Here’s a full, “big” recipe write-up for your Strawberry Pineapple Pound Cake—with everything from introduction, ingredients, and methods to history, formation, and even a sweet nod to cake lovers. 🍓🍍🍰
🍓🍍 Strawberry Pineapple Pound Cake Recipe
Introduction
The pound cake has been a beloved classic for centuries, known for its rich, buttery texture and simple yet satisfying flavor. Today, we’re giving this timeless dessert a tropical twist with strawberries and pineapple. The sweetness of pineapple blends beautifully with the slight tartness of strawberries, creating a cake that is moist, fruity, and unforgettable. Perfect for summer gatherings, holiday dinners, or just a comforting treat with coffee or tea, this cake brings sunshine to every bite.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 1 cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs
- 1 cup sour cream (for extra moisture)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (drained)
- 1 cup fresh strawberries, diced
For the Glaze (optional but heavenly):
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice (or milk)
- ½ cup finely chopped strawberries (optional for garnish)
Instructions
- Preheat & Prepare:
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or large loaf pan. - Cream the Base:
In a large mixing bowl, beat together the butter, vegetable oil, and sugar until light and fluffy. This step is key to creating that classic pound cake texture. - Add the Eggs:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. - Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. - Combine Wet & Dry:
Add the dry ingredients to the butter mixture in stages, alternating with the sour cream. Mix until just combined. - Fold in the Fruit:
Gently fold in the crushed pineapple and diced strawberries. Be careful not to overmix, as this keeps the fruit from breaking apart. - Bake:
Pour the batter evenly into the prepared pan. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze:
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack. Drizzle with glaze once completely cooled. Garnish with fresh strawberry slices and pineapple tidbits if desired.
Methods
- Creaming Method: Essential for a soft crumb, achieved by beating butter and sugar together.
- Alternating Wet & Dry: Prevents overmixing and keeps the cake fluffy.
- Fruit Folding: Done last to keep chunks intact and evenly distributed.
History
The original pound cake dates back to the 1700s in Europe, named for its simple formula: one pound each of flour, sugar, butter, and eggs. Over the centuries, variations emerged with added flavors and ingredients. The tropical twist of strawberries and pineapple reflects more modern baking trends, inspired by Southern U.S. baking traditions and Caribbean fruit desserts.
Formation
- A dense, rich cake with a tender crumb.
- Golden crust outside, moist fruity center inside.
- Can be baked in a bundt pan, loaf pan, or tube pan, depending on the presentation you prefer.
Conclusion
This Strawberry Pineapple Pound Cake is not just a dessert—it’s an experience. Each bite is a balance of buttery richness, sweet pineapple, and refreshing strawberry. It’s the kind of cake that brightens up a table and brings smiles to family and friends.
For the Lovers ❤️
Cake lovers, fruit lovers, and sweet tooth enthusiasts—this one is for you. If you adore tropical flavors and crave a moist, rich pound cake with a burst of freshness, you’ll fall in love with this recipe. Pair it with whipped cream, ice cream, or enjoy it plain—it’s irresistible either way.
👉 Would you like me to also give you a frosting alternative (like cream cheese strawberry frosting) instead of glaze, so you can dress it up more for special occasions?