1. Preheat your oven to 180°C (350°F) and line your loaf pan with parchment paper. Trust me, this step saves you from prying your beautiful loaf out later.
2. In a large bowl, whisk together the vegetable oil, egg, lemon zest, granulated sugar, milk, and vanilla extract until smooth. It’ll look glossy and slightly thick.
3. Add the flour, kosher salt, baking powder, and cinnamon. Stir gently—don’t overmix, or your bread could turn out tough.
4. Fold in the chopped strawberries just until combined. Overmixing here could lead to a dense loaf.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle a few extra strawberries on top if you want a pretty finish.
6. Bake for about an hour, but start checking at 50 minutes. When a toothpick inserted in the center comes out clean, it’s ready!
7. Let it cool completely before adding the glaze—warm bread will melt it right off.

Making the strawberry glaze

1. Mash the chopped strawberries slightly to release their juices.
2. In a bowl, whisk together the powdered sugar, strawberries, vanilla extract, and milk until smooth. Add more powdered sugar if it’s too thin, or a splash of milk if it’s too thick.
3. Pour over the cooled bread and let it set for a few minutes.