Slice and serve with fresh strawberries and pineapple chunks.
Add whipped cream or vanilla ice cream for a refreshing summer dessert.
Drizzle with extra pineapple juice glaze for added sweetness.
Dust with powdered sugar for a simple, elegant finish.
Serve warm for a softer texture or chilled for a firmer pound cake slice.
Tips :
Cream the butter and sugar fully to create a light, tender crumb.
Don’t overmix once flour is added—this can make the cake tough.
If strawberries are very juicy, remove excess liquid before adding.
Bake low and slow at 325°F to avoid a burnt crust.
Let the cake cool completely before glazing to prevent the glaze from melting.
Prep Time: 20 minutes
Cooking Time: 70–85 minutes
Total Time: 1 hour 40 minutes – 1 hour 55 minutes
Nutritional Information (Approx. per serving)
Calories: 520
Protein: 6g
Sodium: 240mg
FAQs
1. Can I use fresh or canned pineapple?
Yes. Canned crushed pineapple works best, but fresh pineapple can be finely chopped and lightly pulsed in a blender.
2. Can I substitute strawberry puree with jam?
Yes, strawberry jam can be used. Reduce the sugar slightly if the jam is very sweet.
3. Why did my pound cake crack on top?
Cracking is normal in pound cakes. It happens as the dense batter rises. It won’t affect texture.
4. Can I freeze the pound cake?
Absolutely. Wrap tightly in plastic wrap and foil. Glaze after thawing for best texture.
5. How do I keep the cake moist?
Avoid overbaking, keep pineapple slightly moist, and store in an airtight container.
Conclusion
Strawberry Pineapple Pound Cake is a delightful fusion of classic buttery pound cake and bright, fruity tropical flavor. With a moist crumb, rich buttery base, and bursts of pineapple and strawberry in every bite, this cake offers comfort, nostalgia, and refreshing sweetness all in one. Whether served as a summer dessert, holiday treat, or everyday indulgence, this recipe is dependable, flavorful, and guaranteed to impress.
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