1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly dust it with flour, tapping out any excess.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy.
4. Incorporate Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition until fully combined. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
5. Add Sour Cream:
Beat in the sour cream until the mixture is smooth. It may appear slightly curdled at this point, which is perfectly normal.
6. Combine Wet and Dry Mixtures:
Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix.
7. Fold in the Fruit:
Using a spatula, gently fold in the well-drained crushed pineapple and chopped strawberries until they are evenly distributed throughout the batter.
8. Bake the Cake:
Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
9. Cool the Cake:
Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the rack to cool completely.
