🍓🍍 Strawberry Pineapple Pound Cake Recipe 🍍🍓
A sweet union of tropical charm and berry bliss, baked into a moist, buttery classic!
📖 Introduction:
Strawberry Pineapple Pound Cake is a delightful fusion of two vibrant fruits that complement each other perfectly. This moist, rich, and flavorful cake brings the buttery base of a traditional pound cake together with the tropical zing of pineapple and the sweet freshness of strawberries. Whether served at brunch, as a dessert centerpiece, or as a sweet companion to tea, this pound cake is sure to steal hearts!
🛒 Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- ½ cup sour cream
- ½ cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh strawberries, sliced (lightly tossed in 1 tbsp flour to prevent sinking)
👩🍳 Instructions & Methods:
- Prep the Oven & Pan:
- Preheat oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan for a classic presentation.
- Cream Butter & Sugar:
- In a large mixing bowl, beat butter and sugar together until pale and fluffy (about 3–5 minutes).
- Add Eggs One by One:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate Wet Ingredients:
- Mix in sour cream, vanilla extract, and drained crushed pineapple.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Everything Together:
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined.
- Gently fold in the strawberries with a spatula.
- Bake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 15 minutes before transferring to a wire rack.
- Optional Glaze (for a finish):
- Mix ½ cup powdered sugar with 1 tbsp pineapple juice or milk.
- Drizzle over the cooled cake.
🕰️ History of the Pound Cake:
Pound cake originated in 18th-century Europe, originally made with a pound each of butter, sugar, eggs, and flour—hence the name. Over time, regional variations like sour cream pound cake and fruity versions (like this one) emerged, adding richness and unique flavors.
🌟 Benefits:
- Strawberries: High in antioxidants, vitamin C, and heart-friendly nutrients.
- Pineapple: Contains bromelain, a digestive enzyme, and is rich in vitamin C.
- Sour Cream: Adds moisture and tang, helping tenderize the crumb.
- Homemade goodness: No artificial preservatives—just real, fresh ingredients.
🏗️ Formation & Texture:
The structure of this cake is dense yet soft, with a tender crumb that melts in your mouth. The sour cream and butter create a luxurious texture, while the fruit adds bursts of flavor and moisture. The strawberries slightly caramelize as they bake, and the pineapple infuses each bite with a light tropical essence.
🥰 Conclusion & Cake Lovers’ Delight:
Strawberry Pineapple Pound Cake is a celebration of vibrant fruit flavors paired with the classic comfort of a buttery pound cake. Perfect for spring gatherings, holiday brunches, or cozy tea times, it’s loved by both kids and adults. Pair with whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
🧁 Nutrition (per slice, approx. 1/10 of cake):
- Calories: 370
- Fat: 19g
- Saturated Fat: 11g
- Carbs: 45g
- Sugar: 27g
- Protein: 5g
- Fiber: 1g
- Vitamin C: 20% DV
- Calcium: 4% DV
💕 Cake Lovers’ Corner:
Fans of fruity bakes adore this recipe because it’s both nostalgic and refreshing. Its balanced sweetness, real fruit chunks, and gorgeous golden crust make it irresistible for all ages. Add some extra strawberries on top for a romantic, garden-party vibe or serve with pineapple compote for a tropical finish.
Would you like me to turn this recipe into a printable version or give you a no-bake twist? 🍰