Preheat oven to 325°F (163°C).

Grease and flour a bundt or tube pan.

2. Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

3. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

4. Combine Wet & Dry Ingredients

Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with flour.

Stir in vanilla extract.

5. Fold in Fruit

Gently fold in chopped strawberries and crushed pineapple.

6. Bake

Pour batter into the prepared pan.

Bake 60–70 minutes, or until a toothpick inserted comes out clean.

Let cake cool in the pan for 10 minutes, then transfer to a wire rack.

7. Make Glaze & Top Cake

Whisk powdered sugar with pineapple juice until smooth.

Drizzle over cooled cake.

Arrange sliced strawberries on top for a fresh, colorful finish.

Serving and Storage Tips