Strawberry Fruit Pound Cake Recipe

Indulge in the delightful flavors of spring with this delectable recipe for Fruit Pound Cake Strawberries. Bursting with the luscious sweetness of fresh strawberries and the tropical notes of pineapple, this buttery pound cake is a true treat for any occasion. Whether you’re celebrating a special birthday or simply craving a sunny dessert, this cake promises to bring joy to your table.

I first discovered this recipe when searching for the perfect Mother’s Day treat, and it has since become a beloved favorite among my family and friends. The combination of tangy strawberries and juicy pineapple creates a symphony of flavors that will transport you to a tropical paradise with every bite. The aroma that fills the kitchen as this cake bakes is simply irresistible, making it a must-have for any gathering or picnic.

With a tender crumb and a hint of vanilla, this Fruit Pound Cake Strawberries is a delightful twist on a classic pound cake. Whether you serve it with a dollop of whipped cream for dessert or enjoy a slice with your morning coffee, this cake is sure to become a cherished tradition in your household. So, gather your ingredients and get ready to bake up a slice of sunshine that will brighten any day.

Quick Benefits

• Moist and tender texture from the addition of sour cream or Greek yogurt
• Burst of tangy freshness from the strawberries and pineapple
• Versatile recipe allows for customization with different fruits like blueberries or raspberries
• Long-lasting freshness up to a week when stored properly

Why You’ll Love This Strawberry Fruit Pound Cake Recipe Recipe

• Deliciously Moist: The combination of sour cream or Greek yogurt with fresh strawberries and pineapple creates a moist and tender crumb that will keep you coming back for more.
• Bright and Vibrant Flavors: The tangy bursts of fresh strawberries and the golden richness of pineapple add a delightful flavor profile to this classic pound cake, making it a perfect springtime treat.
• Versatile and Customizable: You can easily switch up the fruits in this recipe based on what’s in season or your personal preferences, allowing you to create different variations of this cake to suit any occasion.
• Memorable and Nostalgic: This cake is not just a treat for your taste buds, but also a nostalgic journey with its tropical aroma and the memories it can build, making it a special addition to family gatherings and celebrations.
• Easy to Store and Serve: Whether you enjoy it fresh out of the oven, store it for a few days at room temperature, refrigerate for longer freshness, or freeze individual slices for later, this cake is convenient and versatile for any situation.
• Perfect for Any Occasion: Whether you’re looking for a special dessert for a family picnic, a brunch centerpiece, or a sweet treat to enjoy with coffee or tea, this fruit pound cake is versatile enough to suit any occasion with style.
• Classic Yet Modern Twist: While honoring the traditional pound cake texture, the addition of fresh fruits gives this recipe a modern twist that feels both timeless and fresh, appealing to a wide range of tastes and preferences.

Ingredients for Strawberry Fruit Pound Cake Recipe

Base Cake

• 5 ml vanilla extract
• 4 large eggs
• 5 g baking powder
• 120 ml sour cream or plain Greek yogurt
• 2 g fine salt
• 310 g all-purpose flour
• 400 g granulated sugar
• 225 g unsalted butter, softened

Fruit Mix-In

• 8 g all-purpose flour (for coating fruit)
• 120 g crushed pineapple, drained if canned
• 110 g fresh strawberries, chopped

Optional Glaze

• 120 g powdered sugar
• 30–45 ml pineapple juice
• 2.5 ml vanilla extract

Pro Tips for Strawberry Fruit Pound Cake Recipe

For the Fruit Pound Cake Strawberries recipe, a pro tip is to coat the chopped strawberries and crushed pineapple with flour before folding them into the batter. This simple step helps prevent the fruit from sinking to the bottom of the cake during baking, ensuring an even distribution of fruity goodness throughout the whole cake.

If strawberries are not in season, feel free to experiment with other fruits like blueberries, raspberries, or diced stone fruit for a unique flavor twist. Each fruit brings its own vibrant taste to the cake, offering endless possibilities to customize this recipe to suit your preferences or what’s in season.

To keep the pound cake moist and tender, use either sour cream or plain Greek yogurt in the batter. Both ingredients add richness and moisture to the cake, resulting in a soft and delicious texture. Additionally, for easy removal after baking, consider lining your loaf or bundt pan with parchment paper. This will make it a breeze to take the cake out of the pan without any sticking.

How to Make Strawberry Fruit Pound Cake Recipe

Step 1: Prepare Fruit

Rinse and pat dry strawberries. Remove stems and chop finely. Drain canned crushed pineapple well. Combine strawberries and pineapple, then toss with flour until evenly coated. Set aside.

Step 2: Make Cake Batter

1. Preheat oven to 175°C and grease a 23×13 cm loaf pan or bundt pan.
2. Cream softened butter and granulated sugar in a large bowl until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in vanilla extract and sour cream or Greek yogurt.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually combine dry mixture with wet ingredients.
7. Gently fold in fruit coated with flour.

Step 3: Bake

Pour the batter into the pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover with foil after 40 minutes. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Glaze (Optional)

Whisk powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over cooled cake.

Storage Tips

Once the Fruit Pound Cake Strawberries is fully cooled, store it covered at room temperature for up to three days. If you wish to store it for a longer period, the cake keeps well in the refrigerator for up to one week. For extended storage, slice the cake into individual pieces and freeze them in airtight wraps.

