Ingredients

For the cake:
• 1½ cups (3 sticks / 340g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup (180ml) whole milk
• 1 tsp vanilla extract
• 1½ cups fresh strawberries, finely diced & patted dry
• ¾ cup crushed pineapple, well-drained (reserve 1 tbsp juice for glaze)

For the strawberry-pineapple glaze:
• 1½ cups (180g) powdered sugar
• 1–2 tbsp reserved pineapple juice + 1 tsp lemon juice
• Optional: 2–3 thin strawberry slices for garnish

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
In a bowl, whisk flour, baking powder, and salt.
In a stand mixer, beat butter and sugar until light and fluffy (~5 min). Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding dry ingredients and milk to batter, beginning and ending with flour.
Gently fold in strawberries and drained pineapple (overmixing = soggy cake!).
Pour into prepared pan(s). Bake:
– Bundt: 60–70 min
– Loaves: 50–60 min
Until a toothpick comes out clean (tent with foil if top browns too quickly).
Cool in pan 15 min, then invert onto wire rack.
Glaze: Whisk powdered sugar and juices until smooth. Drizzle over cooled cake. Garnish with strawberry slices if desired.