Preheat the oven to 350°F. Grease or spray a 9-inch loaf pan and set it aside.

In a small bowl, gently toss diced strawberries with two tablespoons of measured all-purpose flour.

In a large mixing bowl, whisk together the remaining flour, salt, baking powder, baking soda, and sugar. Create a well in the center and set it aside.

In another bowl, combine milk, oil, melted butter, vanilla, and eggs. Whisk until well blended. Pour this mixture into the well in the dry ingredients.

Fold the ingredients together with a spatula just until the dry ingredients are moistened. Gently fold in the diced strawberries along with any remaining flour in the bowl.

Pour the batter into the prepared pan.

Bake for 50 to 60 minutes or until the bread is light golden brown and a toothpick comes out clean. Allow it to cool in the pan for 30 minutes, then transfer it to a wire rack to cool completely before icing.

In a small bowl, smash a few ripe strawberries to make a puree. Press the puree through a fine mesh sieve to discard the seeds.

Add powdered sugar and lemon juice to the strawberry puree, and blend until smooth. Adjust the consistency by adding more lemon juice or powdered sugar for a thick, pourable icing.

Drizzle the icing over the cooled strawberry bread. Top with a few strawberries, slice, and serve.