• Preheat the oven to 350°F (180°C). Spray an 8x4-inch loaf pan with non-stick spray, then set it aside.
• In a large bowl, whisk the flour, baking powder, baking soda, and salt together until combined. Set aside.
• In a small bowl, toss the chopped strawberries with 1 tablespoon of flour and set aside.
• In a medium bowl, whisk together the buttermilk, sugar, and vanilla until combined. Whisk in the oil.
• Slowly pour the wet ingredients into the dry ingredients, and gently whisk until no lumps remain. Avoid overmixing. Gently fold in the strawberries.
• Transfer the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Ensure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
• Every oven is different, so begin checking every 5 minutes around the 45-minute mark.
• Remove bread from the oven and allow it to cool completely in the pan.

Icing the Strawberry Bread

• Whisk the icing sugar, heavy cream, and vanilla in a bowl or cup until smooth. Drizzle over the strawberry bread and let it set for 10 minutes before slicing.

Storing Suggestions

• Room Temperature: Store the bread in an airtight container for 2 days.
• Refrigerator: Keep refrigerated for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.