Juicy Pineapple Strawberry Pound Cake Recipe: A Sweet Summer Treat

My summer memories always sparkle with this delightful pineapple strawberry pound cake that brings tropical sunshine to every slice.

Sweet aromas dance through kitchen spaces, promising something extraordinary.

Mixing tropical fruits creates magic in traditional dessert foundations.

Carefully selected ingredients blend perfectly, turning simple baking into an adventure.

Ripe fruits whisper promises of incredible flavor combinations that surprise and delight.

Fresh pineapple and strawberries transform an ordinary pound cake into a spectacular treat.

You’ll want to savor each memorable bite of this delectable creation.

Why Pineapple Strawberry Pound Cake Is So Popular

• Burst with Fruity Flavors: Discover a delightful blend of pineapple and strawberry that creates a mouthwatering taste explosion in every slice.
• Master Baking with Ease: This recipe offers straightforward steps that even novice bakers can confidently follow, making it perfect for building kitchen skills.
• Versatile Crowd-Pleaser: Perfect for various occasions like family gatherings, potlucks, or casual afternoon tea, this cake brings smiles to everyone's faces.
• Customize Your Dessert: Enjoy the flexibility to add optional ingredients like lemon zest, making the cake uniquely yours with simple personal touches.

Ingredients Needed for Pineapple Strawberry Pound Cake

• Cake Flour, All-Purpose Flour: A combination that provides the perfect texture and structure for a tender pound cake.
• Baking Powder, Salt: Essential for helping the cake rise and enhancing the overall flavor.

• Butter, Sugar: The classic base that creates a rich, creamy foundation for the pound cake.
• Eggs: Bind the ingredients together and add moisture to the cake.
• Vanilla Extract: Adds a warm, sweet flavor that complements the fruits.
• Lemon Zest: Provides a bright, citrusy note to enhance the cake's flavor profile.

• Pineapple Puree, Strawberries: Fresh fruits that bring natural sweetness and moisture to the pound cake, creating a vibrant and juicy dessert.

How to Bake Pineapple Strawberry Pound Cake Easily

Step 1: Warm Up the Oven

Crank the oven to a toasty 350F (175C). Grab your loaf pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Blend the Dry Ingredients

• Cake flour
• All-purpose flour
• Baking powder
• Salt

Ensure everything is well combined and lump-free.

Step 3: Cream Butter and Sugar

In a spacious bowl, beat the softened butter and sugar until the mixture becomes light, fluffy, and looks like a cloud of sweetness.

Step 4: Incorporate Eggs and Flavor

Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and sprinkle in lemon zest for an extra burst of flavor.

Step 5: Mix in Pineapple Goodness

Blend the pineapple puree into the batter until it’s completely integrated and smooth.

Step 6: Combine Dry Ingredients and Strawberries

Gently fold the dry ingredient mixture into the wet ingredients.

Once combined, carefully mix in the chopped strawberries without overmixing.

Step 7: Prepare for Baking

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.

Step 8: Bake to Perfection

Slide the pan into the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool and Serve

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy your fruity masterpiece!

Expert Tips for Pineapple Strawberry Pound Cake Success

• Toss chopped strawberries in a bit of flour before folding into the batter to help them stay suspended throughout the cake.
• Use fresh, ripe pineapple puree for maximum flavor and moisture in the pound cake.
• Add lemon zest for a bright, citrusy undertone that complements the fruity flavors of pineapple and strawberry.
• Insert a toothpick at an angle to ensure the cake's center is fully baked without creating large holes in the surface.
• Wrap the cooled cake tightly in plastic wrap to maintain its moisture and freshness for up to 3 days at room temperature.

Flavorful Changes for Pineapple Strawberry Pound Cake

• Gluten-Free Tropical Delight: Replace cake flour and all-purpose flour with gluten-free flour blend, ensuring a light and airy texture for those with wheat sensitivities.
• Vegan Fruity Option: Substitute eggs with flax eggs, use plant-based butter, and swap regular sugar for coconut sugar to create a dairy-free and egg-free version.
• Low-Sugar Berry Remix: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall calorie content while maintaining the cake's moist and flavorful profile.
• Nutty Pineapple Crunch: Fold in chopped macadamia nuts or toasted coconut flakes for added texture and a tropical-inspired flavor boost to the original recipe.

