1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

2. In a medium bowl, whisk together 1 cup and 3/4 cup of the all-purpose flour, baking powder, baking soda, and salt. Set aside 1 tablespoon of this dry flour mixture.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

5. In a small separate bowl, toss the diced fresh strawberries with the 1 tablespoon of dry flour mixture you set aside from step 2. This light coating helps prevent them from sinking!

6. Gently fold the floured strawberries into the batter until evenly distributed.

7. Pour the batter into your prepared loaf pan and smooth the top.

8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.

9. Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.

10. While the loaf cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Add a few drops of red food coloring if you desire a pink glaze.

11. Once the loaf is completely cool, drizzle the glaze generously over the top. Garnish with additional fresh strawberries if desired. Slice and serve!