Prep time: 15 min
Cook time: PT-486816H46M42S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; ½ cup crushed pineapple, drained (reserve juice); ½ cup chopped fresh strawberries; ¼ cup sour cream or Greek yogurt; ½ cup powdered sugar (for optional glaze); 2 tbsp pineapple juice (from reserved juice, for glaze); 1 tbsp fresh lemon juice (for glaze)

A moist, buttery pound cake bursting with juicy strawberries and tropical pineapple—it’s a slice of sunshine in every bite.

Strawberry Pineapple Pound Cake

Why You’ll Love This Recipe

I love how the tangy pineapple and sweet strawberries combine for a bright fruity flavor. The cream cheese and butter keep the cake incredibly moist with a tender crumb. It’s simple enough for a weekday bake but impressive enough for gatherings—and uses everyday ingredients I usually have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup crushed pineapple, drained (reserve juice)
½ cup chopped fresh strawberries
¼ cup sour cream or Greek yogurt

For the optional glaze:

½ cup powdered sugar
2 tbsp pineapple juice (from reserved juice)
1 tbsp fresh lemon juice

directions

Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan or bundt pan.
In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat butter and sugar until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternate adding the dry ingredients and sour cream to the batter, beginning and ending with the dry mixture. Mix just until combined.
Gently fold in the drained pineapple and chopped strawberries.
Pour the batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
If making the glaze, whisk together powdered sugar, pineapple juice, and lemon juice until smooth. Drizzle over the cooled cake.
Slice and enjoy.

Servings and timing

Yields about 12 to 16 slices.
Preparation: around 15 minutes
Baking: 55 to 65 minutes
Total: approximately 1 hour and 10 minutes

Variations

I sometimes swap sour cream with Greek yogurt for a lighter tang.
Adding lemon zest to the batter or glaze gives a bright, zesty flavor.
When fresh strawberries aren’t available, I use frozen (thawed and drained well).
Blueberries, raspberries, or mango work great instead of strawberries.
I like folding in chopped nuts like walnuts or pecans for extra crunch.

storage/reheating

I store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. It also freezes well for up to 2 months. To reheat, I warm slices in the microwave for 10 to 15 seconds or in a 300 °F oven for about 10 minutes.

FAQs

What if I don’t have fresh strawberries?

I use frozen ones—just make sure to thaw and drain them well to avoid a watery batter.

Can I skip the glaze?

Yes, the cake tastes amazing on its own. But the glaze adds a nice fruity finish I really enjoy.

Can I make this gluten‑free?

I can swap the flour with a 1:1 gluten-free blend and it still comes out delicious.

Can I bake this in another pan?

Yes, a bundt or round cake pan works fine. I just adjust the baking time since deeper pans might take longer.

How can I make the glaze thicker or thinner?

To thicken, I add more powdered sugar. To thin it out, I stir in a little more juice until I reach the consistency I like.

Conclusion

I think this Strawberry Pineapple Pound Cake is the perfect blend of tropical fruit and rich, buttery pound cake. Whether it’s dessert, snack, or a celebration treat, it’s always a hit. I love serving it with a scoop of ice cream or fresh berries for extra flair. Enjoy every slice!