Preheat oven to 350 degrees F and grease a 9x5 inch bread pan with butter, set aside.
Dice fresh strawberries (removing the stems) into small pieces then toss into flour and set aside and prepare batter.
Combine flour, salt, and baking powder in a medium sized bowl and stir to combine. Set aside.
In a separate large bowl, combine sugar, brown sugar, egg, milk and vanilla extract. Stir until just combined.
Once combined, add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over-mix the batter. Next, gently fold in the prepared strawberries into the batter.
Pour batter into prepared pan and smooth into an even layer. Bake on the center rack of your oven for 50-55 minutes until top of bread is golden and an inserted toothpick comes out clean. Let bread cool in pan for 10 minutes, then remove and let cool further on wire rack.
Once bread has cooled, pour lemon glaze over top and serve immediately.
Add all of the glaze ingredients to a medium sized bowl and stir/whisk until well combined. Set aside until Strawberry Bread is ready.
Milk Note: I usually use 1 tablespoon of milk for my glaze so that is creamy and spreadable. If you want it thicker like icing you can leave the milk out.Glaze Note: This makes a large amount of glaze to coved the entire loaf. If you prefer more of a drizzle then half the glaze recipe.Leftover Storage: Store leftover bread in an airtight container at room temperature for up to 5 days.Freezing Instructions: Wrap individually sliced bread tightly in foil, then place in a freezer bag and seal. Store frozen for up to 3 months and let thaw before enjoying.