1. Pare the pineapple and cut crosswise into 1/4-inch (6 mm) slices. Use a small round cutter or paring knife to remove the tough cores from each slice.
2. Arrange the pineapple slices in a single layer on a rimmed plate or shallow dish. Sprinkle generously with powdered sugar. Cover loosely and set aside in a cool place (or the refrigerator) for 1 hour. The sugar will draw out the pineapple juice and form a light syrup; the slices should look glossy and slightly softened.
3. After 1 hour, carefully drain the accumulated syrup into a small bowl and reserve it. Arrange the drained pineapple slices on a serving dish in a single layer.
4. On each pineapple slice, arrange a circle of thin banana slices, working from the outer edge nearly to the centre, leaving room for the strawberries.
5. Pile the hulled strawberries in the centre of each pineapple slice.
6. Spoon the reserved pineapple syrup evenly over the assembled fruit. Sprinkle lightly with additional powdered sugar.
7. Serve immediately, plain or accompanied by Cream Sauce.
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