Ingredients:
For the cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter (room temperature)
4 large eggs
½ cup sour cream
½ cup crushed pineapple (drained)
1 tsp vanilla extract
1 tsp baking powder
½ tsp salt
1 ½ cups fresh strawberries (sliced)
For the glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice (or milk for a creamier glaze)
Optional: 1 tsp lemon juice for extra tang
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
Cream butter and sugar together in a large bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla, and crushed pineapple.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
Fold in the sliced strawberries gently with a spatula.
Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in pan for 10–15 minutes, then turn out onto a wire rack.
Prepare glaze by mixing powdered sugar with pineapple juice until smooth. Drizzle over the cooled cake.
Garnish with extra strawberries if desired.