Here’s a delicious Strawberry Pineapple Pound Cake recipe—moist, fruity, and perfect for tea time or dessert.
🍓🍍 Strawberry Pineapple Pound Cake
🧾 Ingredients
For the cake:
- 1 cup unsalted butter (softened)
- 1 ¾ cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
Fruit mix:
- 1 cup chopped strawberries (fresh)
- 1 cup crushed pineapple (well drained)
- 1 tbsp flour (to coat fruit)
👩🍳 Instructions
1. Prep
- Preheat oven to 175°C (350°F)
- Grease and flour a loaf pan or bundt pan
2. Prepare fruit
- Drain pineapple very well (important to avoid soggy cake)
- Toss strawberries and pineapple with 1 tbsp flour
(this keeps fruit from sinking)
3. Make batter
- Beat butter and sugar until light and fluffy
- Add eggs one at a time
- Mix in vanilla
- In another bowl, whisk flour, baking powder, and salt
- Add dry ingredients to butter mixture in batches, alternating with milk
- Mix until just combined (don’t overmix)
4. Add fruit
- Gently fold in strawberries and pineapple
5. Bake
- Pour into pan
- Bake for 55–70 minutes
- Check with a toothpick (should come out clean)
6. Cool
- Let cool 15 minutes in pan
- Then transfer to wire rack
🍰 Optional Glaze (highly recommended)
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice or milk
- Mix and drizzle over cooled cake
⭐ Tips for best results
- Drain pineapple very well or cake may become dense
- Don’t overmix after adding flour
- Fresh strawberries give better texture than frozen
If you want, I can also make:
- a super moist “bakery-style” version
- a sugar-free/low-carb version
- or a cupcake version of this recipe
