• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (or Greek yogurt for a tangy twist)
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced fresh strawberries (pat dry with paper towels to remove excess moisture)
• 1 cup crushed pineapple (drained well to prevent sogginess)

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice (reserved from draining the crushed pineapple)
• Optional: Fresh strawberry slices or grated lemon zest for garnish

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 325°F (165°C) .
2. Grease and flour a standard loaf pan (9×5 inches) or bundt pan, or line it with parchment paper for easy removal.

2. Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

3. Add Eggs and Wet Ingredients

1. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
2. Mix in the vanilla extract and sour cream until smooth and creamy.

4. Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in the Fruit

1. Gently fold in the diced strawberries and crushed pineapple using a spatula. Ensure the fruit is evenly distributed throughout the batter without overworking it.

6. Bake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 60–75 minutes (depending on the pan size), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. If the top begins to brown too quickly, loosely cover the pan with aluminum foil halfway through baking.

7. Cool and Glaze

1. Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
2. For the glaze, whisk together the powdered sugar and pineapple juice until smooth. Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices or lemon zest if desired.

Tips for Success

• Dry the Fruit: Pat the strawberries dry and drain the pineapple thoroughly to prevent excess moisture from making the cake soggy.
• Use Fresh Ingredients: Fresh strawberries and pineapple provide the best flavor—avoid canned fruit unless necessary.
• Test for Doneness: Pound cakes take time to bake fully, so check with a toothpick and ensure it comes out clean.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.

Why This Recipe Works

This Strawberry Pineapple Pound Cake combines the richness of a classic pound cake with the bright, tropical flavors of fresh fruit. The strawberries add a burst of sweetness, while the pineapple provides a tangy, juicy contrast. Together, they create a moist, flavorful cake that’s perfect for any occasion. Whether served plain or topped with a simple glaze, this dessert proves that simple ingredients can create extraordinary results.

Conclusion: A Slice of Tropical Paradise

Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a fruity treat, this Strawberry Pineapple Pound Cake is sure to satisfy. Its moist texture, bold flavors, and versatility make it a standout dessert that’s as comforting as it is refreshing. Plus, its vibrant colors and tropical flair make it a show-stopping addition to any table.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this pound cake might just inspire others to try it too! 🍓🍍✨