In a mixing bowl whisk together all purpose flour, baking soda and salt. Set aside.

In a large mixing bowl, take oil, sugar, yogurt or sour cream and pure vanilla extract. Whisk well until well combined and mixture is smooth.

In a small bowl mix 1tbsp white vinegar with 1tsp baking powder, mix with fork until baking powder is dissolved. Add this mixture to oil mixture and mix until just combined.

Now add dry ingredients to wet ingredients and mix with spatula only until just combined. Do not over mix. The batter will be very thick. Fold in the chopped strawberries to this batter with spatula.

Spoon this batter into the prepared loaf pan and bake for 45-55 minutes or until inserted toothpick in the center comes out clean. During the baking, after 25 minutes cover the loaf pan loosely with aluminum foil to prevent too much browning of the top of the bread.

Remove from the oven and allow the loaf to cool completely in the pan on a wire rack. Once it is cooled completely, remove from the pan and slice. Serve immediately or store into air tight container.

This bread will stay at room temperature for 2 days and up to a week into refrigerator.