Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
Step 4: Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Beat in the vanilla extract.
Step 5: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Gently fold in the drained crushed pineapple and diced fresh strawberries using a rubber spatula. Mix just until they are evenly distributed throughout the batter.
Step 7: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles and help the batter settle.
Step 8: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on your cake.
Step 9: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
Step 10: Carefully invert the cake onto the wire rack to cool completely. Ensure it's fully cooled before glazing or slicing.
Step 11: (Optional Glaze) In a small bowl, whisk together 1 cup powdered sugar and 2-3 tablespoons of pineapple juice until smooth. Drizzle over the cooled cake.