

Pair With

  • A scoop of vanilla ice cream

  • A fruit salad on the side

  • A warm cup of tea or coffee

Elegant Plating

For special occasions, layer slices with whipped cream and strawberries on a dessert platter for a show-stopping centerpiece.

📦 Make Ahead + Storage Tips

Storing Leftovers

Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Freezing

Wrap the cake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Reheating

Microwave individual slices for 15–20 seconds to restore that fresh-baked warmth.

❓ Frequently Asked Questions

Can I use frozen strawberries?
Yes, just thaw and drain them well to avoid excess moisture in the batter.

Can I make this without eggs?
Absolutely! Substitute each egg with ¼ cup of unsweetened applesauce or use a flax egg for a plant-based alternative.

Is fresh pineapple okay instead of canned?
Definitely! Fresh pineapple adds an even brighter flavor—just chop it finely for even baking.

Can I bake this in a bundt pan?
Yes, just keep an eye on the baking time. It may take slightly longer than a loaf pan.

How will I know it’s done baking?
Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it's ready!

🍓 Final Thoughts

This Strawberry Pineapple Pound Cake is more than just a dessert—it's a joyful expression of bright, fruity flavors and home-baked comfort. Whether you're baking for loved ones or treating yourself, this cake offers a perfect balance of sweetness, tartness, and buttery richness. Once you try it, it’s bound to become a staple in your recipe box.