To enhance the flavor profile of the cake, feel free to experiment with different fruits like blueberries, raspberries, or diced stone fruit instead of strawberries or pineapple. You can also substitute sour cream with plain Greek yogurt for a slightly tangier taste. When storing the cake, whether at room temperature or in the refrigerator, ensure it is covered to maintain its freshness and prevent it from drying out. Enjoy thick slices with coffee or tea for brunch, or dress it up with whipped cream and fresh fruit for a special dessert.

Ingredient Substitutions

If strawberries are not available, blueberries, raspberries, or diced stone fruit can be used as a delicious alternative. These fruits will provide a similar burst of flavor and juiciness to the cake.

For a slightly tangier flavor, plain Greek yogurt can be substituted for sour cream in this recipe. The Greek yogurt will still provide the moisture and tenderness needed for the cake, while adding a slightly different flavor profile.

If pineapple juice is not preferred for the glaze, orange juice can be used as a bright and flavorful alternative. This will give the cake a different citrusy twist while still providing a delicious glaze for the pound cake.

Serving Suggestions

For a creative serving suggestion, try grilling thick slices of the Fruit Pound Cake Strawberries and serving them warm with a scoop of vanilla ice cream. The slight char from the grill will enhance the flavors of the cake and the fresh fruit, creating a delightful summer dessert with a hint of smokiness.

Another fun idea is to transform the Fruit Pound Cake Strawberries into a trifle dessert. Cut the cake into cubes and layer it in a glass with whipped cream, fresh berries, and a drizzle of fruit compote or syrup. Let it chill in the refrigerator for a few hours to allow the flavors to meld together before serving. This elegant dessert is perfect for entertaining and showcases the vibrant colors and flavors of the cake beautifully.

FAQs for Strawberry Fruit Pound Cake Recipe

Can I use different fruits in this pound cake?

Yes, you can substitute strawberries and pineapple with blueberries, raspberries, chopped peaches, or any other fruit of your choice for a different flavor profile.

What is the purpose of tossing the strawberries and pineapple with flour before adding them to the batter?

Tossing the fruit with flour helps to coat them, preventing them from sinking to the bottom of the cake during baking and ensuring even distribution throughout the cake.

Can I use a bundt pan instead of a loaf pan for this pound cake?

Absolutely! Both a standard loaf pan and a bundt pan work well for this recipe. Just make sure to grease and possibly line the pan with parchment paper for easy removal after baking.

How should I store the pound cake for optimal freshness?

You can store the fully cooled cake covered at room temperature for up to three days. For longer freshness, refrigerate it for up to one week. To extend its shelf life further, slice the cake and freeze individual pieces in airtight wraps.

Conclusion

As you take your first bite of this delightful Fruit Pound Cake Strawberries, may it transport you to sun-kissed picnics and warm family gatherings. The blend of juicy strawberries and tangy pineapple creates a symphony of flavors that sings of spring and summer. Whether you enjoy it for a special occasion or a simple treat, this cake is sure to bring joy and sweetness to your table.

Experiment with different fruits and variations to make this recipe your own, adapting it to suit your tastes and the seasons. The versatility of this cake makes it a wonderful canvas for creativity and personal touches. So gather your ingredients, preheat your oven, and let the aroma of freshly baked pound cake fill your kitchen. Embrace the tradition of this classic treat with a modern twist, and create memories that will last a lifetime with every slice of Fruit Pound Cake Strawberries.

Strawberry Fruit Pound Cake Recipe

Indulge in a buttery Fruit Pound Cake bursting with tangy strawberries and juicy pineapple—a springtime treat that’s perfect for any occasion.

Print Recipe Pin Recipe

Prep Time25 Minutes

Cook Time60 Minutes

Total Time85 Minutes

CuisineEuropean

Skill LevelEasy

Servings12 Servings (1 standard loaf or 1 small bundt)

Ingredients

Base Cake

• 5 ml vanilla extract
• 4 large eggs
• 5 g baking powder
• 120 ml sour cream or plain Greek yogurt
• 2 g fine salt
• 310 g all-purpose flour
• 400 g granulated sugar
• 225 g unsalted butter, softened

Fruit Mix-In

• 8 g all-purpose flour (for coating fruit)
• 120 g crushed pineapple, drained if canned
• 110 g fresh strawberries, chopped

Optional Glaze

• 120 g powdered sugar
• 30–45 ml pineapple juice
• 2.5 ml vanilla extract

Instructions

1. Prepare Fruit: Rinse and pat dry strawberries. Remove stems and chop finely. Drain canned crushed pineapple well. Combine strawberries and pineapple, then toss with flour until evenly coated. Set aside.
2. Make Cake Batter: 1. Preheat oven to 175°C and grease a 23×13 cm loaf pan or bundt pan.
   2. Cream softened butter and granulated sugar in a large bowl until pale and fluffy.
   3. Add eggs one at a time, mixing well after each addition.
   4. Mix in vanilla extract and sour cream or Greek yogurt.
   5. In a separate bowl, whisk together flour, baking powder, and salt.
   6. Gradually combine dry mixture with wet ingredients.
   7. Gently fold in fruit coated with flour.
3. Bake: Pour the batter into the pan and smooth the top. Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover with foil after 40 minutes. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Glaze (Optional): Whisk powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over cooled cake.