Preparation Steps

• Preheat oven to 350°F (180°C). Grease a 9×5 loaf pan very well with non-stick baking spray.
• In a medium bowl, combine the flour, baking powder, and salt.
• Combine the melted butter and sugar, then add the eggs and vanilla extract and mix together until well combined.
• Add the lemon juice and milk and mix until well incorporated.
• Add the dry ingredients to the wet ingredients and mix just until combined. Do not over-mix.
• Fold in the 2 cups of diced strawberries.
• Pour the batter into the prepared loaf pan and bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
• To make the glaze, add 3 tablespoons of finely diced strawberries to a bowl. Mash with a fork or muddler, then mix in 1 tablespoon of heavy cream.
• Add powdered sugar and whisk until smooth. Add additional cream, 1 teaspoon at a time, until the glaze is spreadable.
• Pour or spread the glaze over the cooled bread.
• Store in an airtight container. Can be kept at room temperature for up to 24 hours, then refrigerated for 2–3 more days.