1. Preheat the oven to 350°F (177°C). Lightly grease an 8×4 inch loaf pan with nonstick spray then set aside.

2. Whisk the dry ingredients together in a large bowl. Combine the 2 cups all purpose flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon salt until evenly mixed.

3. In a separate medium bowl whisk the egg, 3/4 cup granulated sugar and 1/4 cup packed brown sugar until smooth. Stir in 3/4 cup buttermilk then pour in 1/3 cup vegetable oil or melted coconut oil and mix to combine.

4. Add 2 teaspoons alcohol free vanilla flavor and whisk briefly so the vanilla is evenly distributed.

5. Toss 1 and 1/2 cups chopped fresh strawberries with 1 tablespoon flour to prevent sinking then gently fold the berries into the wet mixture.

6. Pour the wet ingredients into the dry ingredients and whisk or fold gently just until combined. Avoid over mixing to keep the crumb tender.

7. Transfer the batter to the prepared loaf pan and smooth the top. If desired, press a few reserved strawberry pieces onto the surface for color.

8. Bake 55 to 70 minutes, checking for doneness starting at 55 minutes. Cover loosely with foil halfway through baking if the top is browning too quickly.

9. A toothpick inserted in the center should come out clean or with a few small moist crumbs when the bread is done.

10. Cool the loaf in the pan on a wire rack for 1 hour, then remove the loaf from the pan and cool completely on the wire rack before icing.

11. Make the icing by whisking 1/2 cup sifted confectioners sugar with 1 tablespoon milk and 1/4 teaspoon alcohol free vanilla flavor until smooth and pourable.

12. Drizzle the icing over the fully cooled loaf, slice, and serve.