Growing up in a kitchen that always smelled of something sweet, pound cake was one of those familiar comforts. My grandmother had a simple rule: “If it’s good enough for tea, it’s good enough for company.” Her go-to was a buttery, dense pound cake — but I’ve added my own fruity spin over the years. This fruit pound cake, bursting with the bright notes of strawberries and pineapple, is a family favorite no matter the season.
Whether it’s the sunniest day of summer or a cozy winter gathering, this cake strikes the perfect balance — light enough for a summer dessert, yet rich enough for the holidays.
Why You’ll Love This Fruit Pound Cake
- 🍓 Real fruit flavors: Fresh strawberries and pineapple brighten every bite.
- 🧈 Classic base: A traditional buttery pound cake texture with a moist crumb.
- ❄️☀️ All-season appeal: Works wonderfully chilled in summer or warm in winter.
- 🎂 Perfect for gatherings: Serves six and can easily be doubled.
Ingredients (Serves 6)
Base Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
Fruit Mix-In:
- ¾ cup chopped fresh strawberries
- ¾ cup crushed pineapple (drained if canned)
- 1 tbsp all-purpose flour (to toss with fruit — prevents sinking)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Fruit
- Wash and dry strawberries. Hull and chop into small pieces.
- Drain the crushed pineapple well if using canned.
- Toss both fruits with 1 tablespoon of flour to coat. This keeps them from sinking to the bottom during baking. Set aside.
2. Make the Pound Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and sour cream.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet until just combined — don’t overmix.
- Gently fold in the flour-coated strawberries and pineapple.
3. Bake the Cake
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover loosely with foil after 40 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Add the Glaze (Optional)
- Whisk together powdered sugar, pineapple juice, and vanilla until smooth.
- Drizzle over the cooled cake for an extra sweet-tart finish.
Tips for the Perfect Fruit Pound Cake
- Room temperature ingredients yield a smoother batter and better rise.
- Avoid overmixing to keep the cake tender.
- Use parchment paper in the loaf pan for easy lifting.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Serving Suggestions
- Summer: Serve chilled with a dollop of whipped cream and mint.
- Winter: Warm slices with a side of custard or a scoop of vanilla bean ice cream.
- Tea-time: Pair with Earl Grey or chamomile tea for a comforting treat.
Variations to Try
- Tropical Twist: Add shredded coconut to the batter.
- Citrus Note: Zest a lemon or orange into the mix.
- Nutty Crunch: Stir in ½ cup chopped pecans or walnuts.
- Berry Swap: Use blueberries or raspberries in place of strawberries.
Make-Ahead & Storage
- Make-Ahead: Bake the cake a day in advance for deeper flavor.
- Freezing: Slice and wrap tightly. Freeze up to 2 months. Thaw overnight in the fridge.
- Storing: Keep covered at room temp for 2–3 days or refrigerate up to 5 days.
FAQs About Fruit Pound Cake
Can I use frozen fruit?
Yes, but thaw and drain it well to avoid extra moisture in the batter.
Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum for best results.
Is sour cream necessary?
It helps keep the cake moist, but Greek yogurt works perfectly as a substitute.
Why coat the fruit in flour?
It prevents fruit from sinking by helping it stay suspended in the batter.