Preheat your oven to 350°F and lightly coat a 9x5-inch loaf pan with baking spray.

In one bowl, whisk together sugar, milk, oil, egg, and vanilla until smooth and well blended.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—don’t overmix.

In a small bowl, toss the strawberries with a bit of flour to coat them evenly. Gently fold the coated strawberries into the batter, ensuring even distribution. Pour the batter into the prepared loaf pan, spreading it out evenly.

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Mash the strawberries in a small bowl, releasing their natural juices. Mix in powdered sugar and a splash of milk until the glaze is smooth and pourable.

Drizzle the glaze over the cooled bread, letting it cascade naturally. Allow it to set for about 30 minutes before slicing and serving.