Strawberry Pineapple Pound Cake

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Here’s your big, detailed recipe for the Strawberry Pineapple Pound Cake with everything—introduction, history, full ingredients, step-by-step instructions, formation tips, and a sweet note for cake lovers. 🍓🍍🍰

🍓🍍 Strawberry Pineapple Pound Cake

A fruity twist on a buttery classic

Pound cake is beloved for its rich, dense, and tender crumb, and this tropical-fruity version takes it to the next level. The sweetness of pineapple and the tart freshness of strawberries combine beautifully with the buttery base, making this cake both indulgent and refreshing. It’s perfect for afternoon tea, brunch spreads, summer gatherings, or as a showpiece dessert for any special occasion.

📜 A Little History

The pound cake’s origins date back to 1700s Europe, named for its original proportions—one pound each of butter, sugar, eggs, and flour. Over the years, bakers began tweaking it to create lighter textures and new flavors. In the American South, fruit additions like peaches, berries, and pineapple became popular in the warmer months. This recipe blends that Southern tradition with tropical inspiration, producing a cake that’s part heritage, part sunshine.

🛒 Ingredients

For the Cake

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (240ml) crushed pineapple with juice (drained slightly but not dry)
  • 1 cup (160g) fresh strawberries, diced and patted dry
  • 1 tsp vanilla extract

For the Glaze (Optional but Gorgeous)

  • 1 cup (120g) powdered sugar
  • 2–3 tbsp pineapple juice or milk
  • Fresh strawberry slices for garnish

🥣 Instructions & Methods

1️⃣ Prepare the Pan & Oven

  • Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two loaf pans.

2️⃣ Cream the Butter & Sugar

  • In a large mixing bowl, beat the butter and sugar together on medium-high speed until pale and fluffy (about 3–4 minutes).

3️⃣ Add the Eggs

  • Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.

4️⃣ Mix Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, and salt.

5️⃣ Combine Wet & Dry

  • Gradually add the flour mixture to the butter mixture, alternating with the crushed pineapple. Mix gently until just combined—do not overmix.

6️⃣ Fold in the Strawberries

  • Gently fold in the strawberries with a spatula, ensuring they’re evenly distributed but not mashed.

7️⃣ Bake the Cake

  • Pour the batter evenly into the prepared pan.
  • Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

8️⃣ Add the Glaze (Optional)

  • Whisk together powdered sugar and pineapple juice until smooth. Drizzle over the cooled cake and top with fresh strawberry slices.

🎨 Formation Tips for Perfection

  • Pat strawberries dry to prevent extra moisture in the cake.
  • Use room temperature butter and eggs for a better batter texture.
  • For a more tropical vibe, add ½ cup shredded coconut to the batter.

❤️ For the Cake Lovers

This cake is for everyone who dreams of a dessert that’s buttery, fruity, and uplifting. It’s the kind of treat that makes you smile before the first bite and keeps you coming back for “just one more slice.”

🎯 Conclusion

The Strawberry Pineapple Pound Cake is proof that tradition and creativity can bake up something truly irresistible. It’s moist, flavorful, and perfect for sharing—or keeping all to yourself.

If you like, I can make you a luxury bakery version of this recipe with a pineapple cream cheese glaze and a strawberry swirl inside so it looks like a patisserie masterpiece. Would you like me to prepare that next?

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