Step 1: Prepare the Pan and Preheat Oven
Preheat your oven to 350°F (175°C). Spray an 8 or 9-inch loaf pan with nonstick spray and set it aside.

You can also line the pan with parchment paper if you want to make removing the cake easier later.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening evenly throughout the batter.

Set the bowl aside while you prepare the wet ingredients.

Step 3: Combine Wet Ingredients
In a large mixing bowl, stir together the Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and well blended.

Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix—this keeps the cake soft.

Step 4: Fold in the Strawberries
Gently fold the diced strawberries into the batter. Make sure they’re evenly distributed, but be careful not to crush them.

Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.

Step 5: Bake the Cake
Bake for about 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Step 6: Make the Glaze
While the cake cools, mash the strawberries with a fork or in a food processor. Measure out ½ cup of the puree.

In a medium bowl, whisk the mashed strawberries with the powdered sugar and lemon juice until smooth.

Adjust with more powdered sugar if it’s too thin, or a bit more lemon juice if it’s too thick.

Step 7: Glaze and Serve
Once the cake is completely cooled, pour the glaze over the top and spread it gently with a spoon or spatula.

Let the glaze set before slicing. Serve and enjoy!