Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or deep springform pan.

In a bowl, whisk together 3 cups of flour, baking powder, and salt.

In a small bowl, toss the chopped strawberries and dried pineapple chunks with the remaining 2 tablespoons of flour.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Alternately mix in the dry ingredients and the sour cream, starting and ending with the dry ingredients. Mix just until combined.

Gently fold the flour-coated fruit into the thick batter.

Pour batter into prepared pan. Bake for 60-75 minutes until a skewer inserted comes out clean.

Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Whisk powdered sugar, vanilla, and pineapple juice until smooth. Pour glaze over the cooled cake, allowing it to drip down the sides.