- Preheat oven to 325°F (165°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment for easy removal).
2) Prep the fruit
- Drain crushed pineapple well (press in a sieve to remove excess juice).
- Dice strawberries and pat dry with paper towels.
- Toss pineapple and strawberries with cornstarch + flour (helps prevent sinking and excess moisture).
3) Mix dry ingredients
- Whisk flour, baking powder, and salt in a bowl. Set aside.
4) Cream butter and sugar
- Beat butter and sugar 3–4 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and lemon zest (if using).
5) Combine with sour cream and dry ingredients
- Add half of the flour mixture and mix on low until almost combined.
- Add sour cream and mix gently.
- Add remaining flour mixture and mix just until smooth (don’t overmix).
6) Fold in fruit and bake
- Fold fruit mixture into batter carefully.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 65–80 minutes, tenting with foil after 45 minutes if top browns too fast.
- Check doneness: a toothpick should come out mostly clean (a few moist crumbs are fine).
- Cool in pan 15 minutes, then remove and cool completely on a rack.
7) Make and add the glaze
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, salt, and 2 tbsp milk/juice. Beat until glossy.
- Add more liquid a little at a time until it’s drizzle-able but not runny.
- Drizzle over cooled cake and let set 15–20 minutes.
Serving and Storage:
Slice and serve at room temperature for the best flavor and texture. This cake is wonderful on its own, but it’s also
delicious with coffee, tea, or a scoop of vanilla ice cream for dessert.
- Room temperature: 2 days in an airtight container.
- Refrigerate: Up to 5 days (bring to room temp before serving for best texture).
- Freeze: Freeze unglazed loaf slices up to 2 months. Glaze after thawing.
Tips:
- Drain fruit well: Excess moisture is the #1 reason fruit loaves turn gummy.
- Room temperature eggs: helps batter emulsify for a smoother crumb.
- Don’t overmix: Overmixing develops gluten and makes pound cake tough.
- Low and slow bake: Pound cake bakes best at a slightly lower temperature.
- Foil tent: Prevents over-browning while the center finishes baking.
Variations:
- Bundt cake: Bake in a greased bundt pan 50–60 minutes (check early).
- Coconut tropical: Add 1/2 cup shredded coconut to batter.
- Lighter glaze: Use a simple powdered sugar + pineapple juice drizzle instead of cream cheese.
- Strawberry swirl: Add a spoon of strawberry jam and swirl into batter before baking.
- Mini loaves: Divide into mini pans and bake 25–35 minutes.
Tips:
- Flavor intensifier: A teaspoon of pineapple juice in the glaze makes it extra tropical.
- Clean slices: Chill the loaf 20 minutes before slicing for sharper, bakery-style cuts.
- Make-ahead: Bake the day before—pound cake often tastes better on day 2.
- Pretty finish: Top with freeze-dried strawberry crumbs for color and flavor.
Conclusion:
Strawberry–Pineapple Pound Cake with Cream Cheese Glaze is a bright, buttery loaf that feels like a mini vacation in dessert
form. The tender crumb, sweet fruit pockets, and tangy glaze make it perfect for brunch, gifting, or an anytime treat. If you
want a cake that’s easy, crowd-pleasing, and full of sunny flavor, this is the one to bake again and again.
FAQ:
Can I use frozen strawberries?
Yes. Thaw, drain very well, and pat dry to reduce extra moisture.
Why did my fruit sink to the bottom?
Fruit can sink if it’s too wet or cut too large. Dry it well and toss with flour/cornstarch before folding into batter.
Can I skip the cream cheese glaze?
Yes. The loaf is delicious plain, or you can use a simple pineapple glaze (powdered sugar + pineapple juice).
How do I know when pound cake is done?
A toothpick should come out mostly clean, and the center should feel set. If the top browns early, tent with foil.
Can I make this cake ahead?
Absolutely. It tastes even better the next day. Add glaze just before serving for the prettiest finish.
