Step 1: Prepare the Strawberries

• Preheat the oven to 350°F (175°C).

• Wash, hull, and dice the strawberries. Pat them dry to remove excess moisture.

• Toss the diced strawberries with a tablespoon of flour to prevent them from sinking in the batter. Set aside.

Step 2: Prepare the Baking Pan

• Line a 9×5-inch loaf pan with parchment paper and lightly grease with butter or non-stick spray.

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: Make the Batter

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

• Add eggs one at a time, mixing well after each addition.

• Stir in vanilla extract and sour cream until fully incorporated.

• Gradually add the dry ingredients to the wet mixture, mixing just until combined.

• Gently fold in the diced strawberries, ensuring even distribution.

Step 5: Bake the Bread

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.

• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

• If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes.

Step 6: Cool the Bread

• Remove the bread from the oven and allow it to cool in the pan for 15 minutes.

• Carefully transfer the bread to a cooling rack to cool completely before glazing or slicing.

Step 7: Make the Optional Glaze

• In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.

• Drizzle the glaze over the cooled bread and let it set for 15 minutes before slicing.