Prep the pan and oven. Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment and lightly grease the sides. This helps the loaf release cleanly.

Dry the berries. Rinse, hull, and dice the strawberries into small, even pieces. Pat them very dry with paper towels. Toss with 1 tablespoon flour and set aside. This helps prevent sinking.

Mix the dry ingredients. In a medium bowl, whisk 1 3/4 cups flour, baking powder, baking soda, and salt until well combined.

Combine the wet ingredients. In a large bowl, whisk the melted, cooled butter with sugar until glossy. Add eggs, one at a time, whisking until smooth. Stir in vanilla, yogurt, lemon juice, and zest if using.

Bring the batter together. Add the dry ingredients to the wet and stir gently with a spatula until just combined. The batter will be thick. Avoid overmixing—stop when no dry streaks remain.

Fold in the berries. Gently fold in the floured strawberries, keeping the stirring to a minimum so the berries don’t break up.

Fill the pan. Scrape the batter into the prepared pan and smooth the top. For a pretty dome, run a buttered knife lengthwise down the center.

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

Cool. Let the loaf cool in the pan for 15 minutes, then lift it out to a wire rack to cool completely before glazing or slicing. Cooling helps the crumb set.

Make the glaze (optional). Whisk powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt until smooth. Add more milk a few drops at a time to reach a thick drizzle. Pour over the cooled loaf and let set 10–15 minutes.