Introduction
you’ll want to keep forever. It’s buttery and dense in the best way—yet still tender—packed with bright strawberry
flavor, juicy pineapple notes, and finished with a sweet strawberry-pineapple glaze that soaks in just enough to
make every slice taste like a celebration.
This cake is perfect for holidays, Sunday dinners, potlucks, and “just because.” It’s also one of those bakes that
gets better as it rests—meaning it’s a dream for make-ahead dessert planning.
Ingredients
For the Pound Cake
- 1 cup (226 g) unsalted butter, softened
- 2 3/4 cups (550 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) buttermilk, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp pineapple extract (optional, boosts flavor)
- 1/2 tsp strawberry extract (optional, boosts flavor)
- 1/2 cup (120 g) crushed pineapple, well-drained
- 1 cup (150 g) diced strawberries (fresh or frozen thawed & well-drained)
- 2 tbsp all-purpose flour (for tossing fruit)
For the Strawberry-Pineapple Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted
- 2–3 tbsp strawberry puree (or strawberry jam warmed and strained)
- 1–2 tbsp pineapple juice
- 1/2 tsp vanilla extract
- Pinch of salt
Optional Garnish
- Fresh strawberry slices
- Toasted coconut flakes
- White chocolate curls
