Directions :
1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture, alternating with sour cream. Mix just until combined.
6. Stir in vanilla extract, drained pineapple, and floured strawberries.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Prepare the glaze by whisking powdered sugar, pineapple juice, and vanilla. Drizzle over cooled cake.
11. Garnish with sliced strawberries if desired. Slice and serve.
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