Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, letting it overhang on two sides for easy lifting. Lightly grease the pan and parchment.

Prep the strawberries: Dice the strawberries into small pieces. Toss with 1 tablespoon sugar and 1 teaspoon lemon juice (take it from the tablespoon in the ingredients). Let sit 10–15 minutes to release juices. Drain well, reserving 2–3 teaspoons of the juice for the glaze if using. Pat berries gently with a paper towel to remove excess moisture.

Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt until combined. Set aside.

Mix wet ingredients: In a medium bowl, whisk oil, granulated sugar, eggs, yogurt, vanilla, and remaining lemon juice (and zest if using) until smooth and slightly thick.

Combine batter: Pour wet ingredients into the dry. Stir with a spatula just until a few streaks of flour remain. Do not overmix; a few small lumps are fine.

Fold in strawberries: Toss the drained strawberries with 1 teaspoon flour to help prevent sinking. Gently fold them into the batter with minimal strokes.

Fill and smooth: Scrape the batter into the prepared pan. Smooth the top and tap the pan lightly on the counter to release air bubbles.

Bake: Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Cool properly: Let the loaf cool in the pan for 15 minutes. Lift it out using the parchment and cool on a rack for at least 1 hour before slicing. This helps set the crumb and keeps it moist.

Make the glaze (optional): Whisk powdered sugar with 2–3 teaspoons of reserved strawberry juice (or milk) and vanilla until smooth and pourable. Drizzle over the fully cooled loaf. Let set 10 minutes before slicing.