Pineapple strawberry pound cake is a summer dream baked into reality. Combining the tropical zing of pineapple with the sweet, juicy burst of strawberries, this fruity twist on the classic pound cake makes the perfect dessert for backyard barbecues, family potlucks, or a relaxing weekend treat. In this article, you’ll discover how to make this moist and flavorful cake with ease. From baking secrets to storage tips, we’ll cover everything you need to master this recipe. If you’re looking for a way to wow guests or simply crave a new favorite, this pineapple strawberry pound cake is your go-to delight.
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Pineapple Strawberry Pound Cake Recipe That Bursts With Flavor
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 75 mins
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Moist, fruity, and naturally high in protein, this pineapple strawberry pound cake is a vibrant twist on a classic dessert.
Ingredients
1½ cups all-purpose flour (or almond + oat flour)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup unsalted butter
½ cup Greek yogurt
½ cup honey or coconut sugar
2 egg whites + 1 whole egg
1 tsp vanilla extract
1 cup chopped strawberries
½ cup crushed pineapple (well-drained)
Instructions
1. Preheat oven to 325°F and grease a loaf pan.
2. Whisk dry ingredients in one bowl.
3. Cream butter and honey/sugar until fluffy.
4. Beat in eggs, yogurt, and vanilla.
5. Fold in dry ingredients gently.
6. Add strawberries and pineapple, fold gently.
7. Pour into pan, smooth top.
8. Bake 55–65 mins. Cool before slicing.
Notes
Drain pineapple thoroughly to avoid soggy texture.
Add lemon zest or cinnamon for flavor depth.
Store in fridge up to 5 days, or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Why I Love This Pineapple Strawberry Pound Cake
A taste of sunshine in every slice
The first time I made this pineapple strawberry pound cake, it was the middle of spring, and I had just come back from the farmer’s market with a basket full of fresh strawberries and a perfectly ripe pineapple. I wanted something comforting yet vibrant—something that celebrated the season without being too fussy. That’s how this cake was born: a high-protein dessert that combines the density of a classic pound cake with the fruity punch of summer.
I remember pulling it out of the oven—golden on top, speckled with juicy bits of pineapple and strawberry throughout. The smell was intoxicating. My niece, visiting for the weekend, was the first to take a bite and said, “This tastes like sunshine!” That memory stuck. It reminded me that good food isn’t just nourishment—it’s nostalgia, joy, and a way to connect.
As a chef who focuses on wellness, I’ve reworked this recipe to be lighter than the traditional versions. I use Greek yogurt and egg whites to bump up the protein, without sacrificing flavor or texture. It’s not just a dessert—it’s a feel-good indulgence.
Why this pineapple strawberry pound cake just works
What makes this pound cake irresistible is the balance. The strawberries bring a natural sweetness, while the pineapple adds tangy moisture that keeps the cake tender even days after baking. It’s not overly rich, yet it satisfies every sweet craving. Whether served plain, with a dollop of whipped cream, or even grilled for a twist, this cake adapts beautifully.
You can even enjoy it as a high-protein breakfast slice—especially if you follow a wellness-focused lifestyle like I do. It’s that versatile.
If you’re already craving more fruity creations, check out other clean dessert recipes like our Greek yogurt berry parfait or our protein-packed banana bread—perfect complements to this tropical treat.
How to Make Pineapple Strawberry Pound Cake
Ingredients that bring this recipe to life
This pineapple strawberry pound cake calls for a few pantry staples, some juicy fruit, and a couple of smart substitutions to keep things clean and high-protein. You’ll love how easy it is to pull together with minimal prep.
Here’s what you’ll need:
- 1½ cups all-purpose flour (or 1 cup almond flour + ½ cup oat flour for a cleaner version)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup Greek yogurt (plain, full-fat or 2%)
- ½ cup honey or coconut sugar
- 2 egg whites + 1 whole egg
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries
- ½ cup crushed pineapple, well-drained
- Optional: zest of 1 lemon for brightness
Step-by-step method for pineapple strawberry pound cake
- Preheat your oven to 325°F and grease a loaf pan (or line with parchment).
- In one bowl, whisk together flour, baking powder, baking soda, and salt.
- In a larger bowl, cream the butter and honey (or sugar) until fluffy.
- Beat in the eggs, one at a time, then stir in Greek yogurt and vanilla.
- Fold in the dry ingredients until just combined—don’t overmix!
- Gently fold in the strawberries and pineapple, making sure they’re well-dispersed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then move to a rack to cool completely. This cake tastes even better the next day once the flavors settle.
Need help selecting fruit? Read our seasonal fruit guide or explore this summer baking collection for inspiration!
Expert Tips and Smart Swaps for Perfect Pound Cake
The secret to a moist pineapple strawberry pound cake
If your pound cakes have ever turned out dry or overly dense, you’re not alone. The secret to a perfectly tender pineapple strawberry pound cake is moisture balance and gentle mixing. Overworking the batter can crush the fruit and activate too much gluten, making the cake tough. So mix just until combined—no more.
