There’s something so comforting about a homemade pound cake cooling on the kitchen counter, especially when it’s filled with juicy strawberries and sweet pineapple. This Strawberry Pineapple Pound Cake is rich, buttery, moist, and packed with bright fruity flavor in every bite. It feels like the perfect mix between a classic Southern pound cake and a light tropical dessert you’d bring to a spring brunch or summer gathering.
The strawberries add little bursts of sweetness throughout the cake while the crushed pineapple keeps the crumb incredibly soft and tender. Finished with a simple strawberry glaze and optional fresh fruit garnish, this cake looks beautiful enough for celebrations but is easy enough for an everyday dessert.
I especially love making this recipe when strawberries are in season because the flavor becomes even fresher and sweeter. Served with coffee, tea, or a scoop of vanilla ice cream, it’s the kind of cake that disappears quickly the moment you slice into it.
Flavor & Texture Highlights
This pound cake has a rich buttery crumb with soft pockets of juicy strawberries and sweet pineapple throughout. The buttermilk keeps the texture moist and tender while the strawberry glaze adds a light fruity sweetness on top. Every slice feels soft, dense, creamy, and perfectly balanced between sweet and fresh.
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Why You’ll Love This Recipe
- Moist and buttery texture thanks to the buttermilk and pineapple.
- Fresh strawberry flavor in every slice.
- Beautiful homemade dessert perfect for holidays and gatherings.
- Simple ingredients with bakery-style results.
- The strawberry glaze adds the perfect fruity finish.
What You’ll Need to Make This Recipe
Full measurements are listed in the recipe card below.
Butter
Unsalted butter creates the rich, classic pound cake texture and flavor. Make sure it is softened for smooth mixing.
Sugar
Granulated sugar sweetens the cake and helps create a light, fluffy batter when creamed with the butter.
Eggs
Eggs help give the cake structure while keeping it soft and rich.
Buttermilk
Buttermilk adds moisture and tenderness while balancing the sweetness with a subtle tang.
Crushed Pineapple
The pineapple keeps the cake extra moist and adds a sweet tropical flavor throughout the crumb.
Fresh Strawberries
Diced strawberries add juicy bursts of flavor and beautiful color inside the cake.
Strawberry Glaze
A simple glaze made with powdered sugar and strawberry puree adds a fresh, sweet finish to every slice.
How to Make Strawberry Pineapple Pound Cake
Step 1: Prepare the oven and pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together for about 3 to 5 minutes until light and fluffy.
Step 3: Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Mix the dry ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Combine the batter
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients and mix until just combined.
Step 6: Fold in fruit
Gently fold in the crushed pineapple and diced strawberries without overmixing the batter.
Step 7: Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool completely
Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the glaze
Whisk together the powdered sugar, strawberry puree, and optional lemon juice until smooth.
Step 10: Glaze and serve
Drizzle the glaze over the cooled cake and garnish with sliced strawberries, toasted coconut, or crushed freeze-dried strawberries if desired.
Expert Tips
- Drain the pineapple well so the cake does not become too wet.
- Pat strawberries dry before folding them into the batter.
- Do not overmix once the flour is added to keep the cake tender.
- Use room temperature ingredients for a smoother batter.
- Let the cake cool fully before adding the glaze.
How to Store This Cake
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
You can also freeze individual slices tightly wrapped for up to 2 months.
What to Serve With
- Fresh whipped cream
- Vanilla ice cream
- Fresh strawberries
- Hot coffee or tea
- Toasted coconut flakes
- Fresh lemonade
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Just thaw and drain them very well before adding them to the batter.
Can I make this cake ahead of time?
Absolutely. The flavor becomes even better the next day after the cake rests overnight.
Why is my pound cake dense?
Overmixing the batter or adding too much liquid can make the cake heavy instead of tender.
Can I use canned pineapple?
Yes. Crushed canned pineapple works perfectly as long as it is drained well.
Can I skip the glaze?
Of course. The cake is still delicious plain or simply dusted with powdered sugar.
Strawberry Pineapple Pound Cake
Prep Time: 20 minutes
Cook Time: 60–75 minutes
Total Time: About 1 hour 35 minutes
Servings: 10–12 slices
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup crushed pineapple, drained well
- ¾ cup diced fresh strawberries
For the Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Beat butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the butter mixture alternating with buttermilk, beginning and ending with the flour mixture.
- Fold in the crushed pineapple and diced strawberries gently.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, strawberry puree, and optional lemon juice until smooth.
- Drizzle the glaze over the cooled cake before serving.
Optional Garnishes
- Fresh sliced strawberries
- Toasted coconut flakes
- Crushed freeze-dried strawberries
Final Thoughts
This Strawberry Pineapple Pound Cake is soft, buttery, fruity, and incredibly comforting. The combination of sweet strawberries, tropical pineapple, and rich pound cake creates a dessert that feels both classic and refreshing at the same time. Whether you serve it for brunch, holidays, or an afternoon treat with coffee, it’s the kind of homemade cake everyone remembers after the last slice disappears.