Directions :

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.

2. Cream butter and sugar together in a large bowl until light and fluffy.

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

4. Mix in sour cream, vanilla, and crushed pineapple.

5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.

6. Fold in the sliced strawberries gently with a spatula.

7. Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cake cool in pan for 10–15 minutes, then turn out onto a wire rack.

9. Prepare glaze by mixing powdered sugar with pineapple juice until smooth. Drizzle over the cooled cake.

10. Garnish with extra strawberries if desired.

Next: Magnificent!! 2 spoons can load so many flowers (any plant)

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