Strawberries: In a saucepan over medium heat, combine sliced strawberries, sugar, lemon juice, and cornstarch. Cook until the strawberries break down and the mixture thickens (about 5–7 minutes). Remove from heat and allow to cool completely.

Pineapple: Drain the crushed pineapple thoroughly. Combine it with brown sugar in a small bowl and set aside.

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously to prevent sticking. You can also use baking spray with flour.

In a large mixing bowl, cream together the softened butter, oil, and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and almond extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Spoon ⅓ of the pound cake batter into the prepared bundt pan. Dollop half of the strawberry mixture and half of the pineapple mixture evenly over the batter. Add another ⅓ of the batter, then the remaining fruit mixtures. Finish with the last ⅓ of the cake batter, smoothing the top. Tap the pan gently on the counter to release air bubbles.

Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack or serving plate. Let cool completely.

In a bowl, whisk together powdered sugar and strawberry puree until smooth. Add milk a teaspoon at a time to achieve your desired consistency. Drizzle the glaze over the cooled cake. For extra flair, top with fresh sliced strawberries.