In a stand blender (or use an immersion blender and tall cup), purée the strawberries.

Pour the mixture through a sieve into a saucepan to remove the seeds. Cook over medium heat for 5-7 minutes, stirring now and then, until reduced by half and thick. Set aside to cool down.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer (or use a bowl and a hand mixer) fitted with a paddle attachment, add the butter, sugar, and vanilla extract. Beat for 3-5 minutes until pale yellow and fluffy.

Add one egg at a time and beat until emulsified. Scrape the sides and the bottom of the bowl, then beat again for a few seconds.

Reserve 30g of strawberry purée for the glaze; add the rest of it to the milk and mix.

Add the dry ingredients while alternating with the strawberry milk and mix on low, starting and ending with the dry ingredients. Should look like this – dry/half of the milk/dry/the rest of the milk/dry. Scrape the sides and the bottom of the mixing bowl and mix again until homogenous in consistency.

Pour the batter into the prepared loaf pan and bake on the middle rack for 55-65 minutes, or until a toothpick inserted in the middle comes out dry. Loosely cover the top with a piece of foil after the 40 mins mark to prevent over-browning.

Remove from the oven and let cool down in the loaf pan for 5-10 minutes. Then, transfer the cake onto a cooling rack to cool down completely.

For the glaze

When the cake is at room temperature, mix the reserved strawberry purée and powdered sugar.

Add lemon juice one teaspoon at a time and mix. If the glaze is still too thick, add more lemon juice. Repeat until a thick but runny texture has been achieved.

Pour the glaze over a completely cooled-down cake.

Let the glaze set a bit before slicing and serving. To speed up the process, pop the cake into the fridge for 15 minutes.