Preheat the oven to 350°F (175°C). Prepare a loaf pan by coating it thoroughly with non-stick cooking spray.

Combine the dry ingredients in a large mixing bowl. Whisk together the all-purpose flour, baking powder, and salt until well blended.

In a separate bowl, prepare the wet ingredients. Whisk together the Greek yogurt, eggs, vanilla extract, and vegetable oil until the mixture is smooth and uniform. Add the granulated sugar and continue whisking until fully incorporated.

Combine the wet and dry mixtures. Gradually pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, ensuring not to overmix.

Incorporate the strawberries by gently folding in the diced fruit using a spatula, ensuring even distribution throughout the batter.

Transfer the batter to the prepared loaf pan. Smooth the top with a spatula for an even bake.

Bake the cake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, prepare the glaze by whisking together the mashed strawberries and powdered sugar in a medium bowl until smooth.

Drizzle the glaze over the completely cooled cake. Let it set for several minutes before slicing and serving.