Foods That Pair Well with Pineapple Strawberry Pound Cake

• Mix a refreshing pineapple-strawberry mojito that echoes the cake's fruity flavors, using white rum, fresh mint, muddled strawberries, and a splash of pineapple juice.
• Choose a chilled Moscato d'Asti, its light sweetness and subtle bubbles beautifully balancing the dense pound cake's richness while harmonizing with the fruit notes.
• Serve alongside a dollop of passion fruit or coconut whipped cream, adding an extra layer of tropical complexity that enhances the cake's vibrant fruit profile.

How to Store Pineapple Strawberry Pound Cake Properly

• Store cake in an airtight container wrapped in plastic wrap for up to 4 days. Keep in the refrigerator to maintain moisture and freshness.
• Wrap cake tightly in plastic wrap, then aluminum foil. Freeze whole or in slices for up to 3 months. Place in a freezer-safe container to prevent freezer burn.
• Keep cake in a sealed container at room temperature for 1-2 days if the environment is cool and dry. Avoid direct sunlight or warm areas.
• Warm individual slices in the microwave for 10-15 seconds. For oven reheating, place slices on a baking sheet and warm at 300F for 5-7 minutes to restore softness and prevent drying.

FAQs

• What makes the pineapple strawberry pound cake unique?

The combination of tropical pineapple and sweet strawberries creates a moist, fruity cake with a bright, refreshing flavor profile that sets it apart from traditional pound cakes.

• Can I use frozen fruits instead of fresh?

Yes, you can use frozen strawberries and pineapple. Just thaw and drain them completely before adding to the batter to prevent excess moisture from affecting the cake’s texture.

• How do I prevent the fruits from sinking to the bottom of the cake?

Toss the chopped strawberries in a little flour before folding them into the batter. This helps prevent them from sinking and ensures even distribution throughout the cake.

Pineapple Strawberry Pound Cake Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Sweet summer flavors dance together in this pineapple strawberry pound cake, blending tropical and berry notes into a moist, irresistible dessert. Rich cream cheese and fresh fruit create a delightful crumb that makes taste buds sing with pure pleasure.

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Ingredients

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Fruits and Purees:

• 1/2 cup pineapple puree (or blended fresh pineapple)
• 1/2 cup chopped fresh strawberries
• Zest of 1 lemon (optional)

Dry Ingredients:

• 1 1/2 cups cake flour
• 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 350F (175C) and prepare a 9×5-inch loaf pan with butter and flour coating.
2. Combine cake flour, all-purpose flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
3. Using an electric mixer, cream butter and sugar until the mixture becomes pale, airy, and significantly increased in volume.
4. Incorporate eggs individually, mixing completely after each addition to ensure smooth integration.
5. Blend vanilla extract and optional lemon zest into the butter mixture, creating a fragrant base.
6. Fold in pineapple puree, stirring until the mixture achieves a uniform consistency.
7. Gradually introduce dry ingredients into the wet mixture, using gentle folding techniques to maintain airiness.
8. Delicately fold chopped strawberries into the batter, distributing them evenly without overmixing.
9. Transfer batter to the prepared loaf pan, smoothing the surface with a spatula for even baking.
10. Bake for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
11. Remove from oven and let cake rest in the pan for 10 minutes to stabilize its structure.
12. Carefully transfer cake to a wire cooling rack, allowing it to reach room temperature completely before serving.

Notes

• Adjust the fruit quantity based on personal preference, ensuring the cake maintains its structural integrity.
• Use room temperature ingredients for smoother batter and more even baking results.
• Consider dusting strawberries with flour before folding to prevent them from sinking during baking.
• For gluten-free version, substitute cake and all-purpose flour with a reliable gluten-free flour blend, maintaining the same measurement proportions.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 270 kcal
• Sugar: 19 g
• Sodium: 130 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg