In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet & Dry
Gradually add the dry ingredients to the butter‑egg mixture on low speed (or fold by hand) until just combined. Do not overmix — overworking develops gluten and can make the cake heavy.
Fold in Fruit
Gently fold in the drained crushed pineapple and chopped strawberries until evenly distributed. The batter will be thick. Daily Easy Meals+1
Bake
Pour batter into prepared pan, smoothing the top gently. Tap the pan lightly on the counter to release air bubbles.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil halfway through bake.
Cool & Glaze (Optional)
Let cake rest in pan about 10–15 minutes, then invert onto a wire rack to cool completely.
If glazing: whisk powdered sugar with pineapple juice or milk until smooth. Drizzle over cooled cake, then top with fresh strawberry or pineapple slices if desired.
Serve
Slice and serve plain, or with whipped cream / vanilla ice cream and extra fruit on top for a bright, fruity dessert.
Tips & Variations
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Drain fruit thoroughly. Excess moisture from pineapple (and frozen strawberries) can make the cake soggy or dense — ensuring fruit is well drained helps keep crumb texture light.
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Room‑temperature ingredients: Butter and eggs should be at room temp to cream smoothly and prevent dense lumps.
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Don’t overmix after flour. Once flour is added, mix just until combined to avoid tough texture.
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Gluten‑free adaptation: Substitute all‑purpose flour with a 1:1 gluten‑free baking blend — results vary slightly, but can work well.
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Extra fruity glaze: Add a teaspoon of pineapple juice or strawberry juice to the glaze for more flavor punch.
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Serving suggestions: This cake pairs beautifully with whipped cream and fresh fruit, or a scoop of vanilla/ coconut ice cream to play up the tropical vibe.
Why This Pound Cake Rocks
Traditionally, pound cake relies on flour, butter, eggs, and sugar for a dense, buttery base. Wikipédia+1
By folding in fresh strawberries and pineapple, you add natural sweetness, moisture, and tart‑sweet fruit bursts, turning a classic pound cake into a fruity, vibrant dessert that still holds together beautifully.
The result? A cake that’s rich yet refreshing, comforting yet bright, and perfect for any season — especially spring and summer when strawberries and pineapple shine.
