Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides.

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine the melted and cooled butter with granulated sugar. Whisk until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, lemon zest, and 2 tablespoons of lemon juice until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

In a separate small bowl, gently toss the diced strawberries with 1 tablespoon of all-purpose flour. This step helps prevent the strawberries from sinking to the bottom of the loaf.

Fold the floured strawberries into the batter until evenly distributed.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.

Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.

In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a pourable consistency. If too thin, add a bit more powdered sugar.

Once the bread has cooled completely, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving.