In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch. Cook until thickened (5–7 minutes), then cool completely.

Drain crushed pineapple thoroughly, then stir in brown sugar. Set aside.

Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan. Cream together butter, oil, and sugar until pale. Add eggs one at a time. Blend in sour cream and extracts. In a separate bowl, whisk flour, baking powder, and salt. Add to wet ingredients gradually, mixing until just combined.

Spoon one-third of the batter into the prepared pan. Add half of both strawberry and pineapple fillings. Repeat with second third of batter and remaining fruit layers. Top with final batter. Tap pan gently to eliminate air bubbles.

Bake for 75–85 minutes until a toothpick inserted into the center comes out clean. Cool in pan for 15–20 minutes, then invert onto a rack to cool completely.

Combine powdered sugar and strawberry puree (thin with milk if necessary). Drizzle glaze over the cooled cake. Optionally garnish with fresh strawberry slices.