**Instructions**
1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Gently fold in the finely diced strawberries and the well-drained crushed pineapple until evenly distributed.
7. Pour the batter into the prepared Bundt pan and spread evenly.
8. Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
**Short Tips**
* Make sure your butter and eggs are at room temperature for a smoother, more evenly mixed batter.
* Thoroughly drain the crushed pineapple to prevent a soggy cake. You can even press it with a paper towel.
* Don’t overmix the batter once you add the flour; this can lead to a tough cake.
* For an extra touch, you can drizzle the cooled cake with a simple glaze made from powdered sugar and a little pineapple juice or milk.
* This cake freezes beautifully! Wrap cooled slices tightly in plastic wrap and then foil.
