1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. Prepare 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 bowl, cream together the butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla:
   Beat in the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract.
5. Combine Ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
6. Fold in Fruit:
   Gently fold in the chopped strawberries and peaches.
7. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Prepare Glaze:
   In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency with more milk if needed.
10. Glaze and Garnish:
    Drizzle the glaze over the cooled cake. Garnish with additional fresh strawberries and peaches.

Storage Tips:

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Serve with:

This refreshing loaf cake pairs wonderfully with a cup of tea or coffee.