Can I use other fruits?

Yes, you can use other fruits such as peaches or blueberries, but adjust the moisture level accordingly.

Can I make this a gluten-free cake?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Feel free to add a layer of cream cheese frosting on top for that extra sweetness!

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Preheat the oven to 350°F (175°C).
Grease a 9×5 inch loaf pan or bundt pan with butter and dust with flour.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy (3-5 minutes).
Add the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced strawberries and crushed pineapple.
Pour the batter into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Use fresh fruits for the best flavor; ensure they are well-drained if canned.