Also, don’t skip the draining step with your crushed pineapple. Excess juice can make your cake soggy in the center. For added depth, try zesting in some fresh lemon or adding a pinch of cinnamon. It subtly elevates the fruity notes without overpowering them.
Using Greek yogurt not only boosts protein but also brings an irresistible creaminess that rivals sour cream. If dairy isn’t your thing, coconut yogurt is a fantastic swap that adds its own hint of tropical flavor.
Simple swaps and delicious add-ins
Want to add a twist? Fold in a handful of unsweetened shredded coconut for texture, or top the batter with sliced almonds before baking for a golden crunch. Prefer it extra sweet? A quick glaze of powdered sugar and pineapple juice makes it shine for guests.
For a gluten-free version, use a 1:1 gluten-free baking flour. For a refined sugar-free cake, stick with coconut sugar or maple syrup. Just note that liquids like syrup can affect baking time slightly—monitor closely during the last 10 minutes.
This cake is flexible enough to match your lifestyle. You can even bake it in muffin tins for on-the-go portions!
Want more make-ahead desserts? Try our protein-rich carrot cake muffins or clean lemon blueberry loaf—both great for prep days.
Storing, Reheating, and Serving Ideas for Pineapple Strawberry Pound Cake
How to store and reheat without losing moisture
One of the best things about this pineapple strawberry pound cake is that it stores beautifully. After it cools completely, wrap it tightly in foil or store slices in an airtight container. It keeps well at room temperature for 2 days, or up to 5 days in the fridge.
Want that fresh-baked feel again? Just pop a slice in the microwave for 10–15 seconds. If you’re reheating from the fridge, you might need 20 seconds. For oven reheating, wrap a slice in foil and bake at 300°F for 5–7 minutes to gently warm it without drying it out.
You can also freeze this cake. Wrap individual slices tightly in parchment paper and place them in a zip-top freezer bag. They’ll keep for up to 2 months. Thaw at room temp or reheat gently straight from frozen.
Delicious ways to serve this pound cake
This cake is already stunning on its own—but if you’re hosting or want to elevate things, here are some ideas.
- Top with a dollop of Greek yogurt and extra chopped strawberries for a protein-packed brunch.
- Serve it grilled with a drizzle of honey for a warm dessert twist.
- Pair it with coconut whipped cream and a pineapple spear for a tropical finish.
- Serve it chilled after my Spicy Mexican White Trash Casserole – the contrast is divine!
You can even layer slices with yogurt and fruit in a trifle dish for an easy, beautiful dessert centerpiece.
Looking for more fruit-based desserts? Don’t miss our no-bake strawberry protein bars or healthy pineapple chia parfait—both perfect for summer gatherings.
Frequently Asked Questions
How do I adjust sweetness in pineapple strawberry pound cake?
To adjust sweetness, reduce the honey or sugar slightly—try cutting by 2 tablespoons first. Ripe strawberries and pineapple provide natural sweetness, so you may not need much added sugar. For a deeper flavor without extra sweetness, try a splash of vanilla or a dash of cinnamon.
How do I reheat leftovers without drying them out?
Microwave slices for 10–15 seconds or wrap them in foil and bake at 300°F for 5–7 minutes. If frozen, thaw at room temp before reheating for best texture.
What is the secret to making pound cake moist and tender?
Moisture is key. Greek yogurt, room-temp butter, and not overmixing help maintain a soft, dense texture. Proper baking temperature and using fresh fruit like crushed pineapple also help retain moisture.
Why is my pineapple upside-down cake soggy, and can that happen here?
Too much pineapple juice or underbaking can make cakes soggy. In this recipe, be sure to drain the crushed pineapple well and test doneness with a toothpick.
Can I add crushed pineapple to a cake mix?
Yes, you can fold drained crushed pineapple into cake mix for added moisture and flavor. Adjust liquid slightly if the mix gets too wet.
Is it better to bake pound cake at 325 or 350?
Bake this pound cake at 325°F. Lower heat ensures even baking and prevents the outside from overcooking before the inside is set.
Conclusion
This pineapple strawberry pound cake is more than a dessert—it’s a celebration of fruit-forward flavor and nourishing ingredients. Moist, tender, and naturally sweet, it’s perfect for wellness-focused foodies who want a treat without the guilt. Whether you enjoy it with coffee or turn it into a brunch star, it’s a recipe worth keeping in your clean baking rotation.
Looking for more high-protein, fruit-forward baking? Try our protein orange loaf or raspberry almond cake for your next baking day!
📌 About this recipe
This recipe is part of a collection curated by Joudia DeROSA — a professional chef specializing in clean, high-protein meals designed to support women’s wellness and energy. Whether you’re into fitness, weight loss, or just crave tasty protein-packed dishes, this blog offers easy, flavorful recipes rooted in balance and nutrition.
