2 cups All-purpose flour

1 ½ cups Granulated sugar

1 ½ tsp Baking powder

1 tsp Baking soda

½ tsp Salt

2 large Eggs

½ cup Vegetable oil

½ cup Whole milk

1 tsp Pure vanilla extract

1 ½ cups Fresh strawberries, diced

1 tsp Lemon zest (optional)

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment.

2. Dry: Whisk together flour, sugar, baking powder, baking soda, and salt.

3. Wet: In a separate bowl, whisk eggs, oil, milk, and vanilla until smooth.

4. Combine: Gradually add the dry mixture to the wet, stirring just until combined. Do not overmix.

5. Fold: Gently fold in the diced strawberries and optional lemon zest.

6. Bake: Pour into the prepared pan and bake for 55-65 minutes until a toothpick inserted comes out clean.

7. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro-Tips:

• Toss the diced strawberries in a tablespoon of flour before folding them into the batter; this prevents them from sinking to the bottom.

• Use room temperature ingredients (eggs and milk) for a smoother batter that bakes more evenly.

• Allow the bread to cool completely before slicing to ensure neat, clean cuts.

Variations:

• Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture.

• Chocolate: Add ½ cup of white chocolate chips for a decadent flavor boost.

• Citrus Glaze: Drizzle the cooled bread with a mixture of powdered sugar and a splash of fresh lemon juice.