• Preheat the oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
• Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Whisk together the flour, baking powder, and salt in a separate bowl.
• Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
• Gently fold in the diced strawberries until evenly distributed throughout the batter.
• Transfer the batter to the prepared loaf pan.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.

Glaze

• Sift the confectioner’s sugar in a small bowl, to ensure it is lump-free.
• Gradually add the milk, starting with 2 tablespoons, and the vanilla extract.
• Whisk the mixture together until smooth.
• If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If it's too thin, add more sugar, a tablespoon at a time.
• Once the glaze reaches the desired consistency, immediately pour it over the cooled cake.
• Use a spatula or the back of a spoon to spread the glaze evenly over the cake, allowing it to drip down the sides.
• Let the glaze set for a few minutes before slicing and serving the cake.
• Once cooled, slice and